OMOSS: The Sea Moss Drink Stirring a New Wave of Wellness

When former athlete Marley Finn talks about balance, he’s not referring to just the physical kind. It’s a philosophy that extends to how he eats, moves, and now, how he creates. That idea sits at the heart of OMOSS, the UK’s first ready-to-drink sea moss beverage that’s quietly reshaping how people think about wellness.

Launched in 2025, the brand has already been crowned Best New Organic Drink Product at the Natural & Organic Innovation Awards, but its real success lies in something deeper: a return to nature’s rhythm.

So, can a centuries-old ocean superfood really redefine modern hydration?

A taste of the tide

For generations, sea moss (Chondrus Crispus) has been woven into the cultural fabric of Ireland and the Caribbean. Known as a “strengthening tonic,” it was used to restore energy, aid digestion, and support the immune system. It’s one of the most nutrient-dense plants on the planet, packed with iron, magnesium, zinc, and calcium, yet naturally light in calories and fat.

But for most, it wasn’t the easiest thing to love. Its texture was thick and slippery; its taste, distinctly oceanic. Finn, who discovered its benefits during his athletic career, knew the ingredient had untapped potential. What if the power of sea moss could be bottled: clean, refreshing, and effortless?

Working alongside a team of UK food scientists, he set out to do exactly that. The result was OMOSS: a smooth, functional beverage made with 50% pure organic Irish sea moss extract, sustainably harvested from the wild Atlantic coastline. Each recipe is layered with botanicals that complement both flavour and function, striking a balance between science and simplicity.

• Clean delivers crisp hydration with lime and monk fruit.

• Pomegranate pairs Ashwagandha, Gotu Kola, and Holy Basil for adaptogenic calm.

• Tropical blends mango, Lion’s Mane, and Ginkgo Biloba for cognitive support.

Each 250ml bottle retails at £4.50, free from sugar, preservatives, and artificial flavours, a rare example of wellness that’s both indulgent and honest.

From athlete’s ritual to everyday renewal

Finn’s journey from professional sport to entrepreneurship wasn’t driven by performance metrics but by a desire for reconnection, to his body, his values, and the natural world. He envisioned a drink that supported active living without the noise of marketing jargon or synthetic additives.

Marley Finn, founder of OMOSS

That same philosophy runs through every element of OMOSS. Each flavour encourages a moment of pause; hydration as a form of self-care rather than a means to an end. It’s designed not just for athletes, but for anyone navigating the pace of modern life and seeking something cleaner, calmer, and more conscious.

Turning tides, literally

The OMOSS story doesn’t end with what’s inside the bottle. Its mission extends to the ocean itself. The brand donates 4.4% of profits to Project Zero, supporting marine restoration and coral reef protection across the globe.

This partnership comes to life at The Coral Collective’s “Thirty Six for Coral” exhibition at the Grand-Hôtel du Cap-Ferrat on the French Riviera, a landmark event coinciding with the 2025 UN Ocean Conference. Through this initiative, OMOSS stands as the exclusive non-alcoholic beverage sponsor, bringing together art, activism, and ocean conservation under one purpose: to turn the tide on the climate crisis.

For Finn, it’s proof that wellness can be holistic only when it’s reciprocal, when what restores us also restores the planet.

The quiet future of wellness

In a world obsessed with more (more caffeine, more claims, more clutter), OMOSS represents a quieter revolution. It’s not shouting for attention. It’s creating a ripple. Every sip is an invitation to slow down, to nourish, and to think differently about what “wellness” really means.

Because true vitality, as OMOSS reminds us, doesn’t come from doing more. It comes from doing better. And sometimes, it’s about letting nature do what it’s always done best.

Espress-o Yourself: How to Craft the Perfect Espresso Martini

Now that Autumn is upon us, the nights are drawing in earlier, and the temperatures have plummeted – which means that it’s the perfect time of year to start enjoying a warming cocktail. And what better way to kick things off than with every caffeine lover’s favourite: the Espresso Martini!

This delicious combination of espresso, coffee liqueur, and vodka (though, ironically, not a drop of vermouth despite the name) has been surging in popularity in recent years. The drink, sometimes cheekily dubbed as the “Adult Vodka Red Bull,” has existed since the 1980s but struggled to develop a popular following at the time.

