Tastes of the coast: George McEwan at the Morgawr Vodka stall
Using seaweed as an ingredient for vodka might seem a strange choice but it’s an ingredient Cornish maker Morgawr stands by, claiming that – even if the taste is not very strong – its salty makeup allows for the relatively strong vodka to go down “as smooth as butter”. Plus it is unashamedly local.
It’s just one of the innovations the firm has introduced since its foundation just two years ago.
Bottle of Morgawr spiced honey vodka
Originally they infused their vodka with a boiling process but they found it an inefficient method that caused a lot of flavour to burn off, explains co-founder George McEwan.
Now however they have purchased the equipment needed for ultrasonic infusions which should result in stronger flavours being present in the final product.
Alongside their new infusion method they are trial running several new flavours including one that embraces the taste of kelp. The unusual ingredient results in a distinct red/pink colouring, a characteristic which makes it eyecatching but which George fears might make it less marketable to some as in the vodka market colourlessness is seen as a marker of strength and quality.
Another principle of Morgawr vodka is its dedication using local Cornish ingredients, including wildflower bee honey, harvested in an environmentally friendly way. This is another benefit of using seaweed – it is abundant around the shores of Cornwall and several species of seaweed can be harvested sustainably without jeopardising the local ecosystems. The company collects it carefully, just removing the tops of seaweed to leave the plant intact and able to regrow the top part again continuously.
George predicts that we may see a vast increase in seaweed infused vodka across Cornwall and perhaps the entirety of the UK.