Toronto Distillery Co.
Lisa Wright breaks down a few of the players in the province’s craft spirits industry
Owners Jesse Razaqpur, left, and Charles Benoit make organic gin, single-grain whisky, beet spirit and applejack at their certified organic distillery in the Junction.
The two stylish high school buddies launched their venture in 2012, the first new distillery to be licensed in Toronto since 1933.
Their wheat and rye grain spirits don’t rely on barrel aging, but derive their flavour straight from the distillation run itself.
The two are awaiting the outcome of a lawsuit they launched against the LCBO, claiming the monopoly’s markup on each bottle of booze sold is “unconstitutional.”
STILL WATERS DISTILLERY
With a friendship rooted in their love of whisky, Barry Stein and Barry Bernstein established Ontario’s first micro-distillery, beginning production in March 2009. The two Barrys are considered pioneers of the craft-distilling movement in the province, and have honed their skills to create a range of spirits, with their flagship Stalk & Barrel whiskies leading the way. They make their spirits from grain on site and do not outsource any part of the production process. They also make single malt vodka and white rye, and won artisanal distiller of the year at the 2015 Canadian Whisky Awards.
LAST STRAW DISTILLERY
When construction firm manager Don DIMONTE, above, told his wife a few years ago that he wanted to start his own distillery, she told him it could be the last straw for them, at least financially. Since then, he has relocated from their family’s farm in Erin to Concord, Ont., where he wants to make single malt liquor, then age it in ex-Jack Daniels and Heaven Hill Bourbon barrels. He plans to open in June once he clears the regulatory hurdles, and his youngest son plans to join him once he graduates with his business degree in May. They are experimenting with rye and gin as they wait for their single malt to age and be ready for sale in two and a half years.
JUNCTION 56
One of the new kids on the craft distillery block, engineer Mike Heisz, above, started production last July and has had his retail store open since September in Stratford, Ont. He had worked at BLACKBERRY for 14 years and decided to do something completely different. With his strong connection to the local community and experience working in a brewery, he says he understands the pride in homegrown products and is excited to produce locally made products, including whisky, gin, vodka and legal moonshine. He also works with customers to create unique and personalized spirits. He hosts tours and holds events on site at his retail location.
DILLON’S SMALL BATCH DISTILLERS
Launched in 2012, the Beamsville, Ont., distillery cranks out Canadian rye whisky (for which it won a gold medal at the 2013 San Francisco World Spirits Competition), vodka, gin, white rye and even absinthe. Distillers Geoff Dillon, above, his father Peter and partner Gary Huggins chose the location to be close to farmers, who grow fruit and other ingredients literally in their backyard. Their first products were made from a base of Niagara wine grapes that would otherwise be thrown on the ground during the annual thinning process. Their grain is sourced locally, too, plus they make fruit spirits such as Pear Eau-De-Vie.