Relish and Whisky Autumn 2017

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Relish Whisky

Issue | 09

Autumn | 2017

+ Inside The Victoria

Whisky Festival January 2018

Whisky Passion Scottish Pride

Frank Biskupek Canadian Brand Ambassador for The Glenlivet

SINGLE MALT WHISKY

DOUBLE CASK MATURED FOR A RICH, SMOOTH TASTE.

The Glencairn Whisky Glass The Glencairn Whisky Glass

"The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity

of fine whisky. These are great to use for any of your

"The Glencairn Whisky Glass is a revolutionary Single Malt Whisky's, Irish Whiskey's, and also your whisky glass that bourbons. really lets With one savor the tastemouth, and complexity single barrel the tapered you finetowhisky.

These great to usethe forwhisky any of your areofable really smell allare of the nuances Malt Whisky's, Irish Whiskey's, and also your hasSingle to offer.

Any malt advocate will love this glass! single barrel bourbons. With the tapered mouth, you are able to really all of the nuances whisky History Of The Glass:smell Champagne, Brandy, the Wine... malt willworld’s love thismost glass! eachhas hastoitsoffer. ownAny glass.

Yetadvocate whisky, the

complex spirit can be found served in

History Of The Glass: Champagne, Brandy, Wine... anything from tumblers to Paris goblets.most each has its hiball own glass.

Yet whisky, the world’s

complex spirit can be found served in

In 2001 Glencairn Crystal solved the problem of anythingthe from hiball Paris goblets. identifying ideal glasstumblers for whisky.toDesigned by Raymond Davidson nearly 25 years earlier, its In 2001 Glencairn Crystal solved the problem of development involved pulling together the master blenders identifying the ideal glass for whisky. by from the five largest whisky companies andDesigned asking them Raymond Davidson nearly 25 years earlier, its to perfect his initial design.Today the Glencairn Glass

involved pulling together the master blenders candevelopment be found at every distillery in Scotland,

from the five largest whisky companies and asking them

Ireland, as well asthe most in theGlass USA." Today Glencairn to perfect Wales his initial design. can be found at every distillery in Scotland, Ireland, Wales as well as most in the USA."

www.glencairnwhiskyglass.com

www.glencairnwhiskyglass.com

Sunsets and sea air: unofficial ingredients in every bottle.

view from shelter point distillery, vancouver island, canada

Introducing Shelter Point Single Malt Whisky Paradise isn’t necessarily a geographical requirement for making great whisky, but we managed to find it at Shelter Point. It’s here that we handcraft our 100% Single Malt Whisky, distilled batch-by-batch in traditional copper pot stills from two-row barley, and aged in American oak casks in our oceanfront warehouse. When it comes to artisanal whisky, every element matters — and in our unique, temperate rainforest climate, even the sunsets and sea air become integral.

There’s a Point to making beautiful whisky. Find out more at shelterpoint.ca

Editor’s Thoughts

Bemused By Bewhisky and Whisky enthusiasts across Canada. From old familiars to unseen rare bottles, from coast to coast here in Canada and from around the world.

More details arriving soon.

Our fall issue brings us healthful recipes from Jamie Oliver, Super Foods Family Classics, bourbons from outside of Kentucky, a new release from Hamilton Distillery, and the expert himself, Davin de Kergommeaux shares his new book, Revised and Updated, Canadian Whisky, The New Portable Expert, Second Edition.

Lastly, Brand Ambassador for The Glenlivet, Frank Biskupek, talks with Johanne McInnis about life inside the world of tastings, travel and tradition.

Robert Windover Editor & Publisher

Relish Whisky 05 and

The journey through the seasons can, for some, be a difficult one to stay positive.

The fortunate thing is that with all the change in the air, we have many spirits and great meals to try and keep our finicky appetites calm. It is said for one to start with one footstep at a time. Or in this case, one sip at a time. Taste and embrace the life around you.

We are fortunate to have this gift of the changing seasons and friends around us.

We need to appreciate those who have been involved from the beginning, sharing their experiences and wisdom gleaned from past mistakes and bringing support to new adventures. QC Relish and Whisky is evolving into a shared idea of accumulated years of passion, commitment, sacrifice and rewards. The experience we have gained in such a short time since coming into existence, as the most read magazine for delectable foods and the best Whisky from around the world, is an honour.

As we publish our ninth issue this year, we are already working on the future with more stories, more recipes, more interviews, and more pages to digest, all while staying true to our humble beginnings.

QC Relish and Whisky will be creating a new venue for Food

and

Relish Whisky Blair Phillips and Davin de Kergommeaux “Do we look like cops? That waitress is studying us like we’re here to make a bust.” Suddenly, a mile-wide grin erases her scowl and she comes bounding over. She’s recognized Blair – from TV she thinks – and now we’re getting the royal treatment. “I’m Kim” she gushes, before offering us a local brew. Her timing is perfect. We’re at “Le Deck” Resto-Bar in Edmundston, New Brunswick, feeling quite discouraged...

20

Johanne McInnis

On the journey of how that bottle of whisky ends up on your shelf at home, we have explored how the grain is prepared and used, the whisky making process itself, the importance of wood in the maturation of the spirit and visited Bruichladdich where we saw how whisky is marketed and sold right off the bottling line. The next person we are going to meet is one who holds a very important role in making that first connection with the public: The brand ambassador...

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Ray Daniel

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Fred Minnick

ha st finishe a ick minute talk about bourbon. Conventions and companies frequently book me for bourbon tastings. I give a quick talk, offering a short bourbon history and brief tasting profile o each o the pro cts at my tasting bar. They’re a lot of fun. And this woman either loved or hated it.

She slowly walked toward me, obviously with something to say.

“Bourbon must be made in Kentucky.

I’m from here. I know,” she said...

Esteemed Writers Relish Whisky and

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So, let me set the scene. It’s around 9 pm on a Wednesday night and a few friends and I are doing the usual. Sitting around having a couple of cocktails and talking absolute nonsense about some whiskey we had 8 years ago, or about music, or the usual stuff friends talk about while imbibing, when the subject switched to how little time we have spent together over the course of this summer. You see, it has been a busy summer for all of us, it hasn’t particularly been an easy summer either, and because of this, well, we haven’t really had as many chances as years passed to really carve out some memories with each other. That’s when it all happened...

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DISCOVER FOUNDER’S RESERVE A TRIBUTE TO OUR ORIGINAL SINGLE MALT

ca.theglenlivet.com

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CONTENTS CONTENTS The TheOttawa OttawaWhisky WhiskyShow Show Canadian CanadianWar WarMuseum Museum

34 34

Davin DavindedeKergommeaux Kergommeaux Revised Revisedand andUpdated Updated Canadian CanadianWhisky Whisky The TheNew NewPortable PortableExpert Expert Second SecondEdition Edition

37 37 44 44 47 47

The TheVictoria VictoriaWhisky WhiskyShow Show January January 2018 2018 Cornwall CornwallUncasked Uncasked The TheWonderful WonderfulWorld World ofofWhisky Whisky

49 49

Super SuperFood Food Family FamilyClassics Classics Jamie JamieOliver Oliver Chicken ChickenFajitas, Fajitas, Smoky SmokyDressed Dressed Eggplants Eggplants&&Peppers Peppers Italian ItalianSuper-Food Super-Food Burgers, Burgers,Balsamic Balsamic Onions, Onions,Mozzarella, Mozzarella, &&Slaw Slaw

56 56

Shrimp Shrimp&&Avo Avo Cocktail CocktailSalad, Salad,Baby Baby Drink DrinkRecipes Recipes Potatoes, Potatoes,Crunchy Crunchy Del DelBac BacWhisky Whisky Veg, Veg,&&Cress Cress Gertrude’s Gertrude’s Barrel Barrel Aged AgedManhattan Manhattan

Walnut WalnutStudiolo Studiolo Hand HandCrafted Crafted Leather LeatherWhisky WhiskyCase Case

The TheGrey GreyGhost Ghost Forbes ForbesBlvd.

