Rock samphire is called mermaid's kiss on the Isle of Wight, and it is where the gin gets its name. The plant is a wild coastal succulent that grows on the cliffs and marks the high tide line, so it is picked at the exact boundary between the island and the sea. Isle of Wight Distillery, founded by Xavier Baker and Conrad Gauntlett in 2014, builds ten botanicals around it at 42%.

The samphire is greener than it is salty, which is the thing most people get wrong about this gin. It gives an aromatic, faintly sea-air quality rather than any real brine, and everything else on the list works to keep that reading clear. Organic lemon zest brings direct citrus, English coriander extends the same line, and grains of paradise add a warm peppery edge that arrives late. Elderflower lays a gentle floral lift over the middle. Boadicea hops contribute a green bitterness that sits naturally beside the samphire. Underneath, liquorice root gives smoothness and a restrained earthy sweetness, while orris and angelica bind the recipe and supply texture rather than flavours of their own.

Distillation is deliberately slow, with the hearts of each batch selected and the rest set aside. The finish runs long and layered: citrus peel, green coastal herbs, warm spice, a rounded mouthfeel. An IWSC panel described green herbs, warm baking spices and biscuity juniper, which is a fair summary of where the balance sits.

A light or neutral premium tonic protects it best. Cucumber underlines the green coastal side, lemon peel keeps the citrus bright. The packaging follows the same logic as the recipe: recyclable glass, no plastic, natural cork and a compostable seal, alongside the distillery's B Corp certification and its marine conservation work.