Seafood restaurant chain Wright Brothers goes through thousands of oyster shells annually and decided to put them to good use by distilling them to create Half Shell Gin. Wright Brothers collaborated with The Ginstitute distillery for the creation of the unique gin spirit, which not only repurposes an abundant material but also complements the restaurant’s oyster, shellfish and fish dishes.
To make Half Shell Gin, Carlingford oyster shells are cold-macerated in neutral spirit, distilled and then added to the gin. The taste of the oster shells is balanced with other ingredients like kelp seaweed, juniper and lemon, resulting in a savory flavor.
According to Ivan Ruiz, Wright Brothers beverage manager, "Half Shell Gin is the perfect pairing to a cold platter of oysters and best served in a classic gin Martini to balance the briny nature of oysters or seafood."
Oyster Shell Gin Spirits
Wright Brothers Created 'Half Shell Gin' to Repurpose Oyster Shells
Trend Themes
1. Repurposed Materials - Opportunities for businesses to repurpose abundant materials, like oyster shells, to create unique products and reduce waste.
2. Sustainable Distilling - Emerging trend of using sustainable and locally-sourced ingredients in the distilling process, resulting in unique flavors and reducing environmental impact.
3. Culinary Pairings - Growing trend of creating spirits that specifically complement and enhance the flavors of certain foods, providing a unique culinary experience.
Industry Implications
1. Food and Beverage - Opportunity for restaurants and distilleries to collaborate and create innovative spirits using repurposed ingredients, appealing to eco-conscious consumers.
2. Hospitality - Hotels and resorts can offer unique dining and drinking experiences by incorporating spirits that are designed to pair perfectly with their culinary offerings.
3. Sustainability - Opportunity for businesses in the sustainability sector to partner with distilleries to explore innovative ways of repurposing waste materials and reducing environmental impact in the beverage industry.