www.relishandwhisky.ca Local Gastronomic To The Angels’ Share www.relishandwhisky.ca Local gastronomic to the angels’ share

Merroir and Terroir Tasting Oysters with Laphroaig vs Lagavulin

Tenth Ward HOLYROOD Distillery DISTILLERY BRINGS SINGLE BACK TO Milk & SCOTLAND’S CAPITAL Honey GUINNESS BRAISED Israel’s first SHORT RIBS WITH whisky distillery HORSERADISH CREAM

THE RISE OF AMERICAN SINGLE MALT WHISKEY Glendalough How They Banded Together Distillery Reviving with the Face of a Saint WHICH FORK DO I USE WITH MY BOURBON ? Peggy Noe Stevens & Susan Reigler

Tail Wagging The Dog | A Perspective On Scotch And Tourism | Test Your Whisky Wisdom A NEW WORLD OF WHISKY

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Take true passion for , add the boldness and cutting-edge innovation that the Israeli start-up ecosystem is famous for, mix it with uncompromising commitment to craftmanship and tradition, and you get M&H, Israel's first whisky distillery.

The Milk & Honey Distillery www.mh-distillery.com milkandhoney_distillery © 2020 Milk & Honey distillery. Enjoy responsibly. For information about product availability in Canada please contact [email protected] A NEW WORLD OF WHISKY

Now in Canada

Take true passion for single malt whisky, add the boldness and cutting-edge innovation that the Israeli start-up ecosystem is famous for, mix it with uncompromising commitment to craftmanship and tradition, and you get M&H, Israel's first whisky distillery.

The Milk & Honey Distillery www.mh-distillery.com milkandhoney_distillery © 2020 Milk & Honey distillery. Enjoy responsibly. For information about product availability in Canada please contact [email protected] 8.75” Bleed

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7.75 x 10.25 Type Safety Please keep your type and important information inside of the type safety. 8.75” Bleed CONTENTS Issue 20 8.5” Page Trim

7.75” Type Safety 11Editor’s Thoughts Are We There Yet ?

12Tail Wagging The Dog Davin De Kergommeaux Do we need more Canadian Single Page Specs Whisky? 11” Page Trim 11.25”Bleed 10.25” Type Safety10.25” Type 8.75 x 11.25 Bleed 18 28 Make your design bleed over 14 The Dynamic Duo Behind the page trim .125” on all sides. Which Fork Do I Use With My Bourbon? 8.5 x 11” Page Trim Maggie Kimberl This is where the page gets cut. Peggy Noe Stevens and 7.75 x 10.25 Type Safety Susan Reigler Please keep your type and important information inside of the type safety. 18Reviving Irish Whiskey With The Face Of A Saint Blair Phillips Glendalough Distillery

22 A Perspective On In These Challenging Times 14 28Eau Claire Distillery A New 37SIP Awards Consumer Judged Awards 30Milk And Honey Israel’s first whisky distillery 38The Stories Are What Got Me 34Tenth Ward Distillery An Ambassador’s Ward Off Ordinary Journey into Whiskey

12

Relish Whisky • ISSUE 20 | 5 RAISING SPIRITS SINCE 1866

6 | Relish and Whisky • WWW.RELISHANDWHISKY.CA DON’T BE AFRAID TO DRINK RESPONSIBLY. WHISKEY SPECIALTY, 35% ABV (70 PROOF). JACK DANIEL DISTILLERY, LYNCHBURG, TN. JACK DANIEL’S AND TENNESSEE APPLE ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S. ALL RIGHTS RESERVED. CONTENTS Issue 20

41Test Your Whisky Wisdom See how well you know your whisky

45 Taste and Share Whisky Reviews with Maureen Linehan Unlocking the best whisky for your special occasions

48The Best 3-Ingredient Cookbook Expand Your Kitchen Confidence 52 52 Merroir and Terroir Whisky and Oyster Pairing

56Delicious, Unique Cocktails to Warm Your Autumn Nights with Morten Krag

60The Whisky Battle Legavulin vs Laphroig An Age Old Rivalry 48 56

673-Ingredient Recipes Baby Greens and Mushroom Salad Red Wine Marinated Steak Rosemary-Garlic Pork Loin

69Answers to Test Your Whisky Wisdom 41 Award Winning Single Malt Whisky North of 60

TwoBrewersWhisky.com R|W MAGAZINE Davin De Kergommeaux has been writing about whisky for more than Published Quarterly fifteen years. He is the founder, and head judge for the Canadian Whisky Awards, and publishes Publisher/Editor comprehensive notes about Canadian on Robert Windover canadianwhisky.org. De Kergommeaux has also contributed to, or co-authored, three other books Art Consultant about whisky, and two about spirits and cocktails. Beacon Creative Inc. Follow him on twitter and instagram @Davindek