Bartenders tend to have a love-hate relationship with it owing to the time required to make it and the fact that they’re shaking up a liquid that has a habit of badly staining clothes. In recent years, though, the Espresso Martini has enjoyed an explosion in popularity that’s made it a modern classic on any good cocktail menu.

The first record of the Espresso Martini comes from none other than late London Bartender, Dick Bradsell, widely considered the cocktail king of London’s vibrant Soho district. According to Bradsell, he invented the drink at Fred’s Club, a private member’s club owned by Fred Taylor.

In an interview, he recalled “a young model who’s now famous came in and said, ‘Can you make me a drink that will wake me up, then f**k me up?’.” This being the days before energy drinks, Bradsell decided to brew a shot of espresso and mix it with spirits – and so the Espresso Martini was born!

As mentioned, the Espresso Martini is something of a misnomer, as the drink does not contain some of the spirits used in a traditional martini. Bradsell’s original recipe is on the sweeter side, using vodka, sugar syrup, coffee liqueur, and a freshly brewed shot of espresso, shaken with ice and strained into a martini glass. Difford’s Guide calls for a slightly more balanced recipe using the following ingredients:

45ml vodka
30ml espresso (freshly brewed)
20ml coffee liqueur
Two drops of Difford’s saline solution
Three coffee beans and an optional twist of lemon zest (for garnish)

How Do You Make an Espresso Martini?

The perfect espresso martini should naturally start with the perfect shot of espresso. Capsule machines are fine, but to really make a difference, this cocktail demands freshly ground coffee beans, between 16-19 grams in a stovetop moka pot (a personal preference) or a manual espresso machine.

If you’re able to control the temperature, aim to brew at around 90 degrees celsius and use filtered water if possible. Once brewed, let the espresso cool before shaking.

Is that sweet?

Difford’s Guide’s recipe calls for a couple of drops of saline solution or a pinch of salt, which actually slightly enhances the sweetness and reduces the coffee’s bitterness. If, however, you prefer things on the sweeter side, you can always go back to Bradsell’s original recipe and substitute the saline for a little sugar syrup instead.

How Do You Make the Espresso Martini’s Signature Foam?

Let’s face it, the iconic part of an Espresso Martini is the velvety layer of foam at the top. To achieve this, first fill a cocktail shaker with ice, add the vodka, espresso, and coffee liqueur, then screw the top of the shaker on securely and shake hard! This is the best way to aerate the mix, which will allow the coffee’s natural oils to combine with the air bubbles, resulting in the Espresso Martini’s signature foam.

According to Difford’s Guide, a thin slice of lemon is all it takes to add extra complexity to the Espresso Martini. To express the citrus properly, twist it across the layer of foam on top before discarding. Finally, add three lucky coffee beans to the top, traditionally in a petal formation, but feel free to add your own personal flourish.

Top Tip: Pre-chill your martini glass by placing it in the freezer for around fifteen minutes before pouring – it makes all the difference.

What Are the Best Espresso Martini Variations?

The Espresso Martini has a few excellent variations, some more obvious than others. The Flat White Martini substitutes the coffee liqueur with Irish cream for extra richness. The Flying Frenchman substitutes the vodka with absinthe (not for the faint-hearted!).

Then we start to get wild, with the Tiramisu Espresso Martini with vanilla vodka and mascarpone cream for a dessert with a kick. Or even the Carrot Cake Espresso Martini, made with homemade carrot cake syrup and horchata for a rich drink with notes of spice, topped off with a cream cheese rim.

However you shake it, the Espresso Martini is proof that a little caffeine and a lot of spirit make for one perfect autumn evening.

To see more from Liam, including the story behind Purple Rain and how to craft the perfect whisky sour, click here!

How Nashi Turned Korean Pear Rituals Into a Pre-Drink Wellness Habit

There’s a peculiar kind of survival story that trails every late-night anecdote: the desperate breakfast, the slow, apologetic inbox replies the next day. Two sisters noticed the pattern and did something quietly radical: They brought an old Korean pre-drink into the present. 

Nashi Pear Juice is the outcome, a 100% natural wellness drink, nothing added, nothing synthetic, made entirely from premium Korean pears. Served in a recyclable 250ml can, it’s designed to be consumed before you drink alcohol, so the benefits actually kick in.

