This is the first year that local bartenders are convening at the back patio of Mount Pleasant Provisions for the inaugural year of the “Bartender Swag Swap”. This is organized by Lacey Roberts of Published on Main, in consideration of sustainability in the community. I am not an official bartender, but I have sat at enough bars to be included in this assemble.
Being ingrained in the circuit and having attended many seminars, bartenders have collected a fair bit of branded swag and bar tools. So today they were invited to collect the ones that no longer bring them joy to trade in and swap with and for others that do.
The assortment would grow as people came and went. The selection to pick from included blankets, sunglasses, tops, socks, caps, stir sticks, glassware, books and various tools of the trade. Plus, a fair bit of bartending books for techniques and recipes.
In-between shopping sessions were drink seminars We started with a Flor de Caña Masterclass going through the 25, 18, and 12 year, in that order.
Flor de Caña is a 5th generation distillery in Nicaragua, where it is owned and operated with the belief of one team, one dream. They are the most awarded rum from 2020 and on and have the most rum in-barrels than any of the other big labels. This gives them a large sample size to be able to pull from, in order to create their consistent product.
Flor de Caña is made through a column still, trying to create the purist spirit, and removing a lot of the residual sugar; so much so that it makes them suitable for diabetics. They pride themselves on producing rum with no additives, colouring, or caramels; a fact you can see.
We tasted with all the senses, starting with smell and mouth breathing the rum by hovering with our nose on top. The 25 year old is made with scotch rules, aged up to 29 years and nothing under 25 for the minimum. It had big notes of bold orange, raisins, and figs.
The 18 year is entering sipping territory for rum with its mahogany colour and no sugar added. Here, we were encouraged to touch the rum. Doing so did not leave our hands sticky, and sniffing them gave us oak, which is used to age.
The 12 year is the most versatile at a great price point of under $35 wholesale. Rum forward in the mouth with a dryness in the back of the throat.
This was a good lead in to our own cocktail mixing. We were invited to shake up our own daiquiris with Flor de Caña 12 year, lemon juice, and simple syrup.
After a break and more swag shopping we got warmed up for the Patron Tequila Masterclass with a shot ski for four. A shot of Patron Silver taken in unison.
We started with the history of tequila and how before Spanish colonization it was pulque, which was described as an agave kombucha. This was used to make the Daisy, known as the the first margarita in 1929, that sold for 35cents.
Patron only makes their own tequila. The Silver is their Blanco. The age requirement for a reposados is 3 months of aging. A maximum of 3 years is required for aging anejo, and anything after that is an extra anejo. Margaritas are ideal with the silver and Palomas with the anejo.
There are four categories of additives in tequila: glycerin, oak extract, caramel colouring, and sugar-based syrup. Patrón stands out because they are additive-free and made-by-hand using a traditional process. This aligns with the belief that the best flavour develops slowly and naturally, with no shortcuts and only high-quality raw ingredients.
As we sipped and savoured we used the provided flavour wheel to identify the notes. We were also hungry and craving Chinese food so order pork belly and spare ribs with rice to share from Mount Pleasant’s kitchen. Not traditional and a little on the salt and bland side, but enough to satisfy during this drinking session.
The Patrón Silver is clear, water-white, and colourless. The aroma is bright and crisp with fresh and cooked agave, lime peel, grapefruit, green apple, unripe banana; and hints of spices, especially black pepper. The taste is fresh and verdant with fresh and cooked agave, Serrano pepper, honeydew, lemongrass, pumpkin, and citrus peel. And the finish is at a medium with light pepper.
Patrón Reposado is clear and pale gold in colour. The aroma is fruit-forward and slightly stewed, with notes of fresh cooked agave, pumpkin, pear, lemon tea, toasted bread, vanilla, and cedar. For taste you get light and soft sweetness with fresh and cooked agave, cinnamon, vanilla, honey, coconut, banana, apple, and pear. It has a medium finish of vanilla and baking spices.
The Patrón Añejo is a clear deep gold with a warm and rich aroma of cooked agave and yams, hints of apricots and marzipan, and muskier notes of cinnamon, spice, oak, tobacco, and fruitcake. The taste is also richer with confectionery notes of cooked agave, cinnamon roll, dried stone fruit, toffee, caramel, and orange. The medium finish is light and leathery with smoky notes.
We finished our shots and returned to mingling, waiting for the grand draw for a bicycle. I did not win that, but I did win in the new spirit pins I got to add to my collection, and the haul of new wearable brand apparel to add to my waredrobe.
Once again, this was a great event and I look forward to the spring edition, which Lacey says she plans to host and grow upon.
Mount Pleasant Vintage & Provisions
67 W 6th Ave, Vancouver, BC V5Y 1K2
(604) 416-2830
mtpleasant.bar
