Relish and Whisky Spring 2018 by Quintessentially Canadian

Relish and SPRING 2018 Issue 11

Gretzky Back On Ice THE COCKTAIL GENIUS OF HIS FIRST ROUND DRAFT PICK ZACKARY KVAS

THE WHISKY TRAIL

NEW PODCAST SHOWCASES THE WORLDâ&#x20AC;&#x2122;S ULTIMATE SCOTCH EXPERIENCE

TALL SHIP THALASSA ENJOY SCOTCH ON THE WATER

KENTUCKY BOURBON AFFAIR CULINARY DELIGHTS WITH BOURBON INNOVATION

NORTHERN LIGHT RISING Matt Jones

S’

JUD

Welcome to the World’s oldest Scotch maturation warehouse

SCORE:

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

PIKE CREEK

Aged 10 years and finished in Rum barrels to create an easy-drinking and incredibly smooth whisky

GOODERHAM & WORTS A 4-grain blend that is complex yet well-balanced

LOT NO. 40

Made with 100% Canadian rye for a bold whisky with a spicy finish

Please enjoy responsibly.

SINGLE MALT WHISKY

DOUBLE CASK MATURED FOR A RICH, SMOOTH TASTE.

ABERLOUR.COM

CONTENTS

Gretzky Back on the Ice

Craft Distillery Travel

On the Cover Matt Jones

Relish and Relish and SPRING 2018 Issue 11 SPRING 2018 Issue 11

Gretzky Gretzky Back Back OnOn IceIce THE COCKTAIL GENIUS OF HIS FIRST

THE COCKTAIL ROUND DRAFT PICK ZACKARY KVAS GENIUS OF HIS FIRST ROUND DRAFT PICK ZACKARY KVAS

THE THE WHISKYWHISKY TRAIL TRAIL

NEW PODCAST SHOWCASES THE WORLD’S ULTIMATE SCOTCH EXPERIENCE

NEW PODCAS SHOWCASE THE WORLD ULTIMATE SCOTC EXPERIENC

TALL SHIP THALASSA ENJOY SCOTCH ON THE WATER

TALL SHIP THALASSA

ENJOY SCOTCH ON THE WATER KENTUCKY

BOURBON AFFAIR CULINARY DELIGHTS WITH BOURBON

KENTUCKY BOURBON AFFAIR CULINARY DELIGHTS WITH BOURBON INNOVATION

NORTHERN LIGHT RISING MattCANADA’S Jones

NORTHERN LIGHT SOARS

Relish and

March/April 2018 Spring Issue 11

CONTENTS 12 Relish and Whisky Local Intimate Tasting Events 18 Glencairn Crystal Premium Glassware 28 The Dam Pub Now Serving Over 900 Whiskies 30 KY Bourbon Affair One Magical Week One Legendary Place

34 Malt Whisky Trail Podcast 37 Your Questions Blair Phillips 38 The Tall Ship Thalassa Whisky on Water

41 Jamie Oliver 5 Ingredients

46 Scotch Whisky Association Whisky Recipes 50 Irish Coffee Glendalough Double Barrel and The Red Fox Inn

THEMACALLAN.COM PLEASE SAVOUR RESPONSIBLY

Relish and

Editors Wee Bonny Scotland

have been Dreaming of Summer, Yet I await patiently for the cold to retreat while sipping a spirit and looking out that frosted, freezing cold window. I am not going out theretonight. Nope. Not me. Then you realize the kids need more milk for the morning and out you go. Trekking through the snow, face down so the wind chill doesn’t bite your face, mumbling under your breath. “Why are we living here in this climate, Minus 42 with the wind chill, What the heaven is that?” A vacation is needed. But where you would choose, is to tour the damp rainy countryside of

and not, of course, the beautiful sun and sand. Italy maybe? No no, what do I suggest, but the touring of a few Scottish Distilleries and some wonderfuly, some what pleasant, haggis, and a dram. Yes, that goes over well with everyone else in the Family. So off to sun and sand we go. The Whisky Trail will need to wait another day to come true. Life is full of compromises and smiles. You can’t always get what you want, but before this turns into a famous Stones tune, let me remind you, you can get a wonderful Whisky locally or afar. Just research what your flavour sences want, or attend an Intimate Whisky Tasting in your neighbourhood, such as the ones we at Relish and Whisky support. Our new website will help with your decision and allow you to enjoy the adventure. You may also reach out to us, and we will answer all we are able to answer. Not a one sided, “you have to have it this way” version but options that suit your mood profile. After all,

taste is one’s own spirit and we must embrace the call.

Thoughts

Robert Windover Editor/Publisher

Relish and

Magazine Intimate Tastings

Relish and

Magazine Spring 2018 QC Magazine publishes quarterly Enjoy all our issues online at www.qcrelishandwhisky.ca All advertising please contact quintessentiallycanadian@hotmail.ca Editorial Director | Editor Artistic Director Photographer National Advertising Sales Director Robert Windover Contributing Designer Mark Tenaglia Quintessentially Canadian Toronto, Canada Our Contributors Blair Phillips Johanne McInnis Fred Minnick Mary Gratzer Brigitte Beckers Stephanie Price Harper Collins Glencairn Crystal Scotch Whisky Association wearenxtlvl.com cover photo

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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.

