Food Pairings

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The gin's piney intensity and peppery bite cut through the richness of cold-smoked salmon, while the lemon note mirrors the traditional squeeze of citrus.

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The gin's savory, herbaceous character echoes the green, vegetal notes in the soup, while the juniper and pepper add complexity against the cool creaminess.

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The gin's citrus brightness and herbaceous juniper complement a white fish ceviche dressed with grapefruit segments, cilantro, and a touch of fresh chili.

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Chargrilled tiger prawns brushed with harissa butter, served with a citrus and fennel salad that highlights the gin's grapefruit and spice botanicals.

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The gin's briny, herbaceous intensity complements the mineral sweetness of raw oysters, while the vinegar sharpness of mignonette echoes the citrus and peppery botanicals.

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Fresh oysters with a classic shallot and red wine vinegar mignonette complement the gin's brininess and juniper bite, while the lemon citrus notes bridge the two.

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Crisp crostini topped with fresh chèvre, a drizzle of lavender honey, cracked black pepper, and microgreens.

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The gin's quinine bitterness and violet florals play off the sweet scallop meat, while its juniper pine notes complement the bitter endive and a light lemon vinaigrette.

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The citrus and peppery gin amplifies the sweetness of grilled prawns, while finger lime caviar bursts add a tart, textural counterpoint that mirrors the gin's brightness.

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The gin's grapefruit and herbaceous notes echo the citrus vinaigrette while the juniper's piney edge complements the char on the shrimp.

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Charred halloumi cheese served over a bright salad of fresh herbs — mint, dill, parsley — with shaved cucumber and a lemon-olive oil dressing. The cheese's salty char and the herbs' brightness echo the gin's botanical profile.

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The gin's bright citrus and juniper pine notes complement the sweetness of grilled prawns, while the herbal butter echoes the botanical complexity.

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Roasted quail with juniper jus and celery root purée, or aged Comté with dark rye and honeycomb.

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Cured salmon gravlax with a sweet mustard and dill sauce on rye crispbread. The gin's rye base echoes the crispbread, while the juniper and herbal botanicals complement the cure spices on the salmon.

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The gentle smoke of the trout and the richness of the rillettes match the gin's cask-aged depth, while crème fraîche and fresh dill echo the herbal botanicals. Serve with oatcakes.

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The gin's herbal, piney character and creamy texture complement the delicate cure of the salmon, while the dill in the sauce echoes the botanical profile.

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The gin's quince character echoes the classic membrillo pairing, while the juniper and spice cut through the creamy richness of aged Manchego cheese.

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The gin's peppery juniper and citrus cut through the rich, fatty salmon while complementing the herbaceous dill. The ginger warmth echoes the smokiness.

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The piney juniper and bright citrus of the gin cut through the rich oiliness of grilled sardines, while the cassia bark warmth complements a squeeze of charred lemon and a scattering of sea salt.

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Small buckwheat blini topped with cold-smoked Scottish salmon, crème fraîche, and fresh dill — the gin's juniper and pepper complement the salmon's salinity and smoke.

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The gin's tart berry fruit and almond undertone complement the richness of duck liver pâté, while its acidity mirrors the snap of cornichons.

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The gin's briny-clean pine character and citrus brightness cut through the oyster's salinity, while the peppery finish echoes the shallot bite in the mignonette.

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The gin's juniper backbone and peppery finish cut through the richness of smoked trout rillettes, while the citrus notes complement the traditional caper and cornichon accompaniments.

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Pan-seared trout with brown butter, capers, and dill — the gin's piney juniper and bog myrtle mirror the freshwater fish and herbal butter beautifully.

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The gin's pine-driven juniper and citrus brightness cut through the cured salmon's richness, while the peppery finish complements the mustard's heat.

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Ceviche of sea bass with grapefruit segments, jalapeño, cilantro, and thinly sliced radish.

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The gin's clean minerality and juniper bite complement briny oysters with a squeeze of lemon and a mignonette of shallot and champagne vinegar.

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The gin's juniper and herbal brightness cuts through the rich, cured salmon, while the mustard-dill sauce echoes the gin's botanical complexity. Serve on dark rye bread.

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The gin's maritime salinity and juniper pine match the oily richness and smoke of the mackerel, while the soda bread provides a neutral, wheaty base.

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Crostini topped with whipped goat cheese, fresh thyme, and a drizzle of wildflower honey. The herbal and floral notes of the cheese echo the gin's lavender and juniper.

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The gin's lemon brightness and floral juniper character echo the sea-salty samphire, while its peppery finish cuts through the rich butter sauce surrounding the sweet, caramelized scallops.

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Classic Belgian steamed mussels in white wine broth with crispy frites and a garlic aioli, where the briny shellfish highlights the gin's angelica earthiness and the aioli bridges its coriander notes.

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The brininess of the mussels pairs with the gin's resinous juniper, while the lemongrass and galangal in the curry echo the cassia bark and citrus peel botanicals.

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Grilled Dover sole with caper butter

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Fresh oysters with mignonette

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Crispy salt and pepper squid with lime aioli

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Roasted quail with honey-glazed parsnips, or a wedge of aged Comté with quince paste.

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Grilled shrimp with herb butter and lemon

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Herb-crusted goat cheese with roasted beets

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Seared scallops with grapefruit beurre blanc

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Grilled shrimp with lemon-herb butter

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Goat cheese crostini with fig jam

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Burrata with blood orange segments and Calabrian chili oil

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Smoked salmon blini with crème fraîche

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Pan-seared Orkney scallops with brown butter and capers, or smoked mackerel on rye with crème fraîche and dill.

