Mascaró gin 9

Bodega Mascaró – Third-Generation Family Craftsmanship and the Prestige of Cava in Spain

Family roots and history

• Early 20th century: The Mascaró family was already active in the wine trade; the first recorded reference dates back to 1894, when Narcís Mascaró was born into a family of wine merchants in Vilafranca del Penedès.
• 1920: Narcís began producing wines and spirits independently, separating from the family business known as “Vda. i fills de A. MASCARÓ”.

Prime location and the pursuit of authenticity

• 1932: The family acquired a modern house on Casal Street in Vilafranca del Penedès (designed in 1912 by Santiago Güell i Grau), establishing a distillery and cellars there. At the same time, they purchased the Mas Miquel estate—an exceptional terroir that would come to define the character of their products.

The beginning of prestige spirits

• 1946: Under the Mascaró brand, the family launched V.O. brandy, Brut Cava, and orange liqueurs, marking the start of their reputation for high-quality, traditionally crafted beverages.

Technical expertise and expansion

• 1952: Antonio Mascaró, Narcís’ son, completed studies in chemistry and joined the family business.
• 1960: A new winery (bodega) and distillery were built outside the town, improving grape handling and enabling greater production capacity.
• 1966: Antonio took over leadership of the business and initiated export activities. His Cuvée Antonio Mascaró Gran Reserva became a symbol of the house’s craftsmanship.

Third generation and a contemporary vision

• 1988: The business passed to Montserrat Mascaró, trained in agronomy and oenology, with professional experience gained in wineries in France and Switzerland.
• 1994: Together with designer Salvatore Aducci, the brand was refreshed with the creation of the “mascarón” symbol—a half-human, half-lion figure sculpted by Lluís Hortalà, embodying strength, intellect, and sensitivity.
• 2007: Three new distillation and aging facilities were opened, enabling the development of new products such as London Dry “Gin9”, vermouths, and other spirits, broadening the brand’s portfolio.

Production quality and respect for nature

• Grapes are grown exclusively on the family’s own estates (Mas Miquel and El Castell). Harvesting is done by hand, and whole clusters are pressed, preserving only the first juice (flower must), following the Champagne method.
• The winery produces Cava Reserva (aged on lees for over 15 months) and Cava Gran Reserva (aged for over 30 months).
• Every step—from vineyard management to bottling—is overseen by family members, ensuring authenticity and consistent quality.
• Mascaró products are exported worldwide, including to the USA, Norway, Lithuania, China, Switzerland, Germany, and Belgium.

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