Relish and Whisky Winter 2017 by Quintessentially Canadian

Relish Whisky

Winter | 2017

R|W Muskoka Tasting Hidden Valley Resort December 15 2017

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Ho to Land on antaâ&#x20AC;&#x2122;s Nice List The Story of the Glass

J.P.Wiserâ&#x20AC;&#x2122;s Master Blender Don Livermore

and

Issue | 10

SINGLE MALT WHISKY

DOUBLE CASK MATURED FOR A RICH, SMOOTH TASTE.

ABERLOUR.COM

Sunsets and sea air: unofficial ingredients in every bottle.

view from shelter point distillery, vancouver island, canada

Introducing Shelter Point Single Malt Whisky Paradise isn’t necessarily a geographical requirement for making great whisky, but we managed to find it at Shelter Point. It’s here that we handcraft our 100% Single Malt Whisky, distilled batch-by-batch in traditional copper pot stills from two-row barley, and aged in American oak casks in our oceanfront warehouse. When it comes to artisanal whisky, every element matters — and in our unique, temperate rainforest climate, even the sunsets and sea air become integral.

There’s a Point to making beautiful whisky. Find out more at shelterpoint.ca

GIVE THE GIFT

ca.theglenlivet.com TheGlenlivet

Rum’s the

Treasu re Chest

12 Unique Rums Skull Glass Treasure Map Ship-in-a-Bottle Piece of Eight Pin

THE RUM’S REVENGE * RUMSREVENGE.COM WWW.SECRETSPIRITS.COM

Every hand-dipped bottle is different. Every delicious drop is the same.

Editor’s Thoughts

Naughty Or Nice

hake a hand. Give a quarter. Run that extra mile. Go so far out of your way to help another person, just to be sure you’re included onto that most important, sought after, magical, mysterious, some may even say fictitious, list. Not just any old welcome to the club list but the man in red himself: Santa’s List. Are you on it? Good or Bad? We have ways of justifying our behaviour, especially during the holidays. I mean, who can be perfect all the time right?

Are you the type who waits until the last moment to find that memorable gift? Searching the shops in the cold with only a coffee, an Irish one perhaps, to fuel the quest? Or maybe it is one of those tasty treats tempting you from behind that wonderful window all lit up, just for you. Come in, eat and take some home for your loved ones. Back to the hunt. Into another overheated shop where disrobing would be an idea, and out into the cold again. Back and forth all night to find the gifts who love you as much as you them. Or are you home nice and cozy, looking online simply pressing a button and finished? Your purchase will be delivered in seven to ten days. Oh brother, it better be here before Christmas, please.

At the end of the day we reflect with wonder and remember those Spirits. Not the few you had last night, but from that novel or was it the cartoon. Maybe it was the few from the other night. I know I would be moved to change my ways if visited. We give thanks for our loved ones. Praise to friends who stand at your side through unknown adventures. We send blessings to all who need them, especially at this time of year. Enjoy all our pages this winter, warm inside sipping a dram and we shall see you in the New Year. Happy Christmas. Robert Windover Editor/Publisher

NO APOLOGY

REQUIRED. EVER. We are challenging the status quo of Canadian Whisky again. First, it was the award-winning Northern Border Collection. Now we’re introducing the Northern Border Collection Rare Release, a hand-picked selection from Canada’s rarest casks. Unapologetically Canadian. Always. PIKE CREEK 21 YEAR OLD

Canadian Whisky that has been resting for 21 years then finished in carefully selected Speyside Single Malt casks.

GOODERHAM & WORTS 17 YEAR OLD ‘LITTLE TRINITY’

A 17 year old, three grain, Canadian Whisky of outstanding integration named after the Little Trinity church founded by William Gooderham in 1842.

LOT 40 12 YEAR OLD CASK STRENGTH

A cask strength, 12 year old expression of the world’s finest pot still rye whisky.

J.P. WISER’S 35 YEAR OLD

From some of the oldest bonds of liquid we have in our barrel houses comes J.P. Wiser’s 35 year old. An exquisite expression of Canadian Whisky.

Please enjoy responsibly.

Esteemed Writers Davin de Kergommeaux is the author of Canadian whisky The Portable expert the definitive Guide to Canadian whisky. An independent whisky expert de Kergommeaux has been writing about, talking about, and teaching about whisky for more than fifteen years. He is the founder, and head judge for the Canadian Whisky Awards and publishes comprehensive notes about Canadian whiskies on canadianwhisky.org . His writing and tasting notes appear regularly in whisky magazine, Whisky Advocate magazine and various lifestyle publictions. De kergommeau has also contributed to or co-authored three other books about whisky, spirits and cocktails. Follow him on twitter and instagram @Davindek.

Johanne McInnis aka Whisylassie is an international spirits freelance writer who has a deep passion for whisky. She has been a judge, panelist as well as a presenter at Spirits Festivals around the world. Johanne loves to write about her adventures, distillery visits or help people discover the world of whisky.

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Fred Minnick is the author of four books : Whiskey Women, Bourbon Curious Camera Boy and the Certified Angus Beef history. Whiskey Women earned a Gold Medal at the Foreword Reviews Book Awards and a Silver at the Indie Publisher Awards. Camera Boy became a Wall Street Journal bestselling eBook in May 2012. Fred Minnick is the “Bourbon Authority” for the Kentucky Derby Museum. Since October 2013, Minnick has taught bourbon classes at the museum and hosted private bourbon tastings for convention groups. Louisville.com named Minnick s popular “Legend’s Series “ one of the top events in all of Bourbon Country.

