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.
The Fishers recipe is hung in hessian sacks and left 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.
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 Mule, or if you like savoury negronis, one made with Smoked Fishers is essential.
-Andrew Heald, Fishers Gin Founder