Gretzky Back on

the Ice by

Blair Phillips

It was 9 am on a weekday in Niagara on the Lake. A respectable lineup had already formed at a small country store called The Fruit Shack. People were picking up their butter tart orders, some big enough to stock an end-of-the-world-bunker. They also sell homegrown fruits and vegetables from the proprietor’s farm, but I walked out with a tart. The sign on the highway lured me in, saying these are Canada’s best butter tarts, and when a batch rolls out of the kitchen, they quickly sell out. The tart was inhaled before I got to the Wayne Gretzky distillery next door. Gretzky’s Estate Mixologist, Zachary Kvas, is no stranger to the Fruit Shack’s lineup. But, he doesn’t come here to buy tarts; that can wait until science figures out how to juice a butter tart into simple syrup. He’s shopping for seasonal ingredients for his cocktails, exquisite drinks that are worthy to be served from the Stanley Cup. The Gretzky cocktail program was conceptualized in the spring of 2017. The idea was to create distinctive and elevated cocktails with no outside spirits. “We made the decision early on to use what we create on site, and I’m glad we did. It forced me to dig into my roots and get creative,” says Zac. He got his start bartending down the road at Backhouse, a popular farm to table restaurant in Niagara-on-the-Lake. The restaurant brought in Ottawa’s Stephanie Albert to develop their cocktail list, and after eight months of working for her, she passed the torch. He spent a year running the bar before the distillery presented the opportunity,

“I mean come on, Wayne Gretzky?!” justified Zac. “The whisky is unbelievable, the man is a legend, and I feel so privileged to be one of the creative forces driving the cocktail scene in Niagara.”

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When Zac arrived, distiller Joshua Beach already had the distillery humming with three wine spirits distilled and the first whisky, Wayne Gretzky No. 99 Red Cask, bottled. Two more whiskies joined the Wayne Gretzky No. 99 label – Ice Cask and Ninety Nine Proof.

“I remember when I started, I asked Josh, ‘How weird do you want the cocktails?’ He said, ‘The weirder. The better.’ And I ran with that ever since,” says Zac. When it came time to pull the goalie, Zac swore by elaborate homemade spirit infusions to make Campari or Vermouth-like bar ingredients. It also forced him to revive antiquated cocktail techniques, like shrubs, where sweetened fruit/vegetable bases and vinegar are infused into a souring ingredient. And of course, he forges his own simple syrups. “You can put virtually anything into a simple syrup; one of the more crazy ones I did was a carrot and dill simple syrup that turned out pretty dill-icious,” laughed Zac. “We try to stay local as much as we can and the vinegar can sometimes help replace lemons or limes, but not always.” He doesn’t take the local plan of attack lightly. If an ingredient isn’t available, he’s out foraging for them. Wild sumac, rosehip and pine are key ingredients in some of the bar’s different tinctures.

A match made in heaven The complex, solid and gorgeous Wayne Gretzky No. 99 Ice Cask whisky bursts with rye spice and Vidal Icewine sweetness. When it hits center ice in a cocktail, the clove spices ro the rye screa whisky, balanced with a fine tuned floral and ruit orward sweetness. ocktail bitters ha e an easy time mingling with the complexity of this whisky.

The ice behind the opposing team’s net was nicknamed Gretzky s o fice. his is where Wayne Gretzky would hold business meetings with the opposing team. The defenders would attack Gretzky leaving his teammates open. Playing the puck ro the o fice hel ed Gretzky rack u ,9 regular season assists throughout his career. ac s o fice is outdoors behind a polished black bar loaded with jars of his concoctions. The rustic boarded wall behind him and the Edison light bulbs strung above, puts his ingredients in the spotlight. But, unlike Gretzky, no one is looking to cross-check Zac. Instead, he prefers to cross-check your palate with his spirit-driven cocktails featuring Joshua Beach’s masterpieces. Zac is a fan of Josh’s spirits – it’s the quality and time he puts into them. Beach’s blending style incorporates the whisky fla ours into a unified su o their arts. his builds a versatile engine into the whisky that fuels Zac’s cocktail shaker. he Red ask whisky has a anadiana citrus ith finish that i es well with sweet si le syru s. he two fla our characters balance each other. ur whisky is finished in wine barrels ro the winery, ac adds. t adds another layer o fla our to the whisky that gi es bartenders ore to lay with. er outh is a ortified wine, so when you mix our whisky with a nice sweet vermouth... oh my goodness…it just sings. It’s like it was meant to be.

Regrettably, there are restrictions in ntario where ac can t experiment with spirit coming off the still to make bitters. There are regulations and a bureaucratic process before that day but, he has a workaround. “I’ve had great success in using various plant roots and spices to infuse the spirits we have; like the Wayne Gretzky No. 99 Ninety Nine Proof. With using a lower alcohol to ake bitters, it ust takes ore ti e and finesse, he explains. So how are these ingredients pulled together? he distillery s signature is a Rye and Ginger. ut, this isn t the mixed drink slapped together in nightclubs from bar rail and a splash of ginger ale. Instead, Zac makes his own house ginger simple syrup, an elixir of secrets spices, herbs and local honey. he si le syru is i ed with No. 99 Red ask pulling out the natural spice from the whisky. Pickled locally grown Ontario cucumbers with ginger garnish the drink. he bar s ersion o a Rusty Nail is re ur osed into a Rusty Skate. Star anise, orange peel, cinnamon, dark-cherries and clo es are in used or a onth and a hal in No. 99 Red ask whisky. Zac then smokes the whisky with hickory to make the Drambuie like co onent. he final touch is blending the whiskies with house-cherry-hibiscus syrup and bitters garnished with his signature black-pepper whisky cherries and an orange slice. Still thirsty? There’s the Farmer’s Cold Tea. “I love this cocktail because it allows me to work with the Steve from the Fruit Shack.” Zac mixes an even-steven blend of cold tea with a shrub, simple syrup and a base spirit. “My favourite was one we did with ginger-green tea with a local peach shrub, basil simple syrup and Vidal wine spirit. It was some crazy mojito voodoo.” I was caught up in the distillery’s spell; it was now 7 pm on a weekday at Niagara on the Lake’s Wayne Gretzky Distillery. A respectable lineup had formed at the bar. If you miss it, just look for the butter tart sign, pick up a dozen then pull a U-turn.

