An Aberdeen-based distillery has successfully created a deep-fried battered Mars Bar distillate at the unofficial home of the battered treat in Stonehaven.

Porter’s Gin made the distillate at The Carron Chip Shop in Stonehaven, which is located only 15 minutes from their micro-distillery in Aberdeen.

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The popular chippie is credited as being the ‘birthplace’ of the chocolate treat, when, in its former guise as the Haven Chip Bar, it created the earliest versions of the deep-fried chocolate bar in the early 90s.

The intriguing distillate. Picture: Porter’s Gin FB

The distillate, which is described as having an “oily texture” and a “chocolate finish”, is created by distilling the Mars Bar with alcohol at low temperature, with the Porter’s team admitting that it is one of the more “controversial” distillates they have created.

Founded by bartending experts Ben Iravani, Alex Lawrence, and Josh Rennie, the micro-distillery, which is located in the basement of the Orchid bar in the city centre, focuses on creating unique spirits using cold-distillation.

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Co-founder Josh explained: “Before we made Porters or actually started distilling gin at all, we built our own vacuum still in what was originally our ‘lab’ and is now the distillery at Orchid.

“At that time, around 2012-13 we hadn’t planned to release a product we just wanted to make interesting ingredients using cold distillation.

“These ingredients were then used in cocktails , to really push the boundaries of flavour. One cocktail we made was a ‘deep fried mars bar old fashioned’ which was delicious.

“This was made by getting a freshly cooked battered Mars bar from the chip shop , distilling it with alcohol at low temperature, which makes a distillate that then tastes like a battered Mars Bar, and works well in rich drinks like an old fashioned.”

Josh added that the novel distillate isn’t for sale to the public, as it requires a “bartender’s touch” to really turn it into a good drink and was originally created for the on-trade, he said: “It’s not for sale, however people who come and book a tour to our distillery get to taste/nose it and learn about the process.

“People getting the extended tour will get to try several interesting distillates like this, and can even get a cocktail made with them.”

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About The Author

Sean Murphy

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.

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