Relish and Whisky Canadian Summer 2019

The Law of Canadian Cocktail Displacement

SUMMER 2019 ISSUE 15

Bringing Coffee, Whisky & People Together

Canadian BBQ

TIPS & PAIRINGS

SHELTER POINT DISTILLERY HAND FORGED

GIN

Why We’re Betting On Canadian Whisky

Sazerac Pays Tribute to Sam Bronfman

NEW CANADIAN WHISKY NON-CHILL FILTERED

“...one of the smoothest and most full-bodied sipping whiskies that I have experienced.”

MICHAEL BOOTH Master Blender, creator of award-winning whiskies

www.signalhillwhisky.com ©2018 Signal Hill Whisky is a registered trademark of Signal Hill Spirits Inc. 40% alc./vol. Product of Canada. Drink responsibly. For more information please contact info@signalhillspirits.com.

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Canadian Craft Spirits

EDITOR’S

Remembering Wake up. I remember my dad telling me this story over and over.

About how when I was 5, every Saturday morning I would always run into his room and whisper in his ear. “Wake up Dad, it’s cartoon day.”

After working nights all week he would still get up with me. I found out later that after getting up, he would soon have to go back to bed and sleep. To me, my Dad was from the old Western movies. Like Wayne and Eastwood, but so much more.

Tougher. Fiestier. More ornery. Kind of like Yosemite Sam really, now that I think of it. Same height almost too.

He would always help out anyone, or give them his last twenty. He always said “keep a quarter in your pocket so when people ask if you got money, you can always say, yes.” He would support my friends and I, whenever we went out into the world on our adventures. Pick us up at 3:00 in the morning, even drive us places in a limo he would borrow from a friend. My first experience with the whisky world was when me and a few friends, back in the day, had nothing to toast our win of the finals in our soccer game. My Dad gave us a bottle of Canadian Whisky. I don’t recall the name but the three of us had our first

sip and, wow, I really think my nose and throat caught on fire. We looked at each other with puzzled bewilderment. What the heavens is this stuff ?

Our words were probably a bit stronger, but you can understand where I’m coming from. This was our firsttaste of whisky. And it was something we knew nothing about. We did finish the whole bottle neat, though. All of us, the next day were very under the weather, needless to say. My Dad, when he asked us about it, laughed his head off. He said we were supposed to sip a bit in a glass, or at least add some water or ice for the first time to enjoy the experience, not drink the whole bottle in a night. Dads are one in a million. Shooting stars. When the Man Comes Around, I hope you embrace him, and the world, and laugh with your loved ones this summer. We have a lot to celebrate in Canada, and even more to be proud of. We have dedicated this issue to fathers everywhere and the Canadian Craft Spirit Distillers across Canada. This Canadian Relish and Whisky title will continue to share whisky news, releases and events quarterly, along with our Relish and Whisky magazine. Two for your enjoyment. So raise a glass to fathers and remember, just a dram at a time.

TH OU GH TS

RobertWindover

Editor / Publisher

Happy Father’s Day Wish You Were Here

June 2019

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CANADIAN CRAFT SPIRITS ISSUE 15

CONTENTS 10

The Law of Canadian Displacement Simple Syrups for Incredible Cocktails

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Sazerac Pays Tribute to Canadian Whisky Icon Sam Bronfman and Seagram's Distillery

17

Patrick Evans Shelter Point Distillery 8 Years Farm to Flask

17

Shelter Point Distillery Hand Forged Gin Sunsets & Sea Air

22

Kavi Whisky Bringing Coffee, Whisky & People Together

24

Stalk & Barrel Why We’re Betting on Canadian Whisky

26

Message Received n rks, Signal Hill Whisky and Crystal Head Vodka

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www.qcrelishandwhisky.ca

28

Artisan Distillers Canada Canadian Artisan Spirit Competition

30

Rogers Cup World's Best Tennis Stars Return to Canada

33

Rowe Farms 3 Easy BBQ Tips

37

The Edgy Veg Recipes

44

Summer Cocktails J.P. Wiser’s Deluxe and Triple Barrel Canadian Rye Whisky

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CANADIAN CRAFT SPIRITS

Published Quarterly Enjoy our issues Relish and Whisky Canadian and Relish and Whisky World at www.qcrelishandwhisky.ca Publisher/Editor Robert Windover Contributing Designer Clare J Kerry Quintessentially Canadian Toronto, Canada Our Contributors Blair Phillips Davin De Kergommeaux Barry Bernstein J.P. Wiser’s Firefly Books Ltd. Rowe Farms Eyren Davis Candice Hutchings The Edgy Veg Robert Rose Inc. Daniel Rodic Lydia Fisher DavinHammer De Kergommeaux Alex Tennis Canada Disclaimer: Relish and Whisky Magazine makes no warranties of any kind, written or implied regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. The views contained in this magazine are those of the writers and advertisers, they do ot e essari y refle t the views of Relish and Whisky Magazine and its publisher, Quintessentially Canadian. Relish and Whisky Magazine assumes no responsibility for unsolicited material. Relish and Whisky Magazine 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 thereof.

www.qcrelishandwhisky.ca

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.

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CANADIAN CRAFT SPIRITS

The Law of Canadian Cocktail Displacement

By Blair Phillips

Archimedes changed Ancient The Kvas principle of cocktail Greece by taking a bath. When he stepped into his tub, he noticed the water rise. Sounds obvious today but thousands of years ago, it was a “eureka” moment when Archimedes discovered that the volume he displaced was equal to the submerged bulk of his body. Amy and Zac Kvas, the husband and wife duo of the Kvas Fine Beverage Co., weren’t sitting in a bath when they had their “eureka” moment.

Instead, Zac was standing behind a bar, looking into a glass of whisky with volume to be displaced.

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June 2019

displacement began by advocating 100% local ingredients to craft their lineup of bar-quality simple syrups. Surprisingly, store-bought simple syrups with natural ingredients are rare. Easy to find mass produced simple syrups list ingredients such as refined sugars, artificial flavours and preservatives that require a degree in chemical engineering to decipher. “Using real ingredients, we know no other way,” says Zac. His passion for making homemade bar essentials with Niagara’s raw fixings came at

an early stage as a young bartender. He contemplated bottling his creations, but time passed until fate stepped in at the Wayne Gretzky Estates Winery & Distillery bar where he was making cocktails on a 2017 summer’s day.