What’s the science behind a pear and a better morning?

Korean pears have a history of being used to ease the body’s response to alcohol. Researchers have since mapped some of the science: certain compounds in the fruit help the body process alcohol’s by-products more efficiently, which can mean reduced inflammation, lighter headaches, and cleaner mornings. 

The timing matters: drink the pear juice before alcohol, and you’re using the fruit as a proactive ritual, not a reactive cure.

Why did two sisters turn this into Nashi?

Nashi began as a practical experiment between siblings who refused to accept a trade-off between nights out and next-day performance. 

Taya and Lucy

One sister brought the pre-drink habit home from Australia; after trying it, the other noticed a sharper morning and better recovery. They scaled a simple idea into a product because they saw an overlooked evidence base and wanted a clean, convenient option: one can, the right dose, recyclable packaging.

Is it more convenient than the usual sachets and pills?

Yes. Many market options demand multiple sachets or a mash of supplements; Nashi offers a single 250ml can that gives you the right amount in one go. It’s packaged to be easy and repeatable, part of a pre-drinking ritual rather than a scramble for a cure. The brand’s ethos is concise and practical: “drink smarter, not more.”

Should you treat it like medicine or like A ritual?

Treat it like a ritual. Pouring a can before your first drink is not a magic shield, but it’s a small behavioural change that tilts odds in your favour. It moves the practice of “preparing” for a night out from guesswork to intention. 

For people who juggle late evenings with early commitments (athletes, professionals, parents), this is less about fear of fun and more about optimism. You can have both.

How do you buy it, and does it cost much?

Nashi launched with direct-to-consumer sales and selective retail partners. There’s a Subscribe & Save option offering 20% off for regular buyers, next-day delivery for those last-minute plans, and clear one-time prices: six cans for £19.99, 12 cans for £36.99, or 24 cans for £69.99. It’s positioned for people who want reliable mornings as much as reliable nights.

Nashi reframes the pre-drink as an act of self-care rather than a compromise: not a promise of perfection, but a better bet for the morning after. Try the ritual once, and your morning might just change its mind about you.

A Taste of France in The Dalmore’s Red Wine Cask Edition

If whisky had a passport, The Dalmore’s would be full. From the bodegas of Spain to the vineyards of Portugal, and now the sun-drenched slopes of France, the Highland distiller has made a name out of turning the world’s most celebrated casks into liquid masterpieces. Their third release in the Cask Curation Series, The Red Wine Cask Edition, is a love letter to Châteauneuf-du-Pape, crafted in collaboration with the iconic Château Mont-Redon.

What Makes This Series So Special?

This series is a global showcase of partnership, craftsmanship, and patience. Each edition pays tribute to a different wine region and its influence on The Dalmore’s distinctive style. Where The Sherry Edition honoured centuries of Spanish heritage and The Port Edition explored the richness of Portuguese Tawny, The Red Wine Cask Edition brings a French twist: elegant, layered, and deeply aromatic.

The Dalmore’s philosophy is simple yet obsessive: every cask has a story, and every whisky deserves the perfect one. This latest release proves that great whisky doesn’t just age; it evolves through relationships between wood, wine, and time.

Why Châteauneuf-du-Pape?

Nestled in the Rhône Valley, Châteauneuf-du-Pape is revered for wines that are bold yet balanced, much like The Dalmore itself. Château Mont-Redon, one of the region’s most respected estates, brings nearly a century of winemaking expertise to the collaboration. Their Grenache-led reds, laced with Syrah and Mourvèdre, impart a unique depth that aligns perfectly with The Dalmore’s robust New Make spirit.

Working with fourth-generation winemaker Pierre Fabre, The Dalmore sourced freshly emptied 2023 Mont-Redon casks rich with Grenache, Syrah, and Mourvèdre character. These were used to finish three single malts (aged 24, 34, and 43 years), each revealing how French red wine casks can transform whisky across time.

What Can You Expect From the Three Whiskies?

• 24 Years Old (40.7% ABV): Bright and lively. Notes of citrus and honey glide into bursts of red berries and caramelised sugar. A reminder that youth and elegance can coexist beautifully.

