The Kraken Black Spiced Rum explores the hidden depths of fish butchery


The Kraken has enlisted Sydney’s most celebrated seafood mogul Josh Niland to help people elevate their BBQ’s with more beastly, brash and flavoursome seafood.

The iconic dark spirit has unveiled a range of limited-edition meat products to pair with the new premix variants; Kraken & Dry and Kraken & Cola.

Josh is adding in his take on the Kraken beverage with a Kraken-style BBQ for the summer season ahead.

As the highly acclaimed chef and co-owner of Paddington seafood eatery, Saint Peters and artisanal fishmonger, The Fish Butchery, Josh has quickly risen to fame after pioneering a ‘fin to gill’ approach to seafood cookery.

Inspired by the intensity of the Kraken Rum’s premix flavours profiles, Niland has developed an entirely new and edgy product; hot smoked Murray cod tacos finished with a glaze made from The Kraken Black Spiced Rum.

On a quest to showcase that seafood is so much more than just a humble beer-battered fish; this bespoke butcher product aims to innovate by merging bold Kraken flavours with delicate Murray cod meat. The limited-edition creation will be available to purchase from 13 November 2020 via Niland’s Fish Butchery at Home for $55 RRP.

As an added bonus and until stocks last, people who buy the package will receive a four-pack of Kraken & Dry or Kraken & Cola as a gift with purchase.

Josh represents one tentacle of the Kraken trio, with a couple of highly skilled accomplices also wrangling some wayward flavours into their butchers cabinets across Australia for a limited time only.

Fifth generation butcher, Ash McBean of Gary’s Quality Meats has developed a dry-aged scotch fillet infused with The Kraken, available for purchase for all meat loving Melbournians. Only the best for all The Kraken hunters hiding on the west, Gavin Olsen has developed a butchers bundle including pork sausages, jerk chicken kebabs and brisket burgers for Perth locals to enjoy with Kraken premix.


About Author

Sean Carroll

Since joining ManSpace magazine and thanks to the 'In the Drink' section, I've progressed from a strictly Carlton Draught/ VB drinker to a Carlton Draught/ VB drinker that occasionally tries some super weird fruity things. I think we can call that progress.

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