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Loch Fyne debut Makar Gin-infused smoked salmon
Mr Foodie recently visited The Glasgow Distillery Co., the makers of Makar Gin to find out more about the gin and their brand new collaboration with Loch Fyne Oysters.
This isn’t the first time that Loch Fyne Oysters have collaborated with a drinks producer. Canny observers may recall their “This Gose” collaboration with nearby Loch Fyne beers, which was designed to be paired with Scottish smoked salmon!
Now they are adding to their expanding range of salmon products with this beauty below.
Produced using fresh salmon fillets which are cured with salt, sugar and Makar Glasgow Gin before being smoked over oak shavings from retired whisky casks these packs are full of flavour as you’d imagine.
Deputy Managing Director, Martyn Paterson, Loch Fyne Oysters said: “At Loch Fyne we are continually exploring new flavours and developing new ideas which complement our smoked salmon. Makar Gin Infused Smoked Salmon is a marriage made in heaven.” It joins new flavour combinations such as Double Cured Beetroot Smoked Salmon.
Makar Glasgow Gin is made in small batches in the G52 area (hence the name of one of their products!) and is prepared in a copper pot-still dubbed Annie. Made with only 8 botanicals, it has black peppercorn and lemon peel, in addition to the juniper berries, creating a fitting match for the taste of salmon.
On the night, Loch Fyne head chef Calum Hall treated us to canapés made using the gin-cured salmon, which included one with green chilli, and another with fennel, orange, cucumber and dill. Everything prepared on the night was delicious!
Liam Hughes, CEO and Co-Founder of The Glasgow Distillery Company said:
“Gin and seafood pair exceptionally well. We are proud to partner with Loch Fyne to see the launch of this fantastic new product Loch Fyne Makar Gin-infused Scottish Smoked Salmon. This is a superb opportunity for two neighboring premium food and drink producers to show off not only the quality of our own products but also the quality and diversity of what Scotland’s waters as well as our growing drinks industry has to offer.”