Our Contributors Blair Phillips Davin De Kergommeaux Maggie Kimberl Maggie Kimberl is a spirits journalist focusing on whiskey Paula Limangi culture in the United States, though she Gillian Murphy considers herself to be ‘geographically blessed’ Raquel Raies to live in the epicenter of the bourbon world, Marianne Eaves Louisville, Kentucky. When she’s not covering Alwynne Gwilt the bourbon beat you can find her browsing Lia Sicard-Phillipson through vintage vinyl with her kids, or tending Lisa Wicker to her homegrown tomatoes. Follow her on Julie Trevisan-Parker Twitter and Instagram @LouGirl502 Andrew Ferguson Amanda Boroughs Amanda Deak Jamie Johnson Maureen Linehan Blair Phillips Patrick McMurray is a lifestyles spirits writer who specializes in Morten Krag Canadian Whisky. Blair is on the jury for both Inka Kukkanaki the World Whisky Awards and the Canadian Robert Rose Inc Whisky Awards. Blair was the Canadian Firefly Books Ltd columnist for DrinkingMadeEasy.com during the TV show’s three year run. He currently lives Relish Whisky in Toronto Canada. Instagram @liquid6 Toronto, Canada

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Relish Whisky • ISSUE 20 | 9 WOMAN OWNED. LOCALLY CRAFTED. DEDICATED TO DISTILLING UNUSUAL & UNCONVENTIONAL SPIRITS.

Everything we make is non- traditional and unconventional which is why we live fearlessly by our slogan: Ward Off Ordinary. Our Cocktail Lab is open for spirit tastings, tours, craft cocktails, and bottles to go. Visit our website to explore our entire award-winning spirits collection.

WWW.TENTHWARDDISTILLING.COM @TENTHWARDCO WhRelish sky EDITOR’SEditor’s THOUGHTS Thoughts

starts its life, or for the vetern who believes to know it all already but Are still holds onto your every word. Your expression and excitment for simply tasting that magicical spirit is what brings us all together. As readers we read, we browse, we we taste, we laugh and we continue to seek out all we can about the whisky world. In this issue, we at Relish Whisky, there are excited to be in conversation with Daniel Whittington (page 26). We learn all about his foray into the world of whisky, from his begin- yet ? nings to his phenomenally popular Youtube series with Rex Williams; The Whisky Vault. We delve deep Wisdom comesith everything from going Isinto it really origins necessary of bourbon for us in to Theknow Corn Connecton (page 16) and are intro- inherent on patience in the world today, everything? Why can’t we just be in duced to Bridgeland Distillery’s and passion we still for find what it in our- the moment? Live in the moment. you do. Taber Corn Berbon from Davin De Wselves to complain and ask that annoying Appreciate the here and now. Have a Kergommeaux wealth of whisky question, Are We There Yet? Patience is valueknowledge on being (page thankful 12). forIf it’s what maple we thrown outs life the moves window. on, Moral we learn guidance have- there’s and who a Canadian we are. Wake behind up every it’s beA damned, humility I want and to be how there to now. wear If itit morninginvention and somewhere! actually be thankful The tapping to is well.not the We now learn we want to listen to speed to others through, beof waking maple uptrees . I wouldin Quebec’s like to Distilleriethink it’swith the conversation,a smile and absorb the food everything we mostdu St. of Laurent us are interested brings us in Acerum, finding thisa preparewe hear. or don’t We learn prepare. to use Eat thisit as new-it is, perspective.maple flavour Or thatworth you’re trying already (page in dealfound with knowledge the gut rot if to it comes.our success. Where’s it.50). Living Put life on toyour the thinkingfullest. Embracing caps for myWe drink? recreate Where a storyis this and place? hold What it in the humilitythe Think and Tank’s adventure experimental every waking our imagination for a time. At times heavens is holding us up? I mean it’s a moment.methods Something with malting to excite (page you 33) and we may complain, or exaggerate, four lane highway. How do we come to a getand your make imagination elaborate going. plans The to heartvisit but to all you who bring something Ireland for the chance to sip in the full stop? beat pumping. How about if we slow to the world of whisky: thanks. history at Sean’s Bar, the oldest pub We have forgotten how to slow down. down to share a story, and listen to one Thanks for your passion. Thanks in Ireland (page 24). It’s an issue to Not just to see the moment, but hear being shared. Life really opens up and for your patience and support. soak up during these unprecedent- it, taste You it, start embrace this journeyit, wholely with and an ex- awayed times, you go. while Take sothe much time for is di a storyfferent completely.cited vision We forsearch the uplife everything you’re going withand usnew, in our we twentieth savour the issue comforts and be in of onto our live. phones Looking and store outwards it where? to all Not the theold. present. Cheers and be well. inpossibilities our memory. Weof growing only have your so much name, spaceyour there brand, to keep your things life. You of important share all this passion with us, for the newbie value to us, and not a single foot more. RoRobertbertW Windover indover Searchwho wantsthat up to too. learn how the spirit Editor|PublisherPublisher/Editor

