Mire's entire product line is built around a single ingredient: a species of cold-water brown kelp called Laminaria hyperborea, which grows in tight forests off the northern coast of the Faroe Islands. Our four divers harvest it by hand, in a six-week window each autumn, from a single seven-hectare bay we lease from the Faroese fisheries authority.
What makes the kelp interesting isn't the kelp itself — it's what happens after. The harvested fronds are cold-pressed within six hours, the liquid moved into hundred-litre oak barrels lined with Faroese sea salt, and left to ferment for fourteen months in a converted boathouse on the southern coast of Streymoy. The fermentation produces a slow, low-pH wash that is unusually rich in fucoidan, mannitol, and a class of polyphenols that the cosmetics industry has spent the last decade trying to synthesise without success.
Every one of our five products is, at its base, this fermented kelp wash. No filler oils. No fragrance. No alcohol. The differences between formulations are differences in concentration, viscosity, and what we pair it with. Always the same kelp, the same bay, the same fourteen months.
14mo
Fermentation, in oak
142
Bottles per batch · max