All Black Everything

Jayce Kadyschuk’s All Black Everything. Byron Smith photo

• 2 oz Hornitos Black Barrel Reposado Anejo Tequila
• 0.25 oz Squid Ink Simple Syrup
• 2 Dashes J.T. Own Decanter Bitters
• 5 Drops Saline

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Trëve De Noël

Jayce Kadyschuk’s Trëve De Noël. Byron Smith photo

• 1 oz Brandy
• 1 oz Glühwein
• 0.5oz Grand Marnier
• 0.5oz Blandy’s Madeira
• 0.5oz Orange Juice
• 0.5oz Lemon Juice
• Dash Angostura Bitters

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The Alchemist Fall/Winter 2018

Thirsty for cocktail and spirits news? You’re in luck—the fall/winter issue of The Alchemist is out this week.

Dan Toulgoet photo

The tenth edition of B.C.’s only magazine dedicated to local distilleries and cocktail culture returns with all the warming flavours you’ll crave for the chilly months ahead.

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Apple Flip

At Olo, the Apple Flip is served with a side of Julien Fremont Calvados to round out the apple experience. Byron Smith photo.

At Olo, the Apple Flip is served with a side of Julien Fremont Calvados to round out the apple experience. 

INGREDIENTS:
• 2oz House Spiced & Solera Aged Honey Shine ‘Rum’ by Devine Vineyards
• 0.5oz Sea Star ‘Prose’ Riesling & Apple Dessert Wine
• 0.5oz Apple & Shiso Syrup
• One whole egg
• Okanagan Spirits Taboo Absinthe Spritz

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Glenfarclas’ Independent Spirit

George S. Grant is part of the sixth generation of the family that bought the Glenfarclas distillery in Scotland’s Speyside region in 1836. Now the director of sales for the brand, he talked to The Alchemist about innovation, tradition and the distillery’s most famous drams.

George S. Grant is part of the sixth generation of the family that bought the Glenfarclas distillery in Scotland’s Speyside region in 1836.
There’s a lot of innovation in whisky and in Scotch today. Is the Family Cask series at Glenfarclas where your fans see that within your brand?

“We’ve seen the revamping of Scotch, or the experimentation side of things, I suppose. I’m not saying we do don’t it or haven’t done it, but it’s things we’ve done 60 or 70 years ago. Primarily, all of the Glenfarclas range is now 100 per cent aged in Oloroso sherry casks. Back in the 1960s we did an experiment where we filled 15 different types of sherry casks—fino, Manzanillo, Amontillado, Pedro Jimenez… About 20 years ago was the first time you started seeing finishing ranges on Scotch, and ever since then people have been jumping on the bandwagon.

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Whisky Wisemen to gather in Vancouver

Sip whisky and talk business with a Dragon at this speaker event

The Be Wise Speaker Series and Whisky Festival takes place Oct. 18 with special guest David Chilton. Contributed photo

Looking for wisdom at the bottom of a whisky glass? Vancouver’s upcoming Be Wise Speaker Series and Whisky Festival has merged world-class whisky tastings with business-oriented conversation in the round, for a most sophisticated pairing.

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A Chronicle of Canadian Whisky

A sneak advance sip of Canadian Club Chronicles 41, the second in a series of ultra-aged Canadian whiskies that redefine our country’s style

 Canadian-Club-Chronicles-41
Canadian Club Chronicles 41 will be released in B.C. in November. Charlene Rooke photo

The smell alone is intoxicating: that heady fusion of sawdust and toffee scents that signals a whisky-aging warehouse. It wafts out of a raised white garage door just outside Windsor, where a bottle of teal-labelled Canadian Club Chronicles 41 glows the colour of teak.

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The Last Word: The Third Half

A great patio does not always mean a great cocktail—except on these dandy decks.

Ancora Waterfront Dining & Patio • D/6 Bar and Lounge at Parq Vancouver • Earls Ambleside Beach • Gotham Steakhouse and Bar • H2 Rotisserie and Bar at The Westin Bayshore • Homer Street Café • Keefer Bar • Reflections: The Garden Terrace at Rosewood Hotel Georgia • Vij’s Restaurant

The Third Half cocktail, created by Nicolo Tognon. Dan Toulgoet photo
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