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Editor’s Notes

Spirits for the Season

Welcome everyone to our Winter Issue. If you feel the stress in the air, have care, relief will soon be upon you. I mean, after you survive all your family gatherings, feasts, incessant music

joyously and relentlessly moving you to song, and of course, the day after malaise that follows the festive spirits and too much eggnog under the tree. Relax a bit now with us. We have an incredibly gifted issue for this wonderful time of the year. Taylor Corrigan, Whisk(e)y ambassador for Brown Forman Canada, covers our issue and talks with Blair Phillips on page 20 about the wonders of Woodford Reserve this season or any time of the year. There’s a stunning recipe for Savoury Whisky Duck on page 43 that sends the tired old turkey packing this Christmas, and to kick it all off, the short list of Davin de

Robert Windover Publisher/Editor

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Kergommeaux’s Dynamite Dozen to taste and savour this year is on page 12. Enjoy two personal stories of the knowlegable addition Women in Whiskey make to the industry. Don’t miss Jackie DeMarco and Tish Harcus talking candidly about their experience in the whisky world on pages 33 and 42. To keep your soul jolly and bright, give the 12 Days Gift Guide a read or two on page 28 and ho, ho, ho your way into the holiday season. Hoop-dedoo and dickory dock, and don’t forget to have one on the rocks, or neat. Merry Christmas, good tidings to you and yours, from all of us at Relish and Whisky. Slainte and Peace.

R|W Published Quarterly Enjoy our issues Relish and Whisky Canadian and Relish and Whisky at Publisher/Editor Robert Windover Art Direction Beacon Creative Inc. Our Contributors Davin De Kergommeaux Blair Phillips Matt Jones Kevin Callan Jackie DeMarco Tish Harcus Firefly Books Ltd. Stuart Thornly Eric Ryan Kathryn Wilkie Quintessentially Canadian Toronto, 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 not necessarily reflect 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.

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A Dynamite Dozen to Ring Out 2019: A Banner Year for Canadian Whisky


The History of Frank Correnti Cigars


Hidden in the midst of Toronto, lay one of the city’s oldest, most authentic businesses.



A Conversation with Taylor Corrigan

The Woodford Reserve Ambassador talks with Blair Phillips


The Glendronach Introduces New Traditionally Peated A Rare Peated Expression of the Highland Single Malt


A 12 Day Gift Guide for the Spirits Lover

20 33

Women in Whisky Jackie DeMarco and Kavi Whisky

an emerging craft brand in the Ontario market.


Cork Whiskey Walk

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Food, Drink and a Stroll Through Irish History



W O O D F O R D R E S E R V E K E N T U C K Y S T R A I G H T B O U R B O N W H I S K E Y 4 5 . 2 % A LC . B Y V O L . T H E W O O D F O R D R E S E R V E D I S T I L L E R Y V E R S A I L L E S , K Y W O O D F O R D R E S E R V E I S A R E G I S T E R E D T R A D E M A R K .






Winter Camping & Whisky

Kevin Callan takes us into a Wintery Wonderland with Snow and Whisky


Crafted in Perth, Ontario Reunion Maple Moonshine


Tish Harcus

Canadian Club Global Ambassador


The Lowland Cozy

Turn up the oven, its Cozy Comfort Casserole season



Eggnog Bread Pudding The Fruitcake of the Holidays




Chocolate Peanut Butter Cups

Simple Shortbread

A Delicious Gift for the Season

There Are Never Enough


Bourbon EggNog

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A Festive Sweet Drink, with Knob Creek


100% Rye Whisky.



Lot No. 40 is the personal obsession of our Master Blender, Don Livermore. He ensures it’s made the way rye whisky should be — one batch at a time in a single copper pot still, aged in virgin oak casks to perfectly balance the rye flavour. It’s details like these that reflect Don’s ongoing obsession to craft the world’s finest rye whisky. To find out more visit


L D A w a rd

Please enjoy our drinks responsibly.

A Dynamite Dozen to Ring Out 2019 By Davin de Kergommeaux

MMXIX has been a banner year for Canadian whisky. Here are some of our favourites, some of them unsung – no sense repeating what others have already said. And there are no scores here. Just good solid whiskies worthy to fill your glass, and all reasonably priced top bangs for the buck.

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The maltiness of Eau Claire’s Single Malt Batch 003, unmistakeable on first whiff, translates into roasted nuts with hints of Cointreau and barley sugar on a peppery, spicy palate. Distillers, Caitlin Quinn and Larry Kerwin capture the essence of barley then give charred oak the time it needs to smooth out the edges. Lovely stuff. Their own barley spirit matured in old Laphroaig barrels, brings a genuine taste of Islay to Shelter Point’s Smoke Point Whisky. Wafting, billowing peat reek soon blows rich fudgy toffee aside. Clearly a little peat is enough to dominate a richly complex palate, replete with peppery spices, powdered baking chocolate and pear syrup. Quaffable well beyond its 55% abv. The floral, honeyed bright nose of Lohin McKinnon’s Cocoa Aged Single Malt Whisky soon slips into overtones of rich chocolate. And if you doubt Lohin McKinnon could exceed their earlier Chocolate Malt whisky, well imagine that one embedded in a honeycomb and topped off with a real Thomas Haas chocolate. Two Brewers single malts from Yukon Brewers in Whitehorse, Yukon nose like older Scotch whiskies, though they are made with beer malts. For Release 17 in their Innovative series Alan and Bob blended in some malted rye whisky creating a unique profile that is made from more than one grain in a single distillery. The spiciness of rye with all the nuttiness of mature malted barley whisky. Still Waters pushes its blended whisky a few notches higher with a new release called Three Barrel Whisky, on its Stalk & Barrel label.

Award Winning Single Malt Whisky North of 60

“It’s very malty,” I told distiller, Barry Stein when he poured it for me, to which he replied “It ought to be, there’s a lot more malt in it.” Thank you, Barry, it’s gorgeous. Bridgeland’s single malt spirit shows promising notes of clean, spicy barley with creamy peppermint, and distiller Jacques Tremblay has bottled a small amount for Calgarians who can’t wait until it matures into whisky. Good stuff, but I recommend the bottled Old Fashioned cocktail made with young bourbon-style

spirit and Bridgeland’s own brandybased orange liqueur. Forty Creek was the first Canadian distillery in decades to crack the US market where it now enjoys a strong following. Their latest release, Forty Creek Victory is not to brag, but to celebrate another victory, this one against American armies in the War of 1812. Candy sweet, fruity and almost winey with a soft glow of peppery spices. Signal Hill plummy and pruny with hints of burnt toffee reminiscent of old-style Canadian

whisky pumping iron. It’s easy to see why this whisky is gaining such traction at home and internationally. Crown Royal Noble Collection French Oak Cask finished. At 204 million bottles sold annually, Crown Royal is Canada’s bestselling whisky. For perspective, number two (Black Velvet) sells a respectable 24 million. I could go on and on about why I find Crown French Oak in my glass so often, but Blair Phillips has already covered that elsewhere in this issue. Wiser’s Wheatfield Gold brings an earthiness and syrupy sweetness to this special release celebrating Manitoba’s 150th anniversary. This wheat-heavy blend of three grains shows oodles of clean, lingering pepper free of rye spices. A welcome change. Alberta Premium Aged 20 Years is another of the ultrapremium whiskies that Alberta Distillers is famous for. One of, if not the greatest rye distillery in the world likes to “reward” (we say tantalize) its loyal customers every now and them with a whisky that is right-off-the-charts wonderful. This latest robust, oily doozie tickles with burnt toffee, ample spices and that quintessential Canadian whisky quality – elegance. In Bearface One Eleven Series – Oaxaca, we see a new approach to blending Canadian whisky. Embracing the so-called 9.09% rule that so many top blenders eschew, this whisky includes one-eleventh parts two-year-old agave spirit. The stunning result sings “Mehico” mariachi style with earthy, peppery mezcal flavours cushioned in a sweetish blanket of Canadian rye. A killer finish - oh boy!

