Canada's only magazine dedicated to distillers, spirits and cocktail culture.
• 1 sugar cube
• 0.25 oz Bacardi 151 over-proof rum
• 1 oz Asbach German brandy
• 1 oz Cointreau
• 3 oz fresh orange juice
• 0.5 oz fresh lemon juice
• 0.25 oz vanilla syrup (such as Giffard)
INGREDIENTS:
750ml bottle red wine
2 cups freshly squeezed orange juice, pulp removed
0.5 cup granulated sugar
0.5 cup brandy or Cognac
2 tsp whole cloves
3 unpeeled mandarins, washed and cut into quarters
2 apples cored and quartered
1 cup frozen cranberries
4 cinnamon sticks
3 sprigs of rosemary
METHOD:
Add wine, orange juice and sugar into a large pot over medium heat and stir until sugar dissolves. Stud mandarins with cloves and add, along with remaining ingredients, to pot. Cook gently for two hours (take care not to boil off the alcohol). Remove from heat and allow to cool, then strain through a sieve, pressing down to extract the juices from the cranberries and mandarins. Store up to one week in fridge. To serve, heat in a crockpot on low, or in a pan over low heat. Do not boil. Garnish with mandarin segments, apple slices, cinnamon sticks and cranberries. Makes 12, five oz. servings.
INGREDIENTS:
• 50ml Merridale Whisky Jack
• 20ml Odd Society Bitter Sweet Vermouth
• 10ml Merridale Apple Cider Brandy
• Dash of Bittered Sling Suius Cherry Bitters
METHOD:
Stir all ingredients and strain into a small coupe glass. Garnish with a lemon twist.
Head distiller Michael Pizzitelli brings both a background in science and his experience in brewing to Arbutus Distillery’s ever-growing range of botanical-forward spirits.
1890 Boxwood Rd., Nanaimo
250-714-0027
Arbutus-Distillery.com
Read more about Arbutus Distilliery:
• Ginned up: The evolution of terroir-driven made-in-B.C. gin
• Coven Vodka
• Owl’s Screech Vodka
• Empiric Gin
• Blue Gin
• Forest Dweller Gin
• Baba Yaga Absinthe
• Grand Visco Brandy
• Vanilla Liqueur
• Birch Liqueur
• Lavender Liqueur
• Amaro
• Canadian Single Malt Whisky
Coven VodkaFRAGRANCE: Very little alcohol vapour, mild caramel and vanilla.
FLAVOUR: Dark caramel, toast.
FEEL: Creamy.
FINISH: Long finish of dark toast and caramel.
BEST ENJOYED: Martini or mixed drinks.
THE BOTTOM LINE: With the strong vanilla caramel notes, citrus isn’t the way to go with this one. I’d be interested to see it in an Espresso Martini.
—Trevor Kallies, July 2016
Juniperus LupulusFRAGRANCE: Forest and wood.
FLAVOUR: Extremely rustic.
FEEL: Quite soft.
FINISH: Slight sweetness on the finish.
BEST ENJOYED: Not your usual gin. Could add a rustic twist to a Negroni or work well for a Dirty Martini.
THE BOTTOM LINE: Very unusual and unexpected. The wet hops and aged oak add really intense flavours some may find overpowering in a gin.
—Wendy McGuinness, October 2016
Espresso Infused VodkaFRAGRANCE: Coffee! Roasted beans.
FLAVOUR: Not overly sweet. Tastes like cold brew.
FEEL: Better than other products — less thick/rich/cloying.
FINISH: Pleasant. Some sugar but not out of control.
BEST ENJOYED: Really cold. Maybe over ice, but dilution isn’t necessary.
THE BOTTOM LINE: Excellent product. If you want an espresso-flavoured spirit, this is worth a shot. —Josh Pape, February 2017
FRAGRANCE: Fennel, licorice, citrus.
FLAVOUR: Dash of water, fresh citrus and tons of anise.
FEEL: Medium to full body.
FINISH: Long, hot, super delicious.
