Truly handmade using a small homebrew mill and a pump, Mad Laboratory’s vodka is triple distilled and carbon filtered from Armstrong barley and Champagne yeast.
119-618 East Kent Ave., Vancouver
• Mad Lab Vodka
• Mad Lab Gin
• Mad Dog Single Malt White Spirit
Mad Lab Vodka
FRAGRANCE:Clean, light fragrance of sweet wheat, vanilla, and hints of doughy bread. FLAVOUR:Very smooth, lightly sweet with notes of black pepper, hint of vanilla. FEEL:Silky and dry. FINISH:Super clean, lightly creamy. BEST ENJOYED:Stirred, straight up with a twist. THE BOTTOM LINE:Brand new distillery, only the 4th batch made; Mad Lab nailed it. —Wendy McGuinness, July 2016
Mad Lab Gin
FRAGRANCE:Sweet and fruity. FLAVOUR:Clean and citrusy. FEEL:Tickling mouth-feel. FINISH:Spicy, biting. BEST ENJOYED:In a White Lady (gin, Cointreau, lemon). THE BOTTOM LINE:A six-botanical cucumber gin that is delicate and nuanced. Very clean tasting.—Robyn Gray, February 2017
Mad Dog Single Malt White Spirit
FRAGRANCE:A brewery in the morning. Lovely. FLAVOUR:Toasted pumpernickel bread. FEEL:Punchy, then round. FINISH:Honey. Long and sweet. BEST ENJOYED:As a sour. Heavy on the angostura, or even with 10 ml of amaro. THE BOTTOM LINE:Not sure about the white whisky trend, but this is a good indicator of the aged spirit Mad Dog will produce.—Josh Pape, October 2017
Family-owned distillery crafts world-class spirits from homegrown harvests
With its extended growing seasons and miles of fruitful orchards and rolling vineyards, B.C.’s Okanagan Valley is known best as Canada’s wine country. The site of many a weekend winery tour and the occasional fruit stand pit stop, one can hardly say “Okanagan” without also uttering “wine.” A lesser thought of connection? Distilled spirits.
Kristi-Leigh Akister expands The Union’s bold, exotic repertoire
In Vancouver, you’re more likely to inherit an incredible cocktail program and back bar these days than have to build one from scratch. That said, there’s always room to improve.
Take Union bar manager Kristi-Leigh Akister. The vibrant young bartender stepped into the role established by Cascade bar manager Nick Devine and 17-year industry veteran Arthur Wynne just over a year ago, and has since established an innovative new cocktail menu and rotating draft list to pair with the restaurant’s Pan-Asian bibimbaps and bahn mis.