Wide selection of local spirits something to cheer about
Pricing aside, we live in perhaps the most interesting era for alcohol consumption since the late 1800s. The government, in a rare moment of rational behaviour, licensed local breweries and distilleries. The result has been several successful small businesses, growing so quickly they probably give their bank oscillating fits of glee and fear. Many employees have been hired. More interesting to the rest of us is what they are doing with the staid world of one whisky, one scotch, one beer.
Here in their own words are the four best, and longest-established distillers on their favourite products.
Colin Schmidt of Last Mountain Distillery loves beyond all things their Dill Pickle Vodka. “Saskatchewan’s Original Dill Pickle Vodka is made from 100 per cent natural ingredients. Infused with fresh dill, garlic, cucumbers and jalapenos, this corn-based vodka is a treat in Caesars. Launched in March of 2014, our Dill Pickle Vodka has quickly grown to become SLGA’s best-selling Sask.-made spirit.” It is now available from B.C. to Saskatchewan and will be available in Ontario next spring.
Sperling Silver Distillery did something wiser heads would have suggested they not do. They chose to malt rye. “Converting the malted rye to sugar is difficult; essentially you are distilling glue.” But they think the end product is worth it.
“Available in very limited supply (roughly 500 litres, most of it sold already) 100 Bushels Single Malt Rye Whisky is the gold standard for Canadian Rye Whisky. Years of aging in Wild Turkey bourbon barrels gives us notes of vanilla and butterscotch on the nose, with warm honey in the body and a bitter finish reminiscent of the world’s finest chocolate. This is truly a fine sipping whisky. One of Canada’s only single malt rye whiskeys, this one-time release is moving quick and makes a great gift for any whisky lover.”
The LB Distillery crew loves above all things to mix cocktails, and have carefully blended a variety of infused spirits. “Our Gingerbread Spiced Rum was fermented slowly from Caribbean cane sugar and molasses, then carefully distilled in small batches in our copper pot still, coincidentally named Ginger. The spirit was then aged in onceused bourbon oak casks and finally spiced to perfection.
“It is a perfect spice blend of everything you would use to make gingerbread from scratch: fresh ginger, vanilla, cinnamon and allspice. There are no artificial colours or flavours. Perfect for those cold winter nights.”
And, by the way, they have done something remarkable in their last batch of whisky. They added cocoa and vanilla beans to the mash bill. This is as dry a whisky as you could hope for but the cocoa and vanilla add enormously to the finish and aromatics. The last hundred bottles are to go on sale Dec. 2 at the distillery.
John Cote and Barb Stefanyshyn-Cote at Black Fox Distillery have continued to work at their gin. “Although gin is widely regarded as a summer favourite, its versatility makes it a perfect fit for holiday entertaining. Getting together with family and friends is a great opportunity to explore your creative side. Whether you make a classic martini, explore new ground with a cold brewed coffee (with Gin #3) or go for a G&T, this is a great product to ring in the New Year. The important thing to remember is to share the experience with friends and loved ones — and please enjoy responsibly.”