Ray Daniel brings with him nearly two decades of experience is the author of four books: behind the bar from Europe to Canada and is currently the Chief Mixoligist at Char No.5 Whisky Bar, Toronto. Hailing from Ireland he has a huge range of knowledge of whisky as a category and whisky cocktails specifically and has performed at whisky masterclasses, festivals and cocktail competitions in both the U.S and Canada.

Blair Phillips is a lifestyles and spirits writer who specializes in Canadian whisky. In addition to being the Canadian Contributing Editor for Whisky Magazine, Blair reviews Canadian spirits for Distiller. He also contributes to newspapers and magazines and is on the jury for both the World Whisky Awards and the Canadian Whisky Awards. Blair was the Canadian columnist for DrinkingMadeEasy.com during the TV show’s three year run. He currently lives in Toronto Canada.

When Cheryl Teague won the coveted role of spokes model for Black Velvet Canadian whisky, her career as a fashion model went into overdrive...

Honestly can’t believe it’s been a full year since my first contribution to this fantastic magazine! Been a wild ride, lots of fun and a few stories that shall forever be enclosed in a small little envelope entitled “Open only after I’ve died”...

How exactly does one end up as whisky Master Blender? In Don Livermoreâ&#x20AC;&#x2122;s case completely and thankfully by happenstance...

In the whiskey community, we all sit around and ask: How, when and why did bourbon take off like it has?...

30 41 Just in time for the holidays, two whisky releases joined forces to usher in a new Age of Whisky Enlightenment â&#x20AC;&#x201C; The Northern Borders Rare Range and Canadian Club 40-Year-Old...

Relish Whisky WINTER 2017

QC Magazines are published quarterly Enjoy all our publications online at issuu.com Advertising Inquiries please contact quintessentiallycanadian@hotmail.ca Editorial Director | Editor Artistic Director Photographer National Advertising Sales Director Robert Windover Publisher QuintessentiallyCanadian4Group Toronto, Canada

Our Contributors HarperCollins Ltd. Hamilton Distillery Glencairn Glass Family&Friends

Disclaimer Quintessentially Canadian Magazine makes no warranties of any kind written or implied regarding the contents of this magazine and expressly disclaims any waranty regarding the accuracy or reliability of information contained herein. The view contained in this magazine are those of the writters and advertisers they Canadian magazine and its publisher. Quintessentially Canadian assumes no responsibility for unsolicited material. Quintessentially Canadian 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 therof.

DAVID STEWART MBE, MALT MASTER AT THE BALVENIE FOR 43 YEARS

WINTER

CONTENTS 7

Editor’s Thoughts

12 Relish and Whisky Muskoka Tasting 16 Celebrity and Whisky Davin de Kergommeaux 21 Winter Release Hamilton Distillers 9780718187729_JO_5_INGREDIENTS_CI_001-011_19-04-17

22 Not Settling for Status Quo Dr. Don Livermore Johanne McInnis 30 Bourbon Affair Glory and the Missing Piece Fred Minnick 32 Sooo... Its that time of year again Ray Daniel 37 The Story of the Glass Glencairn Glass

41 How to Land on Santa’s Nice List: A Canadian Whisky Gift Guide Blair Phillips

19 APRIL 2017 7:01 PM

there are no excuses. I’ve made it as simple as possible to cook amazing food, celebrating the joy of five ingredients, any day of the week, whatever the occasion – everything from a quick weeknight supper to a weekend feast with friends.

47 5 Ingredients Jamie Oliver

CLIENT: PENGUIN / MICHAEL JOESPH TITLE: 5 INGREDIENTS AUTHOR: JAMIE OLIVER DESIGN BY: JAMES VERITY | JAMES@WEARESUPERFANTASTIC.COM | 020 7099 3897 | WEARESUPERFANTASTIC.COM

Epic Rib-Eye Steak Chocolate Orange Shortbread Smoky Chorizo Salmon

Celebrity and

Whisky Davin de Kergommeaux

When Cheryl Teague won the coveted role of spokes model for Black Velvet Canadian whisky, her career as a fashion model went into overdrive. Telly Savalas was a wanna be movie star until his tenure with Black Velvet launched him into the upper echelons. They were paid well, but in the ‘60s and ‘70s, the real benefit of representing Black Velvet was gaining an A-list profile. It didn’t take long for established celebrities to see the opportunity. Turning the tables, this year George Clooney sold his own vodka brand for a billion dollars. A billion! Now vodka may sell by the tanker load, but by definition it is nothing but alcohol and water. Despite protestations to the contrary, flavour is specifically disallowed.

Snoop Dogg

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More than that though, most name brand vodka is made “in market,” that is, at the closest distillery to where it will be sold. To save shipping costs, a wellknown brand may be produced in a dozen different locations and no one can tell the difference. Vodka is not special, but there is only one George Clooney.

