Fundy Gin is named for one of Nova Scotia’s great maritime attractions: The Bay of Fundy. It’s home to the greatest high tide/low tide differential in the world, as well as a great place to catch over ten species of whale.
Still Fired Distilleries, creators of Fundy Gin make spirits from “all natural, locally sourced ingredients.” Fundy Gin, true to that goal captures a little bit of that native terroir through a unique botanical inclusion…
Fundy Gin uses dried dulse in their gin. Dulse is a type of red seaweed also known as “sea lettuce flakes.” So called because the seaweed is a common snack food, often dried and eaten. Dulse was an important part of Irish, Icelandic and Maritime Canadian food tradition.
But Dulse had (is having?) a moment in the foodie scene when word got out that fried dulse has smoky, umami notes that one research chef said is “very, very similar to bacon.” [source]
The nose is generally citrus-forward, with sweet smelling lemon zest at first. Fundy Gin also has some notes of sweet smelling spice and pine needle. It’s a lovely, complex and well balanced nose.
The palate has some jammy sweetness. I get a note redolent of raspberry, along with lemon zest. Mid-palate there’s pine-forward juniper leading into a slightly more mineral seaweed salad note. Seaweed tends to be quite obvious and overpowering in most gins; however, what I like about Fundy Gin is the way that you get some of those green, stony notes, but as part of a well integrated palate.
The late-palate has a bit more citrus and spice, very similar to the nose. The finish is medium-to-short in length with a touch of cassia, coriander and lemon zest.
On its own, Fundy Gin is a really intriguing story from beginning to end. Clear high notes, a well-balanced mid-palate and a nice, distinct finish make this a gin that has all the best characteristics of a good perfume.
I enjoyed Fundy Gin especially in the Martini, it combined the best of both worlds. The slight bitterness nicely complements the seaweed and citrus notes, with just enough juniper. Recommended.
I also liked it in a Gin and Tonic. I found that across cocktails and mixed drinks that Fundy Gin was seemingly elevated when paired with a bitter counterpoint.
Bartenders will find Fundy Gin to be quintessentially contemporary, but also accessible. It works well in staples and has some unique touches which could be played up in creative cocktail recipes. Home bartenders will likely find Fundy Gin to be versatile enough to work in a number of cocktails, but the higher price point might make it better suited to special occasions.
Fundy Gin is a well made gin that will certainly appeal to fans of contemporary styles. I like the citrus and I like the seaweed. To this point, I’m not sure I’ve seen a better use of Seaweed in a gin.
Recommended in its category.