Channel Wrack adds firmness, Sugar Kelp gives sweetness and Dulse spikes the blend with its savoury saltiness. Pepper Dulse yields a distinctive spicy, umami note and Carrageen Moss provides a delicately nutty sweetness. Each seaweed is prepared separately, and the gin is distilled using the standard London Dry method, save for the vapour infused Carrageen Moss. Bottled at 43.2%, Sliabh Liag's still (Forsyth-designed), likes a low ABV in the pot, and the distillers run a narrow temperature band to manage the delicate seaweeds. To top it off the distillery takes a super narrow cut of only the purest spirit.
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