Arbikie creates carbon-neutral gin Nàdar

Scottish field-to-bottle distiller Arbikie has used peas to produce a carbon-neutral gin, called Nàdar.

Described as the “world’s first climate-positive gin”, Nàdar was born from a five-year research project and avoids more carbon dioxide emissions than it creates. The gin has a carbon footprint of -1.54kg of CO2e (carbon dioxide equivalent) per 700ml bottle. Bottled at 43% ABV, Nàdar was created through master distiller Kirsty Black’s PhD studentship between Abertay University and The James Hutton Institute, both based in Dundee, Scotland. Black said: “Peas are a part of a unique set of plants known as legumes that are able to source nitrogen, which is critical for plant growth, from the air. “This removes the need for synthetic nitrogen fertilisers and, therefore, avoids the negative environmental impact its production and use has on our waterways, air and soils.” By using peas to make the gin, instead of more common base ingredients such as wheat, barley or maize, Arbikie was able to eliminate the use of synthetic nitrogen fertiliser, avoiding any negative impact on waterways, air and soil. The brand also said that peas benefit the ecosystem as a whole by improving soil quality and offsetting synthetic nitrogen fertiliser requirements of other crops that follow peas in the crop rotation. Black’s PhD at Abertay University and The James Hutton Institute is investigating the potential of using pulses such as peas and beans as “environmentally sustainable crops” to cut carbon emissions in the brewing and distilling sectors. Graeme Walker, professor of zymology at Abertay University, said: “This project is an excellent example of what can be achieved with the right blend of academic expertise an industry know-how. “Creating real-world impact through our scientific research is part of Abertay’s core mission and I’m delighted to see that coming together in this genuinely innovative project.”