“That one day, I had three different people come up to the bar to ask what was in that drink. It was just a variation of a ginger simple syrup, whisky, and a splash of soda. They wanted to buy the simple syrup, but I couldn’t sell it because it wasn’t bottled,” laughed Zac. “They asked, could you fill up my coffee cup for $10?” He gave

www.qcrelishandwhisky.ca

them a couple of ounces to take home. After more people asked for it, he told Amy the story. This time the idea wouldn’t go down the drain. In 2018, Kvas Fine Beverage Co. was born. They were one of two simple syrup companies in Ontario.

Simple syrup is an essential cocktail component. t adds flavour and viscosity to a drink, while its sweetness plays a pivotal role in balancing acidic components. The Kvas’ ensured their syrups checked off each of these points, but also supported cocktail flavour development. or their inger ildflower imple Syrup, they went into the kitchen with ginger root. “We found that different ginger roots were spicier than others,” says Zac. “We would do one batch of ginger simple syrup and it would be really spicy, then we’d do another batch and it wasn’t. e experimented y adding ginger powder in the same way a chef would use black pepper to develop a consistent level of spice.”

The ginger syrup’s malty base comes from Niagara’s B-Y’s Honey Farm. “They make a very dark wild flower honey with a eautiful flavour couldn’t imagine using anything else,” says Zac. The honey’s malty sweetness balances the ginger spice with conviction, inspiring the pair to push flavour oundaries in their second release, the Northern Maple Old Fashioned Simple Syrup.

This release is designed to make a one-step Old Fashioned cocktail. To do this, they turned to the history books where tree bark was the rage. “ used to steep different arks in different alcohols to make itters at home,” says Zac. “Amy and I like how hickory and maple complement each other. I wondered if we boiled then steeped chunks of hickory in water before we add our other spices, is that going to make it itter? hen tasted the water, couldn’t believe how bitter it was.”

Zac went down the rabbit hole and discovered that boiling the husks of vanilla beans also contributed itterness. “ e add a out sixteen vanilla beans per batch, scraping all the vanilla into the water then soaking the hickory wood and vanilla pods together.” The addition of dark maple syrup to the simmering wood and vanilla stew shouted Eureka The explosion of flavour is capa le of displacing whisky into a perfect cocktail.

Wrapping up the trio of simple syrups is the flavour of spring and summer in a Lavender Jasmine Simple Syrup. Traditionally, lavender pairs effortlessly in aking with Earl Grey tea from cupcakes and scones to macarons. They sourced a variety of Earl Grey teas, but the recipe fell flat, “The flavours of the tea and lavender were too linear for what we were looking for,” says Zac. “They tasted too much like one with no start, middle and finish.” friend had rought ack a huge container of asmine flowers from a trip to China and when Zac opened the jar, the scents spectacularly mingled with the Ontario lavender. Problem solved.

Like the Kvas Fine Beverage Co., Archimedes wasn’t a one trick pony. fter figuring out uoyancy, he moved onto discovering the laws of levers and pulleys. The Kvas’ are on the same innovative path and more is on the way. Simple syrups will expand into cocktail cherries and other bar ingredients, assuring your favourite spirit can be trusted to more Kvas displacement.

June 2019

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Award Winning Single Malt Whisky North of 60

TwoBrewersWhisky.com

F

Sazerac

Pays Tribute to

Canadian Whisky Icon

By Davin de Kergommeaux

Sam Bronfman, best known as Mister Sam, grew up in the Prairies then made Montreal his home. It was here that he turned a failing Seagram’s distillery into the largest spirits empire in the world.

He did not found Seagram’s, but certainly he was the founder of everything Seagram’s became, until his death in 1971.

e

the a era o a y o e Orleans quietly began using a former i ess disti ery i do to o trea to ott e a adia hisky. he est k o is ari o rossi ea h ott e ed a ed a d a e ed y ha d. the r i sta ed a o ple of Vendome stills and began distilli . a ed the d o trea isti ery, the plant is currently undergoing renovations to add a visitor center and gift shop, and plans to start offering tours later in 2019. Only a short easa t a k ro the heart o d o trea it is o d to eo e a si i a t to rist attra tio . t as a k i the s he a era s o ers e a e o e o the rst distri tors o ea ra ra ds i

the United States. Then, in 2018, the company acquired some of Seagram’s most famous brands, including Seagram’s V.O., Seagram’s Five Star, and Seagram’s ’83. The company is certainly raising its proe as a a adia hisky aker a d has re e t y re eased the rst edition of an outstanding annual series of extremely rare and high a ity hiskies that ho o r ister Sam, while showcasing the compay s a adia a d eri a roots. a ed ister a ri te hiskey the re iere ott i is ike y the ost fla o r hisky o the arket today. Even at $250 US a bottle (and coming soon to Ontario and several other ro i es ister a is a arai . o oke y t o. B a k Bo more may be as good, but there is no etter hisky o the a et tha ister a ri te hisky. a e y yo ay i e this o e oi ts k o i it i e er e ested. a Bro fman had a hugely lucrative, though somewhat inauspicious, start during eri a rohi itio . es ied hisky to eo e ho would then re-sell it, illegally, to US bootleggers or as US bootleggers. hat ra ti e tar ished Bro a s reputation and he spent the rest of his life trying to erase its memory by focusing relentlessly on the quality o his hisky. isti i is a s ie e e di is a art Bro a claimed, and his obsession with quality and innovation led to new blending techniques that are still practiced by some of his former brands, such as hi a e a he e i et Fo r oses a d his aster ie e ro oya . a era has rod ed st ott es o ister a a blend of some of its most exclusive a adia a d eri a hiskies.

Tasting note: The aromas of a just-opened dunnage warehouse, i seed oi dark r its a d ri e herries a i a rea y to ee a died fruit, cedar cigar box, worn leather ike a sadd e a k tea a e o es i a s de errara s ar i k chocolate and warming spices. Even better with a few drops of water.

