Clear eyed about gin.

It’s high time we all stop taking gin for granted. Too many of us mindlessly sip our summer G&T without any regard for its rich history, possible health benefits, or ability to combat global warming. I, for one, say it’s time for gin to get the respect it deserves.

Gin, made from juniper berries, got its name from the old English word genever which is related to the Dutch word jenever and the French, genievre — all derived from juniperus, the Latin word for Juniper.

Benedictine monks as early as the 13th century used the distilled berries for medicinal purposes, treating everything from coughs and colds to sprains and cramps. Juniper berries are widely considered a “super fruit” with high levels of vitamin C and flavonoids. They are rich in essential oils and have antifungal and anti-microbial properties. Because the bitters used during distillation boosts stomach acid and enzymes, it’s also a digestive aid. All of this goodness, and only 97 calories per shot.

The iconic gin and tonic drink was discovered by the British Army serving in India in the early 19th century. To make their daily bitter quinine dose to prevent malaria more palatable, officers washed it down with an elixir of gin, soda, lime juice, and sugar.

Fast forward to today, and gin remains popular among the Brits. In fact, its popularity is growing. Sales in the UK increased about 30% last year to about $1.6 billion annually. In June of 2018, Vogue declared a “fast moving gin renaissance” and called it London’s new “It” drink.

While gin is still regarded as the most British of spirits, its popularity goes far beyond the Commonwealth. Today, the global market for gin is $14 billion and is expected to reach $20.17 billion by 2028.

However, after the 700-year history of an arguably perfect spirit, could we be at the cusp of an entirely new era in gin altogether? We may just be, and it is beginning in Arboath, a small town (pop. 24,000) in southeast Scotland where the Arbikie Highland Estate distillery has created a line of spirits called Nadar, or “nature” in Gaelic. This environmentally conscious distillery uses peas and a process that “removes more carbon dioxide from the atmosphere than it emits.” In other words, it’s carbon positive.

Spirits made by fermenting traditional grains, such as wheat or barley, require synthetic fertilizers and the production takes a heavy environmental toll. Peas do not, and therefore do not contribute to carbon emissions.

Arbikie isn’t the only distillery that is committed to sustainability. Absolut and Patron also claim to be environmentally responsible booze brands. Greesand Ridge in the UK uses surplus produce that supermarkets will not take to make rum and — you guessed it — gin. But I find Arbikie’s use of peas creative, innovative, and scalable.

So next time you have a Martini (or a Negroni or a Tom Collins), rest easy knowing that it may be good for your health (check with your doctor on that one, of course). It may even be good for the environment. As if that weren’t enough, according to a study by BMJ Open Medical Journal and reported by delicious.com, “Gin drinkers are sexier, it’s now a scientific fact.”

Now that settles it.

Danilo Diazgranados is an independent investor in the global food and wine, financial services, real estate, and the hospitality sectors.