It was a crisp spring morning in downtown Vancouver BC, perfect for another day of exploring. The overcast sky was getting brighter as the day was slowly warming up. Even better – it wasn’t raining!
Google maps showed a marina just a 10-minute walk away. On the map’s aerial view, I saw a ferry that took people across from the pier to Granville Island – VBC’s version of Seattle’s Pike Place Market.
I spent every day this week walking down an unfamiliar street and seeing/tasting/touching/trying something new. Today’s adventure was a ferry ride to Granville Island, and whatever was waiting to be discovered along the way!
Several hours later, I had a bag full of gourmet, artisan yummies, and headed back through the upscale waterfront neighborhood and flowering cherry trees. Suddenly, across the street, there it was – Long Table Distillery!
Vancouver BC’s first microdistillery was tucked away from the downtown core, looking politely inconspicuous on the outside. Inside, customers were already celebrating handcrafted gins and other fine spirits in “a place where kindred spirits meet.” I sat at a corner table, which gave me a view of the whole room.
Bottom photo of distillery, courtesy of their website
The microdistillery equipment was in a large room, just to the other side of a glass wall, behind the bartender. I’m guessing the place was named after the long, beautifully-stained raw wood community table at the center of the room.
I waited for customers to leave so I could get this shot of the table
I noticed customers would occasionally walk back in from the fish and chips truck out front, bringing deep-fried delicious badness to enjoy with their craft cocktails. A Rubix Cube was placed in front of the order pick-up window, to distract you from the windchill while you wait.
The wall next to me was covered with framed articles and accolades about the new distillery. One article mentioned that it was a trip to Portland, Oregon, with its multiple distilleries within and just outside city limits, that inspired co-founder and master distiller, Charles Tremewen, to open Vancouver BC’s first microdistillery. He came over to say hello, and to chat with my server. That’s him in the picture, on the right.
I had gotten there in time to order from their happy hour menu, and went straight to the Gimlet. One had the option to have the cocktail made with their Texada Vodka, instead of gin; I asked Colin, my gin experience guide and server, if “Texada” was a wordplay on Texas and Florida. Um, no.
#facepalm. Insert <shaking my head> emoji here.
According to one of the articles, their Texada Stoned Vodka was filtered and mineralized with Canada’s own Texada Island limestone, resulting in a “soft, almost oily, mouthfeel.” Lemongrass was added afterwards for a light touch of citrus. Interesting, but…nah! I’m sure they make a fine vodka, but I’m a GIN lover at a GIN distillery, here to try their premium-quality GINS.
The bourbon barrel aged gin, listed under the Anathema Devise and Wallach IX cocktails, caught my eye. I knew that with a whiskey, about 60% of its flavor comes from the barrel it was aged in.
But gin aged in bourbon barrels? Bourbon on top of botanicals? Huh!
I ordered a shot. It was sublime, smooth, aromatic and deep. Completely wonderful! I could bliss out with this, listening to some downtempo and ambient house, while looking out at the VBC skyline.
Excited, I put down my shot glass and looked for my next cocktail – Musashi’s Blade, with cucumber-infused gin, sake, vermouth, etc. Colin said the sake smoothed out the gin’s “edges”. My inside voice said, but isn’t that what the vermouth does already? Confused, I decided to trust, and ordered it anyway.
I took a sip and frowned. Hm. Here’s the thing.
Their Musashi’s Blade cocktail recipe called for Nigori Sake, milky white due to its rice sediment. While appropriate when enjoyed on its own, this sake’s creamy richness and sweetness more than smoothed out the cucumber gin’s edges – it overpowered the gin altogether.
I apologized to Colin for the change of heart, and asked if I could have the cucumber gin as a martini instead of in a cocktail, which I should have done in the first place. I wanted to really taste the gin itself, and the sake was interfering with that. He smiled and said I shouldn’t apologize; when a customer says they want to taste and enjoy more of the product itself, that’s a very good thing. The cucumber gin was quite enjoyable – light, fresh and elegant!
Where to Get Them
Now that I’ve whet your appetite for some new, amazing Canada gins, here’s the catch: Along with their other award-winning spirits, Long Table Distillery’s gins can only be purchased onsite, at select stores in Canada, or online in the UK.
When I’m back in town, this place will definitely be on my list of must-visits.
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Photos of ferry and Granville Island Market by JE Alexandria Julaton
Long Table Distillery room, courtesy of their website http://longtabledistillery.com/
Various quotes from the distillery’s website and articles