Relish and Whisky • ISSUE 17 | 15

The History of

Frank Correnti Cigars

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Hidden in the mids of Toronto, lay one of the city’s oldest, most authentic businesses, one which has been lost to the passing of time. Like a museum, Frank Correnti Cigars is the keeper to a cigar history long forgotten in today’s world. From its speak easy second floor entrance in the heart of downtown, to the 100 year old tobacco mold press set amidst a dozen worn rolling desks, right down to the accounting ledger from 1915. The in-cased glass display holds cigar related antiques, relics , now aged, which have never left these walls. For the past five generations, the Miller family has been making high grade, handmade cigars. It all started with Kristian A. Moller, in the days of candlelight and horsedrawn carriages. Kristian was the first in the family to professionally manufacture cigars in Copenhagen Denmark, circa 1882. From there he bore a son named Kai, who would learn the trade and follow in his father’s footsteps. Kai and his wife Ulla, opened up a cigar factory called Senga Tobak, where they worked until the post war

immigration. Along with 70,000 Danes, they immigrated to new world with new opportunities. Kai started off his career in Toronto picking up a job with the Rea Brothers, which were local Toronto cigar manufactures (long since defunct). Kai and Ulla, along with their young son Johnny, would go on to purchase Frank Correnti Cigars, which was a factory that started under V. Fernandez/Lopez in 1903 (according to the Tax Archives, National Library of Canada). Today, the original remnants of the factory are still intact and mark the territory to Canada’s oldest handmade cigar factory and Toronto’s oldest cigar shop.

Visit to learn more about Frank Correnti Cigars LTD.

Relish and Whisky • ISSUE 17 | 19

A Conversation with Taylor Corrigan By Blair Phillips

What is your role as National Premium Whiskey ambassador?

My role is to build category and brand awareness through events, education and experience. I have the great fortune of travelling our beautiful country and sharing the stories, process and quality of Woodford Reserve.

What was your first experience with Woodford Reserve? In my early cocktail bartending days in both Vancouver and Toronto, our selection of American Whiskey was a fraction of what it is today. Back then, in my opinion, and still to this day, Woodford Reserve was the gold standard of super-premium American spirits, specifically bourbon. It was always a special occasion bourbon. Many of my mentors and peers, both in the kitchen and

behind the bar, held the whiskey in incredibly high regard. It wasn’t until I first visited the Woodford Reserve distillery in 2011 with friends and colleagues that I truly began to understand the history, beauty, place, people and production. It all has a significant influence on the quality and character going into and coming out of every bottle. Having a culinary and cocktail background, the influences of flavour and aromas were wildly exciting to me. Furthermore, Brown-Forman’s transparency and ownership of the process from grain to finish was fascinating.

Does developing consistency play a role in that process?

As mentioned, we are consistently judged against our quality and hold ourselves to the highest of standards. Blending from

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a wide range of barrels, from various heights, ages and warehouses allow for a reliable aroma and profile.

That helps Woodford Reserve’s flexibility whether in a cocktail or sipped neat?

If the product isn’t great every time, nothing else matters. Whether producing our flagship Kentucky Straight Bourbon, Rye, Doubled Oaked or other traditional or innovative styles of American Whiskey, we have nothing to hide behind, nowhere to “hide” any imperfections. We own virtually every step and monitor them with great care - from the grain quality, unique yeast strain, fermentation, traditional pot still distillation, or the sourcing of our oak for coopering our own barrels. We have identified over 200 flavours and aromas in Woodford Reserve Kentucky

PLEASE SIP RESPONSIBLY. | OLDFORESTER.COM Old Forester Kentucky Straight Bourbon Whisky, 43% Alc. by Volume, Brown-Forman Distillers Company, Louisville, KY. OLD FORESTER is a registered trademark. ©2019 Brown-Forman Distillers. All rights reserved. SKU# 570-6474




STRONG AS THE WHISKEY. For more than 135 years, the Kentucky Distillers’ Association has stood strong in supporting America’s distilled spirits industry – and the nation’s only native spirit, Bourbon. And the business has never looked better. The KDA welcomes visitors to the Kentucky Bourbon Trail® and the Bluegrass state to celebrate our signature industry. Kentucky Distillers’ Association PROMOTING & PROTECTING KENTUCKY BOURBON SINCE 1880.

WWW.KYBOURBON.COM • WWW.KYBOURBONTRAIL.COM • WWW.KYBOURBONAFFAIR.COM The Kentucky Bourbon Trail®, Bourbon Trail™, Kentucky Bourbon Trail Craft Tour® and Kentucky Bourbon Affair™ are trademarks/service marks of the Kentucky Distillers’ Association. Please drink responsibly.

Straight Bourbon and as such, the experience with Woodford is very personal. Understanding the sources and science of the aromas and flavours in our whiskey allows for great versatility when it comes to appealing to various palates and cocktails. And Woodford Reserve has grown their lineup into several styles of whiskey from bourbon, rye and malt to wheat. Since our inception, the goal has remained constant, exceed industry standards and in turn, lead in quality and character. Through the observed growth of demand for new and exciting whiskey and our capacities at Woodford Reserve and Brown-Forman we can to lead and innovate while paying tribute to our roots. Our ability and desire to innovate and push the boundaries of American Whiskey always has and always will be in a mind to peak consumer interest while remaining true to the Woodford Reserve way.

How has the brand grown since you started?

There has been consistent global growth in both value and volume including here in Canada. As the cocktail and culinary community thrive in Canada, brands like Woodford Reserve with genuine flavour and character continue to grow with them. Not to mention the line extension and annual Master’s Collection releases that continue to showcase the ability to innovate and influence flavour at Woodford Reserve.

With that growth, you’re bringing the whiskey into culinary culture?

Whiskey is not traditional in the culinary world. We are proudly partnered with various organizations that recognize Canada’s best bars and

restaurants and focus our energies on showcasing the vast and versatile flavours of Woodford Reserve through different cuisines, food pairings and cocktails.