Blvd.

59 59

Hamilton HamiltonDistillers Distillers Whisky WhiskyDel DelBac Bac

Relish Relish Whisky Whisky 1111 and

World World ofofWhisky WhiskyCo-op Co-op Grand GrandTasting TastingFestival Festival Palomino PalominoRoom, Room, Stampede StampedePark Park

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Editor’s Editor’s Thoughts Thoughts

Bunnahabhain 12 year old Islay Single Malt Scotch Whisky

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Tasting TastingNotes Notes This This whisky whisky is the is the stuff stuff tales tales areare made made of and of and inside inside thethe new new bottle, bottle, thethe whisky whisky speaks speaks forfor itself. itself.

TheThe nose nose offering offering a fresh a fresh andand aromatic aromatic experience experience with with a subtle a subtle whiff whiff of smoke of smoke floating floating through through thethe air.air.

TheThe taste taste starts starts with with a light a light fruit fruit andand nutnut appeal appeal thatthat leads leads to atospectacular a spectacular malty malty sweetness, sweetness, finishing finishing intointo a beautifully a beautifully richrich full-bodied, full-bodied, lingering lingering experience. experience.

Natural Natural colour colour andand unchill-filtered unchill-filtered at 46.3% at 46.3%

bunnahabhain.com bunnahabhain.com

1, to include logos from the attached link, in some way “see web site for more whiskies to sample,,,?

2, date, Saturday October 14th 2017 2, venue, Canadian War Museum 3, web site, whiskeyottawa.ca 4, same look you produced for last year 5, F/B - twitter Keeping it in the same magical way as you do,,, Saturday, October 14, 2017

CANADIAN WAR MUSEUM

www.whiskyottawa.ca Must be 19 years of age or older to attend this event. Please always drink responsibly and don’t drink & drive!

twitter.com/WhiskyOttawa

www.facebook.com/WhiskyOttawa

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Relish Whisky

Esteemed Writers

Davin de Kergommeaux

is the author of anadian hisky The orta le pert the definitive uide to anadian whisky. n independent whisky e pert de er ommeau has een writin a out talkin a out and teachin a out whisky for more than fifteen years. e is the founder and head ud e for the anadian hisky wards and pu lishes comprehensive notes a out anadian whiskies on canadianwhisky. or . is writin and tastin notes appear re ularly in hisky a a ine hisky dvocate ma a ine and various lifestyle pu lictions. e er ommeau has also contri uted to or co authored three other ooks a out whisky spirits and cocktails. ollow him on twitter and insta ram avindek.

Johanne McInnis aka hisylassie is an international spirits freelance writer who has a deep passion for whisky. he has een a ud e panelist as well as a presenter at pirits estivals around the world. ohanne loves to write a out her adventures distillery visits or help people discover the world of whisky.

Fred Minnick

is the author of four ooks hiskey omen our on urious amera oy and the ertified n us eef history. hiskey omen earned a old edal at the ore ord eviews ook wards and a ilver at the Indie u lisher wards. amera oy ecame a all treet ournal estsellin e ook in ay . red innick is the our on uthority for the entucky er y useum. ince cto er innick has tau ht our on classes at the museum and hosted private our on tastin s for convention roups. ouisville.com named innick s popular e end s eries one of the top events in all of our on ountry. is the author of four books:

Ray Daniel

rin s with him nearly two decades of e perience ehind the ar from urope to anada and is currently Canada and is currently the Chief Mixologist at the hief i olo ist at har o. hisky ar Toronto. Hailing from Toronto. ailin from Ireland he has a hu e ran e of knowled e of whisky as Ireland he has a huge range of knowledge of a cate ory and whisky cocktails specifically and has performed at whisky masterclasses festivals and cocktail competitions in oth the and anada.

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Relish Whisky QC Magazines are published quarterly Enjoy all our publications online at issuu.com Advertising Inquiries please contact quintessentiallycanadian@hotmail.ca Editorial Director | Editor Artistic Director Photographer National Advertising Sales Director Robert Windover Publisher QuintessentiallyCanadian4Group Toronto, Canada Special Thanks to our Contributors HarperCollins Ltd. Kathy Theriault Chantal Tranchenmontagne Valerie Schafer Franklin Erin Berzel Aaron Lee Hamilton Distillery Jen Steele Photography Heather Leary Friends &Family

Disclaimer Quintessentially Canadian Magazine makes no warranties of any kind written or implied regarding the contents of this magazine and expressly disclaims any waranty regarding the accuracy or reliability of information contained herein. The view contained in this magazine are those of the writters and advertisers they o not necessarly reflect the vie s o intessentially Canadian magazine and its publisher. Quintessentially Canadian assumes no responsibility for unsolicited material. Quintessentially Canadian assumes no responsibility for content of or reply to any ad. The advertiser assumes complete liability for the content of and all replies to any advertisement and for any claims made therof.

NOV. 4 , 2017

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Searching for

La Bagosse “Do we look like cops?

That waitress is studying us like we’re here to make a bust.”

Suddenly, a mile-wide grin erases her scowl and she comes bounding over.

She’s recognized Blair – from TV she thinks – and now we’re getting the royal treatment. “I’m Kim” she gushes, before offering us a local brew. Her timing is perfect. We’re at “Le Deck” Resto-Bar in Edmundston, New Brunswick, feeling quite discouraged.

“What are you doing in Edmundston?” she asks.

“Looking for La Bagosse,” I reply innocently. i yo fin any “No, just three guys who know everything about it, except where to get some.”

The spirit of St. Hilaire

We had set out for this distant corner of New Brunswick chasing a spirit that theoretically danced its last Charleston with the repeal of Prohibition.

That’s what the locals want us to think, anyway. It’s a fabled spirit, steeped in mystery and they want to keep it that way. They speak freely of moonshine, but always in the past tense.

Historically, Acadian settlements here straddled the St. John River. So, when distant politicians decided in 1831, to make the river the border between Canada and the U.S., they effectively handed cross-border passkeys to future generations. Strong family ties on both sides of the river kept Prohibition-era bootlegging machines running smoothly, particularly just upstream from Edmundston, in St. Hilaire, where the river is shallow enough to wade across.

Its isolation also safeguarded a moonshine secret among St. Hilaire’s Brayon-Acadian population.

The local “bagosse” is a sumptuous brew, concocted from apples,

potatoes

and raisins. Tales of its fruity sweet aromas and bone-shattering palate have taken it from simple lore to our personal Holy Grail. ficially a agosse is still produced once a year for La Foire Brayonne, a festival celebrating its Acadian heritage.

At La Municipalité de Saint Hilaire, festival organizers Réginald, Ghislaine and Georges greet us. As we chat about moonshining we learn how deeply the roots of La Bagosse run in Acadia. Soon they’re telling us about local crime boss, Maxime Albert, who made a fortune during Prohibition.

Proudly, they reveal Albert’s ties with Al Capone. We’re eager to see their still t first we head to a nearby cemetery to toast Albert’s memory, pouring generous drams of Crown Royal Monarch on his grave. Now, having won their trust, we’ll visit the stillhouse.

Albert’s former residence is a shambles of benches, pipes and wooden barrels.

And amidst the debris, a copper tube pokes out of a stainless steel tub – the still.

But what is this?

It’s taped shut!

Each year, after the festival, government o ficials formally “seal” the still, using little more than heavy-duty tape to which they dutifully a fi their signat res The honour system!

We hint broadly that we’d love a taste, but sadly, they didn’t make any today.

We know better. They didn’t make it today because someone made a batch yesterday or plans on making one tomorrow.

aydirt

This is why at day’s end, we fin o rselves rinking eer disconsolately, at Le Deck. A boisterous crowd is standing at the bar, but at the mention of La Bagosse conversations halt in mid-sentence.

