Welcome to our Happy Hour Question & Answer series, where we ask questions to interesting people in the alcohol world.

This week’s spotlight is on Jason MacIsaac, co-founder and master distiller of Sheringham Distillery. Located on Vancouver Island, Sheringham Distillery is on a mission to craft the world’s most approachable gin by prioritizing sustainability, premium ingredients, and a chef’s approach to distilling. With more than 20 years of experience as a chef, Jason brings a deep understanding of balanced flavor profiles to the still. Just as chefs create unique dishes from the same set of ingredients, Jason carefully layers botanicals to achieve harmony and character in every bottle of Sheringham gin. The result is a line of gins known for their finesse, balance, and culinary-inspired complexity.

Hops & Spirits: What drew you to the world of distilling and the idea of starting Sheringham Distillery?
Jason MacIsaac: Coming from a culinary background, I’ve always been drawn to the craft of layering flavours—creating bold, balanced profiles using simple, honest ingredients. That same philosophy naturally extended into the world of spirits. Distilling felt like a new journey, where I could apply my approach as a chef to something both timeless and ever-evolving. Over time, that fascination became top of mind. Once I convinced my wife, Alayne, to come on board, it felt like the beginning of something truly meaningful—rooted in our sense of place on the West Coast and in a shared vision of doing things with care, purpose, and creativity.

HS: Sheringham Distillery was founded with your wife, Alayne MacIsaac. How does that dynamic shape the distillery’s vision?
JM: Alayne and I started Sheringham together, and it’s truly been a partnership of complementary strengths. She comes from a background in sales and marketing—strategic, driven, and always thinking big-picture—while my focus has always been on production and building balanced, expressive flavours. Once we figured out how to work together (which took a little time and a lot of laughs), we realized just how well our strengths aligned. Alayne has a real gift for seeing the potential in something before it’s fully formed, and she’s pushed me outside my comfort zone more than once. But I’ve always trusted her instincts. Her vision for growing Sheringham while staying true to our roots has guided us every step of the way, and I’m grateful to say we’re seeing that vision come to life more and more every day.

HS: Your spirits are described as having a “chef-driven” approach. Can you elaborate on what that means in the context of distillation and how it influences your unique flavours and botanical choices?
JM: For me, it all comes back to my background as a chef. When I’m creating a new spirit, I approach it the same way I would a dish—starting with balance, layering flavour, and letting each ingredient play its part without overpowering the others. It’s not about using the most exotic botanicals, but about choosing the right ones to bring depth and structure, and to capture our environment. That chef’s mindset also ties into our connection to place—using ingredients that speak to the terroir of the coast and tell a broader story of where the spirit comes from. I want each sip to feel intentional, with flavours that unfold on the palate in a way that’s both refined and approachable. That’s always been the exciting part for me: finding that harmony through distillation, the same way I would through food.

HS: Sustainability is a core value for Sheringham. How do you integrate sustainable practices into your operations?
JM: Sustainability has always been part of our mindset. It’s something we build into the way we work—not just a box we check. As we’ve grown, we’ve been able to take bigger steps toward making our processes more environmentally responsible. When we moved into our new distillery in 2023, one of the first things we implemented was a water-capturing system, which allows us to reuse water directly in our distillation process. We’re also always looking for ways to repurpose our by-products. Recently, we started experimenting with turning them into cocktail bitters, which has been a great way to reduce waste and add another layer to our flavour story. It’s an ongoing process, but we’re proud of the progress we’ve made and are always looking for ways to do better.

HS: Sheringham is located on Vancouver Island and aims to capture the essence of Canada’s West Coast. How much impact does the specific terroir of this region have on the botanicals you use?
JM: A huge amount! Our spirits are born from the West Coast. The landscape, the ocean air, the forests—they all play into how we think about flavour. From the beginning, we’ve been rooted in place, and that shows up in the botanicals we choose, like the sustainably harvested kelp from our coastline on Vancouver Island in our Seaside Gin. But while our spirits reflect the coast, they’re also made to be approachable and versatile—balanced enough to stand on their own or work beautifully in cocktails anywhere in the world. It’s that mix of local inspiration and broad appeal that really defines what we do and who we are.

HS: You recently announced expansion into Washington and California. What factors made the U.S. West Coast the right next step for Sheringham, and what does this expansion signify for the distillery?
JM: We’ve always been deeply passionate about our backyard here in Canada. Vancouver Island and the Pacific Northwest have shaped everything we do. That’s why starting our U.S. expansion in Washington felt so natural—it shares the same coastal spirit and values we hold dear. Moving down the coast into California is the next step in bringing that West Coast character to a broader audience. We like to say our spirits are the West Coast in a bottle, and this expansion is about sharing the story and flavours of our home with a wider community who appreciates quality, craft, and a true sense of place. It’s an exciting chapter for Sheringham—one that builds on our roots while looking ahead.

HS: What was it like introducing innovative flavour profiles to consumers and the cocktail scene in Washington and California?
JM: It’s been incredible. As the master distiller and flavour creator, the best part is seeing people connect with the vision behind our spirits. First, they’re drawn in by the scent. Then, when they taste it, they experience that story unfolding on the palate. And when our spirits are mixed into cocktails, the flavours blend effortlessly—bringing that narrative to life in a way that’s both surprising and familiar. For me, there’s nothing better than watching people enjoy the flavours and truly feel the story we’re telling through every sip.

HS: Sheringham has garnered numerous awards. What does receiving this global recognition mean to you and the team?
JM: Every award or positive message we receive feels like a real affirmation that we’re on the right track. It reminds us that we’re doing what we love, and that people truly connect with what we’re crafting. As a small team with big dreams and plenty of growth ahead, this recognition means a lot. It fuels our passion to keep pushing forward and to continue making some of the world’s most approachable gins. It’s not just about the trophies—it’s about knowing that our spirits resonate with people around the globe.

HS: What’s next for Sheringham Distillery? Are there new spirits, markets, or projects on the horizon that you’re excited about?
JM: Right now, our main focus is growing awareness of Sheringham across the U.S. We’re really excited about hosting pop-up events this summer, which will be great opportunities to connect with new faces and share what makes our brand so special. There’s something amazing about watching people create their own stories from the bottle, and we can’t wait to see that continue to happen as we expand into new markets. Beyond that, we’re always exploring new flavours and projects that stay true to our West Coast roots and unique approaches—so there’s definitely more to come.