Bottling the sentiment of every woman and man and their ungreased grill plate, the iconic dark spirit has unveiled a range of limited-edition meat products to pair with their new premix varietals; Kraken and Dry, and Kraken and Cola.
Inspired by their inky, untamed friend, these bespoke butcher products are a BBQ lovers guide to spicing up the summer season in true Kraken style.
As the highly acclaimed chef and co-owner of Paddington seafood eatery, Saint Peters and artisanal fishmonger, The Fish Butchery, Niland 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.
Niland 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.