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Manchester Distillery makes oyster gin

English producer The Spirit of Manchester Distillery has teamed up with Michelin-starred chef Simon Martin to create an oyster gin.

The Spirit of Manchester Distillery has created a gin made with oyster shells to give coastal flavours

Called Mother of Pearl, the producer distils oyster shells from Martin’s Michelin-starred restaurant Mana in Manchester to make the gin.

Tasting notes include coastal aromas on the nose, with the essence of fresh oysters and seaweed on the palate. The gin also has notes of pine and citrus.

Seb Heeley, master distiller at The Spirit of Manchester Distillery, said: “The process has been an exciting collaboration with Simon, in which we’ve created a totally unique gin that, like some of the Mana’s dishes, pushes the boundaries of gastronomy.

“We’ve challenged ourselves to develop something unusual that defies expectations of what a gin should taste like. It’s definitely different and may surprise some people but when you smell and taste it, you should feel transported to the seaside. We’ve really captured the essence of coastal air to create a unique drinking experience.”

Bottled at 42% ABV, Mother of Pearl is available to purchase for £35 (US$48) per 500ml bottle from Three Little Words, Mana, or online via, or Master of Malt.

Last month, The Spirit of Manchester Distillery revealed plans to open a second facility in the same city to meet demand for its products. The 5,000-square-foot site, called The Vault, will be located just outside of Manchester city centre.

Last year, the distiller set a Guinness World Record for the biggest gin tasting across multiple venues.

Furthermore, the producer released a spiced botanical rum flavoured with ginger and cassia, called One-Eyed Rebel.

London seafood restaurant chain Wright Brothers also released a gin made with oyster shells in 2019.

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