April Spirits BY TOM FIRTH AND LINDA GARSON
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e’ve been feeling a little too much like homebodies over the winter months, and needed a gentle reminder of exotic and distant locales. So, this month, as we once again undergo the slow transition in Alberta between winter and spring, we’re sharing spirits from South Korea, Wales, and Mexico to help us connect to the world.
Hwayo 25, South Korea We’re really enjoying this new-to-Alberta premium soju, from South Korea. Maybe not as well known as sake, soju is made from many grains, even sweet potato too! Hwayo is made from high-grade rice, and distilled under vacuum, which boils at a lower temperature and creates a really clear and clean spirit – also maybe due to the natural rock water from 150 metres below ground. The 25 has depth and a flavourful purity – it’s not only a great sipping soju, but it also makes a mean mojito! CSPC +835330 $62-67
Penderyn Distillery Myth, Wales So happy to see Penderyn whisky here in Alberta; “Waterfalls, moorland and hillsides – wild Wales at its best.” In a striking box, proudly displaying the red dragon of the Welsh national flag, Myth is silky smooth, sweet at first, and then fruity – please don’t add ice or water as it’s a lighter style, just enjoy as I’m doing right now. Myth is a single malt whisky that is so easy to drink, and with a personal connection to the area - I’m not sharing. Lloniannau! CSPC +842301 $67-$70
Hwayo 41, South Korea Moving up in alcohol by volume, Hwayo 41 is very much more a sipping spirit. After fermentation and distillation, the spirit rests in “ongi” for six months, the porous Korean clay pots that allow the spirit to breathe. It has a fascinating aroma of anis, yet with an underlying earthiness from the rice - and is still super clean tasting. Perfect with ice, as a shot, and with fresh sashimi; we tried it with sparkling yuzu and it’s a terrific aperitif too. CSPC +835328 $85-90
Penderyn Distillery Portwood, Wales We celebrated St. David’s Day (March 1), and the 17th anniversary of Wales’ first whisky distillery in more than 100 years, with this whisky – Portwood, the most premium of the Penderyn range. The nose makes you want to dive straight in with its chocolate and red berry fruity aromas, but savour… You’ll love the honey sweetness so evident when sipping it neat, and as it’s 46 percent ABV, I’ll allow you just a few drops of pure water to open it up. CSPC +842303 $134-$140
Casa Pecados Tequila Reposado, Mexico We love introducing you to brand new products into Alberta, and this artisan reposado is worth talking about. It has an alluring nose of butterscotch and vanilla pudding, along with a little bosc pear, and in the mouth it’s really soft and buttery. It spends a couple of months in American oak – enough to intensify the flavour of the blue agave and lend a slight smoky finish. It’s definitely a sipping tequila, for one of those contemplative and appreciative nights. CSPC +844269 $85
Don Mateo de la Sierra Mezcal Cupreata, Mexico The primary difference between mezcal and tequila is that with mezcal, the agave is cooked prior to fermentation, lending additional flavours and nuance to the spirit. Mezcal can have a stronger, more robust character than many tequilas, but don’t let that dissuade you from trying this rich, smoky, saline, and earthy spirit. Fruits have a decidedly grapefruit approach with peppery spice and a long finish. Very cool. CSPC +824567 $97-105
36 Culinaire | April 2021