Incredibly complex. Score: 100

SHELTER POINT DISTILLERY

by Lydia Fisher

It’s 6:15 am and a bright orange sun is rising over the Coast Mountains spreading gold light over the pebbled beach and Salish Sea. It’s a perfect morning and Patrick Evans, self-described ‘farmpreneur’ and owner of Shelter Point Distillery, is enjoying an early morning stroll before another sy day e i s. ith o er a res o e ds orest and coastline to manage, there is much work to be done.

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Shelter Point is a special place. Barley grown for their Montfort single grain whisky borders along great stands of Douglas Fir and i a es a ost s i s o t o the e ds a d onto the beach. This is terroir, BC style and it is beautiful. As well as farm grown barley, yeast and pure water, sunsets and sea air are isted as o ia i redie ts i e ery ott e.

Established in 2011, Shelter Point Distillery is located in Oyster River, British Columbia, halfway up the eastern coast of Vancouver Island.

Shelter Point remains one of the last seaside farms on the Island and is naturally blessed ith erti e e ds to ro ar ey a ar e derground aquifer, as well as crisp sea air. Whisky is distilled in small batches using traditional copper stills from Forsyths in Scotland. American oak barrels from familiar Kentucky names are ha d ed ith e ake s irit e ore

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June 2019

being laid down in the warehouse. Just as in Scotland, these sleeping beauties will remain here for a minimum of three years. Stacked three high, the view inside the warehouse with over 1800 barrels is a sight to behold.

There is nowhere in British Columbia quite like it. Once aged, some of the whisky will be transferred into barrels that previously contained wine or Laphroaig whisky. So far, this ro ess o ishi a d e eri e tation has produced stellar results. The farm provenance Montfort District Lot 141 took home a gold medal and an award for innovation at this year’s Canadian Whisky Awards, a ter ei arre ished i a or er a kberry wine cask. The results are delicious, evoking vanilla fudge, dried fruits and hazelnuts on the nose with a palate of chocolate cherries and spiced oak on the palate.

In addition to the Montfort, Shelter Point produces a Single Malt that is made from 100% BC barley, custom malted by Gambrinus in Armstrong, BC. Gold in colour with a nose of vanilla, coconut, caramel and tropical fruits, Shelter Point Single a t shares a fla o r ro e si i ar to a y Speyside single malts. Bottled at 46%, this is the fla shi hisky ade i a ot h sty e that sho s o he ter oi t s traditional whisky making methods. All Shelter Point whiskies, including the single malt, are at ra o o red a d o hi tered. here is a ask stre th o eri too. ri e distilled and bottled at 58.4 % with a base of 50% unmalted barley and 50% rye, this whisky o ers stre th a d s i e ith a a ate o ginger, nougat, honey blossom and pineapple. e ia i e ished hiskies are a so i the o eri a d are a ard i i . Last year’s French Oak Double-Barrelled Whisky took home a silver medal at the Canadian Whisky Awards with its deep delicious otes o erry a to ee a es a d toast.

Aged in Quails’ Gate wine barrels from the Okanagan, it’s a rich whisky and has been bottled at 50%. With Shelter Point’s increasing production growing alongside its re tatio e a e e t reater e eri e tatio ith di ere t rai s disti atio ethods a d ask ishi i t re.

In addition to whisky, Shelter Point produces barley-based vodka and a liqueur that is also the local favourite. Masterminded in 2016

by Patrick’s daughter Megan, Sunshine Liqueur is a small-batch, specialty blend of ar ey ased s irit ith at ra e tra ts o orange, spice and maple. With aromas of orange, sweet vanilla and honey maple the palate is smooth, sweet and warming. It is de i io s eat o i e or i ed ith he ter Point artisanal single malt into a Vancouver Island rusty nail. One of the local restaurants deploys it deliciously in their crème brûlée.

New this season at Shelter Point is a barley based botanical gin distilled on a 20-plate o er o sti ade o a y y e i Mechanical on Vancouver Island. Bottled at a farmer’s strength of 46%, this London Dry style gin takes inspiration from the land, forest and sea surrounding the distillery. It is a assi resh a d esty o eri ro he ter Point Distiller Leon Webb with notes of junier itr s r its a d ood a d flo ers. ith an impressive gin pedigree that includes the award-winning Beinn An Tuirc Kintyre Gin, Isle of Harris and Empress Gin, Leon is delighted to be adding to the line-up of family grown, distilled and hand-bottled spirits. Find our products at private liquor stores across British Columbia and Alberta, or get in touch with the distillery direct.

www.qcrelishandwhisky.ca

June 2019

19

What do you see Half empty

Half full Eternally The Optimist

� � �

oo h�whis �s Mellow�coffee�finish...

Kaviwhisky.com

Handcrafted in Ontari�

Please enjoy responsibly.

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CANADIAN CRAFT SPIRITS

Bringing Coffee, Whisky & People Together

By Daniel Rodic

It was holiday time at the DeMarco house. After family dinner, Jackie and her father decided to de-clutter the liquor cabinet. Having been in the business for over 35 years, at numerous distilleries across the continent, the collection was extensive. Nostalgically discussing each bottle, Jackie made the unassuming comment that she finds there is a lack of variety in the Canadian whisky market, compared to the extensive craft whisky movement booming in the US. This unassuming comment quickly evolved into a lengthy discussion on Canadian whisky that carried on late into the evening. After an equally long discussion about the market, reflecting on how Canadian whisky is consumed and how it has progressed dramatically in the past few years, the idea solidified. Jackie’s proposal to her father was to create

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June 2019

a new way of drinking Canadian whisky that veteran whisky drinkers have never experienced before, and that is also something newcomers to whisky find exciting and easy sipping. Ultimately, she proposed a whisky that brings people together, regardless of gender, age or experience.

To explain a bit of background, Dan DeMarco has been a distiller for over

35 years. In 2006, after completing 27 years heading up production at Hiram Walker and Sons Ltd. in Windsor Ontario, he decided to get involved with the design and construction of countless craft distilleries across North America.

He paired this work with periodic projects for many commercial brands as well. His daughter Jackie, having grown up curious about her father’s profession, started out by occasionally visiting the Hiram Walker distillery as a child, which later progressed into helping her father out with floor plans, visiting distilleries on both sides of the border, and suggesting ideas for new clients. After working in marketing post University, she was eager to apply her knowledge of both the manufacturing side and commercial side to spark innovation in her favourite spirits category, Canadian Whisky.

