Gin is at the heart of Long Table, with London dry-style, cucumber and barrel-aged varieties fuelling its many awards. This downtown Vancouver distillery also produces vodka, as well as seasonal liqueurs.
1451 Hornby St., Vancouver
Read more about Long Table Distillery:
• Gin Tonic: Long Table, Vancouver’s original micro distillery, is fuelled by passion.
• London Dry Gin
• Cucumber Gin
• Barrel Aged Gin
• Texada Vodka
• Långbord Akvavit
• Amaro No. 1 – Linnaeus
• Small Batch Limoncello
FRAGRANCE: Neutral, slight cucumber notes.
FLAVOUR: Cucumber, coriander, citrus.
FEEL: Nice mouthfeel, fruity.
FINISH: Dry and savoury.
BEST ENJOYED: In a G&T.
THE BOTTOM LINE: Local gin for those Hendrick’s lovers. —Shaun Layton, April 2016
London Dry Gin
FRAGRANCE: Juniper, lemon peel, lavender.
FLAVOUR: Alpine notes, juniper heavy, bitter lemon.
FEEL: Thin mouthfeel.
FINISH: Great coriander, and black pepper finish.
BEST ENJOYED: Classic cocktails (Martini, Martinez, Hanky Panky).
THE BOTTOM LINE: The best B.C. London Dry on the market. —Shaun Layton, July 2016
FRAGRANCE: Caraway! Anise, citrus.
FLAVOUR: More spices, fennel.
FEEL: Light up front, lots of back palate.
FINISH: Clean with lingering spices.
BEST ENJOYED: From the freezer, neat. Sub for gin – especially in a Corpse Reviver No. 2!
THE BOTTOM LINE: A cool alternative to gin. Very well made spirit. —Josh Pape, October 2016
Small Batch Limoncello
FRAGRANCE: Sweet lemon citrus.
FLAVOUR: Full and rounded lemon flavor.
FEEL: Viscous and coating.
FINISH: Warm lasting ripe lemon.
BEST ENJOYED: In a Lemon Drop (vodka, limoncello, lemon juice).
THE BOTTOM LINE: Very clean, not too sweet, genuine natural lemon flavors. —Robyn Gray, February 2017
Amaro No. 1 — Linnaeus
FRAGRANCE: Pretty. Candied orange and potpourri.
FLAVOUR: Gentian, grapefruit zest, violet.
FEEL: Lean, dry, tannic.
FINISH: Bitter, perfumed. Expands.
BEST ENJOYED: As a replacement for Suze in a white Negroni, or maybe in an Aviation/French 75 hybrid.
THE BOTTOM LINE: A great first crack. They’ll have something special here before long. —Josh Pape, July 2017