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Northern Light Matt Rising Jones by Johanne McInnis

s a writer I often find myself surrounded by people in the whisky industry. May it be enthusiasts, master blenders, festival producers or ambassadors I am always fascinated by one factor many of these people have in common – passion. There are, however, few who give themselves completely over to their trade or calling and even fewer that don’t seek the recognition that accompanies their triumphs. This is that kind of story. Matt Jones is Canada’s newest Northern Whisky Light rising higher than ever. We met a few years ago when he was hosting a whisky evening near my hometown. We said we would try and meet up before he continued onto his next scheduled gig. My cell phone rang at 10:30 pm. “Hey it’s Matt and I’m just rolling through now, is it too late to meet up for a few minutes?” he cheerfully announced. I was home so within a few minutes he arrived with his portable bar cart and friend Rob in tow. We spent the next hour tasting amazing cocktails and laughing. I was quickly converted and to this day, I will only drink Matt’s cocktails.

I had a chance to sit with Matt Jones not long after the New Brunswick Spirits and do a quick Question and Answer interview.

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Relish and

learning the history of Canadian, Irish, Scotch and Japanese categories. The evolution that I move into the venerable Beam Suntory International Whisky portfolio was a great fit a coul t e ha ier gue i a ut hell that how got here

...

What is it about the whisky category that you are so passionate about?

...

Speaking to Scotch in general, the layers of its complexities are so different fro that of our o which i lace with mouth-watering complexity and bold intensity. Single Malt on the otherhand can be very delicate and there is an element of terroir from the different regions and distilleries. Scotch changes more with water and has more ways to fi i h it with co li e tar a our Rooted in over 500+ years of Gaelic/ Celtic tradition, the modern Single Malt industry is a massive success story steeped in failures, indiscretions, tragedy, devastation of war, famine, and re u e atio a well a re urrectio This truly checks all the boxes for me!

...

What do you feel is your biggest accomplishment at this point in your career?

...

I have been so fortunate to work for such a great company like Beam Suntory. It has authentic roots to the history of whiskies around the world and its success. How could I not feel honoure to e a art of it uch a it cliché for me to say, the old saying of, How did you get started in the whisky business, and what led to your new position at Beam Suntory? ... Like so many of my mentors, I started the hospitality industry with modest responsibilities; washing dishes at a breakfast diner at age 13. By the time I started high school, I was a line cook that served bottles of beer and chatted with the guests every shift. Later, when I was a server in a high energy corporate chain, I excelled because I loved the people aspect of the business, always having fun, and walking home with cash every night. My ultimate goal was to the transition to barte er a watche Cocktail at an impressionable age. The path to learn about the history of the cocktail began in 2000. I studied the Old Fashioned 10 years before it would be cool again, so it truly helped me navigate the background of many spirit categories. I often say that because cocktail history is so rich I drink the history as much as the whiskies! earl wa u t fi i hi g a ti t in Belize where I worked barefoot on the beach

every day. But, as fate would have it, I soon found myself on contract in Japan teaching air arte i g a erica t le i olog Humbly, I took away more knowledge of my craft from Japan, than what I had intended to leave behind. I met a very dedicated bartender named Daiske who schooled me on bourbon, i articular a er ar o a few ear later when I was back in Canada and was presente with the o ortu it to re re e t a er ar a i tiller i lo at to a a a u e at the chance. I took over the Jim Beam Small atch fa il a eca e a a a or for Kentucky, with over 30 curated trips with bartenders, media and consumers to the Beam u tor i tillerie gai it wa the eo le that e t e e gage a if ou o t ow Kentuckians are a special ilk because their hospitality is “come as a friend, leave as family.” My love of Kentucky Straight bourbon sits on the foundation that its history is steeped in erica her elf he agai lo e the hi tor of whi it elf a e ee tu i g whi ie from around the World my entire career. I have quite the library of Single Malts as a result of

‘

If you truly love what you do, you will never work a day in your life,

rings true to me in so many ways. Balancing the demands of travel with my family life, and still loving my o o uch e er a ualifie a my biggest accomplishment so far.

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D ...

escribe your average year as Matt Jones.

I average one province a week, 38 wee a ear ight ho e most weekends, unless there is a trade show, and have all the holidays with my family. I pretty much know my schedule for the entire year ahead of time, by the end of January. That being said, it a li i g e er cha gi g la ca e and you learn that you have to remain dynamic and adaptable to market ee a e a lo g a fa il time is valued, I am on-call across the country. I consider myself quite lucky!

... Least and most favourite part of the job?

...

Wow ok! Least favourite: The hurry up and wait aspect of travel -> Flight delays, weather, being late getting home to my family. The novelty of that wore off many moons ago. Most favourite: The importance of the people ingredient. I get to meet folks from St. oh to ictoria a literall e er where i etwee ca t tre enough how important the people are. t i l ot o e e ough a o t u t ea the fol that a e it but everyone that advocates on behalf of the category. It truly is one big family!