Driven by this new idea, Jackie proceeded to convince her father that this could be something big in the Canadian Whisky market. After many long discussions and consideration, they agreed that the next step was approaching long time Master Blender and family friend, Steve Wright. As the former Director of Global Product Development for Allied Domecq Spirits & Wine, Steve has extensive experience developing new spirits products for global brands and has been involved in consulting and developing products for the craft spirits producers since 2006.

After hearing Jackie’s proposal, the brainstorming began. The end result was coffee. It made perfect sense, two iconic Canadian favourites; handcrafted brewed coffee, paired with a rich blend of Canadian whisky. Having already spent years experimenting with coffee and spirits, Steve was in the perfect position to develop the first ever Coffee Blended Canadian Whisky.

The development trials began. Steve created hundreds of samples, screening coffee bean varieties from across the globe, testing different brewing methods and formulating the ideal blend of whiskies to integrate with the coffee. The tasks of tasting, tweaking and retesting by the team took an exhilarating year and a half to complete, and finally Kavi Reserve was born.

“Our goal is smooth whisky start, mellow coffee finish and our mantra is indulge your coffee spirit” says Jackie.

When asked how he describes Kavi Reserve, Steve explains, “Kavi Reserve is really the seamless integration of cold brewed coffee and Canadian whisky.

www.qcrelishandwhisky.ca

The coffee is not meant to overpower the mouthfeel and character of whisky; it’s meant to compliment it in the finish.”

Having tasted it on multiple occasions, it is just that. The aroma speaks to the unique blend of coffee beans and the cold water brewing. It showcases notes of toffee, cocoa and pronounced oak. On taste, the Canadian whisky a custom blend specifically made to marry with coffee , hits your palate first, with a light oakiness, followed by a subtle sweetness that carries a hint of vanilla. Now, the most exciting part, the “finish”, when the cold brew coffee comes through. It can be described as perfectly balanced, with an exceptionally smooth finish and warming glow of blended coffee and whisky.

“We are finding that Kavi Reserve is achieving exactly what we set out to do.

We have veteran whisky drinkers that love it as something different from their traditional Canadian whisky, as well as numerous newcomers to the category who find the coffee comforting while developing their palate” stated Jackie.

Having performed thousands of tastings since they launched Kavi Reserve in the summer of , Jackie describes that she never gets tired of the look on people’s faces when they try it for the first time.

“You can see the reserved, almost skeptic expression turn into a look of complete pleasant surprise and enjoyment.

It’s that moment that makes the hours and work that went into creating Kavi Reserve and the continued hours that go into running the business worthwhile.”

Beyond the product, it was fascinating hearing such a unique story about the sharing of knowledge and experience from one generation to another. Listening to how Dan, Steve and Jackie work together, it is evident that they understand how important it is to combine their collective viewpoints and skill sets.

Dan notes, “What makes working with my daughter so gratifying is both passing on the experience and knowledge that I’ve gained over my career, and watching the unique way she has run with it.”

Jackie sums it up by saying, “ know working with your dad isn’t for everyone, but I’m extremely lucky that our perspectives and skill sets really compliment one another. It took me a while to appreciate it,

but now I realized how privileged I am to have a teacher like this just a phone call, or visit away. Also growing up with Steve as one of my dad’s best friends, I truly have two people that I can rely on throughout this ourney introducing Kavi to the world.”

Kavi Reserve is currently distributed in Ontario and Manitoba. The team is working on expanding into additional provinces and possibly some states in the near future. Kavi Reserve is made at Wolfhead distillery in Amherstburg, ntario, founded by Tom Manherz, who also joined the team as a co-owner. I’m looking forward to sipping more coffee blended whisky and keeping an eye on how this exceptional liquid continues to impress as it makes its way across North America.

June 2019

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INNOVATION

Why We’re Betting on

Canadian whisky

by Barry Bernstein

I recently had a conversation with a customer who was incredulous when I explained that, technically, rye whisky did not need to actually contain any rye grain according to Canadian law. The conversation became even stranger when he tried our Stalk & Barrel 100% Rye Whisky and insisted that, although he loved it, it was not rye because it tasted nothing like all the other rye whiskies he had ever tried. Welcome to the bizarre world of Canadian whisky.

We started Still Waters Distillery in 2009 producing single malt whisky. We soon expanded our portfolio with our 100% rye whisky. Both of these whiskies could be considered “Canadian” though neither was typical. Several years later, however, we serendipitously entered the more traditional Canadian whisky market. We found ourselves with a growing inventory of mature whiskies, challenged ourselves to add blending to our skillset, and were determined to reach more consumers with whiskies that were more approachable both in taste and price. Our most recent blended whiskies, our Stalk & Barrel Blue Blend and Stalk arrel Red lend, fit nicely into the Canadian whisky category, yet are unique enough to differentiate themselves in the market.

We are constantly experimenting and are committed to developing new whiskies and adding them into our portfolio. Though there might be some unique niche offerings in the future, we are betting on the traditional Canadian whisky category for several reasons.

I wasn’t old enough to drink whisky 50 years ago, but by all accounts, there were a handful of successful brands on the market. Though there were always new whiskies being introduced, I do remember my grandfather and father being very brand loyal. A different offering under the same brand was worth trying, but switching brands was not common and there was not a lot of customer experimentation nor desire for innovation. This has changed dramatically over the past few years.

While the rise of the micro-distilling movement has generated some innovation, a lot of the significant progress has been made by the big legacy brands. Older aged whiskies, unique blends, special cask finishing, avoured whiskies (okay, not all innovation is for the better), different strengths and packaging innovation has reinvigorated the entire category. Consumers are no longer always interested in the same old and instead, they are willing to push their own limits and explore some of the wonderful new offerings in the market. Small producers like us will always strive for uniqueness, but the lead in innovation from the big producers has legitimized innovation in the Canadian whisky category.

