The most memorable thing of this class was seeing if we were supertasters or not by sticking a piece of paper in our mouths. If we tasted copper, we had powerful tastebuds. I can say with 100% accuracy that it tasted like paper to me! We also made cocktails, tried and identified notes across a selection of Gin and Tonic.
For the record, I do not like gin. I wish I took my husband to this class, he loves gin. HOWEVER, I do go to these classes to challenge myself. There are gins that break through my palate and I end up loving them, so please keep that in mind if in terms of how I went about tasting the gin. If you see a review that is unfair PLEASE COMMENT. I really feel like I’m not the hero that gin needs! My criteria is honestly this: if its just pounding my face with juniper or if I think I’m eating a Christmas tree, I do not like it.
Depicted here are:
- The Woods Cascadian Dry Gin
My notes: Oh no, its enhanced with hops. (I do not like IPAs either, fyi) Instead of saying something negative, I just will say this gin is wasted on me. - Sheringham Distillery Seaside Gin
My notes: This is the only gin I drank all of straight. I liked this one. The kelp in the gin made it refreshing to me. This distillery also has a bunch of other flavours of gin I’d actually like to try. This gin won World’s Best. - Per Se Gin & Imperative Vermouth
My notes: Instead of saying something negative, I just will say this gin is wasted on me. - Victoria Distillers Empress 1908 Gin
My notes: I really liked the TV show Jessica Jones, so I once made a whiskey cocktail that eventually turned purple (watchers of the show will get it). This gin is a much better additive than food colouring – it is purple. Inspired by the tea service at the Fairmont Empress Hotel, it is made from eight botanicals: juniper, grapefruit, coriander, rose petal, cinnamon bark, ginger root, butterfly pea blossom and Fairmont Empress Blend Tea. All of you know I’m a big tea lover, so this one I enjoyed. - Queensborough Omakase Japanese Gin
My notes: This was very unique. The botanicals were: sansho pepper, yuzu lemon, cherry blossoms and Japanese tea.
- Montis Distilling Alpine Gin
My notes: I had this one at Grand Crush, and it was very smooth and easy on my palate, though not uncomplex. It is a local Whistler small-batch distillery. - Shelter Point Hand-Foraged Botanical Gin
My notes: Another local one from Oyster River… Instead of saying something negative, I just will say this gin is wasted on me. - Black Moon Gin
My notes: The wild sage and flame torched local rosemary were unique notes, but… Instead of saying something negative, I just will say this gin is wasted on me.
Here is a picture of my cocktail:
