Written by RICH MANNING Photos provided by NEPTUNE SNACKS & BIG GIN
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GIN & JERKY: A Crucial Combo
Big Gin and Neptune Snacks’ Collaboration Proves There’s Nothing Fishy About Sustainability
hen a distillery and a food producer collaborate on a product, there’s usually a barrel involved. Seldom do the raw materials used to make distilled spirits get into the mix. This is what makes the collaboration between Seattle’s Big Gin Distillery and Neptune Snacks so intriguing. Neptune uses the spent juniper berries processed after Big Gin’s distillation to season their award-winning Sea Salt & Juniper fish jerky, a partnership they’ve engaged in since Neptune hit the market in 2019. The collaboration’s story would be intriguing if it stopped there, particularly since both products are delicious. But it doesn’t. Dig a little deeper and you’ll see a shared commitment to genuine sustainability, one that’s not marred by PR buzzwords or outside accusations of “greenwashing.” It’s a partnership that works like a good food and beverage pairing.
Northwest Product, Southwest Roots The partnership between Big Gin and Neptune Snacks is about as Pacific Northwest as it gets. The region is a vital producer of American seafood and an essential source for Neptune’s fish. It’s also a leader in the country’s sustainability efforts. This context makes it somewhat surprising to learn that the collaboration’s roots began some 1,400 miles away in Santa Fe, New Mexico. “I grew up on a cattle ranch in New Mexico, but ended up becoming a marine scientist for Stanford, and I wanted to make a positive impact on sea sustainability,” explained Nick Mendoza, Founder and CEO of Neptune Snacks. “A few years ago, I went back to New Mexico, and I was invited to go on a distillery tour in Santa Fe. During the tour, I asked them what they did with their spent berries. It gave me an idea. I grew up with juniper berries in New Mexico, so I was already familiar with them, so I took some home and started experimenting with them.” 62
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