This East Vancouver distillery’s three founding self-described “odd” owners are busy producing different expressions of gin, vodka and both white (unaged), and single malt whiskies.
1725 Powell St., Vancouver
Read more about Odd Society Spirits
• Demystifying vermouth: The Alchemist tasting panel samples the fortified, aromatized elixir
• Bitter & sweet: Why you should be drinking vermouth made in B.C.
• Recipe: The Drive
• A barrel of fun: Private-cask whisky sales are a “futures” investment in B.C.’s small-batch distillers. Here’s how and why they do it.
• Amour for amaro: The Alchemist’s tasting panel revels in the complexities of made-in-B.C. amaros, vermouths and aperitifs
• Recipe: Locals Only Negroni
• Recipe: Elder Sour
• Odd Society releases Elderflower Liqueur
• Bartender in a bottle: Raise a glass to the supporting cast of B.C.’s cocktail scene—local craft syrups, sodas, tonics and other mixers
• Recipe: Sea to Sky Rad-ler Beer Cocktail
• It’s G&T time: The Alchemist’s tasting panel searches for the best B.C. gin to enjoy with your tonic
• Recipe: Gins & Roses
• Business in the back, party in the front: Distillery tasting rooms are some of the hottest cocktail bars in B.C. Here are a few to try in the Vancouver area
• Recipe: Ambrosia
• Recipe: Odd Society Gin & Tonic Sour
• Recipe: Vancouver #2
• The romance of amaro
• Recipe: The Paper Plane, Updated
• Recipe: Local Negroni
• Recipe: Main Street “Wide Eye”
• Recipe: Gentleman’s Sour
• Come together: At Odd Society Spirits, innovation is all about collaboration
• Recipe: Tell Me What You Will
• Recipe: Vancouver Cocktail
• Recipe: Chili Chocolate Manhattan
• Recipe: The Milky Whey
• Recipe: Forgotten Temple
• Recipe: Mork from Ork
• East Van Vodka
• Wallflower Gin
• Mongrel Unaged Spirit
• Oaken Wallflower Gin
• Elderflower Liqueur
• Crème de Cassis
• Bittersweet Vermouth
• Mia Amato Amaro
• Salal Gin
• Maple Canadian Whisky
• Commodore Canadian Single Malt Whisky
• Prospector Canadian Rye Whisky
• Canadian Single Malt Casks
FRAGRANCE: Gingerbread spice, bitter orange, vanilla.
FLAVOUR: Upfront viscous sweetness, making its way to the back of your palate with a lovely bitterness.
FEEL: Full and coating mouthfeel.
FINISH: Sweet orange and chocolate lift for an enjoyable bitter finish that goes on and on.
BEST ENJOYED: Serve at room temperature as a digestif; could shine in many different cocktails.
THE BOTTOM LINE: A must have! —Wendy McGuinness, April 2016
FLAVOUR: Surprisingly balanced.
FEEL: Lovely and fragrant.
FINISH: Sweet, long boozy finish.
BEST ENJOYED: As a boozy cocktail. Martinez or Pink Gin. Maybe even an Old Fashioned.
THE BOTTOM LINE: A really fun spirit. If you like floral notes then jump in — you won’t be disappointed. —Josh Pape, July 2016
Crème de Cassis
FRAGRANCE: Prunes, dried red fruit, berries.
FLAVOUR: Dried figs, raisins and currants.
FEEL: Rich. A bit cloying, but not overwhelmingly so.
FINISH: More balanced than expected.
BEST ENJOYED: In an El Diablo with Dickie’s ginger beer. Kir Royale (go easy, it’s quite concentrated).
THE BOTTOM LINE: The best cassis you’ll likely ever try. —Josh Pape, October 2016
Mia Amato Amaro
FRAGRANCE: Sweet, chocolate, with a musky background.
FLAVOUR: Semi-sweet bitterness, herbal.
FINISH: Long with a great balance of bitter and sweet.
BEST ENJOYED: Cold neat, or try in a Paper Plane.
THE BOTTOM LINE: Packaging knocks it out of the park. Fun and engaging, with a fantastic auburn colour. —Trevor Kallies, February 2017
Mongrel Unaged Spirit
FRAGRANCE: Buttered bread and light malty notes.
FLAVOUR: Complex and refined, very nice for an unaged rye-based spirit. Very well balanced.
FEEL: Pleasant sweetness.
FINISH: Slightly hot, loads of spice, in a good way.
BEST ENJOYED: Makes a great White Whisky Sour. Begging to be shaken with citrus.
THE BOTTOM LINE: Makes a great White Whisky Sour. Begging to be shaken with citrus. —Shaun Layton, October 2017