Pairing whisky with food is challenging. How have restaurants and bars across Canada approached this with Woodford Reserve? There is so much complexity in the world of whiskey, but what’s happening across Canada in Japanese cuisine is a personal highlight. Looking at Shokunin in Calgary as an example, they were really invested in exploring what could be done with Woodford. Shokunin’s Chef, Darren MacLean took the whiskey then weaved it through his food. It is far from the ordinary. Building on cocktails that offer contrast, balance and really play on the traditional delicate flavours, there are sauce and marinade whiskey applications that add depth. One dish, he dry aged a duck for 21 days but every few hours, it was basted with several ingredients including Woodford Reserve. I’d compare it to curing a duck with whiskey. The darker characters coming from Woodford Reserve, when paired appropriately, work very well. Delicate dishes can be complemented by a cocktail where you can really stretch out the whiskey’s flavour profiles or it can be used for balance with bigger and bolder flavours.

restaurants that are so talented in their own regard that we try to remain hands-off. I help them to understand where our flavour and character come from to assist in the inspiration of menu and cocktail creation.

With that said, what are some of the innovative uses of Woodford Reserve that you’ve seen?

I find the easiest application is working Woodford Reserve into desserts such as a caramel sauce, but I’m always thrilled when a chef explores the whiskey outside of common applications. There are so many examples, but Buca in Toronto took a modern approach for a traditional tiramisu using Woodford Reserve. They soaked a tapioca in the whiskey taking those traditional textures and flavours then putting their own spin on it. When you think American whiskey you think barbecue. But seeing all these different styles of cuisine embrace the whiskey is really exciting.

Do you have a role in collaborating with bars and restaurants to create new cocktails and recipes?

Should there be a request, absolutely, but for the most part, my daily interactions are with bars and Relish and Whisky • ISSUE 17 | 23

GlenDronach Traditionally Peated is peated to those same traditional levels and has all of the richlysherried, fullbodied character of The GlenDronach. Master Blender, Dr. Rachel Barrie said:

“The GlenDronach Traditionally Peated offers connoisseurs a rare opportunity to explore the distillery’s rich depths of sherry cask maturation, whilst paying homage to the robust peat-smoked earthy character of the early 19th century, that James Allardice himself would likely have enjoyed. This wonderfully



complex Single Malt presents notes of Highland toffee, dark honey and coal-smoked


barley. Burnt orange and treacle glide over the palate, on a base of cloves and smoked bramble. Liquorice and dark fruits linger and intensify into

The GlenDronach Distillery is kiln towards the end of the barley the rich and earthy finish.” pleased to announce the release malting, creating a rich and warm, of The GlenDronach smoke. Master Blender of The GlenDronach This rare peated expression he GlenDronach DistilleryTraditionally is pleased toearthy announce the release Peated; a rare peated expression of Dr. Rachel Barrie has crafted The is bottled at 48% ABV and, as is aditionally Peated; a rare peated expression of the Highland Single Malt, which the Highland Single Malt, which GlenDronach Traditionally Peated the case for all The GlenDronach most well-known for its unpeated sherry cask maturation style. expressions, is non-chill filtered is most well-known for its unpeated from a marriage of the finestPedro sherry cask maturation style. Ximénez, Oloroso sherry and port and absorbs colour naturally over the time the distillery founded bycasks, James in 1826, traditional At the time the was distillery was usingAllardice the same principles laidit was time from the Spanish oak in which founded by James Allardice in down almost two hundred years ago. it resides. It will be available to buy actice in the Highlands to burn peat in the kiln towards the end of the barley 1826, it was traditional practice in Interwoven with robust specialist retailers worldwide alting, creating a rich and warm, earthy smoke. Master Blender Dr.from Rachel Barrie the Highlands to burn peat in the Highland character, The from November 2019.

s crafted The GlenDronach Traditionally Peated from a marriage of the finest dro Ximénez, Oloroso sherry and port casks, using the same principles laid down most two hundred years ago. 26 | Relish and Whisky • WWW.QCRELISHANDWHISKY.CA

A Twelve Day Gift Guide for the Spirits Lover By Blair Phillips

This year, Tiffany & Co. released a megalomaniac’s gift guide based on the “12 Days of Christmas”. Gone are the Christmas Carol’s familiar items. A 1.1-milliondollar gold bird’s nest replaces smuggled French hens, calling birds and swans a-swimming. A $375K butterfly in a jar swaps the creepy thought of buying your true love cow milking maids. And the pièce de résistance, a

$150K advent calendar containing lavish items such as a Sterling Silver clothespin for hanging up your credit card bills. This year at Relish & Whisky, we have a gift guide for the spirit’s lover in your life. Liquid gold gift suggestions that won’t require cleaning up after a partridge in a diamond-studded pear tree.

The First Day

Canadian Club 42-Year-Old Chronicles Issue 2: The Dock Man ($309.95) The second release in the Chronicles Series pays homage to the Hiram Walker dock workers that tirelessly loaded freighters with crates of Canadian Club during American Prohibition. This sophisticated whisky links a freight ship of balanced and lush flavours into a Canadian titan. Floral notes dissipate quickly into Canadian Club’s trademark rich dried fruits structured atop old oak and lumber. Herbal dill, mild solvents, caramel and chocolate dress the nose, but it’s the rye that shines brightest on the palate. Big cascading rye spices like pepper, cinnamon and cloves explode mid-palate moored by a robust and silky texture. It doesn’t quit – as dusty rye spice climbs through the finish, it should be handed over to a Mathematician to calculate infinity. This is mistletoe for any whisky lover.

The Second Day Laphroaig Càirdeas ($109.95) Bowmore’s

Vault Edition Series First Release: Atlantic Sea Salt ($196.05) Two peaty malts have winter covered. Laphroaig Càirdeas Triple Wood Cask Strength is first aged in ex-bourbon barrels, then in quarter casks and lastly in European oloroso sherry oak casks. It’s a texturally massive whisky with rich layers of smoky wood and salted caramel fudge. Got a lump of coal in your stocking? Not to worry, Càirdeas is Gaelic for friendship and will crush it into a diamond for you. On the gentler side is Bowmore’s Atlantic Sea Salt, the premiere release in a new four-part Vault Edition Series. This limited-edition whisky is all about the Atlantic sea spray that seasons Bowmore’s legendary No. 1 Vault’s sea-facing walls. It’s smoky, delicate, breezy and slightly salty balanced with a pleasant peatiness. Lemon rinds on the palate are vivid with a young woodiness and a touch of dark chocolate-dipped fruits. The sea spray sits high on the finish where this malt sets sail.

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The Fourth Day

The 2019 Corby Rare Range Like the previous two collections, Lot No. 40 Cask Strength is the calling bird. This year’s release ($89.95) is a 100% rye-grain-caskstrength-whisky where 75% of the rye is finished in new French Oak barrels. These bottles are snapped up quickly, but the true connoisseur knows to enjoy this whisky with the entire series.

The Third Day Crown Royal French Oak ($99.95)

This is the fourth release in Crown Royal’s impressive limited-edition Noble Collection. Crown Royal French Oak sees the distillery’s signature Royal De Luxe Whisky finished in toasted new French oak using wood grown in France’s Vosges Forrest. The oak is famous for its tight grain due to its slow growth. Its nose develops through a progression of toasted wood, creamy vanilla, baskets of fruit and rosy rye spice. Those notes intertwine into a medley of rye and wood spices that glow so bright expect three Wisemen at your door bearing gifts. Some advice, accept the gold but get a gift receipt for the myrrh.