... ...

Best advice someone in the industry gave you?

Seek failure. Quoted more often than not nowadays, but that has stayed with e fro o e of er fir t ar a ager a outh frica arte er, who encouraged me to take my learning beyond the local roadhouse rough and tumble spot I bar backed at. He saw my potential to grow in the industry long before I ever did. Do not be afraid to fail. You only fail, if you fail to learn from your mistakes.

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What do you see as the most profound change in the ... industry? Being witness to the craft and trade of bartender being respected, once again these last 20 years. Growing up in the industry with a lot of passion, most folks immediately assume that this is a part time gig while you figure out what ou reall wa t to o in life. I have known since my teens I woul arte a a o what e lear e ow ew ge eratio of artenders come into the craft with their eyes wide open to the possibilities of a career behind the stick. To witness that in the number of bartenders that have begun a revolution of being succe ful ar ow er i ue ci g tre arou the worl it u t agic to e

...

What does the new job at Beam Suntory mean to you and what do you bring to that portfolio?

...

ow get to lear ore tha e er could from a book, or from the internet. I get to be a part of the process, go to distilleries I have only dreamt about, and make whisky. I mean the amount of distillate I will have processed is utterl i ig ifica t ut the eo le are what binds it all together. I believe that is what I bring to this new role. You ee o a alwa ai e a preacher, so taking the stories and new experiences to consumers is what I ca t wait to o he o i fairl ea when you already represent some of the best whiskies the world has to offer, but my passion is equally focused on passing on its lore and oral traditions. I am an amateur historian ready to share what I learn along the way.

As Matt embarks on his latest journey, there is no doubt in my mind that he will breathe new life into the portfolio, teach enthusiasts new things they didnâ&#x20AC;&#x2122;t know about the water of life they love, and continue to climb the ranks of the brand ambassadors who do more than just pour whiskies at events. Matt already has a reputation for being one of the best Canada has to offer, and I for one am happy that his Northern Light is about to shine even brighter than before. Thank you Matt Jones for the sit down and we look forward to seeing what you do next.

KEEPING

THE

INDUSTRY AS

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. ®

Craft

Distillery Travel Knowledge, youth await by Fred Minnick

hiskey travel is taking off. In Kentucky, every major distillery receives between 100,000 and 250,000 visitors a year, while Tennessee’s Jack Daniel’s draws more than 200,000. But if you’re only going to Tennessee and Kentucky for U.S. whiskey destinations, you’re missing out on perhaps the most-interesting tours in all of whiskey—craft distilleries. In the burgeoning craft distillery movement, smaller brands are opening their doors to the public and showing you exactly how they operate. These tours are raw and the young guides passionate. You’ll see extension cords hanging from ceilings, PVC pipes connecting to tubs the size of your kiddie swimming pool and a hodgepodge of small barrels, larger barrels and plastic water jugs with black magic marker indicating it’s “bourbon-rye HIT,” whatever that means. The craft tour is pure, not sullied with ar etin drivel and filled ith his ey lovin in or ation t nlike the large distilleries, craft tours seem to give you the impression: “I could make whiskey in my basement.” Craft distillers also typically create vodka, gin and the occasional liqueur, so the guides tend to be extremely knowledgeable about other spirits categories. These small still operations won’t steer you wrong.

Rock Town – Little Rock, Arkansas

Located in a former paint factory, Rock Town Distillery packs 500 visitors a month in its small Little Rock facility. Founded in 2010, Rock Town does a good job explaining alcohol manufacturing and dispelling myths, such as bourbon must be made in Kentucky. Rock Town guides also reveal their bourbon mashbill—82 percent corn, 9 percent wheat and 9 percent barley—and educate visitors on the importance of the barrel. Speaking of barrels, Rock Town stacks 18 53-gallon barrels that were made at the Gibbs Brothers Cooperage in Hot Springs, Arkansas. For the whiskey-know-it-all, this educational tour runs deep on wood knowledge. The Rock Town staff loves to talk about Ozark white oak.

St. George Spirits – Alameda, California

When you arrive at the St. George Spirits Distillery, you might wonder if you’re here for a U2 concert. It’s possible Bono would lower himself from the former Air Force rafters, stand on the Holstein still, swing his jacket and yell, “yeah, yeah, yeah.” Of course, the cool and trendy staff would not discourage a U2 concert in their brilliant Alameda, California facility, a former military hanger. But, they’re more likely to explain the St. George Single Malts and how distiller Lance Winters tried to push the unknown category in the late 1990s, only to be laughed at. Now, American single malts enjoy fandom, and the tour guides are proud of their company’s association to the growing category. St. George also produces Hanger 1 Vodkas on contract for Proximo Spirits as well as rum, eaux de vie, absinthe and liqueurs. But, if they didn’t make it, they’re quick to tell you. For their Breaking & Entering bourbon, St. George guides will admit they stole the whiskey from Kentucky and bottled it in California. Honesty—that’s what you get in a St. George tour.