• 34 Years Old (40.5% ABV): The middle child with quiet confidence. Layers of vanilla, Seville orange, and stone fruit sit on a foundation of gentle oak spice: balanced, warm, and endlessly smooth.

• 43 Years Old (40.3% ABV): Deeply mature. Dried fruit, manuka honey, and cocoa mingle with whispers of espresso and aged leather. It’s the kind of whisky that makes silence feel luxurious.

A Statement of Artistry and Travel

Each set comes housed in a bespoke lapis-blue display case, handcrafted by AB Florence, echoing both the hue of ripe Rhône grapes and the French tricolour. 

Only 150 of these sets will ever exist, launching globally on October 1, 2025, with a price tag of £36,100/$44,450. Beyond the craftsmanship, the design speaks to The Dalmore’s recurring theme: the journey of flavour. From cask to coast, from vineyard to glass.

Why Does This Release Matter to Whisky Lovers?

The Dalmore’s relationship with wine casks isn’t a passing fascination. It’s part of the brand’s DNA. You’ll find it in the Cigar Malt Reserve, aged in Cabernet Sauvignon barriques, and the legendary King Alexander III, which marries six cask finishes into one harmonious expression. But this latest chapter pushes further into experimentation, proving that when whisky meets French red, something timeless is born.

In an era of endless limited editions, The Red Wine Cask Edition stands apart, not for its rarity, but for its purpose. It’s a celebration of what happens when tradition takes the scenic route.

For more information, visit thedalmore.com.

Aureus Vita Fibonacci Dry Gin: The Golden Ratio Meets the Art of Distillation

There are spirits that impress, and then there are spirits that redefine what’s possible. Enter Aureus Vita Fibonacci Dry Gin, a liquid masterpiece inspired by the mathematical elegance of the golden ratio (1.618). This ultra-premium gin doesn’t just raise the bar; it rewrites the formula for balance and beauty in a bottle.

What Happens When Chemistry Meets Craft?

It began, as most revolutions do, with curiosity. Chemist-turned-master-distiller John Hall wasn’t content with convention. Instead, he wondered: If nature, art, and even music could follow the Fibonacci sequence, that repeating pattern found in sunflowers, shells, and symphonies, why couldn’t gin do the same?

Years of experimentation led to a breakthrough: the Fibonacci-Hall Distillation Method. Every ratio, temperature, and botanical interaction is calculated using the golden ratio, resulting in a gin that quite literally embodies mathematical perfection.

The result? A spirit with more depth, viscosity, and aromatic complexity than your standard London Dry. Think of it as the meeting point between scientific precision and artistic intuition, a gin where every drop tells a story of balance.

What Makes Fibonacci Gin So Unique?

Aureus Vita is far from your everyday pour. While most gins might offer two or three recognisable flavour notes, this one delivers a 10-layer flavour journey, unfolding with clarity and sequence. 

At its heart are juniper and baobab pulp, both harvested in November and used fresh within three months to capture their peak brightness. Distilled once a year to mirror the rhythm of the natural world, Aureus Vita reflects a rare commitment to purity and timing.

Even its name, Aureus Vita, translates to “golden way of life,” a fitting tribute to the mathematical harmony guiding its creation.

How Does It Taste?

Expect a smooth yet structured texture, richer than most gins, with unfolding notes that feel deliberate, almost choreographed. First come bright citrus and green spice, followed by the earthy sweetness of baobab and a subtle, lingering finish of blackcurrant leaf and liquorice.

Its 61.8% ABV isn’t a number chosen for shock value; it’s a deliberate nod to the golden ratio itself. Sip it neat, in a Golden Martini, or as part of a slow-savour G&T; every serve is designed to reveal a different facet of its precision.

Why It Belongs in Every Collector’s Cabinet

With only one Fibonacci-Hall still in existence, a prototype built in Cornwall, each bottle of Aureus Vita feels like owning a piece of distilling history. This is craftsmanship at its most cerebral and sensorial.

From its phi-inspired bottle design to the golden spiral of its botanical blend, Aureus Vita is a conversation piece. A story of how numbers, nature, and flavour can intertwine to create something rare, balanced, and utterly mesmerising.

