The Hidden Temple Gin bottle could be mistaken for a Raiders of the Lost Ark treasure map, with colourful flora, fauna and retro artefacts shrouding the bottle in mystery.
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Looking across the river from Windsor’s Hiram Walker Distillery, Detroit looks like a city where Batman might feel at home. Ornate skyscrapers line up against a landscape of 1920’s Art Deco buildings with gothic upper-story sculptural setbacks. It’s not Gotham, so, during American Prohibition, there were no actual Batman spottings here.
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Soon, and for the first time ever, this will include Newfoundland Whisky. This past October, the Newfoundland Distillery Company began laying down barrels of triple-distilled whisky spirit made from Cormack-grown unmalted barley.
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To produce the whisky, Jill Lindquist and her team at Raging Crow fermented a mixed mash of 65.2% corn, 17.4% rye and 17.4% barley, then aged the distillate in brand new Kentucky oak barrels for 13 to 16 months.
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Forty-eight bottles of Last Straw’s Straight Ontario Rye, Cask 2 will be available at cask strength beginning November 10 for $65. Then, early in 2021, the rest will be released at 43%. It’s great whisky.
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Scoffing at fairy tale wisdom, Willibald Distillery in Ayr, Ontario has just released a captivating gingerbread gin that’s guaranteed to put a sugar-frosted smile on your face.
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Campbell released a soup brand in 1970 using the name “Chunky,” to imply “appetizing.” An advertising campaign that followed, aired for years during game shows like The Price is Right. The premise, two burly men with limited vocabularies, argue about how to eat soup:
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In a truly novel approach to making spirits, Dairy Distillery founder, Omid McDonald and his team distil unused milk sugar into a voluptuous lactose-free spirit they call Vodkow. Blending Vodkow with cream and sugar yields Vodkow Cream Liquor, Canada’s only lactose-free cream liqueur. Coffee or egg nog calling?
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Near the Windsor, Ontario banks of Pike Creek rows of squat buildings have been dusted with a black patina nicknamed “distillery shadow.” From the outside, they look like ordinary large concrete warehouses, but inside, sit luxury resorts for thousands of ageing whisky barrels.
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In the cocktail world, BarChef’s Frankie Solarik attained his license to kill when he and co-owner Brent VanderVeen launched the BarChef Project Toasted Old Fashioned in 2017. Now, with a 2019 Vintage Late Harvest Vesper he shows he’s not afraid to use it. Solarik’s Vesper is killer.
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This summer, Beam Suntory Canada has introduced a new premium Canadian Vodka called Northern Keep made in the same stills famous for its rye.
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Embedded onto Prospector’s label is a topographic map. Does it lead to a forgotten British Columbia mine or a creek for panning gold? Only when cork is pulled, filling the room with the fragrance of brown sugar, peaches and black cherry, does the map reveal its real treasure – 100% Northern British Columbia rye grain sealed in the bottle.
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This September, even amid a pandemic, the Forty Creek special release calendar we’ve enjoyed for 14 straight years will continue undaunted. In fact, this year, they have resolved to release two whiskies.
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Before they head out to pasture, old whisky makers are known to tuck a few gems away for their successors to discover. So, rather than joining other pensioners at the early bird special, 85-year-old Canadian whisky legend John Philip Wiser would more likely be found at his Prescott Ontario distillery until he died on April 30, 1911.
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Is Forty Creek madly going against the grain, or are they cunningly redefining it?
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Beam Suntory Canada and BarChef are combining their superpowers to make cocktails. On Saturday, May 30, 2020, at 5 PM EST, world-class mixologist Frankie Solarik and Maker’s Mark national brand ambassador Ray Daniel is hosting a virtual nationwide cocktail hour with partial proceeds going to the Bartenders Benevolent Fund.
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It’s been a decade but feels like just yesterday that lineups snaked through the parking lot at Still Waters distillery to buy the first Stalk & Barrel single malt whisky. It was a history in the making as Ontario’s first modern-age microdistillery released its premiere single malt.
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When Spring rolls around in Nova Scotia, it’s time to harvest spruce tips. Experts suggest that tips from young trees, around a decade old, have the best flavour and you don’t need a ladder to pick them. With spruce trees growing around their property, it was natural that Jill Linquist and Chris Pruski at Nova Scotia’s Raging Crow Distillery would harvest the tips for the distillery’s Spruce Tip Gin.
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Everyone should have two things in their back pocket – a classic dirty martini recipe and a copy of our book, The Definitive Guide to Canadian Distilleries.
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When Caldera’s Jarret Stuart told us that his great-great-grandfather had been instrumental in introducing the Macallan Scotch whisky to Canada, we had to do some digging.
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