Wayne Gretsky and Davin de Kergommeaux

Tanqueray gin makes a great Martini. I can imagine Martha Stewart sipping one, but Snoop Dogg? So, when Tanqueray’s producer invited me to “hang” with Snoop in New Orleans, it was no surprise that he arrived carrying a full bottle of it in his left hand. His right though, was reserved for one monster spliff, after another. The air was blue with his smoke. Yes, I can honestly say I have second-hand-smoked dope with Snoop Dogg. When he took the stage to do a 45-minute set as his final ode to Tanqueay, his massive doobies billowed constantly, while the eternally present bottle remained tightly closed. Clearly, the brand is riding on Snoop’s reputation, not the other way around. So don’t blame me for being cynical last year, when Wayne Gretzky, announced that he was launching a whisky distillery. “Sure,” I thought, “he can slap his name and a logo on a bottle of any old thing and watch the bucks roll in.” But that’s not what happened. The Great One has been very strategic in establishing his whisky. Partnering with the wellestablished Peller Estates winery, Gretzky build a brand new top-of-theline distillery, and hired a

a seasoned distiller to run it. I asked Gretzky how much he actually has to do with making the whisky and he was quick to give full credit to distiller Joshua Beach and his team. Beach on the other hand, while expressing his appreciation for the liberty to develop whiskies his own way, pointed out that final approval is Gretzky’s alone.

“he can slap his name and a logo on a bottle of any old thing and watch the bucks roll in.” In days gone by, Black Velvet launched many a celebrity. Today, celebrities promote others’ brands or launch their own. However, Gretzky’s whisky is more than a celebrity endorsement. With his own money in the project, clearly he is in for the long haul. Gretzky No. 99 Red Cask and Ice Cask are available now at LCBO, but you’ll have to trek down to the distillery in Niagra-onthe-Lake for the eponymous Wayne Gretzky Ninety Nine Proof. It’s worth the trip.

A SPIRIT OF OBSESSION

100% Rye Whisky.

Unapologetically

Canadian

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 lot40rye.com

L D A w a rd

Please enjoy our drinks responsibly.

Discover RedbreastÂŽ this Holiday Season

redbreastwhiskey.com

HAMILTON DISTILLERS MAKERS OF WHISKEY DEL BAC, LAUNCHES ITS FIRST EVER WINTER RELEASE Tucson, Arizona – November 15, 2017 - Hamilton Distillers, makers of Whiskey Del Bac, launches its first ever limited-edition Winter Release on December 2nd, 2017. This year’s blend is an assertively smoked offering bottled at 100 proof. “We have had a lot of people requesting a smokier Dorado, so we decided to make our first Winter Release exactly that,” says head distiller Nathan Thompson- Avelino. “We have also raised the proof to 100 from 90, to handle that extra smoke. It’s turned out really beautifully.” Available only once a year, the Winter Release is unique and fleeting, with this year’s limited run producing only 390 bottles at $60 apiece. Different casks and finishes are blended in harmony, solely by taste, yielding a one-of-akind single malt whiskey that will never be replicated. While different every year, the blend is made with the same intention. The nose opens with immediate notes of charred campfire embers. Mesquite smoke gives way to aromatics of sweet tobacco and menthol reminiscent of green cardamom and mint. The aggressive smoke is tempered by its round body and dark chocolate mid-palate, with a sweet vanilla and fruit custard finish. Whiskey Del Bac Winter Release will onlybe available in Arizona. Hamilton Distillers will open their doors at 2106 N Forbes Blvd St #103, Tucson, AZ, 85745, on Saturday December 2nd at 10 am to release the seasonal whiskey to the public.

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Not Settling For Status Quo Dr. Don Livermore Johanne McInnis

How exactly does one end up as whisky Master Blender? In Don Livermore’s case, completely and thankfully by happenstance. As a teenager, while most of his friends were talking about becoming medical doctors, Don leaned toward microbiology, biotechnology and was fascinated by genetic engineering. Shortly after completing his degree, he started applying for positions and interviewing at pharmaceutical companies. Fortunately for those of us who love his whiskies, he was never hired. In 1996 a friend recommended him for a microbiologist position at Hiram Walker, he was interviewed and so began the career of one of the best master blenders in Canada. His responsibility as the microbiologist was to look after the yeasts used at Corby’s. One of the things he’s most proud of to this day and hopes to be remembered for, is the development of infrared sensors and fermentation monitoring which is now widely used by the industry to measure quality. Management saw the talent at hand and Mr. Livermore was promoted to Research and Development. They also sent him back to school to get his Master’s degree in Brewing & Distilling, which then led to the tutelage opportunity under Master Blenders, Mike Booth and Dave Doyle for a number of years. He stepped into the position in 2012, successfully attained his PhD, and the new title of Dr. Don Livermore. One of my favourite quotes is from Don: “Fermentation is the heartbeat of the distillery.” For the last 80 years we, as Canadians, have done ourselves a massive disservice by not

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“

“There is a certain look that people get in their eyes when they ask me where the whisky is from and my answer is Canada”

talking or promoting our whiskies. It wasn’t until John Hall from Forty Creek started changing the face of Canadian Whisky in the 1990’s that we began to see changes and innovation in the category. People started to take note of the fact that great Canadian whiskies were being made, which truly opened the door to a new wave of distillers and products available. In the last five years, we have garnered several awards on the international stage and Canadian whiskies are

quickly becoming a hot commodity around the globe. No offence to some of the other brands, but the next generation of whisky drinkers want something different and different is what Don does. As he zigzags from Newfoundland to New Orleans, over to Germany, and then back to British Columbia, he absolutely loves presenting his whiskies to people around the world. â&#x20AC;&#x153;There is a certain look that people get in their eyes when they ask me where the whisky is from and my answer is Canada.

