Gin & Food

Cullen Skink is a creamy soup of smoked haddock, potatoes, and milk, hailing from the fishing village of Cullen on the Moray coast, right next to Speyside. The smoke in the fish and the bitterness of the rowan berry in Caorunn play off one another. Neither flavour overpowers the other, and the apple note in the gin absorbs the soup's cream beautifully.

Smoked salmon is a given in Scottish smokehouses all along the west coast. It pairs well with Isle of Harris Gin in a tonic. The citrus notes cut through the fish's richness, while the gin's faintly salty kelp note picks up the salmon's smokiness rather than fighting it, so the two feel like they came from the same kitchen.

Langoustines and scallops from the west coast are often landed the very same day. They pair well with The Botanist from Islay. The herbaceous, floral fullness of the 22 Islay botanicals complements the shellfish's mild sweetness without overwhelming it. A splash of lemon in the glass is all it takes to hold the two together.

Stornoway black pudding is the spicy blood sausage from the neighbouring island of Lewis, hearty and peppery. A gin and tonic made with Isle of Harris Gin, poured generously over ice, cuts through the fat. That lets the sausage's spices come through more clearly, while the sugar kelp in the gin still holds its own against the robust black pudding. Traditionally eaten fried for breakfast, black pudding tends to appear as a small evening bite alongside a gin and tonic instead.