To create Currach Single Malt Irish Whiskey we use brown Kombu Kelp seaweed which is sustainably hand harvested off the wild Atlantic coast of Co. Clare. Our seaweed is 100 % naturally grown and is organically certified. Kombu is located in the extreme lower part of the shore. It can be sustainably harvested during low spring tides throughout the year. Fourth generation seaweed harvesters, the Talty family ensure only the finest seaweeds are selected for Currach. Mildly salty and subtly sweet, Kombu is rich in umami, the fifth human taste. It has been used as a stable food source and ingredient in European and Asian cuisine for over 2000 years.