Features

Prodigal sons

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How Sons of Vancouver is riding the big boom in small spirits

James Lester (L) and Richard Klaus bring a clear point-of-view to Sons of Vancouver. Lucy-kate Armstrong photo

It will be just two short years in February since Sons of Vancouver opened for business—with a 700-litre still repurposed from a dairy pasteurizer. And, like so many of the distilleries around B.C., owners James Lester and Richard Klaus have barely had time to pause for breath.

Take the past few months of 2016 as an example: Sons ran a successful crowdfunding campaign to upgrade to a proper—and much bigger—still, opened a tasting room, and will release a special barrel-aged edition of their signature No. 82 Amaretto in time for the holidays.

It wasn’t meant to happen this fast.

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Features

Spirited gifts

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We asked some top B.C. bartenders which bottle of local spirits they would put on their Christmas list

L’Abattoir’s Katie Ingram longs to make a Rodney’s Roy, with Laird of Fintry Single Malt. Supplied photo

Katie Ingram

Lead Bartender, L’Abattoir Restaurant

I’d pick Okanagan Spirits Laird of Fintry Single Malt Whisky. It is a Scotch-style single malt made with 100 per cent B.C. malted barley using French and American oak, and finished in Okanagan wine barrels. The nose is unbelievable with plum, vanilla, raisins, berries, poached pears, nuts, and classic oak characteristics that continue on the palate. It has a dry finish with a hint of sweet vanilla and baking spices. I would make a twist on a Rob Roy — a Rodney’s Roy — with 2 oz. Laird of Fintry,
0.3 oz. Noilly Prat Rouge,
0.3 oz. Noilly Prat Ambre and two dashes Bittered Sling Cascade Celery Bitters.

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On the Town

On the Town: BC Distilled 2016

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The second annual BC Distilled event showcased 27 craft and micro distillers from around the province, with almost 500 ticket holders in attendance.

 

Mixologist Kylie Bartlett and founder and distiller Gordon Glanz show off East Vancouver’s Odd Society Spirits. Alexa Mazzarello photo.
BC Distilled founder Alex Hamer snuggles up with a representative from charity recipients, Pacific Assistance Dogs Society (PADS). Alexa Mazzarello photo.
Richard Klaus and James Lester of North Van’s Sons of Vancouver took home audience awards for their Chili Vodka and No. 82 Amaretto. Alexa Mazzarello photo.
Sheringham Distillery’s Alayne and Jason MacIsaac presented their signature Seaside Gin, William’s White whisky, and vodka. Alexa Mazzarello photo.

 

B.C. Distilleries

Sons of Vancouver

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James Lester and Richard Klaus now have a lounge licence at their North Vancouver distillery, meaning cocktail service is in
full effect.

1431 Crown St., North Vancouver
778-340-5388
SonsOfVancouver.ca

Read more about Sons of Vancouver

• Some like it hot: Canada’s artisan distillers are bringing their own spiced heat to the party

• Recipe: Spicy Moscow Mule

• Recipe: Chuzzlewit’s Pear

• A shift out of neutral: The Alchemist’s tasting panel samples B.C. vodkas for a taste of the province’s most crowd-pleasing spirit

• Business in the back, party in the front: Distillery tasting rooms are some of the hottest cocktail bars in B.C. Here are a few to try in the Vancouver area

• Recipe: Bourbon Sour

• Sons of Vancouver’s Amaretto earns global amore

• Recipe: Vancouver’s Brooklyn

• Prodigal sons: How Sons of Vancouver is riding the big boom in small spirits

 

PRODUCTS:

• No. 82 Amaretto
• Barrel-aged No. 82 Amaretto
• Vodka Vodka Vodka
• Chili Vodka
• Coffee Liqueur Sucks
• Craft Clue Curacao
• Craft Tiki Creamer
• Craft Coconut Liqueur

TASTING NOTES:

Chili Vodka

FRAGRANCE: Peppers. Red bell and chillies.
FLAVOUR: Fire. All chillies all the time.
FEEL: Hot. Spicy.
FINISH: Lingering heat.
BEST ENJOYED: Sipped neat or in a Caesar.
THE BOTTOM LINE: A fun one to try if you like it hot. Very hot. —Josh Pape, July 2016

Barrel Aged No. 82 Amaretto

FRAGRANCE: Kalamata olives and vanilla. In a good way.
FLAVOUR: Marzipan, vanilla, with a touch of stone fruits.
FEEL: Velvety, lingering.
FINISH: Lingering heat.
BEST ENJOYED: Go old school: Godfather would be cool (with Scotch) — add a lemon twist to balance it.
THE BOTTOM LINE: Delicious. More complex than the original version. —Josh Pape, October 2016

No. 82 Amaretto

FRAGRANCE: Way more apricot jam than the more traditional apricot pits. 
FLAVOUR: More dried apricot flavour, raisin, caramelized fruit and honey.
FEEL: Sweet and sticky.
FINISH: Honey on toast.
BEST ENJOYED: On ice or over ice cream. Seriously: Enjoy this. 
THE BOTTOM LINE: Not your typical amaretto and better for it. Delicious. —Trevor Kallies, October 2017