This East Vancouver distillery’s three founding self-described “odd” owners are busy producing different expressions of gin, vodka and both white (unaged), and single malt whiskies.

1725 Powell St., Vancouver
604-559-6745
OddSocietySpirits.com

Read more about Odd Society Spirits

• Demystifying vermouth: The Alchemist tasting panel samples the fortified, aromatized elixir

• Bitter & sweet: Why you should be drinking vermouth made in B.C.

• Recipe: The Drive

• A barrel of fun: Private-cask whisky sales are a “futures” investment in B.C.’s small-batch distillers. Here’s how and why they do it.

• Amour for amaro: The Alchemist’s tasting panel revels in the complexities of made-in-B.C. amaros, vermouths and aperitifs

• Recipe: Locals Only Negroni

• Recipe: Elder Sour

• Odd Society releases Elderflower Liqueur

• Bartender in a bottle: Raise a glass to the supporting cast of B.C.’s cocktail scene—local craft syrups, sodas, tonics and other mixers

• Recipe: Sea to Sky Rad-ler Beer Cocktail

• It’s G&T time: The Alchemist’s tasting panel searches for the best B.C. gin to enjoy with your tonic

• Recipe: Gins & Roses

• Business in the back, party in the front: Distillery tasting rooms are some of the hottest cocktail bars in B.C. Here are a few to try in the Vancouver area

• Recipe: Ambrosia

• Recipe: Odd Society Gin & Tonic Sour

• Recipe: Vancouver #2

• The romance of amaro

• Recipe: The Paper Plane, Updated

• Recipe: Local Negroni

• Recipe: Main Street “Wide Eye”

• Recipe: Gentleman’s Sour

• Come together: At Odd Society Spirits, innovation is all about collaboration

• Recipe: Tell Me What You Will

• Recipe: Vancouver Cocktail

• Recipe: Chili Chocolate Manhattan

• Recipe: The Milky Whey

• Recipe: Forgotten Temple

• Recipe: Mork from Ork

PRODUCTS:

• East Van Vodka
• Wallflower Gin
• Mongrel Unaged Spirit
• Oaken Wallflower Gin
• Elderflower Liqueur
• Crème de Cassis
• Bittersweet Vermouth
• Mia Amato Amaro
• Salal Gin
• Maple Canadian Whisky
• Commodore Canadian Single Malt Whisky
• Prospector Canadian Rye Whisky
• Canadian Single Malt Casks

TASTING NOTES:

Bittersweet Vermouth

FRAGRANCE: Gingerbread spice, bitter orange, vanilla.
FLAVOUR: Upfront viscous sweetness, making its way to the back of your palate with a lovely bitterness.
FEEL: Full and coating mouthfeel.
FINISH: Sweet orange and chocolate lift for an enjoyable bitter finish that goes on and on.
BEST ENJOYED: Serve at room temperature as a digestif; could shine in many different cocktails.
THE BOTTOM LINE: A must have! —Wendy McGuinness, April 2016

Wallflower Gin

FRAGRANCE: Lavender.
FLAVOUR: Surprisingly balanced.
FEEL: Lovely and fragrant.
FINISH: Sweet, long boozy finish.
BEST ENJOYED: As a boozy cocktail. Martinez or Pink Gin. Maybe even an Old Fashioned.
THE BOTTOM LINE: A really fun spirit. If you like floral notes then jump in — you won’t be disappointed. —Josh Pape, July 2016

Crème de Cassis

FRAGRANCE: Prunes, dried red fruit, berries.
FLAVOUR: Dried figs, raisins and currants.
FEEL: Rich. A bit cloying, but not overwhelmingly so.
FINISH: More balanced than expected.
BEST ENJOYED: In an El Diablo with Dickie’s ginger beer. Kir Royale (go easy, it’s quite concentrated).
THE BOTTOM LINE: The best cassis you’ll likely ever try. —Josh Pape, October 2016

Mia Amato Amaro

FRAGRANCE: Sweet, chocolate, with a musky background.
FLAVOUR: Semi-sweet bitterness, herbal. 
FEEL: Viscous.
FINISH: Long with a great balance of bitter and sweet. 
BEST ENJOYED: Cold neat, or try in a Paper Plane. 
THE BOTTOM LINE: Packaging knocks it out of the park. Fun and engaging, with a fantastic auburn colour. —Trevor Kallies, February 2017

Mongrel Unaged Spirit

FRAGRANCE: Buttered bread and light malty notes.
FLAVOUR: Complex and refined, very nice for an unaged rye-based spirit. Very well balanced. 
FEEL: Pleasant sweetness.
FINISH: Slightly hot, loads of spice, in a good way.
BEST ENJOYED: Makes a great White Whisky Sour. Begging to be shaken with citrus. 
THE BOTTOM LINE: Makes a great White Whisky Sour. Begging to be shaken with citrus. —Shaun Layton, October 2017