TASTING PANEL
It’s G&T time THE ALCHEMIST’S TASTING PANEL SEARCHES FOR THE BEST B.C. GIN TO ENJOY WITH YOUR TONIC
N
ow that spring has finally sprung, we’re craving lighter sprits and fresher flavours. In other words, we’re craving gin, especially when it’s mixed with tonic water.
Our tasting panel comprising some of Vancouver’s top bartenders—Max Borrowman of Juniper Kitchen & Bar; Amber Bruce of The Keefer Bar; J-S Dupuis of Wentworth Hospitality (Tableau Bar Bistro, Homer St. Café); and Josh Pape of Gooseneck Hospitality (Wildebeest, Bells and Whistles, Bufala, Lucky Taco)—sampled nine B.C. artisanal gins, suggested the best cocktails to make with them, and then mixed them with tonic water to determine which worked best. Here’s what they had to say. AMPERSAND GIN, 43.8% ABV The panel detected well-balanced notes of black licorice, lemon peel, sweet anise, juniper, flowers and loads of pepper in this gin from the Cowichan Valley. “I think it’s a well-made spirit,” Pape said. “It drinks nicely. It travels nice.” “It’s got a nice long finish,” said Borrowman. “You can tell they paid attention to the cuts.” Cocktail: “Keep it simple,” Pape said. “A martini.” 38
CENTRAL CITY DISTILLERS QUEENSBOROUGH GIN, 43% ABV The Surrey distiller’s gin impressed with its smoothness, balance and distinct juniper notes. “That is definitely coniferous,” Dupuis said. “I find it a lot softer than you would expect with the high ABV.” Borrowman added, “You
can really smell the spruce tips. I think it’s a really good gin, a really quaffable gin.” Or, as Bruce said, “It’s smooth and slippery.” Cocktail: “This is something that would go well with tonic,” Pape said. “Something simple and clean.” FERMENTORIUM STUMP GIN, 42% ABV This is a big, powerhouse Vancouver Island gin the bartenders described as savoury, earthy and fruity on the nose with a powerful whiff of pine on the finish. “You can taste the juniper, like the branch of a fir tree,” Borrowman said. “It really reminds me of a rainforest,” said Dupuis. Cocktails: “I bet it would make a really good French 75,” said Pape.
