Nàdar Gin is the result of a five-year research project by Arbikie’s Master Distiller, Kirsty Black, during her PhD studentship between Abertay University and The James Hutton Institute, Scotland.
The gin has a carbon footprint of -1.54kg of CO2e (carbon dioxide equivalent) per 700ml bottle. What it means is that the gin is able to negatively offset the carbon dioxide emission in its production thereby climate positive. This is achieved by using peas, instead of more common base ingredients such as wheat, barley or maize. As legumes, peas are able to source nitrogen, which is critical for plant growth, from the air.