Stillhouse Distillery at Belmont Farm – Culpepper, Virginia

A throwback to the distiller farms of yesterday, the Stillhouse Distillery sits on 195 acres, where distiller Chuck Miller farms his own corn to use in his Original Moonshine and Kopper Kettle Virginia Whiskey products. At this three person operation, the tour guides walk you to an old beaten up Ford pick up truck that belonged to Miller’s grandpa. Theodore George Miller made moonshine during Prohibition and was shot up making a Washington, D.C., run. Grandpa survived and was never caught, but his pick-up truck remains riddled with bullet holes. In 1987, Miller resurrected his grandfather’s ’shine heritage to prevent the possible loss of his farm. Today, visitors enjoy a Stillhouse built by Miller’s two hands and a beautiful 1933 copper still that still hums as if it were 1935. On a Stillhouse tour, you don’t really feel like you’re at a distillery. With horses whinnying, cows mooing and tractors purring, Stillhouse is a little more like grandpa’s farm.

Kings County Distillery – Brooklyn

Youth and spirit stand out at the Kings County Distillery. “We are trying to come up with whiskey that nobody has tasted before,” co-founder David Haskell tells a group of 25 on a Saturday afternoon tour. Beyond the whiskey, however, King’s County Distillery walks you into early 1900s architecture, its gorgeous brick building anchoring the lifeless-looking warehouses on the Navy pier. Inside the former Paymaster Building, detailed columns hold the roof protecting a few hundred small and large barrels aging rye, corn whiskey and bourbon. Up until April, visitors saw tiny stills connected by copper and plastic tubing, giving the impression this is a small operation. Now, two large Forsythe copper pot stills –1,000 and 650 liters—are ready to crank out some serious juice. As King’s County Distillery grows, who knows, maybe the whiskey producer can acquire the neighboring warehouses. Nothing breathes life into an abandoned building like whiskey.

Colorado, Oregon & Washington

The fact is these three states have so many craft distilleries offering quality tours, selecting just one is harder than high school trigonometry for this writer. In Colorado, Stranahan’s Colorado Whiskey receives so many visitors reservations are recommended. After Stranahan’s, hop on I-70 and hit Leopold’s Brother’s Distillery, where they may share the secret a o t their hard to find aryland tyle ye his ey About an hour and a half from Denver, the Breckenridge Distillery tour guides are happy to tell you all about their bazillion awards. After Colorado, head northwest to Oregon, where Portland distilleries have become known as “Distillery Row.” For whiskey drinkers, Clear Creek Distillery is a must visit. The Clear Creek’s McCarthy’s Oregon Single Malt comes from peat-malted Scottish barley. The single malt has developed a cult following, and you may be able to convince the guide to give you a nip. Up North, Washington boasts 27 distilleries and several produce wheat whiskey. Perhaps that would make an excellent question on a Dry Fly Distillery or Bainbridge Organic Distillery tour stop: Why does Washington make more wheat whiskey than other states?

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The Dam Pub The Dam Pub by Stephanie Price

Gastropub & Gastropub & Whisky Bar Whisky Bar

by Stephanie Price

Whiskies and Fireplace

Now serving over 900 Whiskies Now serving over 900 Executive Chef, Whiskies Robert Lussier and his uc ed away i the foothills of the lue ou tai s a d o the shores of Georgian Bay in the charming village ed away i Ontario, the foothills of the ofucThornbury, sits The Dam lueGastropub. ou tai s As a da ofamily the shores Pub owned of Georgian Bay in the charming village cottish whis y pu we ope ed i of sitsour Thejourney Dam theThornbury, fall of 2005Ontario, and began Pub As a family withGastropub. a whis y collectio of owned varietcottish whisal y pu wefare opeo ed ies traditio cottish erii s the of 2005 and began our journey and fall a vision to provide a unique and with a whis dining y collectio of varietmemorable experience. Now ies traditio al cottish fare Pub o eri in our 13th year, The Dam is a s and a visionrestaurant, to provide rated a unique destination oneand of memorable experience. Now the top 100 dining restaurants in Ontario, in our 13th year, from The around Dam Pub is a and attracts visitors the world. destination restaurant, rated one of the top 100 restaurants in Ontario, and attracts visitors from around the world.

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team dazzle guests daily with culinary delights, set in a circa 1875 house Executive Chef, Robert Lussier and his setting. Event planning and catering is team dazzle guests daily with culinary one of The Dam Pubâ&#x20AC;&#x2122;s specialties. As a delights, set inyaspecialist circa 1875 house certified whis draw from setting. Event planning cateringfor is over whis ies i ourand collectio one The Dam Pubâ&#x20AC;&#x2122;s specialties. As a mo of thly whis y tasti s impromptu certified from ta le sidewhis tasti y specialist s a d whisdraw y pairi over whis ies iand our collectiocli-for dinners for private corporate mo y tasti ents thly on awhis regular basis. sMyimpromptu passion and ta owled le side etasti s for whisa ydiswhis co tay pairi ious. f dinners private and corporate cliyou re a for whis y e thusiast a foodie ents on a regular basis. My passion or both, The Dam Pub Gastropub isand a owled e for whis is corecommended. ta ious. f must! Reservations are yhighly you re a whis y e thusiast a foodie or both, The Dam Pub Gastropub is a must! Reservations are highly recommended.

