New kid on the block: Isle of Harris Gin
Not tired of gin yet? We certainly aren’t. Marcus recently tasted Isle of Harris Gin, a new premium gin from the tiny Scottish island of Harris.
The selection has grown dizzyingly in recent years. As we experienced only recently at the annual (amazing!) Gin Festival, where no fewer than 200 different gins could be tasted. Launching a new gin is therefore, to put it mildly, daring.
The people behind Isle of Harris Distillery nevertheless took on the adventure. In 2015, they started their own whisky and gin distillery on the Scottish island of Harris, and the gin is now also available in the Netherlands. In a short time, this gin has become a favourite among bartenders at places including the Conservatorium Hotel and Door 74.
The story
Harris is a small, tranquil island with just 1,916 inhabitants, about a 50-minute flight from Edinburgh (click here if you want to know exactly). The island is known for its inhospitable, rugged nature on one side and its breathtakingly beautiful, dazzling white beaches and azure sea on the other. And, not to forget: the famous Harris tweed also comes from here.
A perfect place to create a premium distillery, the founders thought. A sugar daddy-cum-investor with money and love for the island, together with attracting the best noses in the drinks industry, did the rest. A nice added benefit: the arrival of the distillery provided much-needed employment for the islanders (which is why they also call themselves a Social Distillery).
Secret ingredient
Gin is nothing more than grain alcohol and so-called botanicals that are added (think flowers, seeds, roots and herbs). With juniper always playing the leading role, giving gin its distinctive character: a slightly sweet taste with accents of pine needle and citrus.
Harris Gin also uses a selection of botanicals, partly common ingredients and partly less familiar ones. Besides juniper, there is bitter orange peel, liquorice, cinnamon, coriander seed, orris root and cubeb pepper. The secret ingredient is ‘sugar kelp’, a type of seaweed harvested locally from the sea and collected by a local diver. The combination creates a remarkably fresh and flavoursome gin with notes of citrus, fragrant green herbs and a salty touch from the seaweed. It is not only highly suitable for a classic gin and tonic, but also delicious drunk neat over ice (with no more than a sprig of samphire as a garnish for an extra salty accent).
Looks
In the world of drinks, looks are nowadays at least as important as contents. The bottle is made of clear blue glass symbolising the sea, with a ribbed pattern inspired by Harris tweed. A nice detail: the coordinates of the distillery’s exact location are printed on the seal on the cork of every bottle.
Buy?
Isle of Harris Gin is available online, among other places, from approximately €45.
Gin versus jenever
In the 17th century, jenever was already being used in the Netherlands as a medicine for stomach complaints and gallstones. English soldiers soon discovered this drink, took it back to England and corrupted the name into gin, along with developing their own distilling method. Although gin was originally jenever, the two do differ from each other. Jenever is generally made from barley or sugar beet (molasses), while gin is primarily made from other grains.
Malt whisky
Ultimately, malt whisky is an important focus for Isle of Harris Distillery. The first whisky has been produced and is now maturing (whisky must mature for at least three years to be called whisky), and it will not enter the market before 2019. The name is Hearach whisky, the name used for the people of Harris in the local language.