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Cucumber and smoked trout canapés

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Grilled prawns with peri-peri butter

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Smoked salmon blinis with crème fraîche and dill

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Chilled oysters with mignonette

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Smoked trout blini with crème fraîche and dill

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Smoked mackerel pâté on rye toast

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Oysters on the half shell with mignonette

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Oysters on the half shell with mignonette

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Grilled prawns with a lemon-herb butter

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Grilled springbok loin with rosemary, or aged gouda with fig preserves and toasted almonds.

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Tea-smoked duck breast with pickled plum

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Strawberry and goat cheese crostini

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Smoked salmon canapés or a sharp English cheddar

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Smoked salmon blini with crème fraîche and dill

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Fresh oysters with mignonette

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Grilled lamb chops with rosemary and lemon

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Bresaola with shaved Parmigiano and arugula

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Smoked reindeer or cured duck breast on dark rye with lingonberry preserve and crème fraîche.

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Smoked salmon blinis with dill crème fraîche

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Smoked mackerel pâté on oatcakes

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Thai green papaya salad with chili-lime dressing

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Smoked trout blinis with crème fraîche

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Grilled branzino with lemon, capers, and olive oil; or burrata drizzled with bergamot oil and cracked pink pepper.

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Oysters with mignonette

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Aged Gouda with quince paste

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Duck liver pâté with cornichons

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Grilled white asparagus with hollandaise

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Yellowtail sashimi with ponzu

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Grilled prawns with lemon-herb butter

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Herb-crusted goat cheese with fig compote

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Duck rillettes with cornichons and crusty bread

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Seared scallops with finger lime and brown butter

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Smoked trout rillettes on rye toast

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Gravlax with mustard-dill sauce

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Charcuterie board with aged Gouda and grain mustard

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Smoked trout blinis with crème fraîche

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Gravlax with mustard-dill sauce on Finnish rye bread

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Aged cheddar with honeycomb and walnuts

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Herb-crusted goat cheese tartlets

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Grilled prawns with lemon-herb butter

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Grilled prawns with pink peppercorn and lime butter

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Chilled oysters with mignonette

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Smoked salmon blinis with dill cream

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Burrata with heirloom tomatoes, basil, and olive oil

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Oysters with mignonette

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Grilled shrimp with orange-chili glaze

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Lemongrass and ginger steamed shrimp dumplings

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Smoked salmon on rye with pickled cucumber and fresh dill

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Smoked trout rillettes with cornichons

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Cured mackerel with pickled fennel

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Oysters on the half shell with mignonette

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Galician-style octopus with paprika and olive oil

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Lemon-herb roasted chicken with grilled asparagus

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Gravlax with mustard-dill sauce on rye crispbread

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Steamed dim sum with chili-lime dipping sauce

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Smoked trout rillettes on crostini

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Fresh oysters with mignonette

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Lamb kofta with yogurt and pomegranate

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Grilled shrimp with lemon-herb butter

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Gravlax with juniper-infused mustard sauce

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Seared scallops with grapefruit beurre blanc

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Oysters on the half shell.

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A Meyer lemon tart with shortbread crust — the gin's bright citrus botanicals amplify the lemon while the juniper cuts through the richness of the shortbread.

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Pair with: Pan-seared trout with brown butter, capers, and a squeeze of lemon. The gin’s herbal-floral notes complement the fish while its Riesling acidity mirrors the caper brine.

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Seared scallops with brown butter and capers. The gin's sugar kelp and maritime notes harmonize with the sweet brine of the scallops, while the cassia bark warmth complements the nutty brown butter.

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Grilled branzino with lemon, capers, and herbs, where the gin's Amalfi citrus and juniper backbone complement the delicate, briny fish.

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Pair with: Brie and blackberry crostini drizzled with honey — the gin's berry botanicals echo the fruit while the juniper cuts through the richness of the cheese.

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Pair with: Aged Manchego with honeycomb and marcona almonds — the cheese's nuttiness and the honeycomb's sweetness create a bridge to the gin's two core ingredients.

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Pair with: Grilled lamb chops with a rosemary and garlic crust — the herbaceous intensity of the gin finds a natural partner in the savory, woody char of the lamb.

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Pair with: Lightly seared yellowtail sashimi with yuzu ponzu, pickled ginger, and shiso.

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Pair with: Cornish crab cakes with grapefruit aioli — the citrus in the gin lifts the sweetness of the crab.

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97 Points, Wine Enthusiast; Double Gold, San Francisco World Spirits Competition

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Pair with: Smoked trout pate on rye crackers.

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Grilled octopus with romesco sauce — the herbal, olive-forward gin complements the char and the smoky pepper of the romesco.

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Chilled oysters with mignonette, or a classic English cucumber sandwich on white bread.

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Lemon tart with meringue — the gin's gentle sweetness and citrus notes complement the dessert's brightness.

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Charcuterie board with cornichons and Dijon mustard

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Pair with: Smoked trout pâté on rye crisp — the tea tannin and citrus cut through the fat while the juniper echoes the gentle smoke.

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Pair with: Fresh oysters with a squeeze of Meyer lemon — the citrus and oceanic mineral qualities in both the gin and the oyster create a maritime pairing of rare elegance.