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It’s at that point that I know they’ve just experienced something special and they’ve come to the realization of how good our whiskies can be.”

There is something to be said about having the right people in the right places at the perfect time, and that was quite apparent when I visited the distillery in 2015. Don works very closely with a very talented group of passionate people. Marketing, sales, and the production team challenge the blenders to create interesting and innovative products by simply saying: “What isn’t out there or has never been done before?” Dr. Don loves the challenge and continuously works diligently at meeting the objectives. This year’s release of the Northern Border Collection is proof of that. Several of the releases won international awards earlier this year and as quickly as they are available in liquor stores, they are gone. Branching out into other markets such as the United States, Australia, Germany, France and the United Kingdom is also shining a spotlight on award winning whiskies like Lot 40. Whisky drinkers are getting to taste and buy Canadian whiskies like never before. But Don’s innovations don’t just stop at the whiskies, Hiram Walker is one of the first “big” distilleries to create a visitor brand center and to start giving public tours --something unheard of in the rest of the Canadian whisky industry. The idea was based on a discussion Don had with his friend Bob Peters where he said: “Seventy percent of all purchases of wines or spirits are done based on a recommendation from family or a friend.” This got Don’s creative juices flowing and he went back to the distillery with a grassroots approach to start something called the friends and family event, a night where employees could bring five people to the distillery to experience and taste whiskies. It was a huge success which then blossomed into the idea of creating the visitor brand center, where anyone could experience the first hand sights, sounds, and flavours of the whiskies being produced at Hiram Walker.

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When I asked Don what he had up his sleeve for the next few years, he simply laughed and said that he has begun to throw challenges out to his amazing team, and as the Corby family grows with new brand ambassadors ready to go out into the world, one thing is certain: he refuses to settle for status quo. And we, as proud Canadians, couldn’t agree more.

COLD�BREWED COFFEE�BLENDED CANADIAN�WHISKY

Indulge�Your Coffee�Spirit... Kaviwhisky.com

Handcrafted in Ontari�

Please enjoy responsibly.

THEMACALLAN.COM PLEASE SAVOUR RESPONSIBLY

Fred Minnick

Bourbon Affair Glory and the Missing Piece

Kentucky Bourbon Affair June 5-10, 2018 In the whiskey community, we all sit around and ask: How, when and why did bourbon take off like it has? Was it the bartenders, the distilleries or brilliant whiskey writing? We have our theories, but nobody really knows, and nobody should take complete credit. At the Kentucky Bourbon Affair by the Kentucky Distillers Association, I realized we’re only at the beginning of the boom. Whether things slow down in five years or fifty, the inaugural event dubbed “fantasy camp for bourbon drinkers” illustrated just how passionate whiskey enthusiasts are and it was never more evident than at a trash dump.

You read that correctly. A trash dump. The KDA member distilleries (Sazerac is the only major

distillery company not a member) were charged with creating special events that would wow consumers. After skeet shooting and a tasting in a rickhouse at the Wild Turkey Distillery, attendees were taken to a barrel graveyard, where used barrels were tossed aside and stacks of staves rotted with tree branches.

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It looked like a great place for a snake to hide, but the consumers dove into the graveyard as if it were a gold mine. They were ripping off heads and having master distiller Jimmy Russell sign them. They grabbed thick staves, swollen from rain, with plans to barbecue. One guy was picking up every loose piece of wood he could, to build his home bar. All the while, I’m thinking to myself: “Dear god, please no snakes...or rats.” Obviously not concerned with wildlife, they tugged and pulled on staves, hoops and bungs until finally Wild Turkey officials had to tell them to hurry up. Twenty years ago, you couldn’t give away a used barrel to a consumer. Now, people are digging through woodpiles for scraps. Michter’s hosted an intimate cooking experience with celebrity chef Edward Lee, who’s appeared on more TV shows than Gary Busey these days. People from several states attended this event just to watch the renowned chef cook with bourbon. Woodford Reserve’s resident-in chef Ouita Michel, a perennial James Beard nominee, also taught a bourbon class. “I used to be offended when people drank bourbon with my food,” Michel said, “now, it’s one of my main ingredients.” In Kentucky, bourbon has always been a little like salt and pepper. Now the rest of the world is fascinated with the spirit’s caramel and spice notes ameliorating bland dishes. But at the end of the day, bourbon is for sipping, and the Bourbon Affair gave consumers better bourbon tasting access than the top-level trade and major writers receive. Consumers were given samples straight out of the barrel and nips of extremely rare stuff. At the Brown-Forman headquarters in downtown Louisville, several security guards watched as we walked atop the roof and stood underneath the famous Old Forester water tower. We later sipped an extremely rare 1950s-era President’s Choice Old Forester privately selected for anindividual and now kept in the Brown-Forman archive. I tasted this lovely tribute to bourbon with Bill Thomas, owner of the Jack Rose Dining Saloon in Washington, D.C., and one of the world’s foremost whiskey collectors. Although at 108 proof and only eight years old, the complex bourbon made both of our all-time top 10 lists.