Where to Find It: Available exclusively at Fortnum & Mason

Size: 70cl
ABV: 61.8%
Price: £169

Winter BRU Unwrapped: How Scotland’s Iconic Can Got Cozy And Spicy

When IRN-BRU decided to drop a cinnamon-ginger twist, and an OnlyFans premiere, winter just got a whole lot more fun.

Scotland’s standout orange fizz, IRN‑BRU, has always thrived in the unexpected. This season, the brand’s latest move is bold even by its own standards: the limited-edition Winter BRU, marrying classic BRU tang with warming cinnamon and a ginger kick, and launching it via a free-subscription page on OnlyFans. It’s a campaign that winked at convention and said, “Right. Let’s shake things up.”

A flavour born of frosty nights

Winter BRU takes you in two stages: first, the familiar ripe sweetness and fizz of IRN-BRU. Then, a slow-creeping warmth of cinnamon and ginger that lingers like a good Scottish night cap. The idea? To make a festive drink that doesn’t bow to syrupy clichés, but instead gives you something curious, flavour-rich and unashamedly playful.

OnlyFans? Seriously and why it works

Rather than unveiling the new flavour with the usual supermarket display, IRN-BRU took a left turn: launching the campaign on OnlyFans. Any brand stepping into that space puts a big neon sign on “we’re doing something different.”

Two creators front the push: actor and creator Jessie Cave, known for her role in the Harry Potter films, and Glasgow-based comedian & DJ Amelia Bayler. Together, they star in a cheekier visual series where the can is almost the main character. The result: a fizz-meets-flirt campaign that keeps BRU’s irreverent edge intact while giving winter spice a whole new context.

Limited run. High impact.

The flavour is available for just eight weeks across UK supermarkets and convenience stores, in 330 ml cans and eight-packs. It’s steadily disappearing, proving that scarcity still works when paired with bold ideas and good flavour.

A brand staying true to itself

For over a century, IRN-BRU has embraced its “odd one out” status: the drink that outsells global giants in Scotland, the one that takes ads less seriously than most. With Winter BRU, it hasn’t abandoned that spirit. Instead, it’s sharpened it. There’s nostalgia in the taste, warmth in the spice, and cheek in the campaign.

A toast to the bold

Winter BRU isn’t just another seasonal drink. It’s a reminder that even long-established brands can surprise us. In a year when many products lean safe, this can leans playful, creative and a little bit daring. If you spot it, grab it. Then pour, sip, reflect, and let the cinnamon-ginger warmth do the talking.

Cutty Sark 17-Year-Old: A Voyage into Opulent Depths

Some whiskies tell their story quietly. Cutty Sark, however, has never been one to whisper. Born from a spirit of rebellion and discovery, this seafaring Scotch has just unveiled a release that perfectly captures its century-old DNA: the Cutty Sark 17-Year-Old. It’s bold, it’s refined, and it’s ready to take connoisseurs on a flavour journey across uncharted waters.

A Whisky Rooted in Adventure

Cutty Sark’s legacy has always been defined by its daring origins. Launched in 1923, right in the middle of Prohibition, the brand was never content to play it safe. Smuggled into cocktail bars and adored by those who valued smoothness over smoke, it built a reputation as the whisky for rule-breakers with taste.

Now, 102 years later, that same spirit resurfaces in a whisky that quite literally sets sail into richer flavour territory. The 17-Year-Old expression is a nod to both heritage and innovation, crafted for the kind of drinker who sees a dram not as an end, but an invitation to explore.

How Is Cutty Sark 17 Made?

This isn’t your average blend. The 17-Year-Old marries whiskies matured in three distinct cask types, each contributing its own personality.

• Highland and Speyside single malts matured in sherry and port casks lend depth, fruit, and complexity.

• Lowland grain whisky aged in first-fill bourbon barrels brings creaminess and balance.

• Seventeen years of patience tie it all together, allowing oak, fruit, and spice to harmonise into something remarkably smooth.

Master Blender Stephen Woodcock

The result? A symphony of candied orange peel, cherries, and plums that unfurls into layers of oak, cappuccino, and soft spice. It’s indulgent, but never overwhelming, proof that adventure and elegance can share the same glass.

