From the beginning, we always looked to our islands maritime resources for our gin and with the vast Atlantic ocean crashing daily on the west coast of Barra we really did have an abundance of riches to produce a truly unique gin from.Our inspiration however goes back many years from watching and of course having the pleasure of eating 'carrageen pudding' a beautifully light desert made from the very botanical we use to infuse our gin with.
We hoped that since such a delightful and delicate dessert can be made with Carrageen, then maybe we could produce a gin that was of the same standard. Being able to include the carrageen in our gin was really something special for us. It meant we could tie in our roots to the se and a key value of many islanders of using exactly what is on our doorstep and producing something special. It is from this that the Barra gin was born.
Here is a beautiful recipe for anyone that would be keen to try a carrageen pudding.
- soak 25g of carrageen/Irish moss in a bowl of cold water for 15 mins
- place soaked carrageen/Irish moss in a pan with 600ml (1pint) of water
- Bring to the boil and simmer for 15 mins. The carrageen/Irish moss should break up in to little pieces and the liquid thickens.
- strain the liquid with a sieve, making sure you get all the liquid through the sieve with a spoon.
- Add sugar, lemon, honey to taste - to your own taste
- allow to cool and decant into a re sealable jar/container
- this will keep in the fridge for approx. 1 week
- other flavours can be added to your own taste - ginger, vanilla essence etc.