Jason MacIsaac was a successful chef before he turned distiller, and he brings his local, sustainable attitude toward food to his small batch spirits.
2631 Seaside Dr., Shirley
Read more about Sheringham Distillery:
• Kazuki Gin
• Seaside Gin
• Coffee Liqueur
• Lumette! zero-proof gin
FRAGRANCE: Floral, with white pepper nose.
FLAVOUR: Light, slightly sweet.
FEEL: Well balanced, thin finish.
FINISH: Tad bit of tropical fruit, very pleasant.
BEST ENJOYED: On the rocks, lemon twist.
THE BOTTOM LINE: Pleasing, great packaging, good Martini vodka. —Shaun Layton, July 2016
FRAGRANCE: Citrus and anise.
FLAVOUR: Spicy caraway.
FEEL: Oily and mouth-coating.
FINISH: Sweet and warming. Long.
BEST ENJOYED: As an aperitif before a good meal, especially fish.
THE BOTTOM LINE: A beautiful medley of botanicals that sing in perfect harmony. A great twist on the Scandinavian spirit. —Robyn Gray, October 2016
Dark Chocolate Vodka
FRAGRANCE: Cocoa nibs and raw bitter chocolate.
FLAVOUR: Real, proper crushed cocoa.
FEEL: Lean. More booze than sugar.
FINISH: Long and even.
BEST ENJOYED: An a well made chocolate Martini — spirit forward and not overly sweet.
THE BOTTOM LINE: A refreshing alternative to all of the sickly sweet chocolate products available in our market. —Josh Pape, February 2017
FRAGRANCE: Fragrant, floral, damp wild flowers, seaside walks.
FLAVOUR: A bit savoury, piney juniper notes, candied violets, wild elderflower.
FEEL: Very balanced, great viscosity.
FINISH: Danky, savoury, pleasant briny finish.
BEST ENJOYED: This gin screams G&T or a citrus forward cocktail. Works great with shrubs.
THE BOTTOM LINE: A phenomenal gin, not for Martinis, but for mixed drinks. One of the best in BC, buy now! —Shaun Layton, July 2017
Barrel-Aged Seaside Gin
FRAGRANCE: Salty and briney, mild citrus.
FLAVOUR: Citrusy, mostly lemon. Some juniper and savoury notes.
FEEL: Mouth-coating. Very pleasant.
FINISH: Lengthy, with more of the savoury botanicals sticking around.
BEST ENJOYED: Cold with lemon zest.
THE BOTTOM LINE: I can typically take or leave oak-aged gins; this one is interesting and worth a chance. —Trevor Kallies, October 2017