PRODUCT DESCRIPTION
Edinburgh Gin co-founder Alex Nicol set out on a genuinely ambitious mission: celebrate Scotland's native botanicals in a way no gin had quite done before. Working with head distiller David Wilkinson, he headed east, along Scotland's coastline near Edinburgh, searching for unique, genuinely native ingredients — the result, developed in collaboration with four specially selected postgraduate students from Heriot-Watt University's Brewing and Distilling MSc programme, was Seaside Gin, the distillery's third release and the first in what's become an ongoing partnership between Edinburgh Gin and the university. Originally launched as a limited seasonal edition — meant to capture "the unique flavour of summer at the beach," as the brand's own announcement put it — Seaside proved popular enough to earn a permanent spot in the core lineup.
The gin's defining character comes from three genuinely foraged shoreline botanicals: bladderwrack seaweed, scurvy grass, and ground ivy, gathered directly from beaches around Edinburgh. Bladderwrack, naturally high in residual sugar, contributes a distinct sweetness along with the actual scent of sea air; scurvy grass carries a slight spice and salinity; ground ivy adds fresh, summery grass notes specifically on the finish. These marine botanicals are balanced against more traditional gin spices — grains of paradise, coriander, and cardamom — alongside juniper, though juniper here plays a genuinely supporting role rather than dominating the profile. The gin earned a Silver Medal at the IWSC in 2016, alongside a Gold Medal for its packaging the same year.
Independent reviewers have found the gin genuinely distinctive, if not universally to every palate. Spirit Animal's tasting noted that "juniper isn't the star of the show" here — "you smell it in the glass and it's definitely there in the finish, but the meat of the tasting experience is, well, the seaside," finding "dried potpourri and pine" on the nose, developing into "a sweet (and slightly nondescript) arrival" that "transitions into a saline development. Seaweed on the back half for sure, with some herbs like thyme and lavender playing supporting roles," closing with "a good rush of juniper" and "lemon pepper." The Auditor Reviews found a genuinely brine-forward profile: "medium mouthfeel. Brine, peppery, seaweed, juniper, fresh cut lawn grass," closing "medium length, heavy brine, peppery, minerals, grassy." The official tasting notes describe it more gently — fresh, lightly floral aromas on the nose, with "a balanced gin with sweet minerality, grassy notes and a hint of spice," closing "pleasingly crisp" and "slightly sweet." This is genuinely singular gin, built specifically to taste like a walk along the Scottish shoreline — best paired with tonic and a sprig of samphire or a slice of grapefruit, and equally capable in a Martini or Negroni.
Edinburgh Gin Seaside was created by Edinburgh Gin co-founder Alex Nicol and head distiller David Wilkinson, in collaboration with four specially selected postgraduate students from Heriot-Watt University's Brewing and Distilling MSc programme — the first of what has become an ongoing academic partnership for the distillery. Nicol set out specifically to celebrate the native botanicals of Scotland, and the team foraged directly along the East Coast shoreline near Edinburgh in search of genuinely unique, indigenous ingredients.
The finished gin combines traditional botanicals — juniper, coriander, cardamom, and grains of paradise — with three foraged shoreline botanicals gathered directly from beaches around Edinburgh: bladderwrack seaweed, which contributes natural sweetness and a genuine scent of sea air; scurvy grass, carrying slight spice and salinity; and ground ivy, adding fresh, grassy notes on the finish. Originally released as a limited seasonal edition, Seaside proved popular enough to join Edinburgh Gin's permanent core range. The gin is distilled at The Arches, Edinburgh Gin's distillery in the city's Old Town, part of Ian Macleod Distillers, which acquired the brand from its originating Spencerfield Spirit Company in 2016. Bottled at 43% ABV / 86 proof.
Silver Medal — IWSC, 2016
Gold Medal (Packaging) — IWSC, 2016
Spirit Animal (extended independent review):
"As with the Gin Mare, juniper isn't the star of the show. You smell it in the glass and it's definitely there in the finish, but the meat of the tasting experience is, well, the seaside. Nose: Dried potpourri and pine. Altogether not bad. Taste: A sweet (and slightly nondescript) arrival transitions into a saline development. Seaweed on the back half for sure with some herbs like thyme and lavender playing supporting roles. Cardamom after you've really sat with it. Finish: A good rush of juniper. Only a mild bit of burn. Lemon pepper."
The Auditor Reviews (extended independent review):
"Palate: Medium mouthfeel. Brine, Peppery, Seaweed, Juniper, fresh cut lawn grass. Finish: Medium length, heavy brine, peppery, minerals, grassy."
ScottishGin.com (official tasting note):
"Fresh, lightly floral aromas on the nose. A balanced gin with sweet minerality, grassy notes and a hint of spice. A pleasingly crisp, slightly sweet finish. Serve with tonic and a sprig of samphire or a slice of grapefruit. Also makes a wonderful Martini or Negroni."
Nose
Fresh, lightly floral aromas open, with dried potpourri and pine, developing subtle minerality that hints directly at the gin's seaweed botanicals. Summer meadow and coastal breeze character run throughout.
Palate
A sweet, unexpected arrival from the bladderwrack seaweed transitions into a genuinely saline, briny development, with seaweed prominent on the back half. Grassy scurvy grass notes counterpoint the sweetness, with thyme, lavender, and cardamom playing supporting roles, joined by brine and pepper.
Finish
Crisp and slightly sweet, with a good rush of juniper and lemon pepper closing things out. Heavy brine, minerals, and grassy notes persist in a genuinely medium-length, coastal close.
| Category | Details |
|---|---|
| Style | Coastal London Dry Gin |
| ABV / Proof | 43% ABV / 86 Proof |
| Signature Botanicals | Bladderwrack seaweed, scurvy grass, ground ivy (foraged near Edinburgh) |
| Traditional Botanicals | Juniper, coriander, cardamom, grains of paradise |
| Creators | Alex Nicol (co-founder) & David Wilkinson (head distiller) |
| Academic Partnership | Heriot-Watt University, Brewing & Distilling MSc programme |
| Producer | Edinburgh Gin (Ian Macleod Distillers) |
| Distillery | The Arches, Edinburgh's Old Town |
| Release History | Originally limited edition; now part of the permanent core range |
| Awards | Silver Medal, IWSC 2016 · Gold Medal (Packaging), IWSC 2016 |
| Style / Identity | A genuinely unique, coastal-inspired gin — mineral, briny, grassy, with juniper in a supporting role |
| Aromas & Flavors | Bladderwrack seaweed, scurvy grass, ground ivy, juniper, cardamom, sea air, brine |
| Bottle Size | 700ml |
Gin & Tonic
2 oz Edinburgh Gin Seaside · tonic water · sprig of samphire or a slice of grapefruit — the brand's own recommended serve.
Martini
2.5 oz Edinburgh Gin Seaside · dry vermouth to taste.
Negroni
1 oz Edinburgh Gin Seaside · 1 oz Campari · 1 oz sweet vermouth, stirred with ice.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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