Slowly, a burly guy in need of a shave, his snow pants and insulated linesman’s parka contrasting sharply with his faux-fur Christmas-elf toque, lumbers over. “ ou lookin’ for La Bagosse?”

He’s staring straight into my eyes. “ -yes,” I stammer, “we’re writers from Relish Whisky magazine doing a story.”

“Where you from?” He. Wants.

To. Know. “ ttawa?” My voice, suddenly squeaky, rises on the last syllable. o fin any “No,” I answer, a little too quickly. “Just some guys who make it for the festival.”

“Wait here,” he orders. e finish o r rgers an are about to leave when our burly friend reappears, bottles in hand. ne is a “legal” festival bottle, the other tantalizingly, hand labeled.

“Where did you get those?”

I venture.

“I don’t know,” he smirks, “you asked me to get some, I got some. Now I want something for it.” Gleefully, Blair dashes out to the car and grabs our half-full bottle of Monarch.

He’s not so sure.

“Sells for . ,” I say, to encourage him.

He turns the bottle over in his hands. “ K!” We shake on it, exchange iPhone photos but not real names , and he’s gone.

We race home, not sure what to expect. But the sweet, fruity aromas tell us it’s a highborn elixir - La Bagosse. And, just as they warned us in St. Hilaire, one sip and we “can feel it right down to our bones.”

Relish Whisky 21 and

Blair Phillips and Davin de Kergommeaux

PIKE CREEK

Aged 10 years and finished in Rum barrels to create an easy-drinking and incredibly smooth whisky

GOODERHAM & WORTS A 4-grain blend that is complex yet well-balanced

LOT NO. 40

Made with 100% Canadian rye for a bold whisky with a spicy finish

Please enjoy responsibly.

STILL NOT SORRY. We are challenging the status quo of Canadian Whisky again.

First, it was the award-winning Northern Border Collection.

Now we’re introducing the Northern Border Collection Rare Release, a hand-picked selection of whiskies from Canada’s rarest casks.

Unapologetically Canadian. Always.

PIKE CREEK 21 YEAR OLD

Canadian Whisky that has been resting for 21 years then finished in carefully selected Speyside Single Malt casks.

GOODERHAM & WORTS 17 YEAR OLD ‘LITTLE TRINITY’

A 17 year old, three grain, Canadian Whisky of outstanding integration named after the Little Trinity church founded

by William Gooderham in 1842.

LOT 40 12 YEAR OLD CASK STRENGTH

A cask strength, 12 year old expression of the world’s finest pot still rye whisky.

J.P. WISER’S 35 YEAR OLD

From some of the oldest bonds of liquid we have in our barrel houses comes J.P. Wiser’s 35 year old. An exquisite expression of Canadian Whisky.

Please enjoy responsibly.

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Relish Whisky Frank Biskupek

F and and

Relish RelishWhisky Whisky Johanne Johanne McInnis McInnis

Talks Talks a while a while with with the the Canadian Canadian Brand Brand Ambassador Ambassador ofof The The Glenlivet Glenlivet

rank rankBiskupek Biskupek

OnOn thethe journey journey of how of how that that bottle bottle of whisky of whisky ends ends upup onon your your shelf shelf at at home, home, wewe have have explored explored how how thethe grain grain is prepared is prepared andand used, used, thethe whisky whisky making making process process itself, itself, thethe importance importance of of wood wood in in thethe maturation maturation of the of the spirit spirit andand visited visited Bruichladdich, Bruichladdich, where where wewe saw saw how how whisky whisky is marketed is marketed andand sold sold right right offoff thethe bottling bottling line. line.

The The next next person person wewe areare going going to meet to meet is one is one who who holds holds a very a very importimportantant role role in making in making that that first first connection connectionithith thethe p plic liche heranran ambassador. ambassador.

There There is often is often a misconception a misconception attached attached to the to the people people in in thisthis career. career.

One One where where they they lead lead a jet a jet setting setting glamourous glamourous lifelife travelling travelling all all over over thethe world world from from oneone bigbig citycity to to thethe next, next, workworkinging with with celebrities celebrities or or hosting hosting barbar takeovers takeovers every every other other night, night, andand of of course course going going to to hundreds hundreds of of exciting exciting parties parties where where they they knock knock back back loads loads of of free free drinks. drinks.

However, However, those those of of us us who who have have friends friends that that actually actually work work in the in the industry industry know know thethe reality reality is quite is quite thethe opposite. opposite.

A brand A brand ambassador’s ambassador’s lifelife involves involves very very latelate nights nights andand super super early early starts, starts, working working weekends, weekends, living living outout of aofsuitcase a suitcase andand sterile sterile hotel hotel rooms. rooms.

They They suffer suffer from from many many bouts bouts of laryngitis, of laryngitis, travel travel delays, delays, have have very very little little downtime downtime andand spend spend so so much much time time in in airports airports that that they they areare likely likely kno knon ny their y their first first names nameshe he mamajority jority of brand of brand ambassadors ambassadors areare between between thethe ages ages of 25-40 of 25-40 and, and, onon average, average, lastlast 5-75-7 years years in that in that position position before before they they transition transition to difto different ferent parts parts of the of the industry. industry.

It really It really isn’t isn’t a job a job forfor thethe faint faint of heart. of heart.

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Canada is lucky to have many good brand ambassadors but the great ones possess three key qualities: in-depth knowledge of their products, a charismatic personality, and passion. I’ve been fortunate enough to meet a few great ones in my time so it is with great pleasure that I introduce Mr. Frank Biskupek, the Glenlivet Canadian brand ambassador with Pernod Ricard. Born and raised in Edinburgh, Scotland, his roots run deep and as a result he uses his personal style and many anecdotes during presentations an masterclasses ne o the first things

“Hello everyone, for those of you who don’t know me, my name is Frank Biskupek and I’m the brand ambassador for The Glenlivet.

I’m proud to say that I am Polish and Scottish which is why I love to drink whisky but hate paying for it.” The mas-

“We all can pour spirits but

there’s nothing better than drawing out what each person’s whisky story is over a dram.

”

ever heard him say was:

terclass I was attending erupted into laughter. Frank follows a simple equation of light humour, interesting factoids and has the ability to simplify and explain the comple flavo r profiles o hisky his makes him one of the best brand ambassadors in Canada and his reputation of being cheeky, informative and passionate precedes him wherever he goes. I had the chance to interview Mr. Biskupek in May of 2017 after a stellar night of whisky tasting in Toronto. Despite having spent the entire evening pouring drams and talking to people about Glenlivet whiskies, his boundless energy was still present much later on that night as we all sat around a local pub enjoying a pint together. rank came to ana a or the first time hile on vacation in 1980. By complete chance he heard about a possible position in sales that interested him. So when he was back home in Scotland he handwrote and mailed his resume to the Canadian company. Six months later, in the dead of February, he made Brampton, Ontario his new home. He worked happily in this job for almost 30 years and then retired. When most people would have sailed off into the sunset and thoroughly enjoyed retirement, Frank on the other hand, applied for a part time seasonal position at the Liquor Control Board of Ontario which quickly led to being offered the fulltime position at Corby’s. Frank was 61. He still feels taking the position was the opportunity of a lifetime and it keeps him feeling quite young. At whisky events, there are hundreds of brand ambassadors pouring whiskies for their respective companies, but Frank thinks what sets him apart is that he simply continues to be himself. He covers all the factual information with regards to the history and can masterfully explain regions or flavo r profiles t also makes it a priority to make connections because people remember that best:

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I asked Frank what he thought of whisky festivals and what the role of the brand ambassador was and he stated:

“From Victoria, British Columbia to Fredericton, New Brunswick Canada has some of the best festivals I attend every year. The people that come to these shows are brilliant and want to learn so much about whiskies. It’s refreshing and I love my role at these festivals. Being a brand ambassador is a full time position. Not only do I go to the whisky events, but also spend three or four days a week doing presentations, and then there are the add-ons of training or little gigs at pubs and bars. So on average I probably spend five days a week working. I see myself as the first point of contact for many people who work in the industry, as well as whisky drinkers. My job is to educate them. I fully believe and have seen in action what word of mouth does and how that ends up selling or introducing The Glenlivet to so many other people. There is nothing cooler then walking down Bay Street in Toronto while someone stops me to say: Hey you are Frank Biskupek! I was at your table at the Spirit of Toronto Festival last year. I bought the Founders Reserve for my dad and he loved it.”

