A matter of taste

At Sheringham Distillery, Jason MacIsaac brings a chef’s palate to the still

David McIlvride photo

Twenty-three years in kitchens taught Jason MacIsaac all about balance. Bitter versus sweet, savoury versus salty, weight versus intensity—key principles in creating harmonious foods. Now, as founder, owner, operator, distiller and, along with his wife Alayne, every other possible role at Vancouver Island’s Sheringham Distillery, MacIssac has transposed those culinary skills to the still.

“As a chef, studying flavour profiles was my career,” he reflects. “Balancing flavours has been a passion. Every chef can start with the same ingredients but have vastly different outcomes. The same goes for distilling.”

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Gin Tonic

Long Table, Vancouver’s original micro distillery, is fuelled by passion.

Lou Lou Childs photo

Charles Tremewen loves gin. So much so, he hocked his house to start making it himself. He launched Vancouver’s first micro distillery, Long Table, in February 2013, and hasn’t looked back.

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