We use cookies to give you the best personal experience on our website. If you continue to use our site without changing your cookie settings, you agree we may place these cookies on your device. You can change your cookie settings at any time but if you do , you may lose some functionality on our website . More information can be found in our privacy policy.
Please provide more information.
Stylus no longer supports Internet Explorer 7, 8 or 9. Please upgrade to IE 11, Chrome, Safari, Firefox or Edge. This will ensure you have the best possible experience on the site.
Brief Published: 22 Dec 2014

Ant-Acid Gin

Anty Gin

UK-based drinks company The Cambridge Distillery has partnered with the Nordic Food Lab to create a gin that is infused with the chemical pheromones of red wood ants.

Anty Gin, which retails at £200 ($315) per bottle, contains the formic acid of around 60 red wood ants collected from forests in Kent by a team of wild plant specialists. The gin also contains organic English wheat, wood avens (small woodland flowers), nettles and Alexanders seeds (a type of edible plant).

Red wood ants are found in forests around the Northern Hemisphere within large mounds of earth, which they defend by spraying predators with the formic acid they produce in their stomachs. It is this acid that is used to create the drink. Formic acid is very reactive when brought into contact with alcohol – producing a distinct aroma and flavour that is captured in the gin.

The Nordic Food Lab is known for its innovative approach to food research. The research institute previously partnered with Danish beer giant Carlsberg to create a range of specialty beers featuring unique ingredients such as bee larvae, woodruff and cucumber.

Insects are becoming increasingly common in western food and beverage launches. While some brands are producing freeze-dried insects, others are creating more subtle options such as flours, spreads, chips and protein bars. For more on this, see SIAL 2014: Future Food Trends. For further insight into insect cultivation, see Culinary Crickets for Mass Consumption and Future Farming.

For the latest alcohol trends, see Wine Vision 2014, Alcohol Trends 2014 and Drinks Developments: Alcohol.