Welcome to the Falls of Dochart Smokehouse
Here at the Falls of Dochart Smokehouse and Scottish Tasting Counter we are guided by two simple principles – to produce and to serve the finest whisky smoked salmon.
To produce our unique subtle whisky taste, we source the finest aged whisky casks and pound them into dust. This dust creates our aromatic smoke, which gives the salmon a rich, full-bodied flavour. Our small local team passionately care about every step of the process, from curing and smoking through to slicing and packaging - all done by hand and to order.
Cold Smoked Salmon
The salmon is inspected when it arrives at our smokehouse and goes through our selection process. Once passed, it’s on to the curing using sea salt and demerara sugar. This process takes around 24 hours. When curing is complete, we smoke the sides of salmon over our whisky dust at a low temperature. We never rush the smoking process - the salmon is ready when it’s ready. That unmistakable taste of freshly smoked salmon with a subtle hint of whisky – glorious!!!
Hot Smoked Salmon
The process for our hot smoked salmon is similar to the cold smoked, except for one major difference. Once cured, the salmon is whisky smoked at a high temperature.
Both our hot and cold salmon is cured, smoked, hand sliced and packaged in our onsite smokehouse.
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