B.C.’s small-batch distillers are getting crafty with their foodie, wine and beer neighbours
It was about two years ago when my love for Odd Society’s Wallflower Barrel-Aged Gin was uniquely reciprocated: the Ode to Wallflower pale ale mated Powell Street Craft Brewery’s Ode to Citra beer with the distillery’s former gin-aging barrels, created a summer love child of a beer. It was so popular, Odd Society barrel-sharing collaborations with Storm Brewing, Strange Fellows, Coal Harbour Brewing and Steamworks followed.
Bearface blender makes the most of Canada’s flexible rules in his whisky-mezcal mashup
Consider Andres Faustinelli an industry disrupter, in the best possible way.
“The beauty of this project was in our mind from day one,” says the master blender for Bearface Spirits. “The whole idea with Bearface is we’re going to showcase what we can do in Canada, and be way open about it. We’re going to be disrupting and having fun.”
Need something to tuck under the tree? From vodka to bitters, we’ve got you covered with these holiday bottles
Need something special for your dinner party host, your boss or your impossible-to-buy-for brother-in-law. Here are the spirits we’d like to find under our own Christmas trees. (For whiskies, see Last minute gift guide part 1: Warming whiskeys.)
Need something to tuck under the tree? We’ve got you covered with these holiday bottles
Here at The Alchemist, we pretty much always think a bottle of something delicious makes a good gift, especially if that bottle contains whisky. If you’re looking for a last-minute gift, these are the are the sippers we’d like to find under our own Christmas trees. (For more gift ideas, see Last Minute Gift Guide Part 2: Spirited presents.)
Warming up a classic
John Keats’ “season of mists and mellow fruitfulness” is upon us, bringing with it dark, cold, rainy weather—and a craving for sophisticated cocktails that are both warming and comforting. Just like this one.
This is Hailey Pasemko, and she’s the managing force behind the bar program at Wolf in the Fog in Tofino, on Vancouver Island. She came highly recommended as someone to speak to (thank you Alex Black!) and for good reason: Hailey began tending bar at 19 and has maneuvered through the industry with precision and agility, consistently pushing herself to learn more, do more, and make this industry her own. She’s a loaded gun, with wine education, bar education, management experience, and now, she’s forging a path as a forager, the fruits of her labour displayed behind her bar, with self made products such as Salmonberry bitters and Nootka rose syrup. There’s never been a tastier reason to hit up Tofino.
And it’s sure to be a knockout
Here at The Alchemist, we love brunch almost as much as we love cocktails. And we know you do, too. So we decided to combine the two, along with live music and a special announcement, in what might just be Vancouver’s best brunch ever.
If you’re going to Dine Like A Critic, you’d better drink like one, too.
Alexandra Gill is perhaps best known as the long-time Vancouver restaurant critic for The Globe and Mail, but she is also the new editor of Canada’s Best Bars. So it’s no surprise that she has put cocktail pairings on the menu of her new luxury food tour company.
The Alchemist tasting panel samples Canadian and American rye spirits
Our bartender tasting panel is never short of opinions, but no other spirit has ignited passion the way rye whisky did. Maybe because it’s our national spirit (sort of). Or maybe it’s just because bold flavours inspire bold statements.
Seven of Vancouver’s top bartenders gathered on a rainy afternoon at Homer Street Café for the tasting panel: Alex Black, bartender and mental health advocate; J-S Dupuis, beverage director of Wentworth Hospitality; Robyn Gray of the Rosewood Hotel Georgia; Katie Ingram, bar manager at Elisa Steakhouse; Grant Sceney, Fairmont Pacific Rim; and, from Homer Street Café, Rob Scope and David Wolowidnyk.
They loved the sweet spice and rich, bold flavour of the rye. But they differed on whether Canadian or American is better, and whether it has to be 100 per cent rye or can be a blend of grains. And they admitted that as much as they love rye, it’s a hard sell to consumers, many of whom are unfamiliar with it and prefer the simple sweetness of bourbon.
The panel tasted 12 rye-based spirits. Here’s what they had to say.