“A variety of jobs on the water, around the world, gave Still Fired owners Andrew Cameron and Owen Ritchie a taste for the ocean. Their dulse-based gin is broad and soft, with a little lemon for brightness—an ideal Martini-with-a-twist gin.”
What People Are Saying
“The Fundy Gin to me is a True expression of biodiversity and Creative craftsmanship. Its bright and Briney characteristics are derived from the Sun-dried dulce and are beautifully balanced with the inclusion of citrusy tart Grapefruit peel. Still fired spirits are on the frontier of exciting new gin makers. This is a cant be missed addition to the exciting world of new school gins.”
— Edward Matson, Duke’s Liquor Box
“Fundy Gin is a unique product that offers a beautiful expression of the Bay where it's made. The interplay of the dulse and the brine with the juniper and botanicals lends itself perfectly to a martini, with brine or without, as well as classic sour cocktails like a gimlet, which traditionally calls for a bit of saline. It's just a wonderful gin that is delicious in cocktails, and one of my favorite gins on the market currently.”
— Walker Chambliss, Sidney’s Five
“Amermelade has the perfect balance of bitter, citrus, herbaceous and fruit, making it an extremely versatile addition to any home bar, and an easy introduction to aperitivi for the uninitiated.”
— Sophie Peltzer-Rollo, Kingston Wine Co.
“Amermelade is a reimagined interpretation of a beloved classic genre that shows restraint on sweetener and inspired with regional ingredients.”
— Bruce Shultz, Amor y Amargo
“Amermelade hits the same notes of the classic yet stands out as extraordinary. And it’s local to my heart so of course I am a huge fan of this special spirit made just north of the border.”
— Hugue Dufour, M. Wells
“Sun-dried dulse, a type of seaweed, is a key botanical in this Nova Scotia gin. Citrusy aromas combine lemongrass, lime peel and a whiff of fresh fennel. The palate opens gently with hints of violet and fennel seed, and finishes brisk and astringent, with anise, pine, burnt rosemary and peppery sting.”
— Kara Newman, Wine Enthusiast, 90 Points