I also asked Frank if he thought we would see a crash in the popularity of whisky any time soon, since the last one took place in the early 1980’s. His answer was quite simple. He feels that we are slowly climbing up to the peak of whisky’s popularity. He doesn’t fear for the large brands as they generally prepare for the e s an flo s t he oes orry a o t the small or newer distilleries. If history repeats itsel chances are they ill e the first to close or go bust when the bottom falls out, but then again who really knows what might happen in the near future. One thing that he was quite certain and adamant of is that whisky is meant to be opened and shared.

“If I had a bottle of something and someone said to me I’d really like to try that, I’d pop the cork right there and pour them a nice dram.”

The recognition he receives is not only from the public, his peers or his employer, but also from the industry itself. Frank was recently bestowed with the most esteemed award in the whisky industry; he was made a Keeper of the Quaich (pronounced “Quake”). It’s awarded to the select few who are recognised by the Quaich Society in Scotland for their tireless efforts of working, writing or preaching the gospel that is Scotch whisky. It’s quite the feather in his cap, having only been part of the industry for about 7 years. Frank has no intention of retiring again anytime soon and he’s busier than ever travelling throughout Canada introducing The Glenlivet wherever he goes. It’s still not really a job for him and that’s quite apparent. Meeting Mr. Biskupek is like discovering a long lost friend. He is quick with a handshake or a hug, will offer you a dram and then entertain you with stories that make you laugh until your sides hurt. He is quite a gem in our Canadian Whisky Industry so we hope he will continue bringing his knowledge, charisma and passion to every festival, pub or masterclass.

As I said good night to Frank that night in Toronto he gave me a warm cheery hug and said:

“Next time you are in Toronto don’t forget to let me know so that I can take you out for a few drams”

and he winked with a twinkle in his eyes.

Funnily enough, I knew it wasn’t the whisky talking but truly the heart of a very passionate Scotsman looking forward to our next whisky chat. And that, is why Frank is one of the best Canadian brand ambassadors we have.

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Non-Kentucky Bourbons Fred Minnick

ha st finishe a ick min te talk a o t o r on onventions an companies re ently ook me or o r on tastings give a ick talk o ering a short o r on history an rie tasting profile o each o the pro cts at my tasting ar hey re a lot o n n this oman either love or hate it he slo ly alke to ar me o vio sly ith something to say

o r on m st e ma e in ent cky m rom here kno she sai h yes he classic passionate ent ckian ho hates that part o my isc ssion

n these on er l rare moments o mis n erstan ing get the opport nity to e cate some o y a o t the n an ite elicio s o r ons istille at the likes o arrison rothers in e as ost passionate ent ckians are respect l an agree to try the non ent cky o r ons ehin the ar a ter finish my spiel t on some occasions make people more pset

“

You best get your facts straight, boy,” she said, “bourbon must be made in Kentucky

.”

ve ha similar enco nters e ore s rote in o r on rio s one person slamme his re solo c p on a ta le an trie to get to gh in his attle o o r on it ith this la y i my est to e cate her t she alke a ay telling people i n t kno anything aters are gonna hate

here e nk the myth that o r on m st e ma e in ent cky n the ongress gave o r on a only pro ct istinction similar geographical protections that cotch ognac an ham pagne en oy in their respective regions s ally say something to the e ect n act o r on is c rrently istille an ottle in e ork ali ornia yoming an ashington among other states s ally get an oh i n t kno that reaction or yeah every o y kno s that response rom a typical mi e cro

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t here oes this come rom rely in this great o r on oom ent ckians are illing to allo or other o r on ran s to compete or li or store shel space Not exactly ent cky overnor teve eshear an o isville ayor reg ischer p licly tell people that o the orl s o r on is ma e in ent cky he rest is co nter eit they ve oth sai an ra ite a e la ghs n the istillery si e many ma or en t cky istilleries a sol tely o nplay o r on rom other states n a recent istory hannel article in hich as

also ote legen ary il rkey master istiller immy ssell s mmer i e ho many ent ckians eel o can make o r on anyplace in the co ntry t i it s not ent cky o r on it s not o r on vio sly ssell kno s hat he s oing here an the ommon ealth s ma ority agrees ith him o ever o not have the li erty o only ollo ing one region o hiskey es since live in ent cky my time is mostly spent cover ing ent cky t o ectively cover all o r ons an hope yo ill o ectively taste them too he reason hy non ent cky o r on istillers eserve a shot in yo r ar is they re tr ly practicing innovation a term many se or their flavore hiskey teams n e ork ings o nty istillery release a peate o r on es a peate o r on o o y in ent cky o l have ever trie this n e as alcones makes l e corn o r on e to the minimal s pply o l e corn it s nlikely a ent cky istiller o l attempt a l e corn o r on o have smaller istillers sing percent corn percent arley mash ills an they re e perimenting ith ermentation lengths o the still proo s an arrel entry proo s creating ne flavors in o r on that yo might like an o l not fin in ent cky o r ons t s tr e that the est o r on is ma e in ent cky t many smaller istillers are not ar a ay t a ma or international competition a co ple years ago alcones nearly on est o r on over in stry gi ants erhaps that s hy the state s politi cians an istillers openly iscre it other state s o r ons hey see the potential

Revised And Updated

CANADIAN

WHISKY The New Portable Expert Second Edition

Updated, revised and newly designed, this second edition of the award-winning Canadian Whisky includes a map with more than 40 of Canada’s whisky distilleries; over 100 up-todate tasting notes; and a handy tasting checklist.

Canadian Whisky reflects the latest research on flavour development and the science of taste.

At once authoritative and captivating, this is a must-have resource for beginners, enthusiasts, and aficionados alike.

Available October 3, 2017

Relish Whisky and

Davin de Kergommeaux

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The

Whisky World

is coming to

Victoria in January Heather Leary

The 2018 Victoria Whisky Festival will showcase over 250 whiskies crafted in 50 distilleries from Scotland, Ireland, England, Canada, United States, Japan, Taiwan, India and France. Enthusiasts will choose from three Grand Tastings and the Canadian Whisky Awards on Thursday evening while Friday features six Grand Tastings. Thirty-six Masterclasses will be presented throughout the day at r ay finishing ith and Consumer Tastings.

Masterclasses feature a mixture of newly released drams, standard favourites and limited releases.

Attendees also learn about distillery philosophy and the distiller’s process for making their whisky stand out from other spirits. Extremely knowledgeable presenters aim to show attendees what makes their whisky unique in the global marketplace.

Matt Jones, Whisk(e)y Ambassador and Bourbon Specialist or eam ntory ana a mi es cocktails ith flair at the Seventh Annual Canadain Whisky Awards.

Richard Zeller accepts the award for Connoisseur Whisky of the Year, Export for Masterson’s 10 year old batch at the Canadian Whisky Awards.

Chairman of judges Davin de Kergommeaux, Whisky writer and editor Dave Broom and Corby’s Master Blender Dr. Don Livermore explore what sets Canadian Whisky apart during the Craft Whiskies ran asting ring the ictoria hisky estival

The 2018 Victoria Whisky Festival will also host the eighth annual Canadian Whisky Awards. Awards Chair, Davin de Kergommeaux, author of Canadian Whisky: The Portable Expert presents awards to distillers in a variety of categories.

