Count yourself lucky. I almost wrote “sea-crets.”
Sea Gin uses sustainably foraged nori and sea salt.
Up Mendocino way, OsCo’s nori hunters at Sully Farms roam Californian beaches for a certain type of seaweed. They spread their harvest on the beach to dry in the sun and salty sea air. The resulting seaweed — black, ruffled, and dense — adds distinct brine and rich vegetal notes to a spirit also flavored with bay leaf, sage, lemongrass, and “other stuff.”
OsCo’s gins and brandies are grape-based for a more unctuous mouthfeel. You can practically taste the slick seaweed on your tongue.