BEST ENJOYED: Neat or with a dash of water. A fantastic rinse for your Sazerac.
THE BOTTOM LINE: A very enjoyable absinthe. But be careful! –Scott Barber, June 2017
Empiric GinFRAGRANCE: Full of juniper and lemony citrus aromas.
FLAVOUR: Lemon with a touch of coriander, moving into juniper.
FEEL: Thin, slightly oily. Some heat on the back end.
FINISH: All juniper with the other botanicals taking a step back.
BEST ENJOYED: Some playful Gin & Tonic opportunities here.
THE BOTTOM LINE: Not a bad addition to the gin shelf. —Trevor Kallies, October 2017
This Vancouver Island cider business applied their traditional fruit focus to distilling, creating a range that includes gin, fruit brandies, a rested whiskey and even a carbonated vodka.
PO Box 358, 1230 Merridale Rd., Cobble Hill
250-743-4293
MerridaleCider.ca
• Recipe: Tell Me What You Will
• Cowichan Gin
• Cowichan Copper Gin
• Cowichan Vodka
• Cowichan XXO Brandy
• Cowichan Rhumb
• Cowichan Spiced Rhumb
• Whisky Jack’s
• Cowichan Pear Brandy
• Cowichan Cider Brandy
• Oaked Harvest Fortified Cider
• Apple Dessert Fortified Cider
Cowichan Copper GinFRAGRANCE: Little hot, pear and apple on the nose.
FLAVOUR: Honeyed licorice, orchard fruit, slight caramel.
FEEL: Silky mouthfeel.
FINISH: Coriander and peppered bitter finish.
BEST ENJOYED: In a Martinez.
THE BOTTOM LINE: Very unique product, mix in stirred drinks. —Shaun Layton, April 2016
Cowichan VodkaFRAGRANCE: Green apple and citrus, hints of floral notes.
FLAVOUR: Fresh attack, light and bright eau de vie.
FEEL: Cool clean apple.
FINISH: Coriander and peppered bitter finish.
BEST ENJOYED: Great over ice, or chilled neat. A great light choice for cocktails.
THE BOTTOM LINE: A delicious eau de vie, not necessarily for the hard line vodka drinker. Think outside the box and you will not be let down. —Wendy McGuinness, July 2016
Cowichan Cognac Style BrandyFRAGRANCE: Cooked fruit and baking spice.
FLAVOUR: Warm mulled wine. Playful spices throughout.
FEEL: A lot of alcohol warmth.
FINISH: Finishes with some spiced brandy notes. Warmth carries through due to 47 per cent ABV.
BEST ENJOYED: After dinner or with chocolate.
THE BOTTOM LINE: Decent take on the iconic spirit. —Trevor Kallies, October 2016
Stair’s Pear BrandyFRAGRANCE: Brilliant fresh pear nose.
FLAVOUR: Pear skin, almond and vanilla.
FEEL: Rich and deep.
FINISH: Long lasting fresh pear.
BEST ENJOYED: Neat at room temp.
THE BOTTOM LINE: A fine brandy with excellent fresh pear aroma and flavor. A great digestif. Aged six years. —Robyn Gray, February 2017
Cowichan GinFRAGRANCE: Mild apple and citrus aroma.
FLAVOUR: Slightly sweet with a botanical background. Definitely do not notice the 47 per cent ABV.
FEEL: Almost viscous. Very pleasant.
FINISH: Long and enjoyable. Orchard fruit shines through.
BEST ENJOYED: Long with soda or very cold over ice. Could be interesting as a sour.
THE BOTTOM LINE: Fun gin showcasing the prowess and opportunity of foraged ingredients. —Trevor Kallies, July 2017
Master distiller Tyler Schramm uses local organic Pemberton potatoes as the base for his extensive range of spirits
and liqueurs.
1954 Venture Pl., Pemberton
604-894-0222
PembertonDistillery.ca
• Schramm Organic Gin
• Schramm Organic Potato Vodka
• Pemberton Valley Organic Single Malt Whisky
• The Devil’s Club – Organic Absinthe
• Organic Hemp Vodka
• Whisky Liqueur
• Barrel Aged Apple Brandy
Schramm Organic Potato VodkaFRAGRANCE: Earthy; soil, wet wood, raw potato.
