Kelp in Gin: History, Uses, and Tasting Notes

Kelp, a type of large brown seaweed, has found its way into the world of gin, adding unique flavours and a touch of maritime heritage to this beloved spirit. This blog explores the history of kelp in gin production, its various uses, and the distinctive tasting notes it imparts, with a particular focus on Scotland's rich tradition of incorporating kelp into gin.

History of Kelp in Gin

Using kelp in gin is a relatively recent innovation, driven by a desire to create unique and regionally distinctive spirits. The Isle of Harris Distillery in Scotland is a pioneer in this field, having introduced sugar kelp as a key botanical in their gin since their inception in 2015. The distillery began with extensive research by ethnobotanist Susanne Masters, who explored various local botanicals before settling on sugar kelp due to its unique flavour profile and sustainable harvesting methods. Kelp has a long history in coastal communities, where it has been used for various purposes, including as a fertilizer and a food source. Its incorporation into gin is a natural extension of this tradition, leveraging its rich umami and saline qualities to create a spirit that reflects its maritime origins.

Uses of Kelp in Gin Production

Kelp is used in gin production primarily for its flavour. The most commonly used type is sugar kelp (Saccharina latissima), hand-harvested from the sea lochs around the Outer Hebrides. This kelp is known for its sweet and salty taste due to the presence of mannitol, a naturally occurring sugar alcohol.In distillation, kelp is typically macerated with other botanicals in neutral grain spirits before being distilled in copper stills. This method ensures the kelp's flavours are well-integrated into the final product. Some distilleries, like the Isle of Harris Distillery, also produce a sugar kelp aromatic water, which can be added to gin to enhance its maritime character.

Tasting Notes of Kelp-Infused Gins

Kelp-infused gins are known for their complex and distinctive flavour profiles. Here are some tasting notes from notable kelp-infused gins:

Isle of Harris Gin

• Nose: Well-defined juniper with pine needles, fresh citrus notes of bitter orange, lime, and grapefruit, complex floral notes, and a dry maritime note from the sugar kelp.
• Palate: It is balanced between bitter juniper and sweet fruit flavors of mango, grapefruit, and orange, with a green herb flavor of crushed coriander. The sugar kelp adds a distinctive smoothness and a dry, flinty taste.
• Finish: Long and clean, with sweet vanilla and black pepper and a gentle reminder of the sea.

Rock Rose Gin Citrus Coastal Edition

• Nose: Warm juniper notes give way to bright lemon and verbena notes.
• Palate: Fresh citrus balanced with the oceanic umami flavour of kelp, with a hint of salinity from liquorice salt.
• Finish: More citrus on the finish, incredibly smooth and delectably sweet with a delicious salted edge.

Kelp in the Context of Scotland

Scotland's coastal regions are rich in kelp forests, which have been vital to the local ecosystem and economy for centuries. The use of kelp in gin reflects Scotland's deep connection to the sea and its resources. For example, the Isle of Harris Distillery emphasizes sustainable harvesting practices to ensure that their use of kelp does not harm the environment. The incorporation of kelp into gin adds not only unique flavours but also supports local economies by creating jobs and promoting sustainable practices. This approach aligns with the broader trend in the spirits industry towards using locally sourced and environmentally friendly ingredients.

Kelp has emerged as a fascinating and flavorful botanical in the world of gin, particularly in Scotland. Its unique taste, sustainable harvesting, and deep-rooted connection to coastal traditions make it a standout ingredient. Whether enjoyed neat or in a classic G&T, kelp-infused gins offer a taste of the sea and a nod to the rich maritime heritage of their origins.