A spirited selection at the BC Distilled 2019 Audience Favourites Awards

Odd Society’s Prospector Rye Whisky was voted the audience-favourite whisky at BC Distilled. Gail Nugent photo

They came, they sipped, they chose their favourites, ranging from a delicately herbal absinthe to a boldly spiced rye whisky.

Some 600 people descended on the Croatian Cultural Centre on April 6 for the sixth annual BC Distilled festival, highlighting the best of the province’s artisan spirits. Some 180 spirits from 39 distilleries were poured over two tastings, and at the end of it all, the audience voted for their favourites in 13 categories.

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Monashee Ethos Gin for the Win

Triticale could be the craft-spirit buzzword of 2019, thanks to the B.C. winner that tops the 2019 Canadian Artisan Spirit Competition, with six other B.C. distilleries winning best-in-class honours.

Revelstoke’s Monashee Spirits won the Canadian Artisan Spirit of the Year award for their Ethos Gin. Marissa Tiel/Revelstoke Review photo

For the second year in a row, a B.C. small-batch spirit is the Canadian Artisan Spirit of the Year. Monashee Spirits Ethos Gin from Revelstoke was not only the best-in-class Canadian gin, but scored highest of any entry in the entire competition. (Last year, Sheringham Distillery’s Akvavit from Vancouver Island claimed that honour.) And B.C. distilleries swept bragging rights in the whisky categories, showing promising maturity in our young industry.

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Amour for amaro

The Alchemist’s tasting panel revels in the complexities of made-in-B.C. amaros, vermouths and aperitifs

The lineup (l to r): Long Table Distillery’s Linnaeus Amaro No. 1, de Vine’s Moderna Vermouth, The Woods Spirit Co’s Pacific Northwest Amaro, Goodrich and Williams’ Bitterhouse Rubato, Bitterhouse DaMan and Bitterhouse LaDame aperitifs, Legend Distilling’s Naramaro amaro, Odd Society’s Mia Amata amaro and Bittersweet Vermouth. Dan Toulgoet photo

Consider them the supporting actors of the cocktail world: complex, helpful and a little bitter. Vermouths, aperitifs and amaros are typically fortified wines—though some are sweet enough to be considered liqueurs—flavoured with botanicals such as citrus peel, spices, roots and herbs. They typically have a somewhat bitter profile, hence the name “amaro,” which means bitter in Italian.

It takes a sophisticated palate to appreciate a good bitter drink, so not too surprisingly, Vancouver bartenders were eager to sample the best of B.C. amaros. We sat down with Alex Black of Tableau Bar Bistro, Amber Bruce of The Keefer Bar, cocktail consultant Sabrine Dhaliwal, Robyn Gray of the Rosewood Hotel Georgia and The Botanist’s Jeff Savage to get at the bitter truth.

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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.

The tasting room at Surrey’s Central City Brewers & Distillers is a welcoming space to sample spirits and enjoy a cocktail or two. Duncan Joseph photo.

Distillery visits aren’t just for spirits geeks—although staff (even the distillers) are usually keen to tour guests through the production line. Even micro-distilleries now offer flights, cocktails and tastings, some spiked with snacks or entertainment. More reasons to visit: You can buy bottles right from the source, including seasonal and limited releases, only-at-the-distillery products (such as collaborations with local brewers or food producers) and even cocktail accoutrements. Since many distillery tasting rooms are small, family-run affairs, call ahead or check social media for hours, especially if your group is more than a few or would like a tour.

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Canada’s best artisan spirits announced

Sheringham Akvavit named Canadian Artisan Spirit of the Year

B.C., which is home to almost 45 per cent of Canada’s artisan distilleries, took home the greatest number of awards, including the Artisan Spirit of the Year: Sheringham Distillery Akvavit. Lucy-Kate Armstrong photo

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.

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Spirited gifts

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.


Peter Van de Reep

Bar Manager, Upstairs at Campagnolo

Odd Society Bittersweet Vermouth, please. This is a wonderful example of the new style of vermouth being produced in North America: bitter, herbaceous and very complex, with a dominant tree bark and citrus peel character. It’s very versatile in cocktails and delicious on its own. I’d whip up a Mile Zero, a dark and brooding cocktail, perfect for a cold, rainy Vancouver night: 1 oz. Bulleit Rye, 1 oz. Odd Society Bittersweet Vermouth, 0.75 oz. Luxardo Amaro Abano. Stir all ingredients with ice, strain into a cocktail glass. Garnish with an orange twist.


