Looking at the landscape with fresh eyes and returning to the forgotten, often new, flavours that grow all around us. Realising a vision to capture the essence of the island in the taste; the shorelines, moors and uplands.
Through foraging, we know it’s possible to find citrus notes in a land of no lemons, bitters and spice without exotic ingredients, or sweetness and perfume from neglected marshland. Common weeds and plants do this with mightier effect than you might think.
Much of the work for Arran Gin involves exploring every corner of the island for our wild harvests, nearly all year round. As the seasons for each plant reach their prime we cut, prepare and store each plant at its best for the years distilling ahead. Time-consuming, rhythmic, often solitary, the connection that foraging nurtures to the land and place makes our drink that bit more special when we taste the final result. Rather than merely hint at botanicals, we created a recipe where these tastes come alive – loading the still to make a dry gin that goes further and excites more.
When you taste Arran Gin, you are literally drinking parts of the island and in some way experiencing the journey from land to drink that goes into
Forager Mark Williams is no stranger
to the Gin industry.
Erstwhile Arran boy and a national expert on all things wild and edible (or not!), we had a happy excuse to enlist Mark’s consultancy on his beloved home turf. With his inspired assistance, he helped us plan a strong and comprehensive collection of botanicals to work with.
Here’s what Mark has to say of the Arran Gin –
Mark goes beyond wild booze – he is a passionate advocate for the excitement of foraging – its folklore, cooking and modern innovations in the craft.
His comprehensive website is a font of information and is a must if you care about food and drink and all that it means. See Mark’s work here – www.gallowaywildfoods.com