Pike Creek 21-Year-Old Oloroso Sherry Cask Finish ($89.95) continues Dr Don Livermore’s mastery of barrel finishes, this time in Spanish Oloroso Sherry Casks. Gooderham & Worts 49 Wellington ($89.95) is a 19-year-old whisky that stands just as tall as its namesake red-bricked flatiron building. It’s a beautiful blend of rye malt, barley malt, red winter wheat, corn and unmalted rye aged in red oak. J.P. Wiser’s 23-Year-Old Cask Strength ($149.95) celebrates Livermore’s twenty-third anniversary at the Hiram Walker distillery. This tree topping whisky is the distillery’s first cask-strength whisky blend. The good doctor pulled individual casks of twenty-three-year-old rye and corn whisky, some of them at 50%, others at 70%, then blended them. The final strength clocked in at 64.3%, a high octane whisky robust enough to power Rudolph’s nose.

The Fifth Day

Canadian Whisky: The New Portable Expert (Revised and Updated Second Edition) ($25) Occasionally a book will come along that will drive real change. Charles Darwin gave natural science a makeover with, On the Origin of Species. Action Comics #1 did it introducing Superman. Now Davin de Kergommeaux has done it for all Canadian whisky. There is a definite before and after the release of Canadian Whisky: The New Portable Expert. This is the complete story of Canadian whisky. It covers everything from how Canadian whisky is made, how it develops its flavour, its detailed history and what goes on behind the closed doors of each major whisky distillery. This book has proven Newton’s three laws of motion; for every word, there is an equal reaction. It makes you want to taste what de Kergommeaux writes – run out and hunt down one of the bottles described so you could experience them instead of just reading about them. This is the book responsible for putting Canadian whisky back on the map for good.

Relish and Whisky • ISSUE 17 | 29

The Sixth Day Cocktails

BarChef’s Toasted Old Fashioned ($25.10) has established itself as a classic ready-to-serve cocktail. No stocking is considered stuffed until it contains a bottle. As a bonus, an atomizer containing oil from orange zest to spritz over your cocktail is attached to select bottles. Hiram Walker has also reinvented their classic ready-to-serve bottled Manhattan ($29.95) re-tooled for today’s savvy cocktail crowd. This bottled cocktail had gained popularity coming out of Prohibition and through the 1950s when it was available on cross-country flights. For those looking to make their cocktails, Auchentoshan Bartender’s Malt No. 2 ($74.95) fits the bill. Twelve International bartenders came together to create this blend designed for stirring into your favourite scotch-forward cocktail.

The Seventh Day Vodka

For the vodka fan looking to replace seven swans-a-swimming, Grey Goose Vodka has released a collectable holiday tin ($51.95). Spiking the punch or shaking and stirring cocktails after a round of snow shoveling couldn’t be more refreshing. Try it in a Grey Goose Holiday Mule:

• 1 1⁄2 parts vodka • 4 parts ginger beer • Freshly grated nutmeg • Juice of half of a lime • Cranberries, lime wedge and

a sprig of fresh mint for garnish

Fill a mug with ice and allow it to chill. Add lime juice, vodka, nutmeg then ginger beer. Garnish with cranberries, mint sprig and a wedge of lime.

The Eighth Day: Shelter Point Single Malt Artisanal Whisky ($65.22) Shelter Point has established itself as a world-class distillery since firing up their stills almost a decade ago. The Vancouver Island distillery produces a wide range of spirits – all of them excellent gifts. But their classic Single Malt Artisanal Whisky is dressed to impress. It’s packed with rich malted barley, sweet vanilla, floral lilacs, sea spray and just a nip of citrus peel. Refined, refreshing and a Canadian single malt benchmark. A must-own for any serious whisky fan.

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The Ninth Day

Glenfiddich 14-Year-Old Bourbon Barrel Reserve ($69.95) This permanent addition to the Glenfiddich family is a 14-year-old whisky aged in ex-bourbon barrels then finished in deep-charred new American Oak. Rich caramel, vanilla, cinnamon layered baking spices, charred new oak and silky fruits power the malt. It’s deep and vibrant with a balanced sweetness that will stave off Jack Frost (unless you add ice).

The Eleventh Day

The Tenth Day

This bone-shaped gift tin celebrates the Ardbeg Distillery’s loyal canine mascot, Shortie. But, inside is a tall bottle of Ardbeg Ten-YearsOld bursting with deep and smoky peated malts, pungent citrus, ripe banana, scorched marshmallow and enough oily tar to pave a road to Old Mother Hubbard’s place so you can give a dog a bone. Your inner-Scrooge may be tempted to keep the collector’s tin as a gift for yourself.

Compass Distillers in Halifax, Nova Scotia has a long list of gins, all of them world-class. But this season, they have released this gin with a compelling back story backed by flavour. The Halifax Explosion occurred on December 6, 1917 and decimated the city. The city of Boston responded by sending relief. Nova Scotia has sent a Christmas tree to Beantown as a thank you ever since. For this special gin, the distillery has trimmed a couple of boughs from this year’s tree and incorporated it as a botanical. One dollar is donated to the Canadian National Institute for the Blind for every bottle sold.

The Ardbone ($99.95)

Compass Boston Tree Gin ($50)

The Twelfth Day

The Macallan Rare Cask ($400.00)

The word “rare” is thrown around by whisky marketing departments to sell us a whisky that is sometimes not-so-rare. Macallan is an exception, approximately 1 of 100 casks are selected to make up this sumptuous whisky with just a handful of oak sherry butts making up an entire batch. The process for choosing Rare Cask’s whisky is based on both the depth of flavour and the vibrant mahogany colour. The stylish box opens to an elegant bottle containing a whisky that is rich with chocolate raisins oozing vanilla, pepper and fruits so dark, they could swallow sunlight. Macallan’s signature citrus tones orbit the whisky’s oak frame peppered by Christmas spices like ginger, clove and cinnamon. The finish is long. Take a sip on Christmas day and prepare to refresh the palate with a second sip in spring 2020. ($400)

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Women in Whisky By Aleks Russell

Product development of Kavi took

just over two years starting in 2015, with the product launching in mid-2017, and Jackie has been working tirelessly on

Jackie DeMarco is one of the four founders of Kavi Reserve Coffee Blended Canadian Whisky, an emerging craft brand in the Ontario market. Her story begins with a discussion one

friend, Steve Wright, who has a wealth of

evening about the state of the Canadian

knowledge and a long career with whisky

whisky market with her father, Dan

blending, to help create the perfect blend

DeMarco (one of the other partners in

to be combined with cold brew coffee.

the business, and a seasoned distilling

The final piece of the puzzle was a facility

veteran). Jackie put her mind to coming

to do the actual development in, and

up with a product that would be a breath

that fell into place with a distillery that

of fresh air in an industry that was at

Dan had just finished consultation on

that time stagnant and misunderstood.

the design of – Wolfhead (owned by

In order to make this vision a reality, she

Tom Manherz, the fourth partner),

and Dan turned to a long time family

in Amherstburg, Ontario.

making sure her “little company” (as she affectionately refers to it when asked at one of her nearly 500 LCBO tastings) doesn’t stay little forever.

