Distillery Masterclass – 8 Scottish gins paired with cheeses

At 56 North, gin is not just poured into a glass. You taste eight Scottish examples beside eight cheeses, then see how tonic and other mixers change the drink. The setting is Scotland’s oldest gin bar, with a working distillery on site.

I like the wide range of Scottish styles and the way each gin gets its own cheese pairing. I also like the small-class feel and the chance to ask an experienced host direct questions. The main drawback is simple: dairy is central to the session, so it will not suit anyone who cannot eat cheese. Stairs also make the experience unsuitable for wheelchair users.

Key points to know before booking

• Eight Scottish gins in two hours: You taste small-batch spirits from different parts of Scotland, not one brand in several forms.
• Each gin has its own cheese: The food pairing helps show how botanicals, sweetness, spice, and citrus work with food.
• A working distillery on site: You can see gin production taking place at 56 North, rather than visiting only a bar.
• Premium mixers are part of the lesson: Cushiedoos Tonic, Bon Accord Tonic, and Fever-Tree Mixers are used to develop different flavors.
• Neil and the Gin Gents team: A senior Gin Gents host leads the class, with Neil singled out for his engaging, passionate approach.
• Adults only, with stairs: You must be at least 18, and ID is recommended under the Challenge 25 policy.

Eight Scottish gins, eight cheeses, one useful lesson

This masterclass works because it gives you a clear job at every tasting: try the gin, taste the cheese, add the mixer, and notice what changes. You are not simply moving through eight drinks while someone recites brand facts.

The session introduces Scottish gin through different styles and production methods. That matters because Scottish gin is not one fixed flavor. One bottle may lean toward citrus, another toward herbs, spice, berries, or more unusual Scottish botanicals. The point is not to decide which gin is best. It is to understand why they taste different.

The cheese pairing gives your palate something solid to compare. A creamy cheese can soften a sharper gin. A salty or stronger cheese can make certain botanicals seem sweeter or more pronounced. You might find that a gin you would not choose on its own works better with food, or that your favorite style changes once tonic enters the glass.

You should expect small tasting measures rather than eight full-size drinks. Even so, eight gins over two hours is a serious amount of sampling. Eat beforehand, take the pace slowly, and use the opportunity to compare rather than rush toward the next pour.

Starting at 56 North, Scotland’s oldest gin bar

The meeting point is 56 North. This is more than a convenient place to begin. You are entering a bar with a direct connection to the subject, and the distillery is operating on the premises.

That working setup gives the class a practical edge. You can connect the talk about gin production with an actual distillery nearby. The supplied information does not promise a full production demonstration or a chance to make gin yourself, so keep your expectations sensible. You are visiting a working distillery as part of the class, not signing up for a hands-on distilling course.

The bar setting should also make the session feel less formal than a technical spirits lecture. You sit with drinks, cheese, and a host who can answer questions as they arise. The atmosphere is useful for first-time gin drinkers, but it should also satisfy anyone who already knows the basics and wants a better grasp of Scottish producers.

One practical point: the class takes place in a building with stairs. There is no wheelchair access, so check this before booking rather than discovering the problem at the door.

How the tasting develops Scottish gin

The host takes you around Scotland through eight craft gins. The focus is on the different approaches used by Scottish distillers, along with key facts about production and Scottish botanicals.

You do not need a strong spirits vocabulary to take part. A good way to approach each sample is to ask three questions:

• What do I smell first?
• What changes when I taste it with cheese?
• What happens when I add the suggested mixer?

The host’s role is important here. The class is led by one of the senior Gin Gents team, and Neil received especially warm praise for his clear and passionate approach. A small class also gives you a better chance to ask about ingredients, production, regional styles, or how to serve a bottle at home.

The emphasis is educational without losing the social side. You learn how gin is made in Scotland, why botanicals matter, and how different distillers create their own style. You also get practical guidance on enjoying gin after the class, which is more useful than a list of tasting notes you forget by dinner.

Why the cheese pairings matter

Cheese is not a decorative snack here. It is one of the main teaching tools.

Gin can taste very different alongside food. Cheese brings fat, salt, texture, and sometimes a sharp tang. Those qualities can change how you notice alcohol, sweetness, citrus, and herbal notes. Matching one cheese to each gin lets you test the contrast eight times.

This is also a good choice for anyone who thinks gin is too strong or too bitter. Food can make the drink easier to understand. Instead of judging a gin only as a neat pour or a standard gin and tonic, you see how it behaves in a wider setting.

The limitation is clear. The session is not suitable for anyone with a dairy intolerance. The supplied details do not mention alternative foods, so you should not assume a substitute will be available. Pregnant women should also not book because the experience involves alcohol.

If you enjoy cheese and spirits, the pairing makes the $37 price easier to justify. You are receiving eight samples, eight food matches, instruction, and a distillery visit in a two-hour session. It is not the cheapest way to have a drink in Edinburgh, but it offers far more than a casual bar order.

