Renowned for its avant-garde cocktails and Japanese-inspired cuisine, Sexy Fish has unveiled its latest luxury offering: Sexy Fish Vodka. Exclusively available at its London, Miami, and Manchester venues from 1 February 2025, this premium spirit marks the brand’s ambitious expansion into bespoke libations.
Crafted in collaboration with Hawkridge Distillers, a celebrated name in British distilling, the vodka joins Sexy Fish’s existing line of own-label gin, champagne, and whisky, solidifying its reputation as a pioneer in immersive dining and drinking experiences.
At 42% ABV, the vodka is double-distilled, triple-filtered, and infused with a touch of honey, delivering a velvety richness that complements the restaurant’s bold umami flavours. Priced from £14 for a 50ml bottle to £400 for a full-sized showpiece, it’s designed to elevate celebrations and dining alike. The launch coincides with the debut of the Sexy Fish Martini, a signature cocktail blending the vodka with Chichibu Japanese whisky, available for just £10 throughout February.
Crafting Excellence: The Art Behind Sexy Fish Vodka
Sexy Fish Vodka’s creation is a testament to precision and artistry. Partnering with Hawkridge Distillers, located in the pristine North Wessex Downs, the brand leverages generations of British distilling expertise. The vodka begins with locally sourced grain, double-distilled to enhance purity before undergoing triple filtration through charcoal and quartz. A final infusion of honey adds a subtle sweetness, balancing the spirit’s robust 42% ABV while ensuring a silky finish.
This meticulous process reflects Sexy Fish’s commitment to quality. “Vodka is often overshadowed by branding, but we prioritised the liquid itself,” explains Xavier Landais, Director of Beverage at Caprice Holdings. “Distilled in England from exceptional grain, it’s bold yet smooth,a centrepiece that embodies our ethos.” The luminous bottle, adorned with the brand’s iconic aquatic motifs, doubles as a striking décor element, marrying form and function.
A Symphony of Flavours: Pairing Vodka with Japanese Cuisine
Sexy Fish’s menu,a fusion of delicate sashimi and richly marinated dishes,demands a spirit versatile enough to harmonise with contrasting flavours. The vodka’s honeyed smoothness cuts through the fattiness of yellowtail sashimi while accentuating the citrus notes in yuzu-marinated salmon. For those indulging in heartier plates like miso-black cod, its higher ABV provides a warming counterpoint.
The versatility extends to cocktails. The Sexy Fish Martini reimagines the classic with a Japanese twist: a chilled blend of the vodka and a hint of Chichibu whisky, garnished with pickled ginger. “It’s a bridge between East and West,” says Landais. “The whisky adds depth without overpowering the vodka’s clarity,perfect for our global clientele.”
Global Exclusivity: Where to Experience Sexy Fish Vodka
Available only at Sexy Fish’s London, Miami, and Manchester locations, the vodka underscores the brand’s strategic expansion into key cosmopolitan hubs. Each city’s venue,a kaleidoscope of iridescent interiors and live DJ sets,offers a unique backdrop for sipping the spirit. In London, the Berkeley Square flagship pairs the vodka with caviar-topped sushi; Miami’s Collins Avenue outpost serves it alongside ceviche under palm-frond chandeliers.
Patrons can purchase bottles on-site or enjoy curated tasting flights. The £400 bottle, encased in hand-blown glass, is tailored for collectors, while the 50ml option lets guests recreate the Sexy Fish experience at home. “We want every sip to transport you back to our tables,” Landais remarks.
Beyond Vodka: Sexy Fish’s Expanding Spirits Collection
The vodka joins an illustrious portfolio. Sexy Fish Gin, produced with Kyoto’s Ki-No-Bi Distillery, features yuzu and shiso leaf, echoing the restaurant’s Pan-Asian flair. Meanwhile, its limited-edition Chichibu single malt whiskies,aged in mizunara oak,cater to connoisseurs. Each spirit is a collaboration with masters in their field, ensuring authenticity and innovation.
This curated approach extends to 1, with a bespoke cuvée crafted in France’s Épernay region. Like the vodka, these offerings are designed to enhance the dining journey, whether through a gin-infused martini paired with tempura or a whisky highball alongside robata-grilled meats.
The Future of Luxury Libations: Sexy Fish’s Vision
Sexy Fish’s foray into spirits mirrors a broader trend of luxury restaurants asserting their prowess beyond the kitchen. By controlling every aspect of production,from sourcing to distillation,the brand ensures alignment with its culinary philosophy. “It’s about a 360-degree experience,” Landais asserts. “When you drink our vodka, you’re tasting our commitment to excellence.”
Looking ahead, whispers of a tequila collaboration and pop-up tasting events hint at an even more ambitious roadmap. For now, the vodka stands as a bold declaration of Sexy Fish’s mastery,not just of food, but of the art of celebration.