The Dam Pub, Thornbury, Ontario Chocolate Pate The Dam Pub, Thornbury, Ontario Chocolate Pate

SUCCESS IS BETTER SHARED

chivas.com

2018 Kentucky Bourbon

Affair

Raises the Bar on Special Releases R|W

In 2014, the Kentucky Distillers’ Association and its member distilleries developed an exclusive, hands-on experience for Bourbon connoisseurs from around the world to celebrate the 50th anniversary of the Congressional Resolution declaring Bourbon “America’s only native spirit.” While there are a number of Bourbon-related events currently out in the marketplace, the Kentucky Bourbon Affair is the only Bourbon experience created and hosted by the legendary distilleries that produce America’s native spirit--and these experiences are not available at any other time of the year. TM

The 2018 Kentucky Bourbon Affair takes place June 5-10, with 17 brands offering events throughout the state: Angel’s Envy, Bulleit, Four Roses, Hartfield & Co., Heaven Hill, Jeptha Creed, Jim Beam, Limestone Branch, Maker’s Mark, Michter’s, Old Forester, O.Z. Tyler, Rabbit Hole, Town Branch, Wilderness Trail, Wild Turkey, and Woodford Reserve. TM

Events include behind-the-scenes access, private barrel selections, elegant nightcap events with Master Distillers, and outdoor dining on some of Kentucky Bourbon’s most hallowed grounds. Attending the KBA is a privilege, with some events so exclusive they’re limited to 15-20 tickets. But if the Kentucky Bourbon Affair is the “must do” event for Bourbon and whiskey lovers every year, the 2018 Affair has added a “must have.” To commemorate the 5th anniversary of the Kentucky Bourbon Affair, the Kentucky Distillers’ Association and the KBA have developed their very own “release” to coincide with the June event.

A group of Master Distillers from some of Kentucky’s most revered distilleries was assembled for private barrel selections, with bottles from the chosen barrels available on June 9 during the 2018 Kentucky Bourbon Affair. For the first time, these Bourbon Barons are working together to select barrels at five different Kentucky Bourbon Trail® distilleries. The barrel selection team consists of Jimmy Russell, Master Distiller - Wild Turkey; Chris Morris - Master Distiller, Brown-Forman; Fred Noe - Master Distiller, Jim Beam; Steve Nally - Master Distiller, Bardstown Bourbon Company and former Master Distiller at Maker’s Mark, and Greg Davis – current Master Distiller, Maker’s Mark. Barrels were chosen at Maker’s Mark, Willett, and Jim Beam on February 12, and on February 20, this group will be sampling and selecting from Old Forester and Wild Turkey. Chosen barrels will be bottled and available at the Kentucky Bourbon Affair event on Saturday, June 9, at the Omni in Louisville, Kentucky. Proceeds from the special release bottle sales will benefit several charities throughout the state of Kentucky.

For information on the 2018 Kentucky Bourbon Affair, visit www.kybourbonaffair.com.

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The podcasts are available at: The Malt Whisky Trail® offers visitors the ultimate Scotch experience and now whisky lovers have the chance to experience this from the comfort of their own homes with a series of podcasts. The programmes take listeners around the colourful characters and interesting locations within the world’s largest concentration of Scotch malt whisky distilleries in beautiful Moray Speyside.

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is also downloadable via your podcast apps such as iTunes. The ten episodes currently available uncover the secrets of the trail’s distilleries and their links with everything from indie music to modern art. In the forthcoming series the podcasts will be exploring how Speyside whisky is the inspiration for craft industries including breweries and biscuits. These podcasts invite you to uncover the secrets of Malt Whisky Country and get a taste of the very best of

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Let us know what your thoughts are. Send your questions to Relish and Whisky at quintessentiallycanadian@hotmail.ca

How long can I keep my whisky in an open bottle? Jamie, BC Technically for a lifetime but there are tips for pampering that open bottle. Avoid keeping it in an area with large temperature changes and direct sunlight. Whisky doesn’t like to suntan. Experts agree that air gets into an open bottle and o idation slo ly ades the flavo r of the whisky. This is a slow process, and some whiskies taste better after the bottle has spent time mingling with air. It’s all subjective. If this is a concern, some recommend transferring those half-full bottles into smaller bottles. Or you can buy a wine product called Private Reserve that temporarily prevents oxidation.

Q A

With

Blair Phillips

When I am enjoying a Single malt is it acceptable to add water or an ice cube or three? Adrean, Germany This is personal to your preference. Some sticklers freak out when they are asked this question and will stomp up and down telling you never to add water or ice. But, if you drink your whisky straight and your face scrunches up into something that looks like the love child of Clint Eastwood and Gordon Ramsey after spending a year in a tanning salon, then perhaps drinking whisky straight isn’t your style. Without getting scientific, addin a e dro s o ater to yo r his y does o en the flavo rs hiding behind the alcohol, but water will thin out the whisky’s mouthfeel. Adding ice will take the alcohol edge off the his y, t it also tes flavo rs Experiment – try it straight, with water and then with ice and if anyone questions the volume of your enjoyment, just tell them you’re conducting important research on individ al flavo r re erences

Where does the name Whisky originate from and why the different spelling? Keith, ON This is a complicated question and there are many myths and educated esses floatin aro nd or oth questions. Irish and American generally favour spelling it “whiskey.” Scottish, Canadian and Japanese favour “whisky.” The origin of the word is just as foggy. If you ask Irish historians, they’ll probably tell you it comes from the Irish Gaelic uisge beatha. If you ask Scottish historians, they’ll probably tell you it comes from the Scottish Gaelic uisge baugh. Canadian historians will just ask that you pour them a glass. But, both Gaelic phrases translate to “water of life.” Regardless of how they pulled the word whisky from these tongue twisters, we have to agree that “water of life” is pretty accurate.