I asked her what made her give the

whisky world a shot and she said “My passion for Canadian whisky came from enjoying working with my dad from a fairly young age, probably around 17. I had a knack for drawing and a creative eye so I was useful in putting the technical stuff in his mind down on paper.” She explained to me later that the label design of the Kavi bottle was something she envisioned and initially drafted, a label that went on to win design awards. We moved on to discussing the ups and downs of working in the spirits industry,

Relish and Whisky • ISSUE 17 | 33

based on being a young woman who makes a non-standard whisky product. In the end, my goal is to reduce the amount of misinformation out there. If their interaction with me results in them going home and doing some research on distilling then I feel like I’ve at least done something useful.”

Over the past couple of years,

Jackie has interacted with thousands of Canadians at LCBOs, trade shows, and through a whole slew of private tastings where people have tasted Kavi and very the positives were numerous. “I love

of production, and these innovative

talking to people, and meeting new

minds are pushing the boundaries of

people all across Ontario, and sometimes

the industry. Things like single malt

Manitoba. I find it super interesting how

whiskies being produced in non-

conversations about the same topic can

traditional regions or whiskies taking

differ so much depending on where I go

on styles of production from other

and who I’m talking to. It’s crazy how

country’s traditions. The people making

even though the comments and questions

these products are also a changing

are similar every time, I can tell that

landscape, distilleries are popping up

each person is putting their own lens on

being run by teams composed entirely

Kavi and really experiencing it in their

of women, or with the entire creative

own unique way. The most enjoyable

and technical staff being under the age

moments are when people are skeptical

of 35. The whisky consuming population

about trying something new but instantly

has in many cases not really been

fall in love with it. Some people have

keeping up with the times, and this

had bad experiences with whisky in the

factor is one of the more challenging

past or been afraid of trying whisky,

rough edges that young or female

others aren’t convinced that something

spirits entrepreneurs face.

can be not 100% whisky and still be a

quality, enjoyable product. When those

people are very supportive and open

people are pleasantly surprised, the

to trying new things, there’s still a

conversations I have take on a new life

portion of people that I meet who do not

and remind me of why I wanted to do this

believe that I had anything to do with

in the first place: to make something that

starting this business, or sometimes

brings people together.”

they try to belittle my involvement and

understanding of whisky in general. It’s

The positives do very much

“Although the vast majority of

outweigh the rougher edges of the whisky

the most frustrating when people who

start-up scene, but that’s not to suggest

don’t particularly have a firm grasp of

that it’s all rainbows and butterflies. The

whisky making behave in this way –I try

world of whisky has long been dominated

my best to be understanding in situations

by a demographic that isn’t particularly

like this, because I know there’s a lot of

inclusive or open to change. There is

misinformation being spread out there

a new guard of whisky makers that

when it comes to whisky production,

are emerging with novel ideas about

I just wish that I would not be instantly

desirable flavour profiles and methods

dismissed as a possible knowledge source

34 | Relish and Whisky • WWW.QCRELISHANDWHISKY.CA

quickly fell in love with what is a great new twist on Canadian whisky. It’s clear that she is focused on integrity being the backbone of every interaction she has with people. This is a reflection of the whisky that is perfectly honest in what you’re getting, quality Canadian whisky being blended with fresh cold brew coffee. Jackie for one, doesn’t take the more negative interactions too much to heart, she focuses on everyone who supports her efforts in making whisky a bit more of an inclusive environment.

“I think it’s easy to let myself

remember the one negative interaction from an evening and forget about the hundreds of nice, encouraging people. The key is to remind myself that the vast majority of people are supportive and appreciate what I’m doing. At the end of the day, that’s what really counts.”

Avignon, by Pope Clement in 1313. It seems that Bishop Ledred received lessons on distilling, alongside the more traditional theologian education, when

Cork Whiskey Walk – food, drink and a stroll through Irish history By Eric Ryan

he studied at the studium generale, of the Franciscan order, in Avignon.

made for a delicious drop that proved far less expensive to produce. As time progressed, the distillation of wine was generally left to mainland Europe and Ireland began to form a decent reputation for the quality of her distilled spirits.

Some historians put the arrival of the Franciscans – the Order of Friars Minor – to the bustling Anglo-Norman port city of Cork as 1219. Dependent upon alms for their support, their primary task was to find a powerful benefactor who could grant them land and money.

The Irish soon discovered that

distilling ale, from locally produced grain,

The Franciscan Friary, also known

as the North Abbey, in Cork was not that was most instrumental in facilitating

just a place of worship. These medieval

the installation of the mendicant order

Christian establishments functioned

within a stone’s throw of the walled

also as hospitals, workshops, farms, mills,

fortress of Cork city.

hospices and as places of learning. If you

found yourself sick at the North Abbey,

The Franciscans built a substantial

church settlement, the Grey Friary –

you were probably treated, according to

so named after their grey habits - on

the medical doctrine of the time, with a

what is now the North Mall, with its

healthy dosage of ale, mead or Aqua

epicentre the location of the present-

Vitae (Water of Life).

day Franciscan Well microbrewery.

Although the ancient Franciscan Friary

patrons enjoy full health as they discover

is no more, the current craft brewery

fascinating local history while enjoying

makes the ideal location to begin Cork

wood-fired pizza alongside a craft beer &

Whiskey Walk.

whiskey pairing. This four-hour guided

Cork city tour begins at the birth of Irish

For it was the Franciscan Richard

Thankfully, on Cork Whiskey Walk,

Ledred, one-time Bishop of Ossory,

distilled spirits and, while traversing the

who recorded, in the medieval Red Book

city of spires and bridges, travels through

of Ossory, the earliest details of Irish

centuries of turbulent Irish history

distilling in the year 1324. Ledred came to

before settling down to a luxury Single

Kilkenny directly from the papal court in

Pot Still Irish whiskey in the comforts

Avignon, France. The central government

of a late Victorian whiskey bar.