FLAVOUR: Dark chocolate, agave, smoky caramel.
FEEL: Bold, full-bodied, silky texture.
FINISH: Long, memorable, almost tequila-like.
BEST ENJOYED: Neat, or on the rocks for sipping; makes a great Martini with olives.
THE BOTTOM LINE: Not for everyone, but a fascinating finished product. Great example of traditional potato vodka using Scottish distillation techniques. —Scott Barber, April 2016
Schramm Organic GinFRAGRANCE: Fresh herbs, hints of citrus, lavender.
FLAVOUR: Subtle juniper, gooseberry.
FEEL: Off dry, light.
FINISH: Mild sweetness, herbaceous.
BEST ENJOYED: Fun to use with blackberries or Bing cherries in cocktails.
THE BOTTOM LINE: Fantastic local gin. Try some! —Scott Barber, July 2016
The Devil’s Club Organic AbsintheFRAGRANCE: Fennel, anise, could be mistaken for Yellow Chartreuse.
FLAVOUR: Hints of hemp seed, anise is not overpowering, bright fennel, hops, warm wormwood.
FEEL: Perfect amount of silkiness.
FINISH: Finishes hot, bright, non offensive.
BEST ENJOYED: Neat, or in a cocktail emphasizing citrus.
THE BOTTOM LINE: A must try! Super fresh, it’s 60 per cent ABV, so go easy. —Scott Barber, October 2016
Organic KartoffelschnappsFRAGRANCE: Earth and honey.
FLAVOUR: Tastes like potato. Slightly sweet with gentle spicy notes.
FEEL: Good viscosity, full across the palate.
FINISH: Lingers at the back of your tongue, almost like candy.
BEST ENJOYED: Neat, on the rocks, or mixed into a cocktail as a secondary liqueur.
THE BOTTOM LINE: Unique and worth a try. I have not sampled anything like this before. —Scott Barber, February 2017
Whisky & Wild Honey LiqueurFRAGRANCE: Whisky and honey. Surprise!
FLAVOUR: Vanilla. Leather.
FEEL: Velvety. Soft and luxurious.
FINISH: Increasingly complex.
BEST ENJOYED: On the rocks. Maybe with more (peated) whisky added as a Rusty Nail alternative.
THE BOTTOM LINE: A tasty local alternative to products made abroad. —Josh Pape, October 2017
This Saanich-based distillery is proud to use local fruits, honey and grains in their spirits. Also a winery, they use their own grapes as the base for their Vin Gin.
6181B Old West Saanich Rd., Saanichton
250-665-6983
DevineVineyards.ca
• Bitter & sweet: Why you should be drinking vermouth made in B.C.
• Vancouver Island at-whisky takes its place in Jim Murray’s whisky bible
• Through the grapevine: How a vintner became one of B.C.’s leading distillers
• Genever Gin
• Dutch Courage Barrel-Aged Genever
• Vin Gin
• Sloe Gin
• Glen Saanich Single Malt Whisky
• Ancient Grains Alternative Whisky
• Honey Shine Silver
• Honey Shine Amber
• Black Bear Spiced Honey Rum
• Slivovitz Plum Brandy
• Bianca Vermouth
• Moderna Vermouth
Honey Shine Beekeeper’s Reserve FRAGRANCE: Waxy, floral notes.
FLAVOUR: Vanilla, marzipan.
FEEL: Thinner than expected, still pleasant.
FINISH: Slightly bitter, spice, honey sweetness still comes through.
BEST ENJOYED: Bees Knees Cocktail.
THE BOTTOM LINE: Good buy for an interesting B.C. spirit. —Shaun Layton, April 2016
FRAGRANCE: Citrus and spice.
FLAVOUR: Juniper forward, spice.
FEEL: Clean and crisp.
