drank Old Fashioned by Sayso
16603 tasting notes

Cold Brew!

Last up of the Sayso blends is Old Fashioned! This was a very interesting cold brew experience in a few ways. To start, there’s significantly less ingredients in these sachets (by weight) compared to the others. It was also clear right away that, based on the ingredients used and my experiences with the other blends, that this was a flavour that was 100% going to benefit from a much longer steep time…

As a person who does love a proper Old Fashioned, I definitely got the sense immediately after my first steep that this mix of ingredients really needs to be infused into something more substantial than just water to most properly convey the taste of its drink inspo – especially compared to all the other flavours. Whether that’s directly in whisky or a non-alcoholic equivalent. And, to be fair to Sayso, that’s exactly what they say to do on the packaging. So with that in mind I decided to throw the idea of evaluating based on cocktail accuracy out the window and just focus on the taste in front of me as a stand alone drink/flavour.

This was the most “thin” tasting/feeling of the bunch, and I think that’s really because it doesn’t have that aggresively bright and acidic lime note all the other flavours share. It is citrusy though, with a more pithy and aromatic orange peel flavour that comes through pretty clearly. Not a lot of high notes/brightness. The gentian root is also REALLY strong tasting and leaves its signature bold and bitter flavour on the palate long after finishing the sip. It was honestly a little much for me. I know I said I didn’t want to do the direct cocktail comparison, but it’s hard not to with this ingredient. I mean, an Old Fashioned shouldn’t be sweet, but it also should not be THIS bitter…

The one thing I really liked was the clove. It was just enough to give that sort of numbing quality that is almost liquor adjacent, but not super intense flavour wise. And, obviously, it riffs really well of this type of orange note.

I am excited to keep playing with these sachets – I think there’s lot of things they could be infused into (aside from spirits) that would be more complimentary than just the water route I chose to go with.

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

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Montreal, QC, CA

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https://www.instagram.com/ros...

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