At the Bourbon Affair’s big splash, The Golden Affair, bourbon fans listened— some teared up—to world-renowned tenor Anthony Kearns perform “Old Kentucky Home” and watched the premier of the stunning documentary “Kentucky Bourbon Tails,” a true celebration of the people who’ve built bourbon. In attendance were two U.S. Congressmen, Representative John Yarmuth (Democrat) and Representative Andy Barr (Republican), who don’t like each other very much. The whole event was a fete of epic proportions, juxtaposing bourbon’s legacy and future. But there was a consistent question at The Golden Affair’s tasting tables: “Where is the Pappy?” Or, “Have you seen Blanton’s?” See, both Pappy Van Winkle and Blanton’s are produced by Sazerac, which owns the Barton 1792 Distillery and the Buffalo Trace Distillery. Sazerac is not a KDA member, and the Bourbon Affair only showcased KDA members. Consumers paid good money to attend the Bourbon Affair and all those I talked to said the admission fees were worth every penny. I’d like to see Sazerac and KDA get in a room and come to a compromise that ends with Sazerac joining the KDA, or creating a stellar experience for next year’s Bourbon Affair. I know this is wishful thinking. The bad blood from past lawsuits still permeates. But Kentucky bourbon would be stronger if Sazerac and KDA worked together. If bourbon can bring a Democrat and Republican together at such a dynamic event, bourbon political compromise is surely on the horizon. After all, in 1996, when the Heaven Hill fire demolished the company’s warehouses and distillery, the bourbon community offered warehouse space, still time, and support instead of revelling in a competitor burning to the ashes. Bourbon people sue each other and fight for shelf space in liquor stores. That’s business. But when it comes to serving the industry vs. themselves, distillers almost always work together. The Bourbon Affair has the potential to give a kumbaya moment for the industry. The bottom line is, it’s time for all distillers to work together. The consumer demand is not going away.

Let’s not give them a reason to go back to vodka.

Ray Daniel

Soooo...It's That Time Of Year Honestly I can’t believe it’s been a full year since my first contribution to this fantastic magazine! It's been a wild ride, lots of fun and a few stories that shall forever be enclosed in a small little envelope entitled

“Open

only after I’ve died” R|W

But, here we are, another holiday season approaching us and bartenders and home cocktail fanatics alike screaming, “What do I serve to my guests this year?” Well have no fear, your resident cocktail guy has some great libations to share with you that are sure to impress even the most difficult of guests. The winter time can be hard for some folks who work mostly with clearer or more neutral spirits, but for whisky guys, it’s the best time of year. Whisky has that natural warming feeling, the feeling of being hugged from the inside by a liquid laid down possibly years before you were born, and kept alive by the pure human, driven will to preserve legacy and tradition. When we think of taste and smell around the holiday season, I mean, who can think of just one? Who? There is so much - baking spices, pine, fire smoke, dad wearing too much Fahrenheit by D’ior (it was a gift after all) it’s all there! So for this instalment I wanted to share with you some cocktails that I will be enjoying and making in abundance this holiday season!

So here we go: “Daylight Fading” 1.5oz Kilbeggan Irish Whiskey .25oz China-China .25oz Cynar .75oz Brown Spice Syrup 2 dashes Carroll & Co. Aromatic Bitters

Stir all ingredients and garnish with a stout soaked cherry in a bowl coupe. Of course, serve up!

This first cocktail is a little bit of a riff I guess, on a classic Toronto cocktail. The spiced syrup adds a nice depth to the drink and the China-China adds a beautiful bitterness without being too over powering on the back end. Soaking luxadro cherries in Guinness for a few days keeps the cherry flavour, but also adds very light hints of dark chocolate, vanilla and coffee.

Best served up in a coupe!

This cocktail had to make it into the fold because it kind of sums up winter. I was initially hesitant about following through with the recipe as it seemed like a bit of overkill. You know, “ok guys, let’s take every possible flavour we can think of for Christmas and just put it all in one fancy looking glass...oh and of course under garnish it so it looks even cooler and we can sell it for $20 a piece because…you know.” However, after tasting it, I believe that if the booze version of food trucks were legal here in beautiful Canada, this would be the drinkers' beavertail!

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And on to the next

There’s something about the cold, dark, snowy nights of winter that always bring me back to one drink, and one drink only. I remember having a proper Brandy Alexander when I was about 19 and working in a 5 star cocktail bar that I was grossly under qualified for and realizing that, although my insides didn’t agree with dairy, this was a drink for the ages, a true classic! Creamy, elegant, quietly subtle (if that is a thing), but still holding the base spirit up on a massive pedestal and saying, “Look, look… this is what can be done with me.”

Over the years I have messed around with different ways of expressing this cocktail. Some have been good, some have been so bad I’ve bought a voodoo doll to keep away the evil spirits (get it?) of the ones I wronged by asking them test it out. But for this year, this is how we are going.

“Bonded & Broken” 2oz Jim Beam Bonded .5oz Kavi Coffee Whisky 1oz Forty Creek Cream Liqueur .5oz Heavy Cream .5oz Demerara Syrup 4 Dash Angostura Bitters Combine all ingredients in a shaker, shake vigorously and fine strain into a fine coupe. Garnish with some shaved milk chocolate. This cocktail packs a huge punch so please, don’t take it lightly. It is however a great way to finish off an evening of holiday drinking, a big dinner or most importantly, an evening of family time.