Where To Find Us: @relishandwhiskymagazine relishandwhisky.ca

RelishRelish and WhiskyWhisky •• ISSUEISSUE 1819 || 11 Tail Wagging

The Dog By Davin De Kergommeaux

The best advice I ever received as a whisky writer, came from the renowned Dave Broom. “Don’t read other whisky writers,” he told me. Dave’s writing is thoughtful, engaging, informed and informing. And best of all, it is original. An esteemed educator in the world of whisky, he is a thought leader. So, I’d like to think he was encouraging me to develop my own ideas without being influenced by others.

12 | Relish Whisky • WWW.RELISHANDWHISKY.CA I try to follow Dave’s advice, but and bolder are the sine qua non. Sure, limited edition bottlings offer with the burgeoning growth of Somewhere, someone had latched an occasional perk to the brand’s social media, podcasts and blogs, onto the idea that barrel proof was high-volume retailers. However, cask sometimes it is difficult not to let better – more authentic, and the idea strength whiskies simply will not other’s ideas creep into my own. spread through the blogosphere like move the brand forward with core This came sharply into focus for me headlice through a daycare centre. whisky drinkers, particularly when recently when a rash of social media No need for original thinking or bloggers compare them to bourbons posts began all at once using similar reflection. Suddenly, people who which readers can buy for less than words, logic and examples to extol would rather be drinking bourbon or half the price. It would sadden me to the glories of cask strength Canadian single malt anyway, figured out a way see the majors direct valuable time whisky, and encouraging Canada’s they could improve Canadian whisky. and resources to chasing a trend legacy distillers to join the fold. Some even had the naivety to think they can never quite catch. There Huh? I thought influencers were of this as innovation. It is not. It is are other things these distilleries useful because they influence imitating. do better than anyone else and the consumers, not producers. Yet, here, I have nothing against the concept drinkers, who for that very reason, in post after post, were bloggers, of cask strength Canadian whisky. buy cases of the core brands, have yet some of whom had barely just There have been some beauties, but to ask for higher ABV. discovered whisky, lobbying artisans I do shudder that there are folks I do like the way Alberta Premium who’d been making it for decades, who think upping the ABV will Cask Strength evolved. No one to suddenly change the Canadian automatically make Canadian whisky lobbied for it. It was the years-long whisky tradition to suit their more enjoyable. The esteemed aspiration of one senior Canadian personal palates. Some posts cited whisky writer, Charlie MacLean Beam Suntory executive. And it the glories of , has said that the most important was a stunner, being named Best be it bourbon or rye, while others quality of any whisky is that it be true Cask Strength Whisky at the 2020 compared Canadian with cask to its type. So, when I read people Canadian Whisky Awards. And, for strength Scotch single malts. Great praising cask strength Canadian for the tenth anniversary of the awards, Scot! It isn’t either. accoutrement more appropriate to its maker, Alberta Distillers Ltd, I love my bourbon, my American bourbon, I cringe. was named Distillery of the Decade rye and my single malts, cask I am speaking here of the legacy for its consistently high quality. strength and all. However, there distilleries, of course. Let the new Priced to sell, Alberta Premium Cask are over 250 distilleries in Canada distillers develop their own way. Strength was a gift – a perk – for the and only eight make traditional Shelter Point, Stalk & Barrel, many loyal fans of Alberta Premium, Canadian blended whisky. Why were Two Brewers have each produced not a bauble for some perceived people trying to influence these wonderful cask strength whiskies as influencers. few to make something distillers in have many others. And I have sipped When whisky makers find a good other countries already do so well? some excellent high-proof whiskies reason to release an individual whisky And why all at the same time and in from the legacy distilleries too. at cask strength, more power to them. much the same words? If you prefer Crown Royal Hand Selected Barrel But when arrivistes who tend to cast bourbon, will you do me a kindness may be one of the most enjoyable Canadian whisky in the shadow of and buy bourbon? There’s already Canadian whiskies I have tasted. At bourbon or Scotch, gang up to lobby more out there than you can possibly cask strength, Wiser’s 35 is stunning, for it? I only hope legacy distillers have taste. as is Wiser’s 23-year-old. That is the confidence to tell them, “We will let But where was this coming from? A not the point. These are low volume the whisky dictate what we do, rather little digging led me to an assortment whiskies purchased by few whisky than a vocal, but ultimately miniscule of bourbon bloggers. It turns out drinkers, most of whom will never segment of those who buy our that much of the bourbon web buy a second bottle and indeed hope whiskies.” Let the whisky makers make resembles a cavernous echo chamber that as influencers they’ll get their the whisky and the writers report on it where barrel strength, higher proof, first bottle, or at least a sample, free. – and in their own words, please. u