Premium mixers change the result

The class uses Cushiedoos Tonic, Bon Accord Tonic, and Fever-Tree Mixers. This is one of the most useful parts for anyone who buys gin at home.

Many people treat tonic as an afterthought. Here, you get to see how the mixer can alter the final drink. A tonic may bring out citrus, sharpen bitterness, add sweetness, or make a botanical note easier to spot. Different mixers can also change the balance between the gin and the cheese.

You should pay attention to the host’s serving advice. The aim is not simply to add more tonic. It is to find a combination that lets the spirit show itself without losing its character.

This section is particularly valuable if you already have a bottle at home that never tastes quite right. The problem may not be the gin. It could be the tonic, the ratio, or the food you serve with it. You leave with ideas you can test without buying a full cabinet of bottles.

What the two-hour timing feels like

Two hours is a sensible length for this format. It gives the host enough time to explain the subject, but it should not turn into an all-day drinking session.

The pace is likely to feel steady: introduction, tasting, food pairing, mixer comparison, and discussion repeated across the eight samples. The precise order is not provided, so I would not expect a fixed script or specific sequence. The value comes from the comparisons, not from rushing through a set of stops.

A two-hour booking also fits well into an Edinburgh day. You can place it between sightseeing plans, but remember that alcohol may affect what you want to do afterward. If you have an early train, a long drive, or a demanding activity later, plan around the tasting rather than treating it as a quick break.

The English-speaking host leads the whole session. There is no indication of additional language options, so English is the safe choice for anyone considering this class.

Is $37 a fair price?

At $37 per person, I see this as fair value for a focused tasting rather than a bargain drink special.

You are paying for eight Scottish gins, eight cheese pairings, several premium mixer options, guided instruction, and access to a working distillery in a historic gin-bar setting. If you bought eight drinks separately, the cost could quickly reach or pass this amount, without the benefit of a host explaining what you are tasting.

The value is strongest if you want to learn. A casual gin drinker who only wants one favorite cocktail may find the class more information than necessary. Someone planning to buy Scottish gin, build a home bar, or understand the difference between craft styles gets much more from the same price.

The full refund policy also reduces the risk of booking too early. You can cancel up to 24 hours before the start time, and the reserve-now, pay-later option allows you to hold a place without paying at once. Check the available starting times before building the rest of your day.

Who will enjoy this masterclass most?

I would recommend it to adults who like tasting sessions with a clear theme. You do not need to be a gin expert. In fact, the class sounds especially useful if you know gin mainly as a familiar gin and tonic and want to understand what else it can do.

It also suits people interested in Scottish food and drink. The cheese pairings turn the class into more than a spirit lesson, while the distillery gives you a closer look at local production.

You should think twice if:

• You cannot eat dairy.
• You are pregnant.
• You are under 18.
• You use a wheelchair.
• You dislike guided tastings or prefer to choose your own drinks.
• You want a hands-on distilling workshop rather than a tasting and explanation.

The class follows a hosted format, so you should be comfortable listening, comparing flavors, and asking questions. Its best feature is the mix of instruction and pleasure, not independence.

My verdict on 56 North’s Scottish gin class

Book this if you want a compact, adult-focused introduction to Scottish gin with enough variety to make the subject memorable. The eight-gin format, cheese matches, premium mixers, and working distillery give the experience a clear purpose.

I especially like that the class does not stop at tasting notes. It shows you how food and mixers affect the drink, then gives you useful knowledge for choosing and serving gin later. The praise for Neil’s passionate hosting also points to the human side of the experience, which can make a small tasting much better than a cold, scripted presentation.

Skip it if cheese is a problem, stairs are a concern, or you want a larger sightseeing tour of Edinburgh. For the right audience, though, $37 buys a well-focused two hours and a much better understanding of Scotland’s gin scene.

FAQ

Where does the gin masterclass take place?

The class meets at 56 North, Scotland’s oldest gin bar. A working gin distillery is located on site.

How long does the experience last?

The masterclass lasts around two hours.

How many Scottish gins will I taste?

You will sample eight different small-batch Scottish gins from around the country.

Is cheese included with the tasting?

Yes. Each gin is paired with a different cheese.

Which mixers are used?

The session uses Cushiedoos Tonic, Bon Accord Tonic, and Fever-Tree Mixers.

Is the masterclass suitable for someone with a dairy intolerance?

No. The experience is not suitable for people with dairy intolerance.

Do I need to be over 18?

Yes. All visitors must be at least 18, and ID is recommended. The venue operates a Challenge 25 policy.

Is the experience wheelchair accessible?

No. The venue has stairs and does not provide wheelchair access.

Can I cancel my booking?

Yes. You can cancel up to 24 hours in advance for a full refund. A reserve-now, pay-later option is also available.