The final drink

of this issue's instalment is one that I created about 2 weeks ago and, honestly, I can’t stop “trying out.” There are certain things we remember from being kids when it comes to the holidays. Some

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remember unwrapping that cool G.I. Joe, for some it’s coming down the stairs and seeing that amazing bike under the tree with a foolisly small (or big) bow wrapped around the handle bars. For some it might be that time the house almost caught fire because someone left a candle too close to all the Christmas cards (yes once again, I’m looking at you my dear parents), however one of my fondest memories, one of those moments that for some reason has decided to ingrain itself in the very fabric of my being when it comes to the Xmas season, is the smell of smoke. That wonderful smell of a fire burning in the living room (and not catching fire and burning the house down - it’s fine I swear ) is something I hope I never, ever lose a sense of. The crackling of the toasting wood, the small flares that to an adult seem meaningless, but to a child seem like they are coming from the great sun itself. The soft push of smoke out into the room when the wood takes hold and the chimney can’t evacuate all of the grey, cloudy goodness. I wanted to try and find a way to remember Christmas night in my childhood home of Blackhall Road in scenic Clane. Anyone who has ever read this article will understand how much that home shaped my being and kept itself alive in my heart, even though I haven’t lived there in almost 20 years.

“Cill Dara” 2oz Bowmore No.1 Islay Single Malt .25oz Drambuie .5oz Benedictine 2 Dash Carroll & Co. Lemon-Ginger Bitters

Stir all ingredients over ice and pour over 2 fresh ice cubes. Garnish with a lemon zest. Bowmore, one of the most wonderful of the Islay whiskies, known for both its subtle peat and forward honey notes, gives off the feeling of sitting in front of the fireplace, while the Drambuie, Benedictine and ginger draw vivid memories of St.Stephen’s day sweets and desserts. Simple and evenly balanced, it’s exactly how a true whisky cocktail should be. I hope everyone has a truly, truly wonderful holiday season. Be kind, be loving, be grateful! Whisky will always be here, always, but we may not always be. Hug the ones you love tight, sing songs, make toasts, make toast, tell jokes, laugh, cry, sing some more, live and love. By the time you read this I’ll be in beautiful Cill Dara wishing you all the very best for this holiday season and for a great 2017 Nollaig Shona Daoibh, Sláinte,

The Story of the Glass

In The Beginning In the long and illustrious history of whisky there had never been a single definitive glass that the whisky world could call its own. Brandy, champagne, wine and beer all have their own distinct glasses. Yet whisky, the world’s most complex spirit, could be found served in any old receptacle.

The Innovation Raymond Davidson, the founder of Glencairn Crystal, took it upon himself to address this issue and began designing a glass specifically for the whisky drinker. He envisaged a glass similar to a traditional sherry nosing glass (or Copita) that would encourage the user to appreciate the ‘nose’ and palate of the whisky,

whilst being functional and robust enough for a bar environment. The Master Blenders Eventually the glass was brought to the attention of the Master Blenders of the Scotch Whisky Industry. With their guidance and expertise, the glass evolved. It’s size and shape was perfected to accommodate a 35ml pour whilst allowing for the addition of water; keeping an optimum amount of liquid in contact with air to allow the aromas to develop. The Unique Shape The tapering mouth allowed for an ease of drinking (that was not associated with a Copita) whilst capturing the all-important aromas. The wide crystal bowl enhances the appreciation of the whisky’s colour and the solid base is designed to be easily cradled in the hand. It is also robust enough for the discerning whisky drinker. Raymond wanted to ensure that the aesthetic of the glass was an attractive fit for the superb spirits it would carry. The Glencairn Glass can be found at major whisky festivals around the world and in many serious whisky bars. The glass is also used in distilleries across the globe. Since its launch in 2001 the glass has won numerous awards including the Queens Award for Innovation. Today, over 3 million glasses are sold annually and sales continue to grow. It may have taken a few hundred years to arrive, but whisky now has a glass of its own… finally!

DISCOVER WHISKY THE

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92 P O I N T S

“I’m impressed” Jim Murray’s Whisky Bible 2017

How to Land on Santa’s Nice List: A Canadian Whisky Gift Guide Just in time for the holidays, two whisky

Blair Phillips

releases joined forces to usher in a new Age of Whisky Enlightenment – The Northern Borders Rare Range and Canadian Club 40-Year-Old. A revolution has been on the horizon for years, and innovation in the category has finally erupted into the marketplace. I know, you know, and I can guarantee the jolly red-suited man knows. So this holiday season, while Santa travels the globe giving children toys and presents, let’s give him a break from developing full-blown lactose intolerance. Toast enlightenment with Santa, and substitute that traditional glass of milk with a bottle of Canadian whisky under the tree. Here is a list and I’ve checked it twice. The Northern Border Collection Rare Range:

Lot 40 Cask Strength (55%) In the classic comic strip ad “The Insult That Made a Man Out of Mac,” a bully kicks sand in the face of a skinny 97-pound weakling. He sends away for a Charles Atlas book, pumps iron and then returns to the beach for retribution. For too long, critics have been kicking sand in the face of Canadian Whisky until Lot 40 sent away to Charles Atlas and returned as the cask strength hero of the beach. This 100% rye whisky’s workout is distilled twice. First in a short column still, then using a copper pot still. After twelve years in new oak barrels, it was bottled at 55%. It’s a rye muscular brute bulging with rye spices and rumbling oak rumoured to give reindeer the ability to fly.

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Pike Creek 21 Year Old (45%) Pike Creek is the jazz musician who disappears for a long time then comes back to school the rest of us on how it’s done. This 21-year-old whisky woodsheds with caramel, apples, and pears with a crush of oak. The Speyside single malt cask finish adds a delicate layer of barley malt and spice that swings. It’s so elegant; you’ll wish you took it as your date to the office Christmas party.