DEMOGRAPHICS

All of my favourite pictures of my dad are with him holding a rocks glass of whisky in one hand and a cigar in the other. Perhaps those images are why I always imagined the typical whisky drinker as a middle-aged man. That stereotypical demographic, however, is not the reality in 2019. At a recent whisky consumer event, it seemed the millennials were clearly outnumbering the baby boomers. Industry marketing has shifted dramatically and that leads me to believe that the high priced marketers and analysts have proven this trend to be real. Clearly, whisky is not a male-only beverage either, with more and more women discovering the rich and varied world of whisky.

Along with the shift in demographics is a new openness. There is a real desire to seek out the new, rediscover the old, to not show bias (e.g. it doesn’t matter if its Scotch, single malt or Canadian whisky) and to give special attention to local, artisanal, authentic products and producers that demonstrate transparency.

There is a genuine effort to learn and experience. New whisky drinkers are not necessarily drinking more, but they want to drink better.

Canadian law gives fairly wide latitude to what we can call Canadian Whisky. Typically, it is a blend of individually produced single grain whiskies, all matured for the requisite minimum 3 years. Corn is most often used as the base whisky, with rye used in small proportions for avouring. For more information on Canadian Whisky and its history, see “Canadian Whisky. The new Portable Expert” by Davin de Kergommeaux

24 June 2019

COCKTAILS

Going hand-in-hand with innovation and the demographic shift in whisky drinkers is a renewed interest in cocktails. The traditional whisky cocktails like the ld Fashioned, Manhattan and Whisky Sour have become popular again and mixologists are creating wonderful new drinks. Canadian whisky has always been a popular choice for cocktails, but the introduction of new whiskies in the category provides the opportunity for new cocktails or twists on the old. For us, creating blends that are robust enough to work equally well in a cocktail as they do with ginger ale, on ice or neat, is a challenge worthy of careful consideration. We enjoy the challenge and can see the reward in how well consumers receive our products.

CANADA

Canadian whisky has always been an important export product. The trends in innovation, demographics and the cocktail culture extend beyond our borders. Whisky drinkers around the world have taken note of the innovation in Canadian whisky and, though it’s always been popular, there is renewed interest. The “Canada” brand is strong and positive on the world stage and that presents all sorts of opportunities for Canadian whisky abroad. Still Waters Distillery has moved from childhood into adolescence. Ten years is a lot of time for a small business but doesn’t quite make us an adult in the whisky world. These have been formative years, however, and we’ve learned a lot about whisky making and the whisky market. We strive to create the best Canada has to offer in whisky and we are all-in on Canadian whisky.

MASTER CLASSES Friday, October 4, 2019 ALT HOTEL, OTTAWA

The perfect experience for the aficionado or entry-level whisky lover.

MAIN EVENT

Saturday, October 5, 2019

CANADIAN WAR MUSEUM Sample 100+ whiskies from around the world!

whiskyottawa.ca Must be 19 years of age or older to attend this event.

Please always drink responsibly and don’t drink & drive!

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CANADIAN CRAFT SPIRITS

Maple Coffee Old Fashioned

Message Received y lair Phillips

Guglielmo Marconi ventured into the cold in 1901 to demonstrate that the arc of the earth could bounce wireless messages across the Atlantic Ocean.

His cynics claimed he was off his rocker.

Marconi set up a station on the western tip of England and another on a hill in St. John’s Newfoundland. His team waited for the first message to arrive through an antenna attached to a kite. It was the letter “S,” and lots of them repeated in Morse code, “Sssssss.” Was this “the message” or did Marconi’s frozen fingers slip into an “if you build it, they will come” trance prophesying the coming of Signal Hill whisky?

This whisky’s story starts in a field of dreams, but this time, the baseball diamond has been plowed in favour of Canadian corn and barley. Signal Hill is blended within eyesight of Marconi’s famous landmark.

The whisky’s founders collaborated with Canadian Whisky legend, Michael ooth to blend a selection of whiskies aged in white oak, ex bourbon and ex Canadian whisky casks. It took 2 years and 40 different blends. The result is a whisky that balances sweet rum notes, such as brown sugar and plump raisins, with barrel spices such as cloves and black pepper dressed in vanilla and citrus zest. A perfect avour profile for adding dots and dashes to any whisky forward cocktail.

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1 ½ oz Signal Hill Whisky ½ oz Maple Syrup ½ oz water 5 dashes coffee bitters Ice Orange peel twist for garnish In a mixing glass, combine the whisky, maple syrup, water and coffee bitters and stir. Add ice then stir for 20 seconds. Strain into an Old Fashioned glass containing a large ice cube.

Express the oils from a large ribbon of orange peel before placing it into the drink.

Looking for something more refreshing after mowing the lawn on a hot summer afternoon?

Try this refreshing variation on a Moscow Mule.

Canadian Mule oz Crystal Head Vodka oz Fever Tree inger eer Fresh Lime Juice Lime wedge for garnish In a copper mug filled with ice, add vodka and a splash of lime juice.

Top with ginger beer and stir gently. Garnish with a wedge of lime.

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“Kelly’s Clarenbridge Bay (C. gigas) Rock oyster and sommeliers alike” / Photo Credit Patrick © McMurray

32 March 2019 |

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©2019 Crystal Head and the Crystal Head bottle design are registered trademarks of Globefill Inc. Product of Canada. Vodka distilled from grain 40% alc./vol.

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Artisan Distillers Canada

By Alex Hamer

Artisan Distillers Canada is a national organization focused on building awareness of Canada’s artisan distilleries, as well as promoting best practices and fostering a sense of community within the industry. It started with the Canadian Artisan Spirit Competition (CASC), which was founded in 2018. In 2019, over 70 distilleries participated, which is close to half of all qualified distilleries in the country.

ADC was launched in February of this year as an umbrella organization which runs the competition, but with plans to expand to different programs. We have started a monthly newsletter, are planning a distiller’s conference in 2020, and have a few other programs in the works.

One of the key founding principles of the competition and the organization is the concept of an artisan distillery or spirit. There is no legal definition of ‘craft’ or ‘small batch’ in Canada, and I, as founder, needed a way to establish a standard for participating distilleries. What I came up with is called the Artisan Distillery & Product Qualifications, which sets our four criteria for a distillery and product to be considered artisan by my organization. You can see the link below if you want to read it in detail, but briefly is covers production methods (the spirit must be distilled on site), ownership limitations, scale of production, and the ownership of the brand (no white label products).