Relish Whisky • ISSUE 20 | 13

PEGGY NOE STEVENS and SUSAN REIGLER

The Dynamic Duo Behind Which Fork Do I Use With My Bourbon? By Maggie Kimberl

Bourbon is one of the hottest categories of whiskey in the world right now, responsible for $8.6 billion in economic activity in Kentucky alone. Fans of Kentucky’s Native Spirit often love to immerse themselves in the culture of their favorite beverage, which includes a wide array of bourbon-themed parties. Planning such a soiree can be daunting, however. This is where Peggy Noe Stevens and Susan Reigler have risen to the occasion, mapping out (sometimes literally) various types of bourbon parties in their new book, Which Fork Do I Use With My Bourbon? How Bourbon Brought This Dynamic Duo Together

“My entire career for the last thirty years for more than a quarter century.” from my knowledge and experience, but has been in hospitality and spirits, not The pair met at Woodford Reserve the common denominator was that we only executing menus and events and all Distillery in tiny Versailles, Kentucky both loved to teach and we both loved things related to whiskey, but I’m also back when Stevens was the Visitor hospitality and the bourbon industry. So a Master Bourbon Taster,” says Peggy Center Manager there. Stevens had seen we had very different personalities that Noe Stevens. “I acquired that title after a need in the industry to cater to women came together because we shared that years in the industry, and that has really bourbon lovers more, and her first big common denominator.” helped further leverage what we did for event was a women’s bourbon, cigar, the book and what I do for my company, Stevens And Reigler Share Their and shopping night at the distillery. Peggy Noe Stevens and Associates.” Expertise For Your Next Party “Peggy was the mind behind this event,” “The most important thing to remember Reigler recalls. “She was definitely in Peggy had the idea for this book in mind when you are entertaining in bourbon, there pitching for women to be more for nearly a decade and had even written and appreciative of bourbon and for a couple of the chapters already but kept it’s also the biggest thing to remember women to have a safe space to learn getting sidetracked with other projects. in etiquette, is to make people feel about bourbon.”Reigler won the long She finally realized she would need help comfortable,” Stevens says. “In order ash contest that night. The next time and reached out to her friend Susan to do that, you have to make bourbon the pair would cross paths was when Reigler. very approachable and friendly and Reigler was invited to a focus group for not intimidate people and have them another of Stevens’ passion projects, The “For almost a decade and a half I was the shy away and think they would never Bourbon Women Association. The two restaurant critic and beverage writer have the vocabulary to describe or taste have been great friends ever since. at the Louisville Courier-Journal,” says bourbon. Reigler. “When I was writing for the “I had this idea to roll everything I The way you offer it, the way you teach it, Courier, that was when bourbon started had learned with events, spirits, food to make your guests feel comfortable is to make its comeback after fading away pairings, and bourbon tastings,” Stevens very important. On the hospitality side, in the 1970s. Whiskey started to position says. “I reached out to Susan, who has welcoming someone into your home is itself as if you are a sophisticated person authored eight books, and I said I need probably the most personal thing you you are going to drink it. I began writing some discipline, do you want to help can do. Because I’ve planned events all kinds of articles like Bourbon 101 to me? But then I thought, why would we around the world for years and years, my explain to Louisvillians, of all people, do that when we could just co-author a favorite event to plan has always been in what bourbon was. I have been writing book? I’ve always had a huge respect for my home. That’s how I brought the two about bourbon, spirits, beer, and wine her knowledge, which is very different together.”

