Seaside started as a student project. Edinburgh Gin partnered with Heriot-Watt University’s International Centre for Brewing and Distilling — the program that trains a remarkable share of the world’s distillers — and MSc students helped develop a gin inspired by the Scottish coast, with a portion of proceeds supporting the university. The result became the third gin in the Edinburgh range and one of its most distinctive. Distilled in small-batch copper stills in the heart of Edinburgh’s Old Town, it takes the classic juniper base and adds coastal botanicals: ground ivy, bladderwrack seaweed, and scurvy grass, all hand-foraged from the Scottish shoreline, alongside a crisp citrus bill. Bottled at 43% ABV. It took Silver at the 2016 IWSC and Gold for packaging the same year — the bottle nods to the Scottish seaside in blue and white. Expect a fresh, maritime nose of piney juniper with a faint salinity from the seaweed, lifted by lemon and coriander, opening into a clean, mineral palate where the coastal botanicals read as a whisper of brine and green herb rather than a mouthful of ocean, keeping the gin bright, dry, and juniper-honest, finishing crisp with a saline tang. Edinburgh describes it as the sea and the Scottish seaside in a glass, romantic and fresh. It’s built for a G&T with a wedge of lemon and a sprig of samphire, a Dirty Martini with real brine, or a Gimlet alongside oysters. Scotland’s coast, distilled in its capital.
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