Wiser’s 35 Year Old (50%) Joy to the World should be re-purposed as an ode to this whisky. Basted with tradition, it blends some of the oldest Hiram Walker bonds to capture the distillery’s essence. Creamy, rich caramel apple tones connect with the antique wooden frame. The experience glows so brightly it may draw the Three Wise Men like moths to a light bulb.

Gooderham and Worts Trinity (45%) Toronto’s Little Trinity Anglican Church is just down the road from the former Gooderham & Worts distillery. William Gooderham built the church in 1843, so his staff could avoid paying pew fees. It landed Gooderham on Santa’s nice list. This 17-year-old whisky celebrates Gooderham’s kindness with a trinity blend of corn, rye, and wheat whiskies. Each fashioned from a range of distilling styles and barrel types. It’s a stocking stuffer of flavours. Malty rye bread, rye spices, vanilla, dried fruit and loads of oak unify this impressive sipper.

Canadian Whisky, Second Edition: The New Portable Expert Occasionally, a book will come along and change the way we view our surroundings. Author Davin de Kergommeaux has done it twice. This is the revised and updated story of Canadian whisky. It covers everything from how Canadian whisky is made, how it develops its flavours, its detailed history and what goes on behind the closed doors of each distillery. This book’s effect begs for a reaction. It makes you want to taste what you’ve been missing, find the bottles that Davin describes and experience them as you read about them. It will also inspire budding carpenters to build a shrine for their prized collection of Canadian whiskies. I’ve already asked Santa for some nails and lumber so I can do just that.

Wayne Gretzky Ice Cask Whisky (40%) Blender, Joshua Beach is a master at layering his whisky. The flavour profiles play as a team instead of individual all-stars. Wayne Gretzky’s style of hockey was the same. Gretzky’s game racked up Stanley Cups and Beach has the whisky to celebrate. Blended with a high percentage of rye, the whisky is finished in ice wine casks. A fruit-laced Vidal character balances the citrus notes, punching up the rye spice and adding tightly integrated honey sweetness. Ice wine is very Canadian, making this whisky super Canadian. It couldn’t be more super unless it wore a cape, fought crime and played the National Anthem when you pull the cork.

Crown Royal Blenders Select (45%) The distillery in Gimli Manitoba is home to North America’s last Coffey still. A mash of 60% corn, 4% malted barley and 36% rye is distilled in this gleaming still to make Crown Royal’s coveted Coffey Rye. The whisky is aged in new American Oak barrels for seven and nine years. Master Blender Mark Balkenende used this Coffey rye to bring notes of pencil shavings, lush oak balanced with creamy toffee sweetness and mid-palate rye spice to this cohesive whisky.

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Canadian Whisky Releases

Forty Creek Heritage (40%)

Stalk & Barrel #Canada150 (50%)

Heritage is the 11th Annual limited edition Forty Creek release blended as a tribute to the original Three Grain whisky. Master Blender Bill Ashburn handpicked some of his favourite corn, rye, and barley whiskies then finished them in toasted American oak barrels. This detail amps up the vanilla, dialing in the spices from the wood. It’s fruity, waxy and rich with spicy ginger notes. An oak tannin citrus pith finish is longer than the Twelve Days of Christmas. I’d suggest your

The average human has 10,000 taste buds and Still Waters’ Stalk & Barrel #Canada150 will make every last one give a standing ovation. When Still Waters was expanding into a new warehouse, they revisited some whisky barrels containing 5+-year-old corn whisky and loved what they found. The whisky was a perfect base for their celebratory Canada 150 release when blended with their earthy malted barley and famous rye. The result is a flavourful and creamy whisky with

true love trades in their six maids a-milking for a bottle of Heritage.

loads of spice, pepper, barley sugar and grain character. I bought two bottles, one to celebrate the last weeks of Canada’s 150th birthday and the other to save for Canada’s 175th birthday. Who am I kidding, I’ll be celebrating Canada’s 151st birthday with the other bottle.

Mill Street Barley Wine (11%)

Barley wine isn’t a Canadian whisky, but Santa would be happy with brewer Joel Maning’s whisky aesthetic. And after a cold winter’s night of chimney diving, a cold beer that sticks to the ribs is essential. Mill Street’s 2017 Barley wine is born out of love for the traditional English beer style and with Mill Street bottling their first whisky; they have barrels to deck the beer halls. The beer was aged in ex-Heaven Hill bourbon barrels and dry hopped adding sophistication and vanilla barrel notes to the beer. The fruit notes add a prominent and refreshing complexity to this seasonal brew.

Wayne Gretzky Whisky Cream (17%) When I’m nestled all snug in my bed, it’s not visions of sugarplums that dance in my head. It’s this extravagant Whisky Cream. Joshua Beach has taken his No. 99 Red Cask whisky – a blend of aged rye, malted rye and corn whiskies finished in their winery’s red wine casks – then blended it with fresh local cream. It is stunning. Accenting the rich and creamy milky notes are almond biscuits, chocolate and Christmas spice flavours backed by the punch from the whisky’s oak. Lactose intolerance be damned. Any hockey player who says all they want for Christmas is their two front teeth should trade their dentist appointment for a bottle of this Whisky Cream.

