Eight gins and eight cheeses in one small room.

This masterclass takes place at Scotland’s oldest gin bar with a working distillery on site, so the lesson isn’t just theory. I love the way the tasting keeps its focus on Scottish style differences, and I also like that you get expert guidance from the Gin Gents team, including host Neil in recent sessions, who explains how Edinburgh’s gin scene works.

One thing to keep in mind: this is not suitable for dairy intolerant guests, since each pour comes with cheese pairing.

Key things to know before you go

• Scotland’s oldest gin bar setting at 56 North puts you in the middle of the story
• 8 small-batch Scottish gins are sampled in a guided tasting
• Cheese pairing with every gin teaches you what flavors work together
• You’ll see the working distillery while you learn about how gin is made
• Tonic and mixers are part of the lesson, including Cushiedoo, Bon Accord, and Fever-Tree
• A senior Gin Gents host guides you and answers questions in English

56 North: Edinburgh’s oldest gin bar, plus a working distillery

I like starting here because you don’t have to imagine the setting. 56 North is Scotland’s original and oldest gin bar, and the masterclass happens in the same space as a working gin distillery you can see. That matters, because gin can feel a bit mysterious until you’ve watched the machinery and learned what production looks like in real life.

When you arrive at 56 North, you’re not just entering a tasting room. You’re entering a place built around gin culture, where the host can tie what you taste back to Scottish production and ingredients. It’s a more grounded way to learn than a generic pouring-and-smile session.

Expect a small-group feel. One of the standout notes from recent guests is the thorough, passionate explanation they received, which usually comes easier when the group isn’t too large.

The two-hour flow: 8 Scottish gins, cheese pairings, and guided explanation

The whole experience runs for about two hours, and the format stays simple: you taste, you compare, and you learn what’s behind the flavors. Over the session, you’ll try eight unique Scottish gins, each presented with its own cheese pairing. This isn’t random either—each pairing is meant to show you how botanicals, alcohol bite, sweetness, and herbal notes interact with dairy and fat.

The host leads the tasting and keeps things interactive. If you’re the kind of person who always wonders why one gin tastes bright and another feels weighty, this is the part that helps. You’ll get a guided tour of Scottish gin facts, plus practical talk about Scottish botanicals and production approaches.

Here’s what I think makes the pacing work for you: with eight gins, you get variety without feeling like the night will drag. And because each one is paired with cheese, you’re not just tasting in isolation—you’re comparing the same core idea (gin) against a consistent companion (cheese).

Scottish gin lessons you’ll actually use at the bar

A big part of the value is the explanation that comes with the pours. This class is designed to give you a firm grounding in Scottish gins—so when you’re later choosing a bottle (or ordering a drink), you’re not starting from zero.

You’ll cover:

• Scottish production and how gin is approached in Scotland
• Scottish botanicals, meaning what’s used and why it changes the taste
• How to enjoy gin after the class, not just during it

One recent guest specifically noted how the host gave a thorough, passionate run-through of the Edinburgh gin scene and its players. That kind of context is useful because you learn how distillers fit into the wider culture, not just what’s in a glass.

Also, the host’s role is to answer questions. If you ask why your favorite gin tastes different after the cheese, or why the finish feels sharper or softer, you’re likely to get a real answer instead of a shrug.

Cheese pairings: the trick is fat, salt, and texture

Cheese sounds like a side dish, but in this masterclass it’s the teaching tool. Each gin comes with a cheese pairing, and the goal is to show you how dairy can change the way botanicals read on your palate.

Fat and texture in cheese can soften harsh edges and make certain herbal notes feel more rounded. Salt can sharpen perception and bring out aromatics. Acidic styles of cheese (and how they react with spirit) can also highlight fruitier or spicier notes. Even if you’re not a cheese expert, you’ll quickly notice patterns as you move from pairing to pairing.

The practical takeaway is simple: if you learn how gin behaves with cheese once, you’ll stop treating gin as something you only drink with citrus or sugary mixers. You’ll start thinking like a taster—what’s the flavor job of the food, and what’s the flavor job of the gin?

Quick caution: because the tastings rely on cheese, this experience isn’t suitable for dairy-intolerant guests. If dairy affects you, plan something else.