FINISH: Sweet lemon.
BEST ENJOYED: In a Pegu Club cocktail.
THE BOTTOM LINE: At 45 per cent ABV it allows the botanicals to shine in balance with a fruity sweet backbone of grape spirit made of Pinot Noir and Gruner Vetlinger. —Robyn Gray, July 2016
FRAGRANCE: Dark stone fruit, baked plums, vanilla.
FLAVOUR: Fruit forward up front, leading to bitter clove and citrus peels.
FEEL: A little thin for a vermouth of this complexity.
FINISH: Bitterness and clove stays around forever.
BEST ENJOYED: Makes a great Americano.
THE BOTTOM LINE: Not bad for a B.C. vermouth; the Italians have been doing it for hundreds of years. —Shaun Layton, February 2017
FRAGRANCE: Pungent, green cardamom, toasted spice.
FLAVOUR: Fennel, cardamom, clove.
FEEL: Not subtle.
FINISH: Dry and hot.
BEST ENJOYED: As a bold Gin & Tonic. Or find a Rembrandt recipe with dry vermouth and Drambuie.
THE BOTTOM LINE: A fun cocktail ingredient. —Josh Pape, July 2017
Originally from Germany, and now based in the Okanagan, Jorg Engel has created a range of fruit-based liqueurs, brandies and grappas, produced from distilling 100 per cent B.C. fruit.
948 Naramata Rd., Penticton
250-493-0180
MapleLeafSpirits.ca
• Tutti Frutti: Maple Leaf Spirits turns fallen fruit into liqueur
• Lady of the Cask Brandy
• Canadian Kirsch
• Pear Williams
• Italian Prune Scnapps
• Wild Apple Brandy
• Skinny Pinot Noir
• Maple Liqueur
• Cherry Liqueur
• Pear Liqueur
• Peach Liqueur
Cherry LiqueurFRAGRANCE: Ripe cherries.
FLAVOUR: Maple, cherries—as advertised.
FEEL: Coats the palate, silky.
FINISH: Warm and pleasant.
BEST ENJOYED: Chilled, neat. Or as a substitute for Cherry Heering in a Blood and Sand.
THE BOTTOM LINE: Pretty pricey, but delicious and well made with good ingredients. —Josh Pape, April 2016
Maple LiqueurFRAGRANCE: Stone fruit, custard, vanilla, slightly hot.
FLAVOUR: Butterscotch, maple, smoky vanilla.
FEEL: Thin, in a good way for a liqueur.
FINISH: Balanced, with pleasant maple.
BEST ENJOYED: Over ice cream!
THE BOTTOM LINE: Great product and a cool little place to visit. —Shaun Layton, July 2016
Pear LiqueurFRAGRANCE: Fresh Pear.
FLAVOUR: Sweet pear eau de vie.
FEEL: Quite viscous and round.
FINISH: Long and lingering pear finish.
BEST ENJOYED: On its own straight up as an eau de vie, could also work as a great liqueur for creative cocktails.
THE BOTTOM LINE: Don’t let the cheesy packaging fool you. This is a very well made liqueur. –Wendy McGuinness, October 2016
Lady of the Cask BrandyFRAGRANCE: Cocoa nibs, vanilla. More Scotch than Cognac.
FLAVOUR: Round and spicy.
FEEL: Hot, edgy, dry.
FINISH: Sweet first, then savoury.
BEST ENJOYED: As a Sidecar. Or maybe a Sazerac.
THE BOTTOM LINE: Fairly abrasive neat, but it makes a good cocktail. –Josh Pape, February 2017
Peach LiqueurFRAGRANCE: Fuzzy peach candies.
FLAVOUR: All peach with some tangy notes.
FEEL: Mouth coating. Syrupy texture. Not overly sweet.
FINISH: Peach sticks around for some time.
BEST ENJOYED: Neat for dessert. Very positive substitution for commercial brands.
THE BOTTOM LINE: Nice for dessert, great as a modifier when needing a peach liqueur for a cocktail. —Trevor Kallies, October 2017