Somewhat surprisingly, their chief

of the Roman Christian church resided in

benefactor appears to be none other than

Avignon through the period 1309 – 1377.

many uprisings and wars experienced

Dermot McCarthy Mór, the powerful

The earliest evidence of French eau-

in Ireland during the 16th and 17th

Gaelic chieftain of South Munster.

de-vie (distilled wine) dates to 1310

centuries, culminating from a local

Surprising because the indigenous

when Vital Dufour, another Franciscan,

perspective in the 1690 Siege of Cork

Gaels spent a large part of their time

extolled forty virtues, in his Latin

and destruction of much of the medieval

warring with the Anglo-Normans, who

medicinal treatise, to a distilled drink he

fabric of the proud city.

had conquered Cork just a few decades

named “eau de feu” (fire water). People

previously. With her connections within

in high places were quick to take notice

produced from cereal mashes and laced

the island city however, it was Dermot’s

of Dufour’s work - he was ordained

with botanicals, was described in glowing

wife, the Anglo-Norman Petronella Bloet,

a Cardinal of the Catholic church, at

terms by Fynes Moryson, Secretary to

36 | Relish and Whisky • WWW.QCRELISHANDWHISKY.CA

The Walk continues through the

Uisque Baugh, an Irish spirit

Onwards we go to a wine tavern that served as an apothecary for over a century, where we enjoy charcuterie boards of Cork spiced beef, sweet relish, local cheeses and freshly baked bread. Throughout the whole of the long period from pre-Christian Ireland down to the end of the 18th century, cheese was a staple food in Ireland. the English commander Lord Mountjoy,

pungent Irish Pot Still whiskey. We

during the bloody 9-year war, which

visit one fine establishment that was

cheeses in Ireland is simply world class.

featured the decisive Battle of Kinsale

built by Woodford Bourne in the 1870’s

(1601) in county Cork.

and featured massive Canadian white

traverse the north channel of the river

pine floor and roof beams to support

Lee once more, to finish our Whiskey

the way of Dominick Roche, a wealthy

the weight of all the casks. Over ten

Walk at a north side whiskey bar, in a

Freeman of the medieval fortress city, who

years supply of whiskey and more

building that proudly stands to attention

was distilling malt whiskey, called Aqua

than 50,000 gallons of choice Cork and

alongside a local theatre of much

Vitae, in his garden stillhouse in 1618.

Dublin whiskeys, Scotch whiskies and

repute. Recognised as one of the leading

An honourable mention also goes

The 18th and 19th centuries

Today the variety, and quality, of With bellies replenished, we

fine French brandies were stored in

whiskey houses in Ireland, there’s not

brought relative political calm and

this facility. From there, Cork Whiskey

a better venue to toast our good health

subsequent prosperity in the region.

Walkers carry onto the one time retail

over a luxury Single Pot Still whiskey of

Cork became a centre of maritime

premises of Woodford Bourne to sample

Midleton distillery.

trade and prospered greatly due to her

a succulent Redbreast 12 YO Single Pot

natural deep-water estuary and ideal

Still Irish whiskey. Pure Pot Still Irish

Cork Whiskey Walk is a four-hour

geographical location between western

whiskey was, at that time, the dominant

walking tour of Cork city, Ireland which

Europe and North America. The city

whiskey style of the world and sold for

includes a curated selection of local

saw, for the first time, the development

a hefty premium, over Scotch, in the

food, craft beer and Corkonian Irish

of large industrial concerns.

vibrant London market.

whiskeys. Guided by a local distiller, Mr.

Eric Ryan, you will hear stories of pious

One such development was a

Soon we’re at a creaking old pub

distillery built in 1779 by Thomas and

that was established in the 1780’s

Gaelic chieftains, Rebel Cork characters,

William Wise, a site we visit on Cork

to serve the needs of workers in the

miserly city distillers and the fascinating

Whiskey Walk. The son and nephew of

adjoining English market, where we

history and unique methods of the Irish

the original founders, a gentleman named

rest the feet for a moment to enjoy the

distiller’s craft. If visiting the south

Francis Wise, eventually took over the

flavours of a creamy Murphy’s stout

of Ireland, please visit his website to

running of the distillery. Wise’s distillery

from a Victorian-era Cork city brewery.

reserve your place:

produced Pure Pot Still whiskey, from a mixed mash bill of raw grains and malted barley, by utilizing huge copper Pot Still’s, a feature of Irish distilleries of the time. Francis, an interesting character in his own right, provides a fascinating insight into the lives of the Merchant Prince class of Victorian Cork society.

The journey continues across the

north channel of the river Lee and into the heart of the old city. We learn about the wine and spirit merchants with city centre bonded warehouses filled with

Relish and Whisky • ISSUE 17 | 37

GIVE THE GIFT OF THE EXTRAORDINARY Please savour responsibly. |

Winter Camping & Whisky By Kevin Callan

“Too much of anything is bad, but too much of good whiskey is barely enough.”

others state it’s the other way around.

Most believe that adding water to the

while winter camping. It might be a guilt

Hot toddies are definitely a bonus

scotch helps bring out the flavor. Adding

thing; hot toddies seem less potent than

ice is an extra bonus, and an easy thing to

a single dram of scotch or less innocent

- Mark Twain

do on a winter trip.

than a slug of straight bourbon. They’re

also darn good to savor around the

There are winter campers out there that

and most take time to acquire a taste for.

campfire while winter camping if you

truly believe that the only spirit that

It’s not like wine which has slight

want the night to seem less chilled, stars

should be packed along on a trip is whisky/

differences. Scotch can be peaty and

somewhat brighter and friends more

whiskey. It has a tendency not to freeze as

rich, light and smooth, or somewhere in

pleasant to be with. And, if you dare, they

easily as other spirits.

between. Anything sounding Anglo Saxon

also make the morning air less frosty.

and aged 10 to 18 years old is acceptable for

after dinner, preferably with a cigar, is all

camping trips but brands from the Isle of

originated in Scotland by a member of

that’s required on trip. The only bulky part

Islay, such as Lagavulin 16 year old, Ardbeg

the British East India Company who

is the container holding it and the glass

10 years, Bowmore 17 years, Caol lla 18 years

extracted toddy, the fermented juice of a

you’re drinking from. It’s a sin supposedly

or Laphroaig 10 years are legendary among

particular species of palm tree. The first

to use anything but glass. Scotch stored

hardy campers. Ten year old Talisker from

record of the drink, however, is in Allan

in a Nalgene and sipped from an enamel

the Isle of Skye is a great choice. Highland

Ramsay’s poem, The Morning Interview,

camp mug is definitely frowned upon - but

Park from Orkney Islands, northern

published in 1721.

it’s still certainly doable.

Scotland, is the most economical liberation

Tradition states that only two ounces

To make it last a little longer, it’s quite

The flavor of Scotch brands is varied

The name “Hot Toddy” itself

“All the rich requisites are brought

in its class and was the source of many

from far: the table from Japan, the tea

acceptable to add a bit of water – but only

Hudson Bay Company employees.

from China, the sugar from Amazonia,

the best water obtainable (tradition states

or theWest Indies, but that ‘Scotia does

it should be distilled water). Some experts

on it’s own, then boil up a nice hot toddy

no such costly tribute bring, Only some

claim you add the scotch to the water and

while pitching your tent in the snow.

kettles full of Todian spring.’

If you’re not into drinking whisky all

Relish and Whisky • ISSUE 17 | 39

THE ULTIMATE SCOTCH EXPERIENCE Here in Moray Speyside we have the world’s largest concentration of malt whisky distilleries. Along the way you’ll meet make the brands you love. guardians of centuries of only find them on The Malt

craftspeople who They are the knowledge and you’ll Whisky Trail.