The awards recognize the best in Canadian whisky from across the country, with British Columbia distilleries earning medals or the first time in Winning whiskies are selected by 10 judges who taste and score the whiskies blind. Dinner attendees have an opportunity to meet award-winning distillers while they are presented with gold, silver or bronze medals.

Out of town attendees may purchase tickets Friday November 3, by calling the otel ran acific reservation line at to p rchase their tickets in conjunction with a hotel room reservation. Tickets go on sale locally on Saturday, November 4 at 10am at the Strath Ale, Wine & Spirit Merchants. Those interested in tickets are advised to line up early as the Festival sells out quickly every year.

Details about the tasting and masterclass lineup will be posted in October at victoriawhiskyfestival.com.

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Some of the world’s oldest, newest and rarest whisky releases will be unveiled at the Victoria Whisky Festival January 18 – 21, 2018 in Victoria, British Columbia.

Held annually since 2006 at the otel ran acific the Victoria Whisky Festival welcomes distillers, distillery managers and whisky enthusiasts from around the world for a three-day immersion in whisky and whisky tradition.

Ray Daniel

“…and just like that, it was gone!”

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So, let me set the scene.

It’s around 9pm on a Wednesday night and a few friends and I are doing the usual. Sitting around having a couple of cocktails and talking absolute nonsense about some whiskey we had 8 years ago, or about music, or the usual stuff friends talk about while imbibing, when the subject switched to how little time we have spent together over the course of this summer. You see, it has been a busy summer for all of us, it hasn’t particularly been an easy summer either, and because of this, well, we haven’t really had as many chances as years passed to really carve out some memories with each other. That’s when it all happened. One friend decides to say “hey, the CNE starts next week, we should do, like, a group day out, it would be so much fun”. But, but, but...it can’t be, the CNE is the marker for the end of summer rapidly approaching.

Summer had just started and just like that, it was gone.

This got me thinking a little bit. You see, none of us like the summer coming to an end, even those of us who prefer other seasons, there’s just something about the end of the summer that gets you down a bit. It’s also the time of year that we really ramp up our garden/ cabin/patio party game and try and give the beautiful sunshine the sendoff it deserves. So I went at it, got out my recipe book and decided to put together some fun, easy and delicious cocktails to share with all of you lovely folks to hopefully use and enjoy at your own end of summer / fall parties. All of these cocktails are relatively easy to create either individually or in batches, look great, taste great and will have everyone begging for more.

“All My Friends”

“The Earnest Miller”

Photos by Kaity Theriault

“This High Life”

“All My Friends”

1.5oz Canadian Club Classic 12 Year Old .3oz Laphroaig Quarter Cask o t ermain l erflo er i e r .5oz Fresh Lime Juice .25oz Simple Syrup Combine all ingredients in a shaker over ice and shake well for approx. 30 seconds. Strain over fresh ice into a rocks glass and garnish with a lemon wheel.

A nice little riff on the Penicillin cocktail, this cocktail is bursting with right citr s flavo rs and that small little hint of peat from the aphroaig really invokes memories of end of s mmer campfires and cottage gatherings.

“The Earnest Miller”

2.75oz Old Forester 86 Proof Bourbon .5oz Luxardo Maraschino 1oz Fresh Grapefruit Juice 1oz Fresh Lime Juice .5oz Plum Syrup Combine all ingredients in a shaker over ice and shake well for approx. 30 seconds. Strain up into a classic coupe and garnish with a lime zest.

For the plum syrup, combine 1 cup of water and 1 cup of raw sugar in a small pot and bring to a simmer, constantly stirring until the sugar fully dissolves. Bring syrup to a low heat and add 2 peeled and cubed plums (no pits). Leave on low heat for 20 mins and then strain into a mason jar and bring to room temperature.

Anyone who knows me knows that when it comes to liquor I’m pretty much exclusively a whiskey guy.

I mean, I don’t hate any other liquor, I just never really developed a huge taste for them. That being said, a few months back a friend made me a Hemingway cocktail and to be honest, I had forgotten how damn good they are. This is my little, whiskey based nod to said cocktail, and is a fantastic post BBQ tipple.

“This High Life” 1.5oz Auchentoshan American Oak .5oz Passionfruit Syrup 1oz Peach Puree 4oz Sparkling Wine 2 Fresh Mint Leaves Violette Foam Top

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In a stirring glass, combine Auchentoshan American Oak and mint leaves and muddle gently. Strain whisky into a Collins glass and add syrup, puree, ice and top with sparkling wine.

Gently pull the ingredients from the bottom of the glass towards the top with a bar spoon, being careful not to agitate the sparkling wine too much. Garnish with a Violette foam top, mint sprig and slice of fresh peach.

For the foam, in a shaker combine liquid egg white, 1oz of Crème de Violette and .25 oz fresh lemon juice. Dry shake well for about 30 seconds. Scoop the foam that settles on top and gently layer on the top of your drink.

For some reason lately, I’ve been getting really into the idea of using whisky more in a brunch style setting.

This cocktail started off as the basis of a cocktail I was sure I would change a million times before I was ready to have anyone taste it t to e honest a ter the first go was so happy with it I’ve been making it for quite literally anyone who will let me. It is very light and fruity but still allows the whisky to shine through. The mint is so subtle, but very noticeable when left out. A great little Sunday afternoon cocktail for your friends and loved ones.

So there you have it folks. Hopefully these cocktails work out, or at least inspire some of your own creations. Yes, the summer is at its end, but, use this time to gather, to love and to create those amazing memories that you all deserve.

Enjoy the last little bit of sunshine and heat, and most of all, be healthy, be happy and be safe. Until next time, Slainte!

Introducing Shelter Point Canadian Artisanal Vodka

Canada’s finest handcrafted vodka: there can be only one

Find out more at shelterpoint.ca

Chantal Tranchemontagne

Cornwall Uncasked When 500 people packed a small Eastern Ontario community for an inaugural whisky event, nobody knew what to expect. Nobody but the organizer, whisky lover

Ian Bentley.

n a crisp at r ay last arch the five charcoal fire pits in the central co rtyar o the in astern ntario sent illo ing smoke signals to its g ests an to nspeople in the s rro n ing area n one o the charcoal pits a pineapple sp ttere ices onto a il oar heart st e ith risotto rappe in acon an anana leaves e t to it eight str ng an h ng lam legs sp n over the smo l ering heat an rther over a lackene il oar as splaye an lashe to an iron cross s e ec tive che c c a e looke over his marvelo s meatopia a local ighlan agpiper egan his strike in at the entrance to the centre l tching their lencairn hisky glasses the h n re s o g ests ere pipe thro gh the in ing halls an into orn all ntario s first ever on er l orl o hisky ho o might not have g esse it t there s a real hisky comm nity here in orn all incl ing a mem er cl he nternational r er o the ompanions o the aich sai an entley entley is the event organi er an irector o oo an everage at the a m ltip rpose acility along the t a rence iver ith con erence acilities an accommo ations a military ase a training acility or aerona tics a estination spa the et et an a fitness acility e kne that i e p t on something really special e co l attract locals t also hisky lovers rom tta a ontreal an eyon n that s e actly hat happene entley himsel a hisky and

