The Old Fashioned
The Old Fashioned
Whisky cured Scottish oak smoked salmon glazed with maple syrup and dressed with orange zest
The Old Fashioned
  • - Medium smoke over oak

  • - Hints of orange and a warmth from the whisky

  • - Hand sliced in thick, decadent slices for a luxurious eating experience


We choose the most reputable salmon farms in Scotland to supply our salmon. We never use cheaper Norwegian fish. The salmon is sustainable and considered sushi grade (super fresh!) The salmon is filleted and then slow cured in our unique blend of Dead Sea salt and demerara sugar. The slow cure firms up the texture and gives the salmon a more meaty texture. It is not greasy or slimy like some other smoked salmon. The Old Fashioned is infused with whisky and orange zest for a sweet and smokey flavour. We smoke this one gently over oak so as not to overpower the fish. After smoking the salmon is rested overnight before being sliced by hand in our little Sussex smokehouse. We choose to slice the salmon in thicker, vertical, more decadent slices. Once our customers have tried it this way they never go back! A truly luxurious taste experience and one which will have you wishing everything was booze infused!


  • Ingredients - Scottish salmon (fish), salt, demerara sugar, single malt whisky, orange zest, maple syrup oak smoke.


Minimum 5 days shelf life from despatch  


Booze Infused Smoked Salmon

The Old Fashioned

Whisky, Maple Syrup & Orange Zest

Which pack size? (Allow for 50g per person)

Customer Reviews

Based on 25 reviews
another top class section of Smoked salmon
Thanks ever so much! Of course, there is no better! (Not that we're biased)
Thanks for the kind review Laura, despite the courier dropping the ball on this one. Delighted it got there in the end and was hopefully worth the wait. Cheers!
Amazing gifts!
Thanks so much Jemma, and so great that we hit the spot for father's day. Cheers!
Delicious and amazing quality!
Thanks Rachel, we will be looking forward to hearing from you again! Cheers!
Best smoke salmon ever tasted
Brill, thanks Scott, can't get better than that! Cheers!