Canada's only magazine dedicated to distillers, spirits and cocktail culture.
• 1.5 oz gin
• 0.75 oz Lillet Blanc
• 0.5 oz light crème de cacao
• 0.5 oz fresh lemon juice
• Garnish: Lemon twist
• 2 oz gin
• 0.25 oz maraschino liqueur
• 0.25 oz crème de violette
• 0.5 oz lemon juice
• Garnish: Flamed lemon peel or brandied cherry
The grains may be ancient, but a globally unique, made-in-B.C. whisky is making modern history: Ancient Grains from DEVINE Distillery in Saanich is the Canadian Artisan Spirit of the Year 2022.
The top-scoring spirit across every category of the national competition, Ancient Grains is also the Best in Class Young Whisky for the third time (so classified because it matures for less than three years, which is the minimum requirement for labelling as “Canadian Whisky”). The whisky was originally created by master distiller Ken Winchester in 2017, using B.C.-grown heritage barley, einkorn, emmer, spelt and kamut, and matured in smaller quarter-casks.
When Ray Daniel applied for an after-school job at an unremarkable “country pub” in his native Ireland, he didn’t realize he was walking the first steps of his career path—after all, he was only 14 and his dream was to be a musician. But Daniel has since learned to expect the unexpected. He didn’t intend to settle permanently in Canada either, nor did he anticipate that a long tenure at an Irish-themed Toronto bar would eventually lead to his becoming brand ambassador for Beam Suntory’s American whiskey portfolio. Yet every development has been borne of the same impulse: a love of learning.
Comparing B.C. craft spirits from a decade ago to today is like comparing 1970s drip coffee to artisanal, fair-trade Chemex pour-overs. While B.C. has a long distilling and even rum-running history, the first wave of local, small-batch distilleries debuted not even 20 years ago. The second wave happened when 2013 B.C. liquor laws defined “craft” spirits as those using 100 per cent B.C. agricultural raw materials.
Now, a third wave of modern distillers is bottling the flavour and culture of the province, defining the future of B.C. spirits. Follow their progress through distillery newsletters and social media feeds.
Exploring Discover Surrey’s new Culinary Spice Trail has been an excellent way to find terrific new eateries in this booming city, especially South Asian ones. But alongside the dosas, pakoras and momos, there is also an exciting cocktail scene developing here.
• 1.5 oz Mainland Cinnamon Whisky
• 0.5 oz cardamom simple syrup (see note)
• 2 oz oat milk
• 2 drops bergamot bitters.
• Optional garnish: Cinnamon stick
• 1.5 oz vodka
• 0.5 oz Giffard Caribbean Pineapple liqueur
• 0.5 oz ginger simple syrup (see note)
• 0.5 oz passionfruit syrup
• 1 oz lime juice
• 4 oz ginger beer
• 3 dashes angostura bitters
• Garnish: Lime wedge
• 1 oz vodka
• 0.75 oz saffron simple syrup (see note)
• Pinch of cardamom powder
• 1 to 2 oz chilled almond milk
• Garnish: Silver leaf, crushed pistachios
• 2 oz Empress 1908 Gin
• 1 oz fresh lemon juice
• 1 oz Giffard passionfruit syrup
• 1 egg white or 1 dropper of vegan foamer
• Optional garnish: Dried butterfly pea flower