Taste of the Week
The sea plays a key role in the flavours of Beara Ocean Gin, not that juniper is that far behind. The new-ish gin, 12 months on the go and already making inroads in the export market, is infused with salt water and sugar kelp to “capture the nature of our maritime surroundings in the Beara Peninsula”. It is my Taste of the Week.
It is fresh and zesty for sure and that bit different - on the night I was comparing it with the Roku gin from Japan. Juniper is to the fore in the Japanese drink while the Beara has that hint of fresh citrus. It is also a touch sweeter perhaps but overall it boasts a delicious balance of flavours and aromas and a totally pleasant finish.
It made an immediate good impression and is now on my short list. It is perfectly enjoyable by itself and as they say themselves “it mixes easily, just like the people in West Cork”. They recommend using Fever Tree Mediterranean tonic to “get the best result”.
Beara Distillery also produce a Pink Ocean Gin. The basic recipe is enhanced with Cranberry and Rosewater to give an enticing pink hue and added flavours.