So far these qualifications have fulfilled their purpose well.

28

June 2019

My goal in launching CASC and ADC is ultimately to build awareness for Canadian distilleries and their products. A big part of that is establishing credibility for the quality of the spirits, which is why I felt a competition was important.

Beyond that, we need to start coming together as an industry, to support each other and help the industry grow bigger and better. That is why I started ADC. It’s still in its early days, but I will continue to grow the organization and reach out to distillers to bring them together.

I come from an IT and Project Management background, but left the industry in 2013 to try something new. I looked into starting my own distillery, and while I was thinking about that, I started BC Distilled, which is BC and Canada’s largest spirits festival focused exclusively on artisan distilleries. This February was our sixth annual event. We had 39 distilleries and about 180 spirits on offer.

While I have decided to start my own distillery, I have also found a meaningful way to engage with the industry.

www.qcrelishandwhisky.ca

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Rogers Cup

Rolls Round Again as World’s Best Tennis Stars Return to Canada

Bianca Andreescu Singles Ranking: 23 Age: 18 Turned Pro: 2017 Denis Shapovalov Singles Ranking: 20 Age: 20 Turned Pro: 2017

By Oliver Wheeler

Spring has sprung and that means tennis is top of mind again across Canada as the 2019 editions of Rogers Cup presented by National Bank loom large in the summer’s sporting calendar. In August, Toronto’s Aviva Centre (August 3-11) and Montreal’s IGA Stadium (August 2-11) will host the world’s best WTA and ATP stars as they compete for the crown of one of the most prestigious titles in tennis.

“Once again, we are delighted to be hosting the top female athletes from across the globe for yet another unforgettable week of tennis,” said Karl Hale, Rogers Cup Toronto tournament director. “Fans from around the world will rightly be looking forward to cheering on our next generation of stars, including Indian Wells champion Bianca Andreescu, on home soil in Toronto. The prospect of welcoming back the likes of Serena Williams also makes this year’s tournament one to savour.”

Behind only Wimbledon and the US Open, Rogers Cup presented by National Bank is the world’s third-oldest tennis tournament. The list of past champions is laced with legends of the sport, including stars of yesteryear John McEnroe, Ivan Lendl, Andre Agassi, Chris Evert, Martina avratilova and Steffi raf, as well as modern day phenomena Roger Federer, Rafael Nadal, Novak Djokovic, Serena and Venus Williams, Petra Kvitova and Simona Halep. iven the success of the current crop of established Canadian stars Milos Raonic, 0 Wimbledon finalist, and Eugenie ouchard, 0 Wimbledon finalist, as well as the trio of trailblazing youngsters Félix Auger-Aliassime, Denis Shapovalov and Andreescu, there hasn’t been a more exciting time in the tournament’s illustrious history.

30 June 2019

Félix Auger-Aliassime Singles Ranking: 30 Age: 18 Turned Pro: 2017

“As always, we have a commitment to putting together high-quality entertainment for our guests,” commented Eugène Lapierre, Rogers Cup Montreal tournament director. “The contingent of Canadian players, Milos (Raonic), Denis (Shapovalov) and Félix (Auger-Aliassime) who will be playing in Montreal and enie (Bouchard) and Bianca (Andreescu) in Toronto, means our home crowds in both cities will have plenty to cheer for. Alongside the excitement on-court, we also continue to strive to improve the off-court experience for fans who attend the tournament and we are confident there will be a significant elevation again this year.”

Following their stellar performances at the Miami Open, where they both reached the semi finals, Canadian youngsters Auger-Aliassime and Shapovalov will be heading to Rogers Cup in Montreal high on confidence. oth ranked in the ATP Tour’s top 30 (Shapovalov 20th and Auger-Aliassime 30th), the duo, along with Raonic (ranked 16th), could be contenders to take home the title this year. Meanwhile, Andreescu, still riding the wave of

her win in Indian Wells, despite a shoulder injury which has seen her miss out on several tournaments, will surely be one of the favourites in Toronto, just a few miles away from her hometown of Mississauga.

While Rogers Cup provides a platform for the world’s best players on the court, the tournament is also a world-class destination for entertainment, dining, shopping and promotions for all guests to enjoy. Rogers Cup’s long list of partners help bring the tournament to life with a number of engaging activities and fantastic food and beverage options for fans on-site.

Tickets are now available for every session of tennis, starting with the first day of main draw action on Monday August 5, through to the finals on Sunday August 11. Tickets are available for as low as $20. Full-week and final weekend packages are also still available and start at just $1,043 per seat and $320 per seat, respectively.

For more information, please go to Rogers Cup.com or call 1-877-283-6647 for tickets to the tournament in Toronto. Alternatively, go to CoupeRogers.com or call 1-855-836-6470 for tickets to the tournament in Montreal. www.qcrelishandwhisky.ca

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{

Grilled Chicken Pairs Well With Stalk & Barrel Red Blend

}

TIP #2

{

New York Strip Steak Pairs Well With Stalk & Barrel Single Malt Whisky

}

ummer

BBQ Tips

By Eyren Davis Store Manager Rowe Farms

TIP #1

Whether you use a charcoal grill, gas or a smoker you must have the proper tools for the job. Invest in some quality BBQ utensils. A good grill brush is a necessity. After the grill is preheated, give it a good scrub down to remove any bits from the last use. Quality tongs.

Pick the length you are comfortable with, but I recommend the medium size and one that locks when clasped (not by the ring). Once your grill is scrubbed clean, dip paper towel into a bit of oil, using the tongs wipe oil eveny o er the rate. d third a ood si e r wooden handled spatula. Long enough to get der eath a d t r a et o sh. d orget the fork! Never poke or pierce your food, in fact, only move the food when it is ready to be to be moved. Let a sear be created. Poking will only let the juices out. Also, turning too soon will cause what you are cooking to stick to the grates. Use your spatula or tongs and o y he ready i it is o i o the ri easily), then it is ready to be turned.

Get to know your grill well. Once preheated, cleaned and oiled, create a hot and medium zone.

