Nàdar Gin has been launched following a five-year research project, using a distilling process that reportedly avoids more CO2 emissions than it creates.
It was developed at Abertay University and the James Hutton Institute in Scotland, in collaboration with Arbikie Distillery.
According to the researchers, each 700ml bottle of Nàdar has a carbon footprint of -1.54 kg CO2e (carbon dioxide equivalent), meaning it avoids more carbon dioxide emissions than it creates. This is achieved by utilising all useful components of the peas from the dehulling and distilling process, to create home-grown animal feed.
Arbikie’s master distiller, PhD student Kirsty Black, who created the gin said it was flavoured using natural botanicals, plus lemongrass and citrus leaf.
“At Arbikie, everything we do is dictated by the seasons and our geographical location,” said Black. “Year-on-year we see the weather, harvest timings and crop quality change – all highlighting the need to address the climate crisis now.
‘Improving environmental impact’
“By producing the world’s first climate-positive gin, we are taking initial steps towards improving our environmental impact, while demonstrating what can be achieved when like-minded researchers and businesses come together.”
Dr Pietro (Pete) Iannetta, an agroecologist at the James Hutton Institute, added: “Nàdar is fully provenanced as a sustainable Scottish product and, when purchased, consumers can be assured they are also encouraging more practical crop rotations, helping to reduce artificial fertiliser use, improve soil qualities and, most importantly, to directly reconnect the values of local consumers and farmers to help realise the most respectful and sustainable of agricultural operations at home.”