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The multi award-winning An Dúlamán Irish Maritime Gin, the first to be produced in remote County Donegal, is available to UK drinkers for the first time. By using five locally harvested varieties of seaweed, as well as six other botanicals, Sliabh Liag Distillers’ Gin Distiller Moira Doherty has harnessed ‘draíocht na farraige’ (the magic of the sea) to create a spirit as unique as the rugged Donegal coast itself.  It is available from Amazon, Master of Malt and Whisky Exchange at and RRP of £32.99 for 50cl (42.3%ABV). This month, An Dúlamán won the coveted ‘Gin Category “Champion” award at the Bartenders’ Brand Awards – a competition with the UK’s top palates officiating.

Named after an Irish folk song that relates a conversation between two seaweed collectors, An Dúlamán is a gin born from its locality. The coast around the mighty sea cliffs of Sliabh Liag holds an extraordinary bounty for local sea foragers who use centuries-old knowledge of harvesting and harnessing the qualities of natural seaweeds. For example, the tiny, shy pepper dulse seaweed that grows in the cracks and crevices of the rocky headlands is harvested at full moon when the tides are at their lowest.

On the palate, there is incredibly bright and soft juniper, which subsides as the complexity of An Dúlamán is revealed in rich umami, brisk salt and then a buttery oyster smoothness with hints of chestnut and firm tannin. Given time, sweet notes of Turkish Delight ebb to a comforting warmth. The bottle is based upon those found along the Donegal coast after ships of the Spanish Armada were wrecked upon the rocks.

Commenting on the UK launch, Moira Doherty, said: “The British gin drinker really knows their stuff and has a very wise palate so we’re confident they’ll appreciate the huge amount of consideration that has gone into crafting An Dúlamán. Due to the delicate nature of our botanicals sourced from the sea, we take an incredibly narrow cut of the distillate which helps the complex mix of flavours shine through at precisely the right levels.”

An Dúlamán is produced in a single shot London dry style distillation on our custom built 500litre copper still, named Méabh (which means ‘she who intoxicates’). The still has a vapour extraction basket on the still lyne arm for placing the Carrageen moss seaweed into. Every bottle is filled, wax sealed and stamped by hand at the distillery in Sliabh Liag’s shadow.

An Dúlamán works well with any premium tonic water, especially with lemon tonic or bitter lemon. A dash of elderflower cordial and An Dúlamán topped up with soda water is a tasty alternative. Classic gin cocktails are a must try with An Dúlamán – such as the Negroni – the soft earthy tones of An Dúlamán stand up to the bitterness of Campari, and of course it makes a mighty martini, either bone dry or with a good splash of vermouth. An Dúlamán is available at some of London’s most influential bars; Balthazar, Corrigan’s of Mayfair and London Cocktail Club.

Full list of botanicals:

Fruits, seeds, roots: Juniper berries from Macedonia; Coriander seed from Bulgaria; Angelica root from Belgium; Cassia bark from Indonesia; Lemon peel from Spain, Sweet orange peel from Egypt;

Seaweeds: Channel Wrack (also called Dúlamán) imparting bitter tannic notes; Dulse offers salty umami flavours; Sugar kelp offers a sweetness and dusty lime flavours; Carrageen moss provides an earthy nutty sweetness; Pepper dulse provides a huge burst of garlic, mineraly, aromatic and intense peppery umami.