On a charcoal grill, arrange the coals to one side or in the center. On a gas grill, leave one burner on high, another on medium. Sear foods in the hot zone, create grill marks, then move to the medium zone to cook perfectly without burning. If grilling something for a long time, remember your BBQ can work just like an oven. A temperature gage is essential. If your BBQ does not have one, purchase one that a e sed s e i a y or i ter a te erat re levels. While you’re at it – a quality meat thermometer can be a meal and embarrassment-saver!

TIP #3

Grill it all!! The best part of summer is being outside! You can plan your whole meal on the grill, from your protein, and veggie to your starch. Using your grill as your only cooking appliance makes for less to clean up. When cooking for a group (4+) I always recommend the Mixed Grill. A spatchcock chicken, (a whole chicken with its back bone removed making for less cooking time), Rowe Farms’ pork sausage varieties - Honey Garlic, French Country, Spicy or Mild Italian, and on the main stage – a steak. Veer outside the norm from the higher end NY Striploin, Rib Eye or Tenderloin. These cuts are not necessary, especially when cooking for ore tha yo rse . ry so e o ts ike F at Iron, Skirt, Bavette, Flank, Hanger, Top Sirloin or my personal favorite, Tri Tip. All these cuts will cost you less, are very grill-friendly, and once cooked to perfection with time to rest, are serve best sliced against the grain.

With your chicken cut up into parts, sausages and steak sliced – your guests can pick and choose what they like and you look like a pro with a big meat platter to present. As for your sides, get creative.

Try grilling sweet potatoes, chop up your favourite vegetables and skewer them. Skewer smaller items like shrimp and scallops, using rosemary sprigs or lemongrass as skewers. Grill kale for your salad, with baked potato, and try cooking en papillote (food cooked and served in a paper pocket). Even your bread can be baked or warmed on the grill.

Summer is short, be sure to experiment!

June 2019

33

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Grilled Beef Burgers Pair Well With Stalk & Barrel Single Malt Cask Strength

}

Photos by Brilynn Ferguson

F L A V O U R

Eat the Rainbow Slaw

I’ve never met a slaw I wanted to eat. A good slaw is like a i or it s a ost i ossi e to d. es a ost because unicorns are real; you just haven’t seen one. This o or i ht s a has st the ri ht a o t o i . t s hearty e o h to ser e o its o a d it adds a resh s arkle to Baja Fish Tacos and Shredded Hogtown Jackfruit

Photos by Brilynn Ferguson

38

June 2019

www.qcrelishandwhisky.ca

2 tbsp apple cider vinegar 30 mL 3/4 cup Vegan Mayo 175 mL 1 1/2 tsp pure maple syrup 7 mL 1 tsp celery seeds 5 mL 1 tsp dry mustard powder 5 mL t s e y ho ed fresh dill 15 mL 1/8 tsp cayenne pepper 0.5 mL Sea salt and freshly ground black pepper 1 small purple a a e shredded 1 small green a a e shredded ar e arrots grated ree o io s s i ed o the bias s a red o io e y ho ed 1. In a small bowl, whisk together apple cider vinegar, mayo, maple syrup, celery seeds, mustard powder, dill, cayenne and 1/4 tsp (1 mL) each sea salt and pepper.

2. In a large bowl, toss together purple cabbage, green cabbage, carrots, green onions and red onion. Toss with dressing until evenly coated. Season to taste with sea salt and pepper. Transfer to the fridge for a minimum of 30 minutes and up to 2 hours, to o he ors o meld before serving.

The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita Š 2017 www.robertrose.ca Available where books are sold.

June 2019

39

Steaks with BĂŠarnaise Sauce

s a ee itt e thi o d sit o the floor a d at h a k a d hite ideos o ia hi d ooki . s ear that o a is to a e or y o er the top kitchen behavior and love of rich food. She also taught me a very important lesson that I may have taken a little too seriously: the only time to eat diet food is while you’re waiting for the steak to cook.

Photos by Brilynn Ferguson

Steaks with Béarnaise Sauce

. ari ade as a o hisk to ether a sa i i e ar red i e o i e oi ta ari e a or estershire a d ar i ti well combined.

Serves 4

. teaks a sha o o or a ar e resea a e a o r ari ade o er shroo a s. ari ate or ho rs or o er i ht fli i shroo s ha ay.

Baking sheet lined with parchment paper. Cast-iron or nonstick skillet.

Marinade 1/2 cup balsamic vinegar 125 mL 1/2 cup red wine 125 mL 1/4 cup olive oil 60 mL 1/4 cup tamari 60 mL 2 tbsp vegan Worcestershire 30 mL ar i o es i ed Steaks ar e orto e o shroo s stems removed 1/2 tsp paprika 2 mL 1/2 tsp dried oregano 2 mL 1/2 tsp ground coriander 2 mL 1/2 tsp dry mustard powder 2 mL 1/4 tsp ground cumin 1 mL 1/4 tsp sea salt 1 mL 1/4 tsp freshly ground black pepper 1 mL Olive oil for brushing re i e eeke d at B ar aise sa e warmed Chopped fresh taragon (optional)

. ea hi e re are steak r . a s a o a rika ore a o oria der stard o der and pepper. Stir or shake to combine.

Set aside.

or ar o i e i sea sa t

. e o e shroo s ro ari ade reser i ari ade.

Pat steak rub all over marinated mushrooms. Cook right away or pop them in the fridge for up to 2 hours if you want to prep dinner ahead of time (#WIN).

5. Preheat oven to 450°F (230°C). . a e shroo a s i side o a re ared aki sheet. oast or a o t i tes ti te der.

7. Heat a cast-iron skillet over medium-high heat. Brush mushroo a s ith o i e oi . dd to shroo s i side to pan and spoon 1 tsp (5 mL) reserved marinade over each shroo . ook or to i tes o the rst side fli a d cook for 2 to 3 minutes on the second side. Repeat this process to ti es ti there is i i a to o i id e t i the a .

Remove from heat and slice into 1/2-inch (1 cm) slices. Transfer to a bowl and cover with a plate to keep warm. Repeat with the remaining mushrooms. . rra e o e arter o the s i ed orto e os i a i e i the e ter o ea h ate a d dri e ith ar aise sa e. ar ish ith tarra o i desired.

