The GOODS from The Vancouver Club
Vancouver, BC| Cinco de Mayo is known for its vibrant celebration of Mexican heritage and pride. It is also a time to enjoy oneself by appreciating some of the best tequila, mezcal, sotol, and other agave spirits around.
On May 9, in honour of this past weekend’s Tequila Expo and last week’s Cinco de Mayo, members and guests joined Eric Lorenz for a special Cinco De Mayo tequila tasting night at The Vancouver Club. Guests learned the difference between adulterated tequilas and 100% blue agave tequilas, and enjoyed sipping them like a fine Scotch or Cognac (Mr Lorenz is a founding Partner of the Vancouver International Tequila Expo and Canada’s National Tequila Examiner).
Eric is renowned for his tasting expertise, and offers a portfolio of boutique tequila and mezcal brands. He is Canada’s first Certified Mezcalier, holds the Distintivo “T” Diploma from the Consejo Regulador del Tequila, certifications from WSET, and has been a Judge at the famed Spirits of Mexico Competition in San Diego. His wealth of knowledge about the ancient pre-Hispanic origins of the blue agave plant is truly amazing. Learn more after the jump…
On Saturday May 12, Lorenz was in the Grand Tasting Hall of the Vancouver International Tequila Expo at the Vancouver Convention Centre. This event provided participants with a taste of the excellent selection of tequila brands, styles, and expressions available right here in Vancouver. Partial proceeds of all tickets sold went to benefit the BC Hospitality Foundation.
915 West Hastings Street
Vancouver, B.C. | V6C 1C6 Canada
Key People and Positions
General Manager: Philip Ireland
Executive Chef: Sean Cousins
Sous Chef: Robbie Robinson
Head Bartender: Jonathan Richard
Sommelier: Martha McAvity
About The Vancouver Club
Established in 1889, The Vancouver Club has deep roots in this young, vibrant city. The Club is a place to dine, play, relax and connect with other professionals who are shaping the very fabric and creative energy of the West Coast.
Led with expert passion by executive chef Sean Cousins, the kitchen emphasizes award winning regional cuisine that interprets tradition through modern techniques. Ingredients are sourced from incomparable local suppliers: Fraser Valley duck breast, Haida Gwaii halibut and Okanagan goat cheese mingle with bio-dynamic hen eggs and Salt Spring Island lamb. The Rooftop Garden boasts seasonal plantings, edible flowers, hard-to-source-herbs and four types of savouries that make their way from soil to plate.
The Club is one of the largest wine buyers in B.C., passing this influence on to members through volume, service and exclusive prices unmatched by local retailers. Whether it’s a case of full-bodied Malbec or a taste of the 16-year-old special Club bottled scotch, the $2 million-dollar wine cellar can satisfy every palate.
In the culinary heart of The Vancouver Club, the bright, airy Atrium is ideal for a sunny lunch, while the moodier main Grill seduces with warmth and modern style. Bar III is an inviting place for poker, cocktails and conversation. It’s tough to imagine a more stylish hideout, tucked in the heart of this busy city.
Members and guests are people from industries of every stripe, from diverse local companies and young creative organizations, to global ventures and multinational NGOs. The atmosphere inside The Club’s 100 year old walls is welcoming, diverse and approachable.
Now in its third century, The Vancouver Club remains rooted in the foundations of the city. It’s a place where global business meets rich local culture and tradition blends seamlessly with innovation. For members and their guests, The Club is a storied hideaway amid a lively urban setting.