Distillery in crafty collaboration with local food firm to create luxury smoked salmon
A collaboration between two Aberdeenshire producers has combined the flavours of craft spirits and artisan Scottish food.
The 50% ABV whisky was selected because of what is described as its blend of coastal peat and spiced fruit flavours.
Glenglassaugh master blender, Rachel Barrie, said: “Glenglassaugh Torfa’s unique smoky flavour is developed using traditional whisky making methods including ingredients of richly peated malted barley dried in the traditional way, over peat infused kilns.
“Infusing the salmon with Glenglassaugh richly peated Torfa balances perfectly with the hand-crafted traditional smoked salmon, both enhanced by the Moray coast sea air, natural waters and traditional ingredients.”
The salmon is also said to be produced using traditional methods. It is smoked in the company’s kilnhouse and produced without artificial chemicals or preservatives.
“We are delighted to be partnering up with Glenglassaugh to produce smoked salmon flavoured with Torfa,” said Elaine Sutherland, managing director of Sutherlands of Portsoy.
“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 and we believe it will become a great addition to our range and a product enjoyed by discerning customers everywhere.”
The new Torfa-infused salmon is available to purchase from independent retailers and has also been distributed to restaurants and hotels across the UK.