First Impressions
Da Mhile — pronounced 'Da Vee-leh', Gaelic for 'two thousand' — is an organic distillery in West Wales that has produced one of the most genuinely original gins in Britain. The Seaweed Gin was designed with a specific purpose: to complement seafood. That alone sets it apart from the vast majority of gins, which are created to be all-purpose spirits. Da Mhile's gin has a point of view, and that point of view involves fresh Cornish seaweed, steeped in the spirit for three weeks after distillation.
The result is a gin that tastes like the coast — savoury, salty, herbal, and utterly distinctive. Whether you drink it with food or without, the seaweed character creates a flavour experience unlike any other gin on the market.
The Distillery
Da Mhile Distillery operates in West Wales, producing organic spirits from grain spirit that is distilled with undisclosed botanicals before being infused with fresh seaweed from England's Newquay coast for three weeks. The seaweed is organically sourced, and the prolonged infusion allows its mineral, saline, and umami qualities to permeate the spirit thoroughly. The gin is then triple-filtered before bottling at 42% ABV. The organic certification covers the entire production process — a commitment to quality that extends beyond the botanical bill.
Tasting
The nose is immediately transporting. Eucalyptus and spearmint provide a fresh, herbal opening, but it is the seaside air note that stops you — a genuine salinity, a sense of coast, that is unlike anything in conventional gin. Cinnamon and clove add warmth, and light herbal aromas hover underneath. Garden herbs — fennel and dill — emerge as you spend time with the nose, and then a wave of coastal saltiness arrives that ties everything together. It smells like a Welsh cliffside path after rain.
On the palate, the gin is boldly flavoured. Black pepper provides immediate spice, accompanied by an unusual bubble gum-like note that is peculiar but oddly appealing. The seaweed makes its presence felt — not as a fishy or unpleasant note, but as a mineral, savoury undercurrent that adds umami depth. Eucalyptus and spearmint provide freshness, and the mouthfeel is noticeably full and oily — the three weeks of seaweed infusion contributing texture as well as flavour. Juniper is subtle but present, and hints of salt, coriander, bitter spice, and peppermint weave through a palate of impressive complexity.
The finish captures the gin's essence: sea, seaweed, mint, and eucalyptus. The seaweed is obvious without overpowering the juniper and peppery spice that ground the spirit as gin. The finish is slightly dry with a bitter spice quality, and fragrant eucalyptus gives a slightly medicinal note that rounds things off with refinement.
How to Drink It
Da Mhile was made for seafood, and it delivers brilliantly in that context. Serve it neat, chilled, alongside oysters, crab, or grilled prawns — the saline, herbal character is a natural companion. In a G&T, use Fever-Tree Mediterranean Tonic and garnish with a sliver of cucumber and a twist of lemon — the result tastes like summer on the Welsh coast.
For cocktails, it makes an extraordinary Dirty Martini — the olive brine and the seaweed's salinity are natural allies. It also works brilliantly in a Gibson (Martini with a cocktail onion), where the savoury notes of both the gin and the garnish create remarkable synergy.
The Bottom Line
Da Mhile Seaweed Gin earns an 8 for sheer originality and the courage to be genuinely different. The three-week seaweed infusion is not a gimmick — it creates a gin with a coastal, savoury character that is utterly unique and genuinely delicious. The organic production, the Welsh provenance, and the seafood-focused design philosophy all contribute to a bottle with real integrity. At around £38, it is fairly priced for an organic, small-batch gin with this level of distinctiveness. If you want a gin that transports you to the coast with every sip, Da Mhile is the one.
