Manchester Gin has teamed up with Michelin-starred city chef Simon Martin to create a gin from oyster shells.
Mother of Pearl was created in collaboration with Martin’s Manchester restaurant Mana, using oyster shells from the venue’s kitchen. These shells, which would otherwise be discarded, are broken down and distilled with other botanicals to create a spirit that “captures the essence of fresh sea air”.
Seb Heeley, co-founder of Manchester Gin and master distiller the Spirit of Manchester Distillery, said: “We’re really proud of what we’ve created with Mother of Pearl Gin.
“The process has been an exciting collaboration with Simon, in which we’ve created a totally unique gin that, like some of 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.”
Simon Martin said: “It’s wonderful to see our oyster shells, which are usually discarded, being transformed into something so unique and purposeful. Manchester Gin mirrors our ethos and methods to create a spirit which is balanced, refined, but above all, delicious.”
The Spirit of Manchester Distillery moved into a new home under the railway arches near Deansgate in the city centre in September 2019. Its building now houses the distillery, a tasting room and gin “school”, and bar and restaurant Three Little Words.
Since launching their Signature Gin in 2016, Heeley and his Manchester Gin co-founder and fiancée Jen Wiggins have built a gin range that includes Raspberry Infused, Wild Spirit and the FAC51 Haçienda Gin, dedicated to the legendary Manchester club of the same name. The distillery also makes Manchester Spirit Vodka and a spiced rum, One-Eyed Rebel.
Mother of Pearl will be available to purchase for £35 per 500ml from Three Little Words, mana or at manchestergin.co.uk.