Magazine Why are their different colours of Whiskies? Kim, ON Different levels of char, the size of the barrel, how many times the barrel was used, what was in the barrel before and how long the whisky sits in the cask explains why there are different shades o his y or e a le, a rand ne charred oa cas ith five year old hisky will be a darker shade of brown than a his y a ed or five years in sed toasted arrels inishin his y in e ort i es or ine arrels ill also infl ence its colour. With that said, it’s a common ractice to add flavo r ne tral s irit caramel to vats of whisky to achieve a consistent colour from batch to batch. Purists feel this is deceiving because it tricks our eye into thinking the whisky is older than it is. Some claim they can taste the colouring, but in truth, even an airport drug dog would have a tough time detecting the difference between a colour corrected whisky and a natural one.

Where does Scotch get its Smokiness from, just Peat or are there other methods? Michael, Chicago

Whisky can get its smokiness from diferent so rces o e infl enced flavo r comes from something being burned during the whisky making process. In the case of peat smoke, this is from the malting process where peat is burned as a heat source to dry the grain. In non-peated whisky, smoky characters comes from the char of the barrel. Barrel char smokiness is different from the earthy peat smokiness, but can be combined when the peated spirit is aged in charred casks. This is when you start to smell like yo ve een drin in a ca fire ans o this style of whisky call it cologne.

Tallship Thalassa

Relish and

Sailing, Sun and Scotch by Brigitte Beckers

Board tallship Thalassa and visit Scotlandâ&#x20AC;&#x2122;s famous malt whisky distilleries while sailing through some of the most beautiful coastal sceneries in the world. perience charming old fishing villages, hauntingly beautiful landscapes and visit places almost impossible to reach by anything but by boat. cotland is a whisky lo er s aradise and there is no finer way to e lore the country s whisky-producing islands than on board of Thalassa. Visit the world- famous Islay Festival o usic and alt, oin our whisky a bassador or a tour to the best fine alt coastal distilleries and explore the magical islands by foot or by bike. In the evenings, relax and enjoy the company of fellow whisky enthusiasts as you savour your favourite whisky from our wellstocked whisky bar on board. All in all, our Whisky Sailing Cruises offer a fantastic way to experience Scotland in all its wild and natural glory.

Tallship Thalassa

Barquentine Thalassa is an impressive and seaworthy sailing ship. Rigged according to old tradition but equipped according to the most modern safety requirements, Thalassa is a worldwide sailing ship that brings adventurous sailing and comfortable enjoyment in perfect harmony. A good atmosphere on board, a tastefully furnished saloon, comfortable cabins (each with shower) and its excellent kitchen, make a trip with Thalassa an unforgettable experience. Long and wide (47 m x 8 m) with 14 sails and over 800 sqm of canvas, Thalassa is a grand and majestic spectacle. This tall ship is su ficiently strong, staunch and seaworthy to sail all the oceans of the world. Sailing with the Thalassa gives you a combination of luxurious relaxation and exhilerating adventure. Sail away from everyday shores, feel the power of the wind and the water and head out for unknown distant horizons. On board, enjoy the atmosphere and spectacle of traditional sailing with all the comforts, amenities and safety features of modern times. The blend of contemporary comfort, fabulous food, an experienced professional crew and the latest in modern navigation and communication equipment ensures a once-in-a-lifetime voyage for all who sail on board of Thalassa.

39 R|W

GLENDALOUGH DISTILLERY

GLOBALLY AWARDED WHISKEYS FINISHED IN RARE PRIZED CASKS 2018

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Relish and

F L A V O U R Recipes

SIZZLING SEARED SCALLOPS SERVES 2

TOTAL 18 MINUTES

14 oz potatoes 7 oz frozen peas ½ a bunch of fresh mint (½ oz) 6–8 raw king scallops, coral attached, trimmed 1 3/4 oz firm black pudding (ask your butcher)

Wash the potatoes, chop into 1 1/4 inch chunks, and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes. Meanwhile, pick and finely chop most of the mint leaves and put aside. Place a nonstick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves onto a plate, leaving the oil behind.

R|W

Season the scallops with sea salt and black pepper, and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.

Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste, and season to perfection. Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

517kcal

23.6g

27.4g

52g

3.6g

1.3g

7.9g

STICKY LAMB CHOPS

SERVES 2 TOTAL JUST 15 MINUTES

unpeeled garlic cloves alongside, turning the carrots regularly. Gently turn the chops onto their sides, to cook for 2 minutes on each side, or until golden but still pink in the middle. Meanwhile, use a vegetable peeler to peel strips of zest from1 orange. Sprinkle them into the pan with the thyme sprigs, and toss it all together for just 30 seconds to get the flavors going. ReScore the fat of the lamb chops, season them with sea move the chops to a plate to rest, then squeeze the juice salt and black pepper, then line them up, like a rack, and sit them together fat edges down in a large shallow from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with casserole pan on a medium-high heat. Leave for 5 its resting juices, then hey presto, time to dish up. minutes to render and crisp up. Trim and add the whole baby carrots (halving any larger ones) and the 6 lamb chops, French-trimmed (1 1/4 lbs total) 7 oz mixed-color baby heirloom carrots 8 cloves of garlic 3 oranges 1/2 a bunch of fresh thyme (1/2 oz)

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

571kcal

36.2g

14.7g

26.5g

36.7g

32.1g

0.8g

8.5g

43 R|W

SERVES 4 TOTAL 30 MINUTES 2 onions 1 1/4 lbs chicken thighs, skin off, bone out 12 oz mixed mushrooms 1 bunch of fresh thyme (1 oz) 13-oz block of all-butter puff pastry (cold) Preheat the oven to 425ÂşF. Place a 12-inch non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two-thirds of the thighs, finely chop the rest, and add to the onion pan.