J-S Dupuis

Bar Manager, Boulevard Kitchen & Oyster Bar

Queensborough Small Batch Dry Gin from Central City Brewers & Distillers. I love its crispness, balanced juniper, light citrus notes and spruce tip flavour. It’s a great Pacific Northwest gin. If it’s in my stocking, I will definitely be making a Gibson Wet Martini —  one of my all time favourite cocktails. I like a Wet Martini only if the gin is strong and flavourful enough to stand up to the vermouth and Queensborough fits the bill. Come Christmas, I will share a few of these with my wife, while wearing my favourite sweater, and with my big dogs by my side.


West Restaurant’s Stacey Ackerman created The Godfather of Vancouver
with Sons of Vancouver No. 82 Amaretto in mind. Supplied photo

Stacey Ackerman

Bar Manager, West Restaurant

Sons of Vancouver No. 82 Amaretto. I’ve got a bit of a sweet tooth and it is by far the best amaretto I’ve ever tried. Excellently balanced with the flavors of vanilla bean, orange peel and blackberry honey.  I’m almost finished my test bottle so it would be great to find another in my Christmas stocking. I’ve found it pairs incredibly well with a smoky scotch. So, I created The Godfather of Vancouver, a take on the classic Godfather cocktail, using Sons of Vancouver Amaretto, 10-year-old Ardbeg, 10-year-old Glenmorangie, and a lemon twist to finish. It’s my new favorite thing!


Peter Sullivan

Bar Manager, Forage

I’ll take The Woods Spirit Co. Amaro, because they love local like we love local here at Forage, and it’s a spirit that is super user-friendly in cocktails. I’d make a Forage Negroni: 1.5 oz. Sheringham Seaside Gin, 1 oz. The Woods Spirit Co. Amaro, and 0.5 oz. Odd Society Bittersweet Vermouth. You can’t get more local than that!


Matt Cooke

Bar Manager, OLO Restaurant, Victoria

It would have been a bottle of de Vine’s Glen Saanich Single Malt, but as it’s sold out, I’ll have to wait until next Christmas. Meanwhile, I’ll happily settle for a bottle of their Moderna Vermouth. It’s a great example of the direction B.C. distilling is going, utilizing local ingredients and being creative with Old World recipes. I’d go with a Christmas Morning B.C. Martinez, with equal parts Legend Distilling Black Moon smoked rosemary gin and Moderna Vermouth, a splash of Okanagan Spirits Maraschino Liqueur, and a dash or two of Bittered Sling Moondog Bitters.


Max Borrowman’s tipple is Juniper’s Islander G&T, made with Sheringham Seaside Gin. Supplied photo

Max Borrowman

Head Bartender, Juniper Restaurant & Bar

I would like a bottle of Sheringham Seaside Gin because I love the delicious briny notes that come from the winged sea kelp, one of its key botanicals. I used to go surfing near where the distillery is located on Vancouver Island, so those coastal flavours evoke fond memories for me. My first drink would be the Islander G&T we serve at Juniper: 1.5 oz. Sheringham Seaside Gin, a dash of Bittered Sling Cascade Celery Bitters and Fever Tree Indian Tonic Water.

Local Negroni

Rob Scope’s Local Negroni uses four distillled-in-BC products. Lou Lou Child photo

• 0.25oz Sheringham Seaside Gin
• 0.5oz Odd Society Bittersweet Vermouth
• 0.5oz deVine Moderna Vermouth
• 0.75oz The Woods Amaro

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The Woods Spirit Co.

Friends Joel Myers and Fabio Martini’s West Coast version of Amaro uses traditional botanicals such as rhubarb and bitter orange, as well as the more unconventional grand fir.

1450 Rupert Street, North Vancouver (opening soon)
778-996-7637
TheWoodsSpiritCo.com


PRODUCTS:

• Pacific Northwest Amaro


TASTING NOTES:


Pacific Northwest Amaro

FRAGRANCE: Bright, fresh rhubarb, bitter orange peel dominate. Quince and nutmeg, too.
FLAVOUR: Bright, bitter citrus, herbs and unripe strawberry.
FEEL: A little thin.
FINISH: Quite bitter with clove, allspice and quinine.
BEST ENJOYED: After dinner. Try as a replacement to the Amaro Nonino in a Paper Plane.
THE BOTTOM LINE: Quality like this usually takes decades to perfect. A must-have for local spirit enthusiasts. —Shaun Layton, October 2017