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Presenting

Nàdar Gin

Our revolutionary climate positive gin is called Nàdar - Gaelic for ’Nature’. Nàdar Gin harnesses the power of nature and science to create this world first spirit. With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Nàdar Gin is at the forefront of fighting climate change and biodiversity loss, the biggest challenges humankind has ever faced.

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THE WORLD’S FIRST CLIMATE POSITIVE GIN.

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Planet Friendly

Sustainable Scottish spirit made from peas

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Game Changing

The world's first climate positive gin

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Local

Grown, distilled and bottled on our single-estate

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Delicious

Silky smooth with a fresh and fruity aroma

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How It Works
THE SCIENCE

Crops require added nitrogen to support the necessary yield and quality of crops demanded by industrialised agriculture and downstream food-systems. The excessive application and poor management of industrially manufactured (synthetic) nitrogen fertiliser has had a negative impact on the qualities of our water, air and soils – and is a major source of greenhouse gases.

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Sustainable Farming
SOIL FERTILITY IMPROVER

Legumes, such as peas and beans, are different. They can meet their entire nitrogen demand using a natural process called “biological nitrogen fixation”. Despite the majority of the air that we breath being made up of nitrogen gas it is in a form that is inaccessible to plants other than legumes – they are able to take this atmospheric nitrogen, a renewable resource, and fix it into biologically useful forms through a symbiotic relationship with bacteria which live in nodules on the legume roots. On harvesting, some of this nitrogen is left behind in-field as crop resides and roots, to be mineralised and used by the next crop - reducing the amount of synthetic nitrogen fertiliser these non-legumes demand too.

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Soil Management
DIVERSIFYING CROP ROTATION

Furthermore, varying the crop grown within a field each year is important in soil management and the prevention of disease and pest build up. However, the current range of crops in the UK is limited. Increasing the use of legumes benefits the ecosystem in a range of ways, not only improving soil quality but also supporting beneficial insects.

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Reducing our Carbon Footprint
CARBON SAVING POTENTIAL

Turning peas into alcohol is no different than any other raw material, and simply involves taking the starch component then breaking it down and fermenting it into alcohol. Following the first distillation, which separates out the alcohol from everything else, we are left with something known as ‘pot ale’.  Pot ale can have a number of fates from anaerobic digestion, a natural fertiliser or as an animal feed. The use of peas versus cereals increases the protein content of the pot ale making it even more suitable as an animal feed. Ultimately it could help Europe become more protein self-sufficient and address food security challenges. Europe has a growing dependence on imported soy as a protein source for farmed animals, but its cultivation in certain countries is causing environmental damage through destruction of rainforest and cerrado regions.

Therefore, growing legumes reduces carbon emissions through avoidance of fertiliser application, but also reducing the dependency on imported animal feed protein sources.  All of the pot ale from this experimental batch has either gone to feed our cows or neighbouring cows. Arbikie is also working closely with Scottish companies to explore whether the pot-ale protein can be isolated and used as food for humans too.

The benefits of using peas versus a cereal such of wheat was independently assessed by a group of experts. They completed what is called a “life cycle assessment” of gin produced from peas versus wheat. The assessment quantifies the environmental impacts of each gin type, including all the inputs required to make a final bottle of gin.

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Experimental Batch
BATCH 1

This first experimental batch has been produced using British grown peas by the folk at Hodmedod’s (https://hodmedods.co.uk) who are also paving the way for the inclusion of different legumes in our agricultural system. Going forward, our intention is to use lower grade peas, in the same way we use wonky veg to make our potato spirit. Thus creating an ethically-sound and premium market for a crop that otherwise would be treated as a low-value product. Ultimately, Arbikie hopes that we will encouraging more and more farmers to grow legumes such as peas and beans and help to reduce climate change and safeguard diversity at the same time.

Arbikie has purchased 4 GS VER credits, saving 4 tonnes of CO2 emissions from being released into the atmosphere. This represents a direct and quantifiable impact on climate change mitigation, monitored, verified and certified by Gold Standard.

Arbikie did not realise Nadar alone, and was made possible by working hand-in-hand with Abertay University, the James Hutton Institute, Bangor University, Trinity College Dublin and the support of other key partners and collaborators associated with TRUE (www.true-project.eu) a European Union funded project.

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Our Servings
REVOLUTION SHOULD ALSO TASTE GREAT

Nàdar Gin does not disappoint. It is a fresh, silky smooth and exciting spirit using botanicals grown on our estate.

CROP: Peas (Pisum sativum L.) cv. Daytona.

BOTANICALS: Lemongrass. Citrus leaf.

ON THE PALATE: Smooth, silky and refreshing.

  • Take a tall glass filled with ice. Add 50ml Nàdar Gin.
  • Top up with a light tonic. Garnish with a lime leaf.
  • Stir once with a bar-spoon.
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