Mixers are not an afterthought: tonic choices change everything

This class also teaches you how premium mixers work with Scottish gin. You’ll use a selection of mixers including Cushiedoo Tonic, Bon Accord Tonic, and Fever-Tree Mixers. That’s a big deal because gin isn’t one flavor. It’s a bundle of botanicals, and tonic doesn’t just add bubbles—it changes sweetness, bitterness, and how aromatics land.

What I like about this part is that it turns a common problem into something you can control. Many people pick a gin they like, then feel disappointed by the finished drink. Here, you’re learning why the mixer matters and how different tonic profiles can shift what you taste.

If you like experimenting, this section gives you language for what you enjoy. You’ll be able to say whether you prefer a more bitter tonic lift, a softer sweetness, or something that helps a juniper-forward gin feel cleaner.

Who this class suits best (and who should skip it)

This masterclass is a strong pick if you:

• Want to taste eight different Scottish small-batch gins in a guided way
• Like learning through comparisons—gin one, cheese one, then see what changes
• Enjoy the practical side of travel: learning how locals (and distillers) think about flavor

It’s not a fit if you’re dairy intolerant, because cheese is part of every pairing. It’s also strictly over 18, with Challenge 25 in operation, so bring your passport or ID card.

It also isn’t suitable for pregnant women. And if you use a wheelchair, plan around the access issue: there’s no disabled access due to stairs.

Price and value: does $37 make sense for 2 hours?

At $37 per person for a roughly 2-hour session, you’re paying for more than drinks. You’re getting:

• Eight guided gin tastings
• Cheese pairings with each one
• A working distillery visit you can see
• An experienced host who can answer questions and explain Scottish gin production and botanicals
• Mixer education with multiple tonic brands

Let’s do the reality check. In most bars, buying eight gins plus thoughtful food pairings would cost far more than $37. Here, the price folds in the guidance and the structure, which is what makes it feel like an experience instead of a self-guided crawl. If you enjoy tasting menus, beer flights, or whisky education, this pricing fits that same idea: you’re paying for variety and interpretation, not just alcohol.

Practical tips so you get the most from the tasting

First, plan to pay attention to order and effects. When you’re tasting eight gins back to back, the flavors can blur unless you slow down for a moment after each cheese pairing.

Second, ask questions early. The host is there to guide you, and recent guests have highlighted how thorough and passionate the explanations can be. If something doesn’t make sense—why a gin suddenly tastes smoother with a certain cheese—ask while you still have the moment in your mouth.

Third, keep your expectations realistic. This is educational and social, but it’s still a tasting session. If you go in expecting one single gin to dominate your night, you’ll miss what makes the class valuable: the comparisons across Scottish styles.

Should you book the Distillery Masterclass?

If you want a fun Edinburgh activity that teaches you real flavor logic, I’d book it. The combination of eight small-batch Scottish gins, cheese pairings, tonic education, and a working distillery on site is a rare mix of hands-on tasting plus practical understanding.

Skip it if you can’t do dairy, you need wheelchair access, or you’re traveling with someone who doesn’t fit the over-18 requirement. If those aren’t issues, you’re likely to leave with a better sense of how Scottish gin varies—and how to order it (and mix it) in a way that actually matches your taste.

FAQ

Where is the masterclass meeting point?

You meet at 56 North, Scotland’s oldest gin bar.

How long does the experience last?

The masterclass runs for about 2 hours.

What do you get to taste during the session?

You’ll sample 8 small-batch Scottish gins, and each one is paired with cheese. Mixers are also included as part of the tasting.

Is it only for adults?

Yes. It’s strictly over 18, and Challenge 25 is used for ID.

Is this experience suitable if I’m lactose intolerant or dairy-free?

No. It is not suitable for dairy intolerant guests because cheese is part of every pairing.

What mixers are used in the class?

The session uses mixers including Cushiedoo Tonic, Bon Accord Tonic, and Fever-Tree Mixers.

Is the venue wheelchair accessible?

No. There is no disabled access for wheelchairs due to stairs.

Can I cancel and get a refund?

Yes. You can cancel up to 24 hours in advance for a full refund.

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