The seafood-infused spirit comes from a restaurant based in Scotland, of course.
"The Gin, Juniper and Lemon salmon is cured with sea salt and demerara sugar," Young's explains. "The cured sides are then hung and smoked over juniper and oak chips for 15 hours before being infused with multi award winning Scottish Makar Gin, crushed juniper berries and lemon zest."
If gin-infused smoked salmon got your attention, then you might want to take a seat. The owners of a Scottish restaurant have gone full Magnetic Poetry, rearranging a few of those words—and a few of those flavors—to create a smoked salmon-infused gin., Andy Waugh and Calum Mackinnon are selling the wild-sounding spirit through their Mac & Wild restaurant brand. "What on earth we hear you ask? Many of us thought the same initially," the gin's description reads.
The gin was distilled at the Dunnet Bay Distillery in northeast Scotland, and in addition to the "invigoratingly fresh and savory" flavors of smoked fish, the booze has also been infused with juniper, sea buckthorn, rose root, rowan berries, and blaeberries. Food & Wine has reached out to Mac & Wild to ask whether the gin will be available at its restaurants in London or in Scotland as well.
Gin seems to be getting the flavor treatment more frequently. In September, Edinburgh-based Pickering's Gin released what it says is "." That veggie-infused gin was one of six flavors that Pickering's included in its annual set of "Festively Flavoured" Christmas ornaments; the other five baubles in the set were filled with Christmas clementine, cranberry, figgy pudding, plum and ginger, and spiced pear and cinnamon gins.
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