I previously overviewed some of OsCo’s operations and spirits in my last review for OsCo Automatic Halfshell Gin so I won’t repeat all of that here. This was gin #2 of 3 I tried that night at the distillery. Again, this is more of a quick hit review as public tastings aren’t the best place for detailed notes. OsCo Automatic Sea Gin is another brandy-based gin that is made with hand-foraged, sun-dried nori (for the uninitiated, an edible seaweed) from Mendocino (a local partnership with Sully Farms) as the dominant botanical ingredient. It’s also made with bay leaf, sage, lemongrass, and “other stuff”. If you thought “Halfshell Gin” was unusual, “Sea Gin” may push the envelope even further. If it has juniper in it (I’m not sure it does), it’s pushed to the background and the savory, umami, briney notes take the lead, wonderfully complimented by the other local botanicals featured here. You could almost say this is the OsCo’s “coastal” answer to St. George’s “forest” Terroir Gin. It’s unique and delicious neat, and while I didn’t try it in a cocktail, I hear it makes a great martini. (I’m told this pairs better in drinks without bubbles, so maybe don’t try this in a gin and tonic.) I’m giving the Sea Gin the same “Great” rating I gave the Halfshell Gin. 4.0 ~ Great