Fishers Smoked Gin

The UK’s first London Dry Smoked Gin

We created our new Smoked Gin in partnership with Pinney’s of Orford, one of the finest smokehouses in England.

Fishers coastal botanicals are oak-smoked at Pinney’s and then distilled, combining the essence of the Suffolk Coast with a traditional smokehouse flavour.

Our Fishers Smoked Gin has been created using rare, English botanicals like Sea Purslane, Rock Samphire and Bog Myrtle, which are all locally foraged for within five miles of the Distillery on the Suffolk Coast.

The Fishers botanicals are hung in hessian sacks and left in the Smokehouse at Pinney’s of Orford for five days, a time that allows enough of the Pinney’s signature smoke flavour to penetrate the botanicals without losing their unique characteristics.

Tasting notes:

Nose: Raw cocoa, vanilla pods and salted orange cake

Taste: Woody oak smoke, cracked black pepper and juniper jam

Finish: Warm and lingering

ABV: 44%

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How it's made

To create Smoked Fishers, Andrew wanted to capture not only the Suffolk coast but the very specific East Anglian smokehouse flavour for which the region is famous.

He got in touch with his friends up the road at Pinney’s of Orford, who’ve been smoking fish for three generations.

Our process

The Fishers recipe is hung in hessian sacks and left in a chamber at Pinney’s smokehouse for five days, a time that allows enough of their signature smoke flavour to penetrate the botanicals without losing their unique characteristics.

Andrew Says

I've always wanted to create a Smoked Gin using the London dry method, and I think I'm just as excited about this gin as I was our first, Fishers Original. The flavour is fantastic. The smoky flavours in the gin all come from the time our botanicals spend in Pinney's smokehouse, and from the particles having travelled through the still, just as they do with the production of a traditional peated whisky. If you like smoked whiskies, you'll love this. At the Distillery, we've been using ginger ale and a wedge of lime, which we call a Fishers Smoky Mule, or if you like savoury negronis, one made with Smoked Fishers is essential.

-Andrew Heald, Fishers Gin Founder