COASTAL Scotch whisky distillery Glenglassaugh has partnered with neighbour Sutherlands of Portsoy to create a luxury smoked salmon.
The salmon, infused with Glenglassaugh Peated Torfa single-malt whisky, will be on sale in independent retailers and will be distributed to restaurants and hotels around the UK.
The Aberdeenshire partners noted that the product had been made using smoked salmon producer Sutherlands of Portsoy’s traditional methods.
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These methods, they pointed out, had been passed down through the same family for 100 years and involved no artificial chemicals or preservatives.
The salmon is “smoked in the time-honoured traditional kilnhouse over whisky-barrel shavings before being infused with Glenglassaugh Peated Torfa” single-malt whisky.
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Glenglassaugh master blender Rachel Barrie said: “On the crescent beach of Sandend Bay stands Glenglassaugh Distillery, producing a luscious coastal malt. As a complete distillation of its natural surroundings, it made perfect sense to pair with our neighbours Sutherlands of Portsoy.”
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Elaine Sutherland, managing director of Sutherlands of Portsoy, said: “Through five generations, the Sutherland family have been smoking the finest salmon using traditional methods for over 110 years. The rich peated flavour of the Torfa complements the unique flavour of our smoked salmon.”
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