Distilled with foraged seaweed, scurvy grass and ground ivy from Scotland, the new gin boasts a sweet yet refreshing salinity.
Originally a limited edition, after a sell-out run of 2,500 bottles it has now been added to the distiller’s permanent portfolio due to popular demand.
Seaside Gin is the result of a longstanding partnership between Edinburgh Gin and Heriot Watt University’s MSc in Brewing & Distilling.
As part of the project, masters students were tasked with scouring the east coast in search of botanicals that would encapsulate a taste of the Scottish shoreline.
Signature serves include a classic G&T or seaside martini, while recommended garnishes include marsh samphire, sea purslane or a slice of fresh lemon peel.
Edinburgh Gin’s co-founder, Alex Nicol said: “Seaside Gin represents a taste of the Scottish seaside, and we are delighted to add this to our family of distinctive, award-winning gins in time for summer.
"Distilled with foraged seaweed, scurvy grass and ground ivy from Scottish land and sea to bring a sweet yet refreshing flavour.
"Seaside Gin pioneers the use of unusual native botanicals whilst blending science and art. It’s an exciting time for Edinburgh Gin, which is crafting the gin renaissance and aiding people’s discovery of the modern-day gin experience.”
Seaside Gin (43% ABV) will now join Edinburgh Gin Original (43% ABV) and Navy Strength Cannonball (57% ABV) as part of the distiller’s core range.
The newly-formed trio – Original, Cannonball and Seaside – are all presented in the brand’s new custom-made bottles, crafted in Milan by Bruni Glass.