Why This Release Feels Different

At first glance, the bottle itself tells you this isn’t the Cutty Sark you’ve seen before. Housed in a sleek black presentation box with flashes of gold and that unmistakable yellow signature, it carries a tactile rope-and-eyelet motif, a subtle wink to the brand’s nautical roots. Even the stopper resembles a twist of rope, adding a playful detail that collectors will appreciate.

But beyond its aesthetics, this is a whisky with intent. It’s designed not just to be admired, but to be experienced, whether as a thoughtful gift, a centrepiece for one’s home bar, or a companion to a quiet evening where the only thing louder than the pour is the imagination it stirs.

How Does It Taste?

Think of it as a whisky voyage in three acts:

1. The Arrival: Burnished copper in colour, its aroma greets you with bursts of citrus and red fruit: warm, inviting, and layered.

2. The Exploration: On the palate, rich oak and roasted coffee notes surface, balanced by hints of baking bread and cocoa.

3. The Return: A long, lingering finish carries whispers of spice and malt, a reminder that adventure doesn’t have to end when the glass is empty.

The Final Word

Setting sail in October, Cutty Sark 17 isn’t here to replace what’s familiar; it’s here to evolve it. By pushing flavour boundaries while honouring tradition, it captures the essence of what the brand has stood for since its smuggling days: boldness, craftsmanship, and a touch of mischief.

Priced between £85 and £90, it’s a whisky for those who appreciate both story and substance. Whether you’re a seasoned collector or a curious explorer, this is a dram that rewards the journey.

So, raise your glass. Adventure, as it turns out, tastes best at 17.

Dover Yard and Ed Sheeran’s Spicy Tribute to Friendship

From London’s most sustainable bar to one of the world’s biggest music icons, this partnership has a story worth toasting. Dover Yard at 1 Hotel Mayfair has teamed up with Ed Sheeran’s hot sauce brand, Tingly Ted’s, to create something fiery, fun, and full of flavour: the Tingly JAM cocktail.

It’s not just another celebrity collaboration. It’s a drink with soul, crafted in loving memory of Ed’s late friend Jamal Edwards, and built around the flavours that defined their friendship: fried chicken, hot sauce, and laughter.

What Makes the Tingly JAM More Than Just a Cocktail?

The Tingly JAM isn’t just about what’s in the glass; it’s about the story it carries. A nod to friendship, creativity, and shared passion, it celebrates the bond between Ed and Jamal with every sip.

The cocktail blends butter-fat-washed Casamigos tequila with a house-made Tingly Ted’s tincture, creating a velvety balance of smoke, spice, and warmth. The name “JAM” pays tribute to Jamal himself, but also to those spontaneous jam sessions that defined their creative connection.

It pairs perfectly with Dover Yard’s crispy fried chicken and Tingly Ted’s dipping sauce, combining comfort and craftsmanship in one bite. And with 10% of every cocktail and dish supporting the Jamal Edwards Self Belief Trust, it’s an indulgence that gives back.

How Did This Collaboration Come to Life?

The partnership goes beyond flavour. It’s about honouring Jamal’s vision, empowering young talent, and sparking creativity through opportunity.

Dover Yard’s bar team worked closely with Ed and the Trust to ensure the project felt true to Jamal’s energy: bold, inclusive, and inspiring. The result is a cocktail that captures his essence: uplifting, unexpected, and made to be shared.

As Jamal’s mother, Brenda Edwards, continues to champion his mission through the Trust, the Tingly JAM serves as a heartfelt reminder that creativity and confidence can truly change lives.

Sustainability Meets Soul

For Dover Yard, purpose-driven hospitality is nothing new. Since opening in 2023, the bar has become a quiet revolution in Mayfair, one where sustainability and indulgence happily coexist.

Under the guidance of Giulio Guarini and Marco Grisafi, the team repurposes ingredients from the neighbouring Dovetale restaurant (led by chef Tom Sellers) and prioritises zero-waste innovation across every serve.

The Regenerative Forces menu, where Tingly JAM now proudly sits, is a showcase of that ethos: creative, conscious, and deeply considered.

One Sip, Endless Stories

Priced at £22, the Tingly JAM is available now at Dover Yard, 1 Hotel Mayfair, a drink that proves flavour can be fun, purposeful, and deeply personal all at once.

Because sometimes, the best cocktails don’t just lift your spirits; they carry a story worth sharing.