[UK] The Da Mhile farmhouse distillery in Wales has created a gin using seaweed, freshly plucked from St George’s Channel of the coast of West Wales.
The gin, which first launched on St David’s Day in 2014, is infused with this seaweed from the Celtic coast for three weeks, along with other botanicals such as lemon, thyme, fennel, pepper, cardamom and salt, giving the liquid a slight light green tinge.
It is then triple-filtered and bottled in either 70cl, 50cl, 35cl or 5cl bottles.
The seaweed gin, with its rich, yet light flavour is said to be the perfect accomanyment to any type of seafood, ideally served with elderflower tonic and a sprig of rosemary.
Some chefs even use the gin in seafood dishes themselves, including Cardigan Bay Scallops with Welshman’s caviar and seaweed gin as well as seaweed gin cured sewin with cucumbers and lime.
One chef, Gareth Johns at the Wynnstay Hotel, said: ‘The botanicals of Da Mhile gin marry very well with foods, as an alternative to more usual suspects or in their own right. I am particularly pleased with using it for Welsh fish and shellfish recipes, it gives a different and delicious flavour, unique to Wales.
‘We have also done a gin and tomato soup, Welsh mussels with leeks and Da Mhile gin, peppered duck with the gin instead of brandy, a Da Mhile gin and tonic granita. A gin, lime and tomato salsa for seared salmon/sewin, and more in the pipeline.’
View original article at: Seaweed gin is the Welsh spirit you have to try to believe