16 | Relish Whisky • WWW.RELISHANDWHISKY.CA If you are comfortable, your guests will be comfortable. That’s why Reigler expands on Stevens’ advice to include a reminder to be yourself. “Stick to your style,” Reigler says. “I know the book is very lavishly illustrated with a lot of props to make it visually appealing, but you don’t have to do that. If your style is paper plates and napkins, that’s great, just be organized about it. Make it easy on yourself and make it easy on your guests. Set out the bar and have all the ingredients there that they might need. Planning is key. If you do all the work ahead of time you can sit back and enjoy the party instead of rushing around trying to find ice or napkins. Make sure you have everything there that people would want if they are coming to a bourbon party. The centerpiece is setting up the bar and then set out some nibbles and go for it.” “Understand the purpose of your party and what kind of theme you want to develop,” Stevens advises. “The purpose might be, we just want to have you over for cocktails and hors d’oeuvres. Or the purpose might be, we want to have you over for a full dinner and a food pairing. Understanding what you want to offer your guests and translating that into the invitation is always nice. If you’ve ever it as simple as you would like. Bourbon received an invitation and thought well doesn’t judge, and neither does Which should we eat before we go? I wonder if Fork Do I Use With My Bourbon? they’re going to serve dinner? Letting “It’s for everyone,” says Stevens. “No your guests know in advance what the matter where you are in your bourbon party is going to be like, if it’s going to knowledge or your bourbon life cycle, go late in the night, or if it’s just a short from the very beginner stages – because cocktail hour – put the time on it. The we have a chapter on techniques to more information you give your guests use and how to break down nosing and – what to wear, how casual or how tasting and how to identify finishes. formal it is – those things are always Then we fast forward to advanced food appreciated.” pairings for those who already feel very Bourbon has long been seen as a comfortable with the basics, so they working class drink, and these days you can elevate some of their education a can dress it up as fancy as you would like, little bit further. Really it’s a book for or keep everyone.” u

Relish Whisky • ISSUE 20 | 17 Reviving Irish Whiskey With the Face of a Saint By Blair Phillips

Irish folklore tells the story of Saint Kevin, born to Irish royalty in 498 A.D. But, crowns and jewel-encrusted shillelaghs were not his cup of tea. Instead, he abandoned the comfortable life and headed into Ireland’s Wicklow mountains to unite with nature. For seven years, Saint Kevin contemplated his place in the world while living off the land. It’s here, the story tells us, that he would wade into the water to pray. Like a Survivor contestant trying to win a million dollars, his arms were extended for so long that a blackbird landed in his hand and laid eggs. There he stood, keeping company with the Irish oak trees surrounding him until the eggs hatched and the young birds flew off in search of a drink. Today, those fledglings wouldn’t have to fly far. Just down the road from where Kevin of Glendalough stood is the Glendalough distillery. It’s a distillery that draws inspiration from the legendary monk, including the Saint’s outstretched frame on every single bottle. But, behind this inspiring figure is an influential whiskey tradition that drove a quintet of locals to open Ireland’s first craft distillery. “It was the history and heritage of Irish distillation,” explains Donal O’Gallachoir, when asked about this agricultural techniques and technological Fast forward to just 10 years ago, when the driving force. “Distilling in Ireland had advancements. It was in Greece, that they craft distilling industry was ramping up in been overlooked while all over the world learned the art of distillation, then brought every whiskey-making nation. Everyone a craft distillation revival happened it back to Ireland where they distilled beer. was exploring their heritage through in places like the United States, where This early distilled brew evolved into spirits, except for Ireland. “We got our we saw the resurgence of rye, wheated poitín. Then over the next thousand years, backs up and asked, why aren’t we doing bourbon and .” the spirit progressed into a this for Irish whiskey? Literally, one of Irish Whiskey though, was whittled whiskey that became universally popular. the birthplaces of distillation happened down into a sweet and light whiskey Irish Whiskey enjoyed a four-century run down the road from where we are from,” you’d dismissively order a shot of at any at the top of the world’s whiskey charts. says O’Gallachoir. “Our mindset is to make ubiquitous Irish-style pub-in-a-box. It That’s until a string of events including remarkably different Irish whiskey. If you was a tragedy. World War I, a trade war with Britain map out all of our releases, we are trying “If you work in Ireland’s drinks and its colonies, and the Irish War of to hunt out all the flavour profiles that industry, you learn about a distillation Independence practically wiped Irish haven’t been represented. There are styles history and heritage that dates back to Whiskey off the map. When of Irish whiskey that were overlooked, and 6th Century Monastic settlements, like it couldn’t get any worse, the United States we want to look back, but at the same time Glendalough, and that Ireland was a introduced Prohibition in 1920, bring it to new depths. As Oscar Wilde said, powerhouse whiskey producing country sinking overseas exports. Within a period “There is only one thing in life worse than back in the day,” says O’Gallachoir. He 15 years, Irish whiskey went from being talked about, and that is not being explains that the first written record of having the arms of a couple hundred talked about.” And their latest core release, distillation for consumption comes from distilleries outstretched across the Glendalough Pot Still Irish Whiskey Irish monks who travelled from society to world, to trying to keep afloat with just a confirms that whiskey in the Land of society, recording different few distilleries left in hand. Saints and Scholars is doing that job.

