Dà Mhìle Distillery near Llandysul has launched its first batch of organic Welsh Seaweed Gin.
Located at Glynhynod Farm, the home of the renowned Caws Teifi Cheese, it has taken more than a year to get the gin ready for the market.
The brainchild of John Savage-Onstwedder who also makes a Caws Teifi Seaweed cheese the new seaweed gin is ready to be launched on St. David’s Day.
John said: “As with Caws Teifi Cheese the pursuit of excellence is written into our DNA and every product we make at Dà Mhìle Distillery has to be of the highest quality and unique. One cannot survive in rural Wales by producing mediocrity. We must outwit and outsmart any potential competition, but at an honest price. Small-batch distilling is an art, but it is also about skill and craftsmanship. This brand new seaweed gin is a natural addition to the small batch botanical gin we launched last year which has been enthusiastically embraced by ginologists up and down the country.”
The seaweed is gathered from the beach at New Quay and is made in small batches at the distillery. Depending on the season there will be a variation in colour and flavour of the seaweed which makes every batch unique.
A number of bottles have been sent out to some top Welsh chefs and initial trials indicate that this new seaweed gin is an excellent complement to seafood - especially mussels and oysters.
Welsh chef Dudley Newbery said: “ John Savage has enjoyed much success with his Cheese Making over the years, but people will not be aware that he is also a proven distiller, having worked with many in Scotland perfecting some top end Whiskeys, this expertise has been passed on to his sons, and they are now striving to create a Gin which will accompany Fish and Seafood, this seaweed Gin has very individual characteristics, and can be used in cooking and also served as an Iced shot with Menai Oysters and Mussels, and Penclawdd Cockles, if you really want to splash the cash, it will also compliment a few grams of Caviar!”