Hack It! ry o n he rges shroo s yo n while cooking, so the bigger, the better.

hey en

o shrink

Use these mushroom steaks to replace any dish that requires steak, such as a steak sandwich or fajitas.

The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita © 2017 www.robertrose.ca Available where books are sold.

June 2019

41

Weekend at Béarnaise 42

4. Transfer the mixture back to the small saucepan and heat o er o heat hiski i oro s y a d o sta t y ti i ture is thickened and resembles a traditional béarnaise sauce.

Stir in the remaining chopped tarra o a d ars ey a d set aside to thi ke s i ht y about 5 minutes.

Fine-mesh sieve Blender 1 cup vegan butter 250 mL 1/4 cup white wine vinegar 60 mL 3 tbsp dry white wine 45 mL sha ot i ed s ri s resh tarra o ho ed and divided 1/3 cup nutritional yeast 75 mL so t si ke to drai ed 1/4 tsp ground turmeric 1 mL 1/4 tsp black salt 1 mL s ri flat ea ta ia ars ey

L

. a s a sa e a et e a over medium-low heat. Set aside.

tter

. a other s a sa e a o i e hite i e i e ar hite i e sha ot and half of the tarragon. Simmer over edi heat or a o t i tes stirri o asio a y ti the i id has reduced to about 2 tbsp (30 mL). Strain the i id thro h a e esh sie e i to a e der dis ardi so ids. et aside saucepan. . dd tritio a yeast to a d t rmeric to blender. Blend on High until s ooth. ith the e der r i so y add melted vegan butter through the hole in the lid until well incorporated. Season with black salt.

June 2019

Hack It! Black salt is what makes this recipe more “eggy.” If you can’t n i , se se s ins e One of the most common mistakes people make while preparing a béarnaise is to add the butter too quickly. Add vegan butter at a rate that may seem unnaturally slow.

Drizzle over roasted vegetables, such as asparagus, broccoli or zucchini, for an haute cuisine feel.

Store in the fridge for up to 3 days. To reheat, whisk in a small saucepan over low heat for about 5 minutes, until heated through.

www.qcrelishandwhisky.ca

Serve this BBQ jackfruit in corn tortillas topped with pickled jalapeños or i k a d easy ar itas. o i d a d add a a d heese o top of the jackfruit for the ultimate frankensandwich.

Try this with prepared Korean BBQ sa e a d yo e ot orea ar ecue at home.

Serves 4

Shredded Hogtown Jackfruit

Hack It!

t s e ted o o t oi divided 30 mL 2 tsp paprika 10 mL 2 tsp chili powder 10 mL 1 tbsp pure maple syrup 15 mL a s ea h o yo a kr it i ater drai ed a d ri sed s a o io e y s i ed o es ar i i ed 1/2 cup water 125 mL 3/4 cup vegan-friendly BBQ sauce (approx.) 175 mL 4 hamburger buns 3 cups Eat the Rainbow Slaw 750 mL

.

a ar e o o i e t s L o o t oi a rika hi i o der and maple syrup. Add jackfruit and stir gently to coat. Cover and marinate for a minimum of 2 hours or up to 24 hours in the fridge. . a ar e ski et heat re ai i tbsp (15 mL) coconut oil over medium heat. Add onion and garlic; sauté for a o t to i tes ti tra s cent. Add water and jackfruit with any remaining marinade; simmer for 10 i tes stirri re e t y ti i id has reduced slightly. Cover and reduce heat to medium low. Simmer for an additio a i tes stirri o asio a y ti te der.

3. Reduce heat to low. Using a potato asher or ork reak a k r it.

Cover and cook for an additional 15 i tes stirri re e t y ti a the i id has e a orated. e o e from heat.

4. Add BBQ sauce and toss to coat jackfruit. Add more BBQ sauce if you like your pulled pork really messy and gooey.

5. Spoon jackfruit onto bottom halves of buns. Top with slaw and close buns.

Serve.

Photos by Brilynn Ferguson The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita © 2017 www.robertrose.ca Available where books are sold.

June 2019

43

J.P. Wiser’s

Deluxe and Soda

As simple as it sounds.

Our signature whisky, J.P. Wiser’s Deluxe, and soda.

With a twist.

Ingredients 2 oz. J.P. Wiser’s Deluxe 5 oz. Soda Lemon Peel Ice Cubes

44 SUMMER 2019

What you need Rocks Glass Zester

Instructions Combine all ingredients in a rocks glass.

Squeeze lemon peel over drink. www.qcrelishandwhisky.ca

J.P. Wiser’s

Ingredients 1.5 oz. J.P. Wiser’s Deluxe 5 oz. Clamato Juice 0.25 oz. Lemon Juice 1.5 oz. Pineapple Juice 7 dashes Worcestershire Sauce

2 dashes Tabasco Sauce Celery Salt Dried Basil Beef Jerky Garnish Ice Cubes

What you need Mason Jar Spoon Instructions Rim glass with celery salt and dried basil.

Combine all ingredients in a glass filled with ice, stir and serve with beef jerky garnish.

Prescott Caesar

A twist on a classic Caesar, with the addition of pineapple juice and J.P. Wiser’s – with a callout to our whisky’s birthplace.

JUNE 2019 45

J.P. Wiser’s

Ingredients 1.5 oz. J.P. Wiser’s Triple Barrel Rye 0.5 oz. Real Lemon Juice 0.5 oz. Real Maple Syrup Ice Cubes

46

JUNE 2019

What you need Rocks Glass Spoon

Instructions

Combine all ingredients in a rocks glass with ice and stir.

Maple Sour

A little bit sweet, a little bit sour, and a whole lotta rye.

www.qcrelishandwhisky.ca

J.P. Wiser’s

Whisky Smash

This citrusy cocktail has been called “the perfect cocktail for those who say they’ll never drink whisky,” so serve this up and change some minds.

Ingredients 2 oz. J.P. Wiser’s Deluxe 1 oz. Lemon Juice 0.5 oz. Simple Syrup Mint Leaves Ice Cubes

What you need Rocks Glass Shaker Muddler Instructions Muddle mint in the bottom of a rocks glass. Shake and strain the remaining ingredients over mint leaves.

JUNE 2019

47

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