Relish Whisky • ISSUE 20 | 19 20 and darkcereal malts, while theoak it’s allabout thefreshgrassy notes, citrus like fieryspices awaken thepalatethen raw honeycombandmaplesyrup. Clove- lumber andsweetness thatsitsbetween the whiskey is supportedby fresh-cut Anherbaceous, earthy back-note to retirement whiskey. ageing that thisspeciesofoakisspendingits char. Thisisthefirst timeincenturies hogshead caskstoasted toamedium staves aredry-aged thencooperedinto The woodissenttoSpainwherethe thirsty oakforinteractingwithwhiskey. width andaspongyfibremakingit very fast-growing oakwithpronouncedring says O’Gallachoir. DarGhaldaisa set theseyoung treesforthefuture,” we plantseven treeswherethesuncan naturally. Thiscreatesaclearingwhere mother nature was abouttobringdown we take down threeorfourtreesthat they areforested sustainably where based. “Thespeciesoftreeisrare,so the mountains, closetowheretheyare Thedistillery fells mature treesfrom areas,” explainsO’Gallachoir. find thetreesinremote mountainous dropped tothepointwhereyoucanonly trees comingin,now thepopulation has unsustainable harvest andtheninvasive Celtic times. Throughshipbuildingand on theislandway back intheancient Ghalda. Itusedtohave 90%coverage now ararenative IrishoakcalledDar single caskofferingfinishedinwhatis inevery drop.Irish heritage “Thisisa home finishingprocessthat stamps in ex-bourboncasksbeforeadown- thewhiskey forthreeyears Theyage traditional IrishPot Stilltangyspice. with avery oilymouthfeelandlayers of unmalted barleyproducingaspirit mash billof1/3 maltedbarleywith2/3 O’Gallachoir. Thedistillery cutsa protected,”and isgeographically says only bemadeontheislandofIreland within Irishwhiskey. It’s astyle thatcan “Pot still whiskey isthedefiningpoint

|RelishWhisky • WWW.RELISHANDWHISKY.CA them inoakfromtheareatogive usawhiskey grown inthisarea,ferment,distil thenage istoget allofthegrains and oneofourgoals O’Gallachoir. “ThisisthegardenofIreland, of oakandwonderwhatitwilldo,” admits “Itwas abitgambletolookatthisspecies bottle backtothetree. invites youtowatch avideothattracesyour bottle’s labellists thetreenumberanditstag pilots thewhiskey intopureenjoyment. Every with pureGlendaloughnature.u whiskey glassinhandaskingtobeunited water, armsoutstretched withanempty flock tothemountains, wade intothe And itwon’t belongbeforewhiskey fans tastes like theyarewellupthispath. Glendalough Pot StillIrishWhiskey made fromthemountains.” This iswherewewant toget to, tobe that hasasenseofplaceandpurpose.

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A Perspective on Scotch Whisky and Tourism in these Challenging Times

By Julie Trevisan-Hunter

he history of Scotch whisky is peppered with stories of change, adaptation, creativity, Tand above all strength of character. In the face of many adversities, individuals and companies have taken stock, pulled together and set a new course for survival, followed ultimately by global success. This is the case, I’m sure, with many industries, but there is one thing, in my view, that makes the world of Scotch somewhat different: an unavoidable long-term perspective.

