Produce and serve the finest whisky smoked salmon.
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Our Smoked Salmon

Our salmon is cured for up to 24 hours before the smoking process begins, this removes moisture from the salmon and adds depth to the flavour. Once the curing process has been completed, the salmon is left to dry before
being moved to our smoker.

Cold Smoked Salmon

smoked salmonCold Smoked Salmon

Smoked over our ground down whisky casks at low heat, we ensure the smoking process is never rushed - the salmon is ready when it’s ready. Once smoked we hand slice and package. That unmistakable taste of freshly smoked Salmon with a subtle hint of whisky – Glorious!!!

Smoked, hand sliced and packaged in our smokehouse, available to purchase in packs of 180g, 315g, and full 800g side.

Hot Smoked Salmon

smoked salmonHot 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.

Smoked, hand sliced and packaged in our smokehouse, available to purchase in packs of 180g, 315g, and full 800g side.