Share your Malt Whisky Trail experience with us by tagging: Facebook: Twitter: Instagram:

MaltWhiskyTrail @TheMWT @themaltwhiskytrail

Crafted in Perth By Stuart Thornly

Crafted in Perth, Ontario, Reunion Maple Moonshine is a simple blend of spirit made from corn, water and 100% natural maple syrup. Located in the seat of Lanark County, the maple syrup capital of Ontario, we have access to some of the world’s best maple syrup from many producers located just a few kilometres from our distillery.

With several maple flavoured whiskies on the market we wanted to showcase pure and true maple flavour that can be enjoyed simply over ice. At 30% ABV Reunion Maple Moonshine in an excellent sipper and a great way to add robust maple flavour to a cocktail Perth, Ontario was once a major hub for whisky production in eastern Canada in the late 19th and early 20th century. Three thriving whisky distilleries were forced to cease production in 1916 with the introduction of the Ontario Temperance Act. Instead of closing up shop completely, many distillers moved their stills and equipment out into secluded areas and would mash and distill whisky under the light of the moon in secrecy. Today, over a century since the introduction of Temperance in Ontario, we craft Reunion Moonshine to honour the

legacy of our spirit crafting ancestors from the heritage town of Perth, Ontario

Fire Roasted Ingredients:

• 1 ½ oz Reunion Maple Moonshine • 2 oz. Cold Brew Coffee • 3 Large Marshmallows


• Toasted Marshmallow


• Coupe

Directions: In a cocktail shaker, add 2 large marshmallows, Reunion Maple Moonshine, Cold Brew Coffee and Ice. Shake for 15 seconds. Strain contents of shaker into coupe glass. Skewer the remaining marshmallow and toast until golden brown. Garnish with toasted marshmallow. Relish and Whisky • ISSUE 17 | 41

Tish is our Canadian Club Global Ambassador and in November 2018 she celebrated 30 years of service with the brand. Tish takes great pride in sharing Canadian Club’s historical facts, production and tasting notes with key sales people, distributors and the general public. She continues to uncover interesting nuggets

by sifting through archival materials and exploring the nooks and crannies of the brand center, formerly Hiram Walker’s home. By sharing stories about Walker and his sons, the whisky’s origins and expansion, how it was smuggled during prohibition, and the company’s impact on the local community, Tish hopes to provide those instrumental in Canadian Club’s success with a deeper appreciation for the brand. In March 2014 she accepted two awards in London, England for 2013 and 2014 Whisky Center Manager of the Year from the prestigious Icons of Whisky Association. In 2017 she launched the Canadian Club 40 Year whisky, which was the oldest Canadian whisky ever launched. On September 26, 2018 she launched the Canadian Club 41 Year at the home of Canadian Club in Walkerville, Ontario, Canada and will be launching it in major cities across Canada. This year she is launching the Canadian Club 42

42 | Relish and Whisky • WWW.QCRELISHANDWHISKY.CA

year whisky in Toronto, Ontario on September 25th. With her encyclopedic knowledge and great passion Tish always leaves a strong impression at whisky shows and runs excellent Master Classes globally, as she impresses upon her audiences the role that Canadian Whisky and Canadian Club have played in the spirits industry. With more than 31 years of experience representing Canadian Club, Tish also plays a vital role as a key member of the Canadian Club marketing team. In 2013 Tish developed a new program for women who are interested in knowing more or discovering whisky for the first time. Since the inception of the C.C. Women & Whisky group two years ago, she has traveled the world sharing her knowledge of whisky to women through presentations and whisky tastings.

The Lowland Cozy By Matt Jones

Turn up the oven, its cozy comfort casserole season! Is there a season made for casserole? Or are casseroles made for all seasons? Surely the season is late fall, when the warming and comforting aromas of the oven permeate the home while outside, crisp pre-winter chills and the last of the leaves fall with the sun earlier and earlier each evening. Casserole takes on many forms and often implies a variety of meats, slow cooked or stewed with vegetables and starch. Slow cooking in this manner is very common in many cultures. Shepards Pie. Moussaka. Ragout. That said, the modern single serve casserole dinner dish in North America actually has its origins in France, as it is named for the traditional earthen cookware, pot, dish or pan in which it is prepared. “Casse” is pan in French. As a consummate student of the culinary and cocktail arts, I have recently been inspired by the preparation of a new dish at work on our Fall menu, adapted by SousChef James Saunders, of whom I am currently training with. The Cassoulet, a regional and historic dish claimed by the city of Castelnaudary, France, dates back to the mid 14th century. Traditionally duck confit and sausage is slow cooked with white beans. This historically peasant class food maximizes the slow cooking process with residual heat that allows the beans to breakdown and all the flavour of the meat and fat to melt into the beans. This process only takes a few hours in modern kitchens. I do have a penchant for fat washing whisky for cocktails, duck

being my favourite. So of course, I felt the need to pair a whisky cocktail with this dish, and suggested James add some whisky into its preparation. So we rendered duck fat upon making the duck confit, added 1/2 cup of duck fat to 1 cup of Auchentoshan American Oak (Citrus orange, honey, vanilla) and let cool in the freezer over night. The result: whisky infused duck fat, and duck infused whisky, to which I promptly turned out an Old Fashioned, and James added orange zest and whiskied duck fat to the Cassoulet. What a decadent pairing! Savoury pork and duck seasoned with thyme, anise, juniper and orange, paired with the rich, buttery texture of caramalized duck fat and my favourite Lowland Single Malt Scotch Whisky, bitters, simple syrup, and accented orange zest. A vibrant, aromatic dish with all the warm colours of Autumn, helping cling to those last fleeting crisp evenings about to turn into the dead of winter. Match made. The Lowland Cozy Cassoulet! Cassoulet - combine all ingredients in a casserole dish, reducing and blending flavours until creamy, season to taste. Just before service, heat whisky infused duck fat on high, sauté orange zest with shredded duck meat until caramelized, and top Cassoulet.

• 2 carrots (small dice) • 2 onions (small dice) • 250 g bacon chopped • 6 sprigs thyme • 2 bay leaves • 4 cloves • ½ star anise • 12 black peppercorns • 25 g garlic diced • 6 juniper berries • 25 g chopped parsley Duck Confit Cocktail - All fat will solidify in freezer, but to remove all fat particulates, filter through cheese cloth and then coffee filter. There should be no greasy texture. Build an Old Fashioned:

• 2 oz Auchentoshan American Oak duck fat-washed whisky

• 1/2 oz simple syrup • 3 dashes Angostura bitters • Stirred with ice (or serve with hot water asToddy!)

• Express oils of orange peel in glass before straining

• Enjoy!

Matt Jones – Whisk(e)y Chef @whisky_chef Matt is a whisk(e)y specialist, bartender and chef in training based out of Windsor, ON James Saunders is Sous-Chef at @fandbwalkerville in Windsor, ON

• 1 L dried white beans (soak over night) • pork sausage • ½ can tomato paste • 2 L chicken stock Relish and Whisky • ISSUE 17 | 43

Eggnog Bread Pudding Makes 8 servings Eggnog is the fruitcake of holiday beverages. Some people love it, some people loathe it. Regardless of where your family members fall on the eggnog spectrum, this easy-to-make bread pudding will please them all, and it tastes great for breakfast or dessert. Even if you only like eggnog with rum, I’ve got you covered.