Let’s start with the fundamental reason - Scotch’s fourth ingredient. Following the alchemy between golden barley, pure Scottish spring water and vigorous yeast, follows time. Time is what imbues Scotch with the very essence of the locale in which it is produced. As the casks slumber, sometimes for decades, they breathe in the local air; sea-salty from Let’s start at the beginning in 1494 boutique, micro versions set up by the crashing west coast waves, heather- when in Lindores Abbey in the Kingdom lifelong enthusiasts, crowd funding or honied from the Highland mountains, of Fife Friar John Corr procured “eight small cohorts of distilling experts getting floral and fruity from the gentle Speyside bolls of malt wherewith to make aqua together to make a lifelong dream come glens. To become Scotch whisky the spirit vitae”. The monastic production of true. This spirit (pardon the pun) of must mature in oak casks in Scotland for whisky had come to Scotland with entrepreneurship is nothing new to at least three years and one day, of course Christianity and had its roots in use Scotch. The industrial revolution saw most whiskies mature for far longer; ten, for medicinal and preserving purposes. advances in distilling and an entirely twenty or even fifty years, changing in Having lain in ruins for centuries a new new way of distilling Scotch whisky with character day by day as time ticks by. distillery is now thriving, not yet old the creation of Scotch . During this time, the custodianship of enough to bottle Scotch whisky, their It was also the advent of steam ships the casks moves from father to daughter, exhaustive search of ancient records and crossing the Atlantic at greater speed uncle to nephew, grandfather to son to experiments with naturally occurring than ever before, allowing an uninvited grandson. Generations of families take historic yeasts have led to the creation and most unwelcome guest to make more pride in their work than I have ever of a new aquavitae, whilst the owners its way from the Americas to Europe. experienced in any other industry. patiently wait for the maturing spirit Phylloxera vastatrix, the unwelcome So you can see why planning for the long to become Scotch. In the past decade aphid, decimated the European wines term, riding the storm and adapting to new distilleries have sprung up all over and consequently the provision of the times is ingrained in whisky making. Scotland, a renaissance of whisky the greatly popular brandy. This was It’s an inspiring and much needed making. Adding to the already well an opportunity for Scotch to take perspective in these times to action, established 100+ distilleries, within brandy’s place, but it had to become reaction and change on a daily basis when the past ten years, no less than 20 more consistent and softer in character; little seems predictable and the future distilleries have been built ranging from enter a host of Victorian independent looks uncertain. So this is the aspect of the huge, bold, architectural feats of the merchants, experts in blending tea for Scotch that I’d like to use to tell a few tales large distiller companies, to the craft, their shops, who quickly turned their from its history and its people.

24 | Relish Whisky • WWW.RELISHANDWHISKY.CA CRAFTED CAREFULLY. DRINK RESPONSIBLY. WOODFORD RESERVE KENTUCKY STRAIGHT 45.2% ALC. BY VOL. THE WOODFORD RESERVE DISTILLERY VERSAILLES, KY WOODFORD RESERVE IS A REGISTERED TRADEMARK. © 2017 BROWN-FORMAN. ALL RIGHTS RESERVED.

QUALITY IS WHAT WE ARE JUDGED AGAINST. IF WE AREN'T GREAT, NOTHING ELSE MATTERS . expert noses to whisky and the creation and pristine. Deanston in the Highlands adversity. There is a sense of calm that of the new Blended Scotch Whiskies, started life as a cotton mill and has the follows when you look to the future not mixing the traditional single malts most unusual bonded warehouse I have just tomorrow, or next month or even with the newly invented grain whisky. ever seen. Tullibardine and Glen Moray next year. The whisky you make today Renewal, adaptation and confidence made a less surprising transition from will be enjoyed in a decade and that to take Scotch whisky to the world, old brewery sites. Balvenie is amongst thought of looking back ten years past heralded the beginnings of Scotch’s many distilleries built around the original and forward ten years hence puts things global success. farmhouse and cottages where excess in perspective. Whisky has always been To really see the resilience and barley from a good year’s harvest was about time. For us, sometimes time flies adaptability of Scotch you must travel too much to sell or store and made the and we don’t know where it has gone. Yet the country and dissect with your own perfect product to barter and pay rent, sometimes the hands of the clock barely eyes the history of each unique distillery. once transformed into whisky. No need seem to move. A cask of whisky breathes The buildings and the architecture to worry about storing your barley and in Scotland’s character year after year with of each site take little translation to avoiding rot if you turn it into whisky, and the promise of a perfect amber dram at the understand how they have grown over the longer you keep it, the better it gets! end of a patient wait. the centuries. The peaks and troughs are The industry has never been immune to Pondering over these stories which we written into the stones of the buildings. global shocks, but there is a perspective share with our visitors every day in this It is rare to find a site that it not a that comes with experience, with having time of a new norm, has made me realise collection of buildings, both old and new, been around for a while, with knowing just what an antidote reflections on the adapted and planned, crumbling that our forebearers coped with equal world of Scotch have been during 2020. u

26 | Relish Whisky • WWW.RELISHANDWHISKY.CA brandy | whisky | grappa Bidgin Taditio wit Innovatio

www.bridgelanddistillery.com @bridgelanddistillery Eau Claire Distillery Introduces a New and Exceptional Canadian