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enth siast as etermine to o er the sol o t cro an e perience that iverge rom other hisky events he set p oc se on co ntries o origin cotlan relan ana a an the each in their o n tent i entifie y r stic flags ashione rom istresse arn oar n these intimate po s istillery am assa ors an hisky ans totalling mingle over ana ian ye hiskies merican o r ons classic rish hiskies so l l cotches not to mention other spirits rom three ntario cra t istillers an eer rom o r cra t re eries en oye that the sho as a kick ack to a time hen people really appreciate an en oye hat they ere rinking sai yan eale a local igital strategist ho is relatively ne to the hisky orl efinitely alke a ay eeling more kno le gea le an ith a etter n erstan ing o hat types o hisky en oy most he oo also came to the ore ront as he c a e as invit e to sho case his meat an veggie char grilling techni es he are as the per ect oil to the rink ther special to ches incl e a shoe shine an ear trimming service live m sic an complimentary e cational sessions incl ing an avo r ite harring a arrel le y ete ra or a cooper ase in rince ar o nty hree aster lasses ere hel e ore the oors opene to the main event ohanne c nnis hisky assie ove into the love or peaty hiskies avi mith gave

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an in epth session on en oying he acallan an avin e ergommea cele rate ana ian hisky y elving into the a acity o rye c nnis as ick to praise those ho came o t to learn hey ere interactive an nny an they aske great estions she sai t as s per re reshing to have s ch an engage an e cate class n the flipsi e local ra io host an llaire three years into a slo ance ith hisky as grate l or the g i ance s someone ho has a pre erence or o r on the master classes allo e me to taste an learn more he sai peaking ith the e perts helpe g i e my rookie palate to fin the hiskies like most en years ago entley egan his personal hisky o rney hile etting aro n the orl or his o in the hospitality in stry e o l try a i erent style on every flight to calm his nervo sness ver time he gaine a etter n erstan ing an igger appreciation or the intricate process involve in making ality hisky hisky is very m ch an art orm he e plaine an m ch o the pleas re is in e ploring e is alrea y planning the e ition as a t o ay a air that ill il on the s ccesses o this year s event ay ne ill kick o ith an e cl sive five co rse hisky inner eat ring ay age ee soake in single malt scotch he c a e is alrea y e perimenting ith i erent scotches n ay o a o nto n resta rant ill serve p hisky inspire e periences he evening sho ill kick o again at night at the ith aster lasses more than hiskies to sample an another a lo s oo sprea

oday with feet planted firmly on the gro nd in Cornwall, Bentley’s passion for whisky continues to grow, and drives him to invite everyone into this world—the Wonderful World of Whisky.

Fast Facts for the Wonderful World of Whisky Dates: March 23 and 24, 2018, Place: NAV Centre, Cornwall, Ontario, Tickets: $150 for dinner (23rd), $100 for the show (24th), $30 for Master Classes (24th) Tickets sales start October 2017, Show and accommodations packages will be available. Details and ticket sales information to come.

Stay tuned to www.navcentre.ca.

“The light music of whisky falling into glasses made an agreeable interlude,” James Joyce wrote in The Dubliners. And what a lovely party it must have been, too. Since we can’t transport ourselves to Ireland or Scotland with all our friends, let’s bring the experience to them.

Share your enthusiasm for whiskey with friends in a grand show-and-tell, an at-home Scotch whisky tasting party. Not to mention, the excuse you needed to buy that next special bottle...

The Basics

For the purposes of this party, we are only interested in single malt Scotch whisky – that is, whisky made in Scotland purely from water and barley. But use this as a blueprint for any whiskey-themed party you can imagine. Since there’s a special appreciation for Scotch, it’s important we get a few basics straight. First, it’s spelled “whisky” when referring to Scotch.

The most widely recognizable signature of Scotch is the presence o some meas re o peat a smoky flavor created by the burning of peat moss to dry the barley.

For a true beginner tasting of whiskies, taste a peaty Scotch against a sticky sweet American bourbon and a clean-tasting Canadian or Irish whiskey – you’ll immediately see and smell the smoky difference (and this would be a great whiskey tasting party for beginners!). here are five main hisky regions o cotlan each generally known for a certain kind of style: Islands, Highlands, Lowlands, Speyside, Islay, and Campbelto n o re most likely to fin ighlan s peysi e and Islay at your local liquor store. emem er that this is s ppose to e n or everyone Like all rules, there are exceptions, and there are no right or wrong answers in tasting – you like what you like, and don’t let anyone tell you otherwise!

Preparation

Gather your glasses. Purists would say you should se lencairn glasses t i yo on t have eno gh for a party, don’t let that stop you. Small tumblers or even small mason ars make fine s stit tes Find pens or pencils and print Tasting Sheets for each party attendee. (Tip: The Malt Whisky 100 blog has ree asting heets availa le or printing online http://bit.ly/2fQciwB). Display a map in a prominent place showing the regions of the whiskies you’re pouring. Knowing if the whisky you’re tasting came from inland or by the sea can make you notice certain tastes and smells during the tasting. Set out a pitcher or two with room-temperature still spring water or distilled water (more on that in a minute). elect yo r hiskies t s important to have a variety of whiskies that are as different from each other as possible so your guests can really explore the range of flavo rs t a minim m try to select hiskies rom different regions, different brands, and different ages.

A clean, classic-tasting bottle like Dalwhinnie will be certain to be a crowd-pleaser. A salty sweet tipple like Oban will call to mind the importance of region: read its story on the bottle out loud and check out its seaside location on the map. A super peaty bomb like agav lin ill strati y yo r party an egin a lively isc ssion an may e even change min s an hearts

Line up your bottles, set the music, and open the door!

Onto the Tasting

Tasting scotch is not much different than tasting wine, with the exception of the important role of water. In wine tasting, you swirl the glass to aerate the wine, but in whisky tasting, the water performs a similar nction little it o ater activates the flavors an aromas of whisky and makes the drinking experience less harsh an more en oya le or those ho aren t accustomed to drinking straight spirits. My grandmother always used to drink her Canadian whiskey with a 60/40 whiskey:water ratio. That’s a little too watered-down for me, but as in many things, there is no exact ratio. Water it down to your taste. hat a o t ice ome people en oy their hiskey on the rocks, and there’s nothing wrong with that, if that’s ho yo like to en oy it t try to save the ice or a ter the tasting. Ice cools the whiskey and dulls the aromas and smells, so it’ll be harder to really get a good idea o the variety o smells an flavo rs in the glass To taste, pour a small amount of whisky into the glass an o serve colo r an smell ake a note o yo r reaction on yo r asting heet ave a tiny sip full-strength, swirling it around the mouth and “smelling” it again with your tongue as well as nose. ay attention to smell taste an finish ho it lingers a ter it has een s allo e the flavo rs and the length of time). Make a note of your reaction on your Tasting Sheet. Then add anywhere from a e rops to p to room temperat re filtere or spring ater an o serve smell taste an finish again. Are there any differences between the undiluted an il te tastes serve yo r reactions once again and make a few more notes on your Tasting Sheet.

The Verdict

It’s time to compare notes. Let the debate begin!

Encourage discussion and debate among your rien s then po r a e more as there a avo rite or i everyone like something i erent o r rien s ill e s re to remem er this event an have a h nch it on t e yo r last hiskey party

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Host a Scotch Tasting Party

Valerie Schafer Franlin

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Please visit our website to peruse our collection of creative food pairings and chef-curated recipes using all of our unique syrups in dishes both sweet and savory. Enjoy!

