These spirited gifts will warm hearts and glasses all season long

The North Shore will forever hold a piece of Canadian brewing history, as West Vancouver holds the distinction as the site of the country’s first ever microbrewery.
Horseshoe Bay Brewery started brewing beer for the nearby Troller Bay Pub in 1982, long before the craft beer boom exploded on the West Coast decades later.
Horseshoe Bay Brewery is no longer pumping out the suds on the North Shore – although it spawned some other B.C. breweries that are still very much alive – but in its place are now a dozen North Vancouver breweries, a number that seemingly rises each year.
Many of those establishments are clustered in the City of North Vancouver’s burgeoning Brewery District, a neighbourhood that now boasts seven breweries within easy walking distance of each other.
One hundred and seventy-five. That’s a lot of spirits to taste, especially when they range from akvavit to amaro to apple brandy.
But throughout December 2017, that just what I and seven other spirits experts from coast to coast did, sniffing, swirling, sipping and occasionally spitting, as we judged the inaugural Canadian Artisan Spirits Awards.
Master distiller Randy Poulin and Stealth president John Pocekovic specialize in vodka made from field-dried Okanagan corn.
#3-20 Orwell St. North Vancouver
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• Stealth Corn Vodka
• Stealth Wheat Vodka
FRAGRANCE: A hint of alcohol on the nose with a small touch of cream.
FLAVOUR: Slight bit of grain with white pepper.
FEEL: The palate is smooth with a tiny element of alcohol warmth.
FINISH: Fairly abrupt.
BEST ENJOYED: In your favorite mixed vodka drink.
THE BOTTOM LINE: As craft vodkas go it is right up there. Packaging is bartender friendly, with a decent neck to grab onto. —Trevor Kallies, February 2017
FRAGRANCE: Caramel, butterscotch even.
FLAVOUR: Toffee, candy corn.
FEEL: Light.
FINISH: Dryer than the nose suggests.
BEST ENJOYED: In a shaken cocktail with fruit or citrus.
THE BOTTOM LINE: A New World-style vodka for those who like sweeter drinks. —Josh Pape, October 2017