Myken Arctic Island Gin - Gin of the Sea

Volume: 0.7 litres | Alcohol content: 47% | Chill filtration: No | Colouring: No

Special Features:

Gin of the Sea brings together juniper and the plant life of its Norwegian home island. Local botanicals include meadowsweet, rhodiola, redcurrants, blueberries, crowberries, cloudberries, rhubarb, sea buckthorn, sorrel, seaweed, oak fern and Scots lovage. The selection thus spans berries and flowers, herbs and roots, as well as a marine alga.

This gin has an alcohol content of 47% and comes in a 0.7-litre bottle. It is neither chill-filtered nor coloured. Dilution may cause slight cloudiness. Enjoyed neat, it also reveals the interplay of juniper, floral notes and spice.

Tasting Notes:

• Nose: The nose is fresh and rich. Juniper and meadowsweet mingle with the Arctic botanicals, while a delicate liquorice note adds to the layered bouquet.
• Palate: On the palate, rhubarb contributes citrus-like impressions, while redcurrants and meadowsweet bring floral sweetness. The flavour is rich and spicy, with a delicate yet clearly discernible juniper note.
• Finish: Fresh juniper persists through the long, spicy finish, mingling with the spicy impressions of the Arctic botanicals.

Distillery/Bottler:

Myken Distillery is situated in a former fishing village on a remote island, around 32 kilometres off the coast of northern Norway. Production, storage and bottling all take place there. Roar Larsen and Trude Tokle founded the distillery in 2014. When bad weather interrupted their sailing trip and kept them on Myken, they conceived the idea of establishing a distillery to contribute to the future of the small island community.

Alongside gin, Myken produces whisky. For its whisky production, the distillery uses desalinated seawater and distils slowly in small copper stills. The whiskies mature in a warehouse called The Whisky Cathedral. Gin of the Sea, by contrast, focuses on the use of local island plants.

Facts: