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We infuse our rum with the highest quality organic sugar kelp and sea spaghetti from the pure, clear waters of Wick, Scotland, with sustainable foraging at the forefront of every harvest. Our seaweed is only harvested in short, selected windows and then dried to ensure optimal regrowth.
All of our botanicals are hand foraged by Dylan, our Co-Founder. Dylan hand forages only the best Rock Samphire and Gorse Flowers from the Isle of Wight’s rugged and beautiful coastline collecting the exact amount we need to ensure sustainable regrowth.