Canada's only magazine dedicated to distillers, spirits and cocktail culture.
Umami, the savoury so-called fifth taste after sweet, sour, salty and bitter, is having a moment in the world of drink. Think Dirty Martinis, whisky made with mushrooms, gin with savoury herbs and olives, or cocktails shaken with miso, saline or soy sauce.
Now distillers are turning to the sea for what might be our favourite umami-rich ingredient yet: the oyster.
The Dirty Martini is just the start. These days we love our savoury cocktails and the unexpected ingredients that add those rich umami flavours. Here are just five we’ve sampled recently in Toronto bars.
If you like seaweed-kissed Sheringham Seaside and Isle of Harris gins, try maritime-inspired U.K. bottles like Bullard’s Coastal Gin, Fishers Gin, Da Mhile Organic Seaweed Gin and Mermaid Salt Vodka, as well as North Vancouver’s Copperpenny Gin No. 006 Oyster Shell (a collaboration with Fanny Bay Oysters).