Harris is the southern part of the largest island in the Outer Hebrides in Scotland.

The basic plant of this gin is the locally grown sugar kelp, or brown algae (Saccharina latissima). It’s is hand-picked from hidden underwater forests during spring by a local diver and seaweed expert, Lewis Mackenzie, before they are dried locally. The base plant is supplemented with eight other ingredients: the essential juniper berry, coriander seeds, cassia bark, angelica root, cinnamon, orange, grapefruit, and a secret spice blend. The taste is softened by fresh, low-mineral rainwater flowing from a source near Abhainn Cnoc a ’Charrain.

It is bottled and labeled on site by hand and then sealed with a cork stopper. Finally, a sealing tape with the geographical coordinates of the distillery is glued to each bottle by hand. This guarantees that we really hold a Harris gin in our hands.