Collingwood Town Collection Double Barrel (45%) This whisky, made from a high rye mash bill, is aged in white oak barrels then transferred to toasted, new lightly charred white oak barrels. The whisky then follows Collingwood’s trademark finishing process where it rests in stainless steel marrying vats with toasted Maplewood staves. The flavours of these staves slowly melt into the whisky. The Nottawasaga Lighthouse, in the distillery’s hometown of Collingwood, is one of six Impeal Towers built between 1855 and 1859 along the shores of Georgian Bay and Lake Huron. Lightning struck the Lighthouse in 2004 damaging this famous landmark. This event formed the Nottawasaga Lighthouse Preservation Society to restore and preserve it. A percentage of Double Barrel’s sale goes to the project. Yes, you can thank either Mother Nature, Zeus or climate change for this whisky. Just keep Calvin Klein away because its nose is so beautiful, he’ll want to wear it as cologne.

Canadian Club 40 Year Old (45%) Are you looking for proof of a higher spirit? This is it. Ohio State University took part in a project to search for extraterrestrial intelligence. Their SETI observatory was nicknamed the Big Ear, and on August 15, 1977, it picked up a high radio signal allegedly coming from the constellation Sagittarius with characteristics of extraterrestrial origin. Astronomer Jerry R. Ehman discovered the broadcast while examining the recordings.Impressed, he circled the 72-second sequence and wrote, “Wow!” The wow signal remains a significant contender for a detected extraterrestrial radio broadcast. While this was going down, Canadian Club master distiller Jack Farrell filled once used American Oak barrels with corn spirit. Here the whisky sat for 40 years until Canadian Club finally decided it was time to release it. And the reaction across the country was Wow! The full-bodied whisky is rich with vanilla, cherry pipe tobacco, prunes and clove baking spices supported by gorgeous oak. It also comes in a big chunky decanter style bottle that could play the role of a murder weapon in the board game Clue. Santa would be happy to find any of these thirst quenchers under the tree, but so will whisky lovers. And on behalf of Santa, I’d like to apologize to the children of other countries. After Canada, Santa will be calling it a night. He doesn’t want to end up on his own naughty list for drinking and sledding.

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JAMIE OLIVER

F L A V O U R 5

INGREDIENTS

INGREDIENTS Quick & Easy Food focuses unapologetically on genius combinations of just five ingredients that work together to deliver an utterly delicious result, giving maximum flavour, with minimum fuss. These are dishes you can get on the table in 30 minutes or less; or that are ridiculously quick to put together with just 10 minutes hands-on time, while the oven or hob then does the rest of the work. I want everyone to enjoy cooking from scratch and, armed with this book, there are no excuses. Iâ&#x20AC;&#x2122;ve made it as simple as possible to cook amazing food, celebrating the joy of five ingredients, any day of the week, whatever the occasion â&#x20AC;&#x201C; everything from a quick weeknight supper to a weekend feast with friends.

EPIC RIB-EYE STEAK SERVES 4 Total 26 MINUTES 11/4-lb piece of rib-eye steak (ideally 2 inches thick) fat removed 4 sprigs of fresh rosemary 4 cloves of garlic 12 oz mixed mushrooms 1 x 23-oz jar of white beans (find them in Italian delis)

Place a large non-stick frying pan on

a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good color on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.

Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steakâ&#x20AC;&#x2122;s done, remove to a plate and cover with aluminum foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar, and simmer for 5 minutes, then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

501kcal

30.8g

13.6g

37.3g

19.7g

1.8g

0.7g

6.3g

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CHOCOLATE ORANGE SHORTBREAD MAKES 12 TOTAL 30 MINUTES 11 tablespoons unsalted butter (at room temperature) 1 1/3 cups all-purpose flour 1/4 cup golden caster sugar or superfine sugar, plus extra to sprinkle 1 orange 13/4 oz dark chocolate (70%)

Preheat

the oven to 375oF. Grease an 8-inch square baking pan and line with parchment paper. In a bowl, mix together the butter, flour, sugar, and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips. Squash and pat into dough – don’t knead it – then push into the lined pan in a 1/2-inch-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.

Meanwhile,

melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

188kcal

11.6g

7.3g

1.9g

20g

7.3g

0.6g

SMOKY CHORIZO SALMON

SERVES 2 TOTAL JUST 11 MINUTES 2 x 5-oz salmon fillets, skin on, scaled, pin-boned 10 oz ripe mixed-color cherry tomatoes 4 sprigs of fresh basil 8 black olives (with pits) 1 oz chorizo Put the salmon flesh-side down in a large cold nonstick frying pan and place on a medium-high heat. As the pan comes up to temperature and the salmon begins to sizzle (about 3 minutes), flip it over and cook on the skin side for 5 minutes, or until very crisp and just cooked (depending on its thickness). Meanwhile, halve the cherry tomatoes, tear up most of the basil leaves, then toss it all with 1 tablespoon of red wine vinegar and a pinch of sea salt and black pepper. Squash the olives and discard the pits, then finely chop the flesh. Mix with 1 teaspoon of extra virgin olive oil and a splash of water. Finely slice the chorizo, add to the pan for the last 2 minutes, then toss in the dressed tomatoes for 30 seconds. Divide between your plates, with the salmon on top. Spoon over the dressed olives and pick over the remaining basil. CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

363kcal

22.8g

4.8g

34.3g

5.1g

4.9g

1.2g

1.5g

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