Kelp

Kelp is the foundation of umami, the deep, savory flavor that Japanese culinary masters have understood for centuries. Kelp is famously used to make the base for Asian dashi stock, and it imparts a wonderful deep savoury flavour bursting with umami. This is not the taste of salt, nor of bitterness, but of profound depth—the flavor of the ocean's richness, concentrated and distilled.

Hand-foraged from the British coastline, our kelp brings the essence of cold Atlantic waters into every bottle of Shanty Seaweed Botanical Vodka. Kelp is not a flavor that announces itself loudly; rather, it whispers beneath the surface, creating a foundation of complexity upon which other botanicals dance. It is the anchor, the grounding force, the voice of the deep.

Kelp is rich in minerals, particularly iodine, and contains compounds that have been studied for their potential health benefits. When you taste kelp in Shanty Vodka, you are tasting the ocean itself—not as a harsh brine, but as a subtle, sophisticated depth that speaks to the refinement of our craft. Kelp is the beginning of the voyage, the first note in the symphony of discovery.