Drizzle or drench this with Buttered Rum Sauce and I promise not to look at the clock while you do.

8-inch (20 cm) square glass baking dish, buttered • 6 cups (250 g) cubed cinnamon raisin bread (1-inch/2.5 cm cubes), about 6 to 9 slices

• 2 cups (500 mL) full-fat eggnog • 4 large eggs 1. Place the bread cubes in the prepared dish. 2. In a large bowl, whisk together the eggnog and eggs until smooth. Pour over the bread cubes. Stir gently to ensure that all the bread is coated. Cover and refrigerate for at least 1 hour or up to 1 day.

3. P reheat the oven to 375°F (190°C). 4. Bake on the middle rack of the preheated oven until puffed and golden brown and the center is set, about 35 to 45 minutes. Let stand for 15 minutes. Serve warm.


Day-old bread works best for this recipe. If your bread is really fresh, cube it and spread in a single layer on a baking sheet. Bake in an oven preheated to 250°F (120°C) for 15 minutes, stirring occasionally. Let cool completely. Leftover bread pudding can be covered and refrigerated for up to 5 days. Enjoy it cold or reheat gently in a microwave-safe bowl, using the microwave on High in 30-second intervals and breaking it apart in between, until warmed through.

Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 Reprinted with permission. Available where books are sold. | Image credit: Lauren Miller

44 | Relish and Whisky • WWW.QCRELISHANDWHISKY.CA




Simple Shortbread Makes about 36 cookies Every year I ask my father what goodies he wants for Christmas. Every year he says the same thing: shortbread. I’ve learned to make a double — or triple — batch, because there are never enough.

2 baking sheets • 1 cup (225 g) salted butter, softened • 1⁄2 cup (110 g) granulated sugar • 2 cups (280 g) all-purpose flour 1. In a large bowl, beat the butter with a wooden spoon until smooth and pale. Add the sugar gradually, about 1 tablespoon (15 mL) at a time, stirring after each addition until well incorporated.

2. Add the flour about one-quarter at a time, stirring well after each addition until a soft dough forms. 3. Divide the dough in half. Form each half into a log 2 inches (5 cm) in diameter. Wrap in parchment or waxed paper and refrigerate for at least 30 minutes, until firm, or for up to 3 days. 4. Preheat the oven to 300°F (150°C). Remove the dough from the refrigerator and let stand for 10 minutes at room temperature. 5. Using a sharp knife, slice the dough into rounds 1⁄4 inch (0.5 cm) thick and place them 1⁄2 inch (1 cm) apart on the baking sheets.

6. Bake, one sheet at a time, on the middle rack of the preheated oven for 25 to 30 minutes or until slightly golden on the edges but still pale on top. 7. Transfer the cookies to a wire rack to cool completely.


The dough in Step 3 can be frozen for up to 3 months. In Step 4, increase the standing time to 30 minutes, or until the dough is still firm but won‘t break when sliced. The cookies can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 4 months.

Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 Reprinted with permission. Available where books are sold. | Image credit: Lauren Miller

Relish and Whisky • ISSUE 17 | 47

It’s the first-ever It’s It’s It’s It’s the the the the first-ever first-ever first-ever first-ever aluminum-free aluminum-free aluminum-free aluminum-free aluminum-free 100%-natural 100% 100% 100% 100% -natural -natural -natural -natural antiperspirant. antiperspirant. antiperspirant. antiperspirant. antiperspirant. And it’s about time.

And And And it’sit’sabout it’s And about about it’s time. time. about time. time.



Final artwork may change.

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Chocolate Peanut Butter Cups Makes 12 peanut butter cups

When I was a kid, the day after Halloween was always candy-swap day. While no one wanted the kiss candies, chocolate bars were considered gold. Anything with peanuts ranked near the top of the chocolate-bar hierarchy. These two-bite peanut butter cups are a nod to one of the most coveted Halloween treats in my bag, but don’t wait for October to make them. They’re welcome in our house any time of year.

Mini muffin pan, lined with 12 foil or parchment paper liners • 8 ounces (225 g) bittersweet (dark) chocolate, chopped

• 1⁄4 cup (65 g) peanut butter • Flaky sea salt 1. I n a medium microwave-safe bowl, heat the chocolate in the microwave on High in 30-second intervals, stirring in between, until about three-quarters melted. Stir gently until completely melted. (Alternatively, melt it on the stove) Spoon 1 1⁄2 teaspoons (7 mL) chocolate into each of the liners. Set aside the remaining chocolate for topping. Place the pan in the freezer to harden, about 10 minutes. 2. S poon 1 teaspoon (5 mL) peanut butter into the center of each liner, keeping it away from the sides . Evenly spoon the

remaining chocolate (about 1 1⁄2 teaspoons/7 ml per cup) over the peanut butter, coating it and adding enough to create a flat top. Sprinkle with a pinch of sea salt flakes. 3. Transfer to the refrigerator to harden for at least 10 minutes before eating.


Although they come in fancy colors and patterns, paper liners tend to shred when you peel them away from the chocolate. Look for foil-lined

papers or liners made of parchment, which are sturdier and will release the chocolate cup without any arguments. If you need to remelt the chocolate, place it in a microwavesafe bowl and microwave on High in 15-second intervals, stirring in between, until liquid again. If the peanut butter is sticking to the measuring spoon, slide it off with a small spoon, a mini spatula or the tip of a dinner knife. Store the peanut butter cups in an airtight container in the refrigerator for up to 2 weeks.

Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 Reprinted with permission. Available where books are sold. | Image credit: Lauren Miller

Relish and Whisky • ISSUE 17 | 49

Bourbon EggNog By Matt Jones

Yield 8 x 250ml portions Festive and plays on the Bourbon vanilla, toffee, caramel, and smoky oak flavour profile of Knob Creek Kentucky Straight Bourbon. No need to complicate the process, use a small or large blender to incorporate ingredients.

What you’ll need: • 4 large eggs • 25 g sugar (granulated) • 1 teaspoon nutmeg ( freshly grated) • 15 ml Angostura Bitters (aromatics, clove, all-spice, cinnamon)

• 750 ml Knob Creek Small Batch Bourbon (Knob Creek Smoked Maple - if you can find it!)

3. Add Bourbon, blend another 30 sec 4. Add milk and cream, blend another 30 sec 5. Refrigerate overnight - best way marry flavours uniformly 6. If you’d like to serve it frothy, give each portion a little shake in cocktail shaker to order or flash blend for 10 sec

• 350 ml whole milk

7. Garnish with dust of nutmeg/ cinnamon

• 250 ml heavy cream

8. Serve and enjoy!

1. Blend/whisk eggs for 1 min 2. Add sugar and spice, blend 30 sec

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Please note each 250ml portion will be 12-14% alcohol as Knob Creek is 50% abv.

Relish and Whisky • ISSUE 17 | 51

Bowmore® Scotch Whisky, 40% alc/vol. ©2019 Beam Suntory, Inc. Chicago, IL.

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