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

683kcal

40.7g

19.8g

36.7g

42g

7.2g

1.2g

4.3g

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CHICKEN POT PIE Cook for 6 minutes, or until golden, stirring occasionally. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4 minutes, then tip into the chicken pan and strip in half the thyme leaves. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 2/3 cup of water. Working quickly, roll out the pastry so itâ&#x20AC;&#x2122;s 3/4 inch bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15 minutes, or until golden and puffed up. Easy!

PLUM TARTE TATIN SERVES 6 TOTAL 24 MINUTES 1 1/4 lbs ripe mixed-color plums 1 teaspoon ground cinnamon 1/ cup maple syrup 11 oz sheet of all-butter puff pastry (cold) 6 large scoops of vanilla ice cream Preheat the oven to 425ยบF. Place a 10-inch nonstick ovenproof frying pan on a medium heat. Halve and pit the plums, add to the pan with 2 tablespoons of water, and cook for 1 minute. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup.

CALORIES

FAT

SAT FAT

PROTEIN

CARBS

SUGAR

SALT

FIBER

392kcal

18.7g

11.8g

4.8g

52.3g

32.8g

0.3g

1.2g

Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any e cess to patch up little gaps, if needed. Bake at the bottom of the oven for 16 minutes, or until golden and puffed up. Making sure you use oven gloves to protect your hands, confidently and very carefully turn the tarte out onto a plate bigger than the pan. Dish up with nice round scoops of ice cream, sprinkle over the remaining cinnamon from a height, and drizzle lightly with e tra virgin olive oil before serving.

45 R|W

Beef in Whisky Sauce

1½ lbs sirloin steak 1 oz butter 1 large onion, chopped 3 tbsp Scotch Whisky ¼ cup double cream salt and pepper

Although it is much more common to use wine or brandy in cooking, Scotch Whisky can offer some very complex character to many of your favourite recipes. The background notes and ‘nose’ of the individual whisky that you choose, gained through the maturation process, will give you a new exciting recipe to try again and again.

Cut the beef into thin strips. Cook the beef strips and onion in the butter for 5-10 minutes, until the beef is brown and cooked to taste. Stir in the Scotch Whisky and cream. Heat gently to reduce slightly.

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Recipes

Relish and

Marinated Salmon in Scotch Whisky

oz boned, tail fillet o salmon 2 tbsp Scotch Whisky 2 tbsp lemon juice Â˝ tsp sugar salt and pepper 1 tsp chopped chives 1 tbsp chopped dill

Place the salmon on a plate and freeze for 1 hour. Using a very sharp knife, slice the fish as finely as possible across the grain. Lay the slices in a single layer on a plate. Drizzle over the lemon juice and whisky and then season with salt and pepper. Sprinkle on the sugar and then the herbs. Allow to marinate for at least 1 hour (overnight if possible), basting with the juices two or three times before serving.

6 oz dark chocolate 5 tbsp water 3 eggs 2 egg yolks oz fine caster sugar 1 tsp gelatin strained juice from an orange 2 tbsp Scotch Whisky Â˝ pint double cream

Chocolate, Whisky and Orange Mousse

Melt the chocolate and water in a small pan until creamy. Beat eggs, egg yolks and sugar together until thick and pale. Dissolve the gelatin in the orange juice, in a bowl placed in a pan of water, then stir in the Scotch Whisky. Fold the melted chocolate and egg mixtures together then gently stir in the gelatin mixture. Whip the cream until thick but not stiff, reserve some of it to make whirls to decorate the mousse, and fold the remainder into the chocolate mixture. Spoon into individual dishes.

The History In 1940, Joe Sheridan, a Chef at Shannon Airport in County Clare invented the Irish Coffee. There was always a great tradition in Ireland of lacing a beverage with a strong spirit, which was referred to as “a drop of the craythur.” Today the practice has been perfected by adding Irish Whisky to a cup of coffee, and it gives a warm feeling to a tired and weary visitor.

& Joe’s recipe for Irish Coffee is as follows. Take a steamed glass, pour in a 1/4 gill (standard measure), or 4 tablespoons of Irish Whisky. Add 2 teaspoons of brown sugar and boiling coffee to within 3/4 inch of the top of the glass. Stir briskly until sugar is completely dissolved. Add cream, lightly whipped and pour over the back of a teaspoon so that the cream will not sink. To enjoy the full flavour of your Irish Coffee, do not stir when cream is added. Sit back and enjoy.

Recipe of

Irish

Coffee

Glendalough Distillery. The Red Fox Inn Ireland

51 R|W

5 STEPS

To Appreciating Scotch Whisky

Colour

Is your whisky light gold, bright copper, or rich amber in colour?

Body

Does your whisky have a light, medium, or full body?

Nose

Which aromas do you recognize when you nose the whisky - is it malty, smokey, fruity, or chocolatey?

Palate

What characteristics do you notice on the palate - is it softly sweet, rich and fruity, or peppery and spicy?

inish

oes the avo r remain for a lon time or does It disappear quickly?

Courtesy of The Scotch Whisky Heritage Centre

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ill e Re d or

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Evan Williams Experience

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Four Roses Distillery

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Heaven Hill Distilleries

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Jim Beam Distillery

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Maker’s Mark Distillery

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Town Branch Distillery

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Wild Turkey Distillery

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Woodford Reserve Distillery

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Approval by the Commonwealth of Kentucky Transportation Cabinet of the reproduction of a portion of the Kentucky Official Highway map should in no way be construed as promotion of any product advertised herein.

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