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.”
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.
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
Mexico’s top bartender makes us fall in love with the smouldering complexity of mezcal
“Twenty years ago in Mexico, mezcal was for poor people. Fifty years ago it was for poor people in the villages,” says Mica Rousseau. “Now it’s a super trendy spirit in the big food and cocktail cities. Now we are producing mezcal not for the Mexican market, but for the rest of the world.”