Distillery Masterclass – 8 Scottish gins paired with cheeses

Scottish gin makes a strong first impression here: you taste eight small-batch gins, each matched with a different cheese, inside 56 North, Scotland’s oldest gin bar. The session also includes a look at the working distillery, so this is more than a round of drinks with a few facts attached.

I like the clear tasting format and the chance to compare gins from around Scotland rather than focus on one brand. I also like the food pairing, with cheese and premium mixers used to show how small changes can alter a gin’s flavor. The main drawback is simple: dairy is part of the experience, and the venue has stairs with no wheelchair access.

Key points at a glance

• Eight Scottish gins: Sample different small-batch styles from distillers around the country.
• A cheese pairing for every gin: Each pour comes with cheese selected to work with it.
• A working distillery on site: See where gin is made during your visit to 56 North.
• A two-hour guided class: A senior member of the Gin Gents team leads the session in English.
• Premium mixers included: Try Cushiedoos Tonic, Bon Accord Tonic, and Fever-Tree mixers as part of the tasting.
• Adults only: You must be over 18 and should bring a passport or ID card.

What happens inside 56 North

The class begins at 56 North, at 56 North Street in Edinburgh. This is both a gin bar and a working distillery, which gives the session a useful sense of place. You are not simply sitting in a generic tasting room while someone talks about Scotland. The drinks are linked to a real production setting.

The exact order of the two-hour class can vary, but you can expect a guided walk through Scottish gin, its production, the botanicals used in it, and the different methods favored by distillers around the country. The host then takes you through eight gin samples, using cheese and mixers to help you notice the differences.

That structure matters. Gin can be difficult to compare when each drink is served in a different style, with different amounts of tonic or a jumble of garnishes. Here, the tasting has a clear purpose. You try one gin, consider its character with cheese, then see how a premium mixer changes the drink.

The class is led by one of the senior Gin Gents team. Neil has received especially warm praise for giving a thorough and passionate explanation of Edinburgh’s gin scene, its producers, and the craft behind the spirit. You can ask questions during the session, so it is worth arriving with a few of your own.

Eight gins, eight different lessons

The heart of the experience is the flight of eight Scottish gins. These are small-batch examples from around Scotland, selected to show how broad the category has become. You should not expect eight versions of the same juniper-heavy drink.

The value lies in the comparison. One gin may seem more familiar, while another may show a stronger botanical character or a different balance. The information provided does not promise specific brands or fixed tasting notes, so you should not book this expecting a particular bottle. Instead, think of it as a survey of Scottish gin styles.

That makes this a good choice if you are still working out what you like. You may prefer a classic profile, or you may find that a less familiar botanical blend suits you better. The host’s job is to explain those differences in plain terms and help you understand how production and ingredients affect the final drink.

You will also learn about Scottish botanicals and Scottish production. These details give the tasting some useful context. A gin is not only a clear spirit poured into a glass. The ingredients and production choices shape how it works with food and mixers.

The class is aimed at people who want a firm grounding in Scottish gin. It should suit a beginner who wants to understand the basics, as well as a gin drinker who wants to compare producers from different parts of the country.

Why the cheese pairings matter

Cheese is not a side dish here. Each gin is paired with a different cheese, making the food part of the lesson rather than a simple snack between samples.

This is helpful because cheese can change how you notice a drink. A gin that seems sharp or herbal on its own may feel different beside a creamy or salty bite. The pairing gives you another way to compare the samples, and it makes the two-hour session more substantial than a tasting built around small pours alone.

The specific cheeses are not listed in advance, so you should treat the selection as part of the discovery. If you have strong dislikes or dietary restrictions, this may not be the right class. The experience is not suitable for dairy-intolerant people, and cheese is built into every pairing.

The food also gives the class a more social rhythm. You are not expected to assess each gin in silence like a professional judge. You can taste, listen, ask questions, and use the cheese to see how the combination changes.

Premium mixers are part of the lesson

The class introduces you to pairing gin with both cheese and premium mixers. Cushiedoos Tonic, Bon Accord Tonic, and Fever-Tree mixers are used during the session.

This is one of the more practical parts of the experience. Many people order gin with tonic without considering how the mixer affects the spirit. Different tonics can bring out different notes, soften a sharper edge, or make the drink feel more bitter or more aromatic.

You are given a chance to compare those effects rather than simply being told about them. That makes the advice easier to use after the class. If you buy a Scottish gin later, you will have a better idea of why the tonic matters and why one mixer may work better than another.

The class is not presented as a lesson in cocktail preparation, and the information does not promise a full cocktail-making session. The focus is tasting, pairing, and understanding the spirit. Book it for those reasons, not if you are mainly looking to learn bartending techniques.

Seeing a real Edinburgh distillery

A working gin distillery on site adds something that a bar-only tasting cannot provide. You can see the production setting as part of the visit, giving the discussion of Scottish gin a physical anchor.

The details of the distillery visit are not specified, so you should not expect a long technical tour or a full production demonstration. Still, being in a functioning distillery helps connect the samples to the work behind them.

It also makes 56 North a fitting meeting place. The venue is identified as Scotland’s oldest gin bar, and the experience takes place in a setting built around gin rather than in a general sightseeing venue. That atmosphere should appeal to you if you want a local food-and-drink activity with a strong Edinburgh connection.

The venue has stairs and no wheelchair access. That is an important practical limitation, especially because the experience takes place over two hours. If you have mobility concerns, contact the operator before booking rather than assuming the distillery can accommodate you.