RUNAMOKMAPLE.COM

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Jamie Oliver

With Super Food Family Classics

MANGO TERIYAKI SALMON BROWN RICE & CHILE CUCUMBER PICKLE I’ve used mighty mango here instead of sugar to create that wonderful sweetness we associate with teriyaki sauce, plus it gives us a nice hit of vitamin C, helping us to think properly

ook the rice in a large pan o oiling salte ater accor ing to the package instr ctions then rain a roasting pan (12 x 10 inches) with 1 teaspoon of peanut oil then a the rice in an even layer ean hile ash the mango c t the cheeks o the pit peel an p t the flesh into a len er reserving the skin ee e the pit over the blender to get the juice out of that remaining flesh eel an a the garlic an ginger finely grate in the est o limes an s ee e in their ice the soy sa ce an teaspoon o pean t oil then lit ntil s per smooth o r into a large o l o make a ick pickle finely slice the mango skin an place in a shallo o l alve the c c m er length ays an scrape o t the atery core then finely slice ith the chile an a to the o l oss ith the vinegar an a good pinch of sea salt to draw out excess moisture yo ll rain the li or o so on t orry a o t the amo nt o salt reheat the roiler to high lice the skin o the salmon an reserve or get yo r fishmonger to o this or yo oss the fillets in the sa ce then lay them on the rice rim the scallions an chop at an angle into inch ch nks c t the roccoli into ite si e florets slicing the stalk toss it all thro gh the remaining sa ce really ell then arrange aro n the salmon ay the salmon skins loosly on top an place the pan n er the roiler or to min tes or ntil everything is st cooke thro gh an nicely charre keep an eye on it rain the pickle pick an finely slice the mint leaves toast the sesame see s toss together an serve on the si e inish each portion ith a ollop o yog rt an serve ith lime e ges or s ee ing over

1½ cups brown rice peanut oil 1 ripe mango 4 cloves of garlic 1½-inch piece of fresh gingerroot 3 limes 2 tablespoons reduced-sodium soy sauce ½ an English cucumber 1 fresh red chile 4 tablespoons white wine vinegar o salmon fillets skin on scale pin-boned 1 bunch of scallions 8 oz broccoli ½ a bunch of fresh mint (½ oz) 2 teaspoons raw sesame seeds 4 tablespoons plain yogurt SERVES 4 50 MINUTES

CALORIES 597kcal

FAT 19.2g

SAT FAT 3.9g

PROTEIN 35.4g

CARBS 74.7g

SUGAR SALT 12.7g 1.4g

FIBER 5.3g

2 PORTIONS VEG & FRUIT

Recipes from Super Food Family Classics Jamie Oliver Published by Harper Collins Publishers Ltd. All rights reserved

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ITALIAN SUPER-FOOD BURGERS BALSAMIC ONIONS, MOZZARELLA, & SLAW The secret here is to use lean ground beef, which is just as protein-packed as the higher-fat st ff

lked p with high fi er cannellini eans.

2 small red onions 6 tablespoons cheap balsamic vinegar 1 lb lean ground beef 1 x 15-oz can of cannellini beans 1 large egg 6 whole-grain buns 2 tablespoons raw sesame seeds ½ a small white cabbage (1 lb) 3 tablespoons plain yogurt 1 heaping teaspoon English mustard teaspoon dried red chili flakes 1 lemon olive oil 1 x 4-oz ball of mozzarella cheese 2 sprigs of fresh rosemary 2 ripe mixed-color tomatoes 3 ½ oz arugula SERVES 6 40 MINUTES

e even get a it of mo arella too

Preheat the oven to 400°F. eel the onions finely slice into ro nds and place in a owl.

Add the balsamic and a couple of good pinches of sea salt to draw out excess moisture (you’ll drain the liquor off, so don’t worry about the amount of salt).

Put the ground beef into a bowl with a big pinch of black pepper and a small pinch of salt. Drain and add the beans. Separate the egg and add the yolk to the mixture, then scrunch together really well with clean hands. Whisk the egg white, halve your burger buns, put back together, brush just the tops with egg white, then scatter over the sesame seeds to create a nice, even layer (you can even make stencils for a bit of fun, if you want to get the kids involved). ll off any tatty o ter leaves from the ca age. ery finely slice it ideally on a mandolin (use the guard!). In a large bowl, toss the cabbage with the yogurt, m stard chili flakes lemon ice and a pinch of lack pepper.

Divide the burger mixture into six equal-sized balls. Place two large non-stick ovenproof frying pans on a medium-high heat with 1 teaspoon of oil in each (or cook in batches). Add three balls of mixture to each pan, gently squash into patties a o t inch thick cook for min tes or ntil golden then flip over. Top each burger with a slice of mozzarella and strip in the rosemary leaves around them. Pop into the oven for 2 minutes so the mozzarella melts, with the buns alongside to warm through. Slice the tomatoes and divide between the bun bases with the cheesy burgers, crispy rosemary, and balsamic onions, then pop the tops on, toss the slaw with the arugula, and serve.

FAT 15.6g

SAT FAT 6g

PROTEIN 34.5g

CARBS 38.9g

SUGAR SALT 11.3g 1.5g

FIBER 10g

2 PORTIONS VEG & FRUIT

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CALORIES 446kcal

SHRIMP & AVO COCKTAIL SALAD BABY POTATOES, CRUNCHY VEG, & CRESS

SHRIMP & AVO COCKTAIL SALAD BABY POTATOES, CRUNCHY VEG, & CRESS

My twist on a traditional shrimp cocktail uses plain yogurt—giving us lots of gut-friendly bacteria—an My twist on a traditional shrimp avocado to achieve a super-smooth, creamy sauce, as opposed to calorific mayo cocktail uses plain yogurt—giving

SERVES 4 us lots of gut-friendly bacteria—and 25 MINUTES avocado to achieve a

super-smooth,creamy sauce, 12 oz fresh or frozen peeled cooked shrimp 1 ¾ lbs baby white potatoes 1 ripe avocado 6 heaping tablespoons plain yogurt 2 lemons sing ro en shrimp e rost overnight in the ½ a bunch of fresh basil (½ oz) fridge or simply place in a bowl of cold water hile yo prep everything else to save time 1 cucumber 4 scallions ook the a y potatoes in a large pan o oiling salte ½ an iceberg lettuce ater or to min tes or ntil cooke thro gh 7 oz ripe mixed-color cherry tomatoes, on the vine then rain an steam ry ash them into a large 2 cups sprouting cress o l an p t asi e ean hile peel an pit the extra virgin olive oil avoca o p tting the flesh into a len er ith the 12 oz fresh or frozen peeled cooked 7 oz fresh podded peas yog rt an the ice o lemon ick a small han l shrimp 1 fresh red chile o a y asil leaves into a c p o col ater or later 1 ¾ lbs baby white potatoes

then add the rest of the bunch to the blender and blitz it all ntil smooth aste an season to per ection If using frozen shrimp, defrost overnight in the fridge or simply place in a bowl of cold water while you 1 ripe avocado loosening ith a splash o ater i nee e prep everything else, to save time.

6 heaping tablespoons plain yogurt

2 lemons eel the c c m er halve length ays scrape o t the Cook the baby potatoes in a large pan of boiling salted water for 15 to 20 minutes, or until cooked atery core an finely slice rim an finely slice the ½ a bunch of fresh basil (½ oz) through, then drain and steam dry. Squash them into a large bowl and put aside. Meanwhile, peel and scallions alve an finely slice the ice erg arter 1 cucumber pit the avocado, putting the flesh into a blender with the yogurt and the juice of 1 lemon. Pick a small the cherry tomatoes nip the cress it all to the handful of baby basil leaves into a cup of cold water for later, then add the rest of the bunch to the 4 scallions bowl of potatoes and dress with 1 tablespoon of oil blender and blitz it all until smooth. Taste and season to perfection, loosening with a splash of water, an the ice o the remaining lemon aste season ½ an iceberg lettuce needed. to per ection an ivi e et een yo r plates 7 oz ripe mixed-color cherry tomatoes,

on the vine rain the shrimp ell i nee e then toss ith ta lePeel the cucumber, halve lengthways, scrape out the watery core, and finely slice. Trim and finely slic spoons o the sa ce an the resh peas to coat ortion 2 cups sprouting cress the scallions. Halve and finely slice the iceberg. Quarter the cherry tomatoes. Snip the cress. Add it all them p spooning theremaining sa ce elegantly on top the bowl of potatoes and dress with 1 tablespoon of oil and the juice of the remaining lemon. Taste, extra virgin olive oil inely slice an scatter over the chile to taste then t ck in season to perfection, and divide between your plates.

