Copperpenny Distilling Co. is a multi-award winning BC craft distillery producing grain to glass spirits and liqueurs. They’ve been open in North Vancouver, just 15 minutes from downtown Vancouver by SeaBus, since 2021.
History Distilled
It all started with gin. Well, technically, the first thing that Copperpenny distilled was hand sanitizer because they opened at the peak of the pandemic.
But Copperpenny Co-Founders and partners Jennifer Kom-Tong and Jan Stenc have long loved gin. Even before they considered making their own, they had been cultivating their palettes and building an extensive gin collection at home. They would pick up a bottle wherever they travelled because they enjoyed tasting the distinct differences.
So, when Copperpenny first opened, they made five distinct gins. But they tracked the feedback and a favourite was chosen by consensus.
The No. 005 Social Gin has since been the house standard for Copperpenny, their flagship gin for cocktail-making. Not just a favourite in-house, the No. 005 has claimed Gold Winner & Best Canadian Contemporary Gin at the World Gin Awards as well as over 20 other international spirit awards.
“We’re very proud of that,” shares Stenc. “It’s been a lot of work to get to that point.”
Copperpenny Distilling does what only smaller distilleries can do. It distills all of its base spirit on-site. Often with bigger distilleries, the demand is so high that they have no choice but to respond by bringing in purchased base alcohol. One of Copperpenny’s goals is to continue to scale up production while still distilling their own base spirits from BC grown grain.
It is the taste of BC terroir that makes Copperpenny unique. “We believe that a bottle of spirit is the embodiment of a taste of place,” explains Stenc.
Liquid Postcards
Copperpenny has a wonderful partnership with Fanny Bay Oysters, and together they had the idea to create an ocean-inspired gin.
“Let’s make something that is so obviously West Coast that it can’t be missed.”
That’s how Copperpenny’s No. 006 Oyster Shell Gin was born. Notes of dried lemon and Okanagan desert sage harmonize with the briny, umami finish of this gin made using the top shell of Fanny Bay oysters. The oyster shells contain minerals like calcium and salt that add complexity to the No. 006 Oyster Shell Gin, making it well-suited for martinis.
More than a working distillery, Copperpenny also has a cocktail lounge that is open six days a week.
Say Cheers
Both Stenc and Kom-Tong have backgrounds in film. For Kom-Tong, her experience as a Set Decorator aided in the interior design of Copperpenny’s cocktail lounge. A horseshoe bar is the focal point of the space, although floor to ceiling windows offer a captivating glimpse of the distillery floor. The room has a rich colour palette with warm touches of wood and luxurious velvet on the banquets. The space is bright, and the garage door front windows can be opened onto Copperpenny’s street side patio.
The cocktail menu in Copperpenny’s lounge naturally showcases their spirits. This is why a visit to the lounge is actually a fantastic way to taste their selection and find your favourite.
Of course, given the selection of gins, as well as an exceptional vodka, Copperpenny serves a House Martini.
You can get a martini made to your liking or you can ask for a recommendation. The team loves to share the history behind each style. Speaking of styles, you can get a Tuxedo, Bijou, Vesper, Martinez, Sea to Sky, Akvavit, Dirty, Gibson, or 50/50. If you can’t decide, there’s also a martini flight that lets you sample a trio.
Given Copperpenny’s award-winning gin, there just had to be a Gin & Tonic on the menu. The Provence Gin & Tonic is refreshing with freshly squeezed grapefruit and celebrates local with Vancouver Island lavender. It is finished with Fever-Tree Tonic.
Learn, Linger, Partake
A note on at-home Gin & Tonics.
If you’re investing in a quality gin, you should also invest in a quality tonic such as Fever-Tree. This is the brand Copperpenny uses and recommends, and Fever-Tree’s Premium Indian Tonic Water is made using the finest quinine from central Africa and cane sugar.
Those looking to learn more about distilling can enjoy the self-guided tasting flights at the lounge or a guided tasting for up to 20 people in their exclusive distillery barrel cellar.
The food menu at Copperpenny changes monthly but features snacks, small share plates, and paninis. They even make their own house-made chicken liver pâté infused with their figgy pudding liqueur.
In addition to their regular food menu, Copperpenny’s special Sunday Shucking Pop-Up with Fanny Bay Oysters continues. The upcoming dates are August 2, 23rd, September 13, and October 4. As well as featuring premium oysters, the Copperpenny bar team also offers a special menu of gin-based cocktails. Reservations are recommended.