The guide can make or break the class

The format depends heavily on the host. You are tasting eight drinks in a fairly short period, and the explanations need to keep the differences clear. A good guide helps you understand what to notice without making the session feel like a lecture.

Neil has been singled out for a thorough and passionate explanation of the Edinburgh gin scene, its producers, and the craft of gin. That is useful detail for anyone who wants more than a sequence of pours. The host can also answer questions, so you have room to shape the session around your interests.

The language is English. If you enjoy learning through conversation, take advantage of the question time. Ask about the use of Scottish botanicals, how production choices affect flavor, or why a particular cheese and mixer work with a sample. The supplied details do not promise a set question-and-answer portion, so ask as the tasting progresses.

Small groups can make this format especially effective, though a fixed group size is not provided. One recorded session had a small class and received praise for its thorough explanations, food, and atmosphere. You should not assume every date will have the same group size, but the setup is suited to a personal, discussion-based tasting.

Is $37 a fair price?

At $37 per person, this is priced as an activity rather than a casual bar visit. The cost covers eight gin samples, eight cheese pairings, premium mixers, a two-hour guided class, and a visit to a working distillery.

That is a fair package if you want to learn while you taste. Ordering eight separate gins at a bar could quickly cost more, and it would not give you the same organized comparison or access to a host who can explain the drinks. The cheese also makes the price easier to justify as a full evening or afternoon activity.

The value is weaker if you already know Scottish gin well and mainly want a single favorite pour. You may find that the educational side repeats information you already understand. In that case, a standard visit to a gin bar could offer more freedom and less structure.

For most visitors, I would view the price as reasonable because the class combines drinks, food, instruction, and a distillery setting. It is also a useful way to spend two hours in Edinburgh when you want something indoors and tied to local craft production.

Who should book this experience?

I would recommend the class to you if you enjoy tasting food and drink with a guide. It works particularly well for people who want to learn the difference between gin styles without committing to full bottles.

It is also a good fit for gin fans visiting Edinburgh who want more local context. The focus is on Scottish producers and Scottish production, so the session offers more than a general introduction to gin.

Couples, adult friends, and solo visitors who enjoy joining a hosted tasting should find the format easy to use. The English-language guide can answer questions, and the cheese pairings give you something to discuss between samples.

You should think twice if you dislike cheese, cannot consume dairy, or prefer non-alcoholic activities. Pregnant people should not book, and children under 18 are not allowed. The venue also cannot take wheelchair users because of its stairs.

This is strictly an over-18 experience. The operator uses Challenge 25, so bring a passport or ID card even if you look well over the legal drinking age. A driving license may not meet every venue’s identification policy, so the stated requirement is best treated seriously.

Timing, cancellation, and planning tips

The class lasts about two hours, with starting times available according to the date you choose. Check the schedule before arranging dinner or another timed activity afterward. Eight tastings plus food and discussion can fill the stated time.

The meeting point is 56 North, Scotland’s oldest gin bar. Plan to arrive at the stated venue rather than searching for a separate distillery entrance.

You can cancel up to 24 hours in advance for a full refund. The booking terms also allow you to reserve now and pay later, which is useful if your Edinburgh plans are still changing.

Because this is a tasting of eight alcoholic drinks, it is wise to avoid booking it immediately before driving or another activity that requires your full attention. The experience information does not provide guidance on transport after the class, so arrange your own safe way back.

The main limitations to consider

The dairy restriction is the clearest issue. Cheese is paired with each gin, so this is not an experience where you can simply skip one small food item. If you are dairy intolerant, choose another activity.

The accessibility limitation is also significant. There are stairs and no disabled access for wheelchairs. The supplied information does not describe facilities for other mobility needs, so ask 56 North before booking if you need specific support.

The class is conducted in English, with a live guide. That is ideal if you want explanations and conversation in English, but it may not suit you if you need another language.

Finally, the gin brands and cheese types are not listed in advance. That is part of the fun for an open-minded drinker, but it matters if you are booking because of a specific distiller or bottle. Treat the session as a broad tasting rather than a guaranteed chance to sample one named gin.

Should you book the 56 North gin masterclass?

Book it if you want a guided introduction to Scottish gin with real food pairings, premium mixers, and a working distillery setting. The eight-sample format gives you a useful range, while the host’s explanations help turn a pleasant tasting into something you can use the next time you order or buy gin.

I would be less keen to recommend it if you already have strong gin expertise, cannot eat dairy, or need step-free access. For everyone else, $37 is a sensible price for two hours of drinks, cheese, instruction, and Edinburgh character. Bring ID, arrive ready to taste slowly, and let the comparisons do the work.

FAQ

Where does the gin masterclass take place?

It takes place at 56 North, Scotland’s oldest gin bar, in Edinburgh.

How long does the experience last?

The masterclass lasts around two hours.

How many Scottish gins will I taste?

You will try eight unique small-batch Scottish gins from around the country.

Is cheese included with the gin tasting?

Yes. Each gin is paired with a different cheese.

Which mixers are used during the class?

The class uses Cushiedoos Tonic, Bon Accord Tonic, and Fever-Tree mixers.

Is the experience suitable for people under 18?

No. All visitors must be over 18, and the venue operates Challenge 25 for identification checks.

What identification should I bring?

Bring a passport or ID card. You may be asked to show identification during the visit.

Is the venue wheelchair accessible?

No. The venue has stairs and no wheelchair access.