Food Pairings

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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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Smoked salmon with dill 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.

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Fresh oysters on the half shell with a mignonette.

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Smoked salmon on blinis with crème fraîche, capers, and dill.

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Pair with: Sashimi-grade yellowtail with ponzu, shiso, and pickled ginger. The gin's yuzu and green tea notes echo the ponzu, while the sansho pepper mirrors the ginger. A pairing built on precision and restraint.

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Pair with: Fish and chips with mushy peas and malt vinegar. The definitive English pairing — Plymouth’s juniper and citrus cut through the batter’s richness, and the soft mouthfeel won’t overwhelm delicate white fish.

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Pair with: Black Forest ham with cornichons and mustard on dark rye. A regional pairing for a regional gin — the botanicals echo the forest, the pepper spice matches the mustard, and the lingonberry acidity cuts through the richness of the ham.

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Pair with: Ceviche with fresh lime, red onion, and avocado. The gin’s citrus-forward profile mirrors the ceviche’s acidity, while the juniper and chamomile add an aromatic layer that lifts the seafood.

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Pair with: Fish and chips with malt vinegar — a gin born in London, paired with London’s most iconic dish.

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Pair with: Grilled salmon with dill and lemon — the herbal, citrus gin and the herb-crusted fish are made for each other.

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Pair with: Fresh oysters with mignonette — the briny gin meets the briny shellfish and neither backs down.

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Smoked salmon blinis with crème fraîche

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Goat cheese crostini with honey and cracked pepper

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Gravlax with mustard-dill sauce on dark rye

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Mesquite-grilled quail with charred citrus and a tomatillo-poblano salsa — smoke and heat that mirror the gin's desert provenance.

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Cornish crab with lemon aioli

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Rich, fatty foods like Chicago-style deep dish pizza or a char-grilled Italian beef sandwich — the bitterness cuts through heaviness like nothing else can.

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Grilled prawns with lemon and fresh herbs