Project Produces Carbon Positive Gin From Peas

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With a carbon footprint of -1.54 kg CO2e per 700ml bottle, Arbikie distillery has said that the gin is at the forefront of the fight against climate change and biodiversity loss.

Project produces carbon positive gin from peas
Arbikie, the field to bottle distillery based on the East Coast of Scotland, has announced the production of its carbon neutral gin, Nàdar, made from peas.

Most gins are made from spirit distilled from cereals such as wheat, barley or maize, but according to the researchers, peas need no synthetic nitrogen fertiliser to grow, and so negative environmental impact on waterways, air and soils is avoided. Peas also benefit the ecosystem as a whole, they explained, improving soil quality and offsetting synthetic nitrogen fertiliser requirements of other crops, which follow peas in the crop rotation.

Kirsty Black’s PhD at Abertay University and the James Hutton Institute, which collaborated with Arbikie to produce the gin, is focused on exploring the potential of pulses such as peas and beans as an environmentally sustainable crop to the brewing and distilling industries.

“This project is an excellent example of what can be achieved with the right blend of academic expertise and industry know-how,” said Professor of Zymology at Abertay University, Graeme Walker, and supervisor on the PhD project.

“Creating real-world impact through our scientific research is part of Abertay’s core mission and I am delighted to see that coming together in this genuinely innovative project.”

“Our ethos at Arbikie from our inception has been to try and create world-class premium spirits where all ingredients are grown on our Single Estate farm. Minimising our carbon footprint and working with the wonderful home-grown ingredients to create one of the world’s most sustainable distilleries. Our Nàdar Gin goes one step further and looks to make a positive, instead of neutral impact, in terms of long-term sustainability,” said John Stirling, Director of Arbikie Distillery.

By Sam Mehmet
February 20, 2020
Source: Newfoodmagazine.com