7 oz fresh podded peas

1 fresh red chile Drain the shrimp well, if needed, then toss with 2 tablespoons of the sauce and the fresh peas, to coa Portion them up, spooning the remaining sauce elegantly on top. Finely slice and scatter over the chil SERVES 4 to taste, then tuck in.

25 MINUTES CALORIES 373kcal

FAT 10.6g

SAT FAT 3.6g

PROTEIN 23.8g

CARBS 48.1g

SUGAR 13.1g

SALT 1.5g

FIBER 7.4g

3 PORTIONS VEG & FRUIT

nd

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d l

if

ce l to

at. le,

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CHICKEN FAJITAS SMOKY DRESSED EGGPLANTS & PEPPERS Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy

CHICKEN FAJITAS SMOKY DRESSED EGGPLANTS & PEPPERS t ta lespoon o oil into a o l ith the vinegar chipotle a asco oregano paprika Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy an a pinch o sea salt an lack pepper Crush in the unpeeled garlic through a garlic SERVES 4 cr sher an mi together eel an halve the onion slice into inch 40 MINUTES thick e ges then slice the chicken length- PLUS MARINATING

ays inch thick an toss oth in olive oil the marina e eave in the ri ge or 1 tablespoon red wine vinegar at least ho r or pre era ly overnight 1 teaspoon chipotle Tabasco sauce lacken the hole peppers an eggplant 1 teaspoon dried oregano 2 teaspoons sweet smoked paprika over a irect flame on the stove or in 2 cloves of garlic a grill pan on a high heat ntil charre an listere all over op the peppers into a1 large red onion 2 x 7-oz boneless, skinless chicken breasts bowl and cover with plastic wrap for min tes then scrape o most o the 3 mixed-color peppers lack skin iscar ing the stalks an see s 1 large eggplant inch the skin o the eggplant an trim 2 limes off the en s icely slice it all inch thick 1 bunch of fresh cilantro (1 oz) dress on a platter with the juice of 1 lime 1 ripe avocado an a e picke cilantro leaves then taste 4 large whole-grain tortillas with seeds an season to per ection 1 ¾ oz feta cheese

ook the chicken an onions in all that Put 1 tablespoon of oil into a bowl with the vinegar, chipotle Tabasco, oregano, paprika, and a pinc lovely marina e in a large non stick sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together. P frying pan on a medium-high heat for 6 and halve the onion, slice into ½ inch-thick wedges, then slice the chicken lengthways ½ inch thick to min tes or ntil cooke thro gh toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight. t rning hal ay eel pit an finely slice the avoca o an s ee e over the ice o Blacken the whole peppers and eggplant over a direct flame on the stove, or in a grill pan on a high hal a lime arm the tortillas in a ry ryinguntil charred and blistered all over. Pop the peppers into a bowl and cover with plastic wrap for 10 pan or secon s then keep arm in a minutes, then scrape off most of the black skin, discarding the stalks and seeds. Pinch the skin off t clean kitchen to el ake it all to the ta le eggplant and trim off the ends. Nicely slice it all ¾ inch thick, dress on a platter with the juice of 1 l with the feta and the remaining cilantro and a few picked cilantro leaves, then taste and season to perfection. leaves an let everyone il their o n

Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium heat for 6 to 8 minutes, or until cooked through, turning halfway. Peel, pit, and finely slice the avo and squeeze over the juice of half a lime. Warm the tortillas in a dry frying pan for 30 seconds, the SERVES 4 keep warm in a clean kitchen towel. Take it all to the table, with the feta and the remaining cilantr 40 MINUTES leaves, and let everyone build their own.

PLUS MARINATING

CALORIES 448kcal

FAT 16.4g

SAT FAT 5.1g

PROTEIN 34.1g

CARBS 39.4g

SUGAR 11.1g

SALT 1.5g

FIBER 10.7g

2 PORTIONS VEG & FRUIT

Hamilton Distillery, AZ

Whisky DEL BAC FORBES BLVD

Ingredients: 1 oz. Whiskey Del Bac – Classic 1 oz. Cappelletti vino aperitivo 1 oz. Vermut Lacuesta Rojo Directions: Combine all ingredients into a mixing glass and stir to chill well with solid cubed ice. Strain out into a cocktail glass or into a highball with a large ice cube if preferred. Garnish with a swath of lemon with the oils expressed on the top of the drink. Enjoy!

Created by: Eric Harding

GERTRUDE’S BARREL AGED MANHATTAN Ingredients: 2 oz. Whiskey Del Bac – Classic .5 oz.Whiskey Del Bac – Clear .5 oz. Sweet Vermouth .25 oz. Amaretto Smoked cherry Directions: Infuse the Whiskey Del Bac Classic with coffee beans for 12 hours. Add all ingredients to cocktail shaker, add ice, and shake. Serve with ice in a rocks glass and garnish with cherries.

Created by: Michelle Jacob

Ingredients: 1 part Whiskey Del Bac – Clear 3 parts milk (or you can use a mixture of milk and cream for a more decadent glass) 2 parts Kahlua Directions: Fill a shaker with ice. Add all ingredients. Shake and strain into chilled rocks glass filled with ice cubes and top with a dash of freshly grated nutmeg.

Created by: Quentin Thomas

THE GREY GHOST

Hamilton Distillers GETTING LEGAL

Graduating to a 40 gallon pot-still in 2011, it was time to get legal. Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011 and product-development was officially underway. y the three distinctly different hiskeys el ac hit the local Tucson marketplace and were warmly em raced y The ld ue lo.

tephen aul

GETTING BIGGER

Who We Are Today amilton istillers approach to makin whiskey is ust like rroyo esi n s approach to makin furniture. fter years of craftin furniture that was authentic, lasting, and handmade – wood kiln dried in house furniture assem led with mortise and tenon oints and finished with hand applied oil and wax – there was never any uestion or contemplation that amilton s whiskeys would e made otherwise. e do everythin ri ht in house. e malt our own arley and we mash ferment distill arrel and ottle under one roof. fter learnin that so many craft or artisan merican whiskeys actually come from the same me adistillery in Indiana we are especially proud to say we do it all ourselves. It s as real as it could ever e.

y anuary of enou h investment had een raised to e in implementin a allon distillery and malt house in a lar er location. inally on ecem er we ran our first spirit run on the new still and started a in arrels of whiskey. hile our first maltin system involved floor maltin l atches and then dryin the malt in a meat style smoker we constructed our new malthouse allows us to malt l atches usin a tank system in which we are a le to steep erminate and dry etween two tanks. e have to make all the same evaluations and decisions on our new system as we did when we floor malted ut this lar er system ives us more control resultin in etter malt.

AT HAMILTON, WE: Malt Smoke Mash Ferment Distill Barrel Bottle

the barley the barley the malt the wash the whiskey the whiskey the whiskey

Relish Whisky 59 and

2006, while drinking Scotch and barbecuing with mesquite scraps from our custom furniture company, Arroyo Design, we had a thought.

Why couldn’t we malt barley over mesquite instead of peat, as they do in Scotland, for a single-malt whiskey with a flavor distinctive to the American Southwest?

Arroyo Design had started with a similar question – Why couldn’t we take this wild and spectacular wood from right here in the Sonoran Desert and make it into fine furniture, instead of using exotics from the rain forest? Arroyo Design came to be a nationally recognized and much-published design and manufacturing company, thanks to the use of old-world joinery, careful wood selection and uncompromising attention to detail.

Unable to shake the concept of a Sonoran Desert single-malt, Stephen began learning how to make whiskey, starting with a 5 gallon alembic potstill from Portugal. While getting that process down, he also began learning how to malt barley, first using 6-row cattle-feed barley from nearby Coolidge, AZ, and later 2-row malting barley from Southern Colorado.

and

Relish Whisky

SUCCESS COMES BETTER SHARED

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