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Innovation in the mix for gin

Innovation in the mix for gin

17 Oct 2017

An award-winning Scottish distillery has benefitted from working with three universities.

Dunnet Bay’s micro distillery on the North coast of Scotland uses locally-sourced ingredients including plants, berries and seaweed to make its award-winning Rock Rose Gin and Holy Grass Vodka.

Small businesses can find it hard to innovate, but through Interface and the Scottish Funding Council’s Innovation Voucher scheme, the distillery worked with three different Scottish universities on projects that led to 12 new vodka and gin formulations as well as reducing and repurposing waste.

Director Martin Murray, a former MSc Brewing and Distilling student at Heriot-Watt University, was looking to create recipes and methods for making seaweed vodka and gin. He contacted Interface and was awarded an SFC Innovation Voucher to work with Heriot-Watt University. The project discovered there were three different types of seaweed on the nearby shore rather than one as previously thought, which led to the creation of three seaweed vodkas and nine gins.

Martin and his wife Claire have always been keen to make their distillery as green and carbon neutral as possible but, as their production increased, so did the waste. Two further projects matched by Interface with the University of Aberdeen and the University of Strathclyde reviewed and planned to repurpose the waste and found alternative uses for the plastic packaging that protects Dunnet Bay’s iconic ceramic bottles during transit to and from the remote distillery.

Martin said: “Never think a project is too small. The expertise out there is vast and Interface can help get the right expert help when you need it.”

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