Whisky by Carly Parker

Situated at the base of the Canadian Since March, Eau Claire Distillery has Rupert’s Whisky is already making a Rocky Mountains in the historic released four new products, including name for itself amongst consumers, as hamlet of Turner Valley lies Eau Claire a collaborative vodka in partnership the reception since its mid-September Distillery, Alberta’s first craft distillery. with Pursuit Collections (available at launch has been extremely positive. On In a province well known for its select properties in Banff and Jasper), the nose, Rupert’s Whisky starts with entrepreneurial culture, the distilling a contemporary style gin, a ready-to- a sweetness and a hint of red fruits, community in Alberta has expanded drink cocktail and Rupert’s Whisky, chocolate and nutmeg. The whisky then greatly since Eau Claire first opened its the fourth of which is an extension of continues to a dried fruit, and a slightly doors in 2014. the distillery’s award-winning whisky nutty finish. Rupert’s Whisky is non- program. chill filtered, has no artificial caramel While the growing interest in local colouring, and uses some of Eau Claire’s distilleries has been a great benefit to Best known for its single malt best whisky barrels. The resulting taste the industry, many of Alberta’s small whiskies which are released annually, is a rich balance of flavours that form an businesses have been tested by the Eau Claire wanted to find a way to approachable yet distinctive choice that province’s economic downturn and incorporate a year-round offering of is perfect for mixing or enjoying on its the ongoing pandemic. Armed with a whisky. Enter Rupert’s Whisky: a true own, neat or over ice. supportive community and a team of expression of the Eau Claire Distillery strategic thinkers, Eau Claire Distillery whisky taste profile, paying homage to You can find Rupert’s Whisky at Founder and CEO, David Farran, the Alberta terroir and its Canadian Alberta’s fine liquor retailers, and tapped into his previous experience roots. The distillery’s end goal was to through Eau Claire Distillery’s online of pioneering the province’s distillery create an exceptional whisky for every store at eauclairedistillery.ca. u space, finding an opportunity to rework occasion, while making it available to his short-term business strategy, while consumers at an approachable price laying the foundations for long-term point. resilience and recognizability. “With this whisky we hope to create Born out of David’s quest to honour the conversations with people who have riches of Alberta’s land, every small batch tried our other whisky products, and of Eau Claire Distillery’s spirits are distilled start a conversation with people who from local grain. “Alberta is home to some haven’t, thus introducing the world to of the best grains in the world, so it is only a new Alberta whisky,” said Eau Claire natural that we turn this agricultural gold Distillery’s Master Distiller, Caitlin into fine spirits,” said David. Quinn.

28 | Relish Whisky • WWW.RELISHANDWHISKY.CA

The Milk & Honey Distillery by Andrew Ferguson

Tel Aviv is a modern, dynamic international city, buzzing with industry, most of Milk & Honey’s production, around 70% is filled culture and activity. Blessed with a Mediterranean climate and into ex-Bourbon barrels. Another great beaches, it has a vibrant night life and a flourishing food 20% is filled into sherry, Israeli red wine, and STR casks, Jim Swan’s scene. Cosmopolitan and international in its outlook, the city shaved, toasted and re-charred ex- fosters a burgeoning tech sector and is famous for its Bauhaus Portuguese wine barriques (think Kavalan Vinho). The remaining 10% architecture. Given all this, should it come as a surprise that it of production is matured primarily is also home to Israel’s first whisky distillery? in virgin, or new oak casks, ex-Islay single malt casks, and specialty casks including pomegranate wine casks, An urban distillery, Milk & Honey selection of casks. An expert in rum, cognac and ex-beer casks. was built on the site of an old bakery hot climate whisky maturation, he About 2200 casks are matured on in Tel Aviv’s Jaffa neighbourhood, immediately saw the potential of site, with many more casks maturing not far from Florentin and its making whisky in Israel where Tel in warehouses all over Israel. There famous food markets. Before Aviv’s hot humid climate would are even casks maturing near the settling on the site, more than 30 supercharge the Dead Sea, the lowest and driest locations around the country were spirit’s aging process. point on Earth where temperatures considered. Tel Aviv was ultimately Although the name Tel Aviv frequently hit and surpass 50oC. selected, owing to the city food translates to “Hill of the Spring” Although there are no rules scene, night life and its appeal as a in Hebrew, the city and Israel as governing what is legally whisky in destination for tourists. a whole are not known for their Israel, the distillery is adhering to The idea to build a whisky distillery abundance of fresh flowing water. Scottish norms and maturing its in Israel was hatched among a Nor is the nation’s climate suitable spirits for at least 3 years in cask group of young tech entrepreneurs for the growing of barley. But these before calling them whisky. Milk & who shared a love of whisky. The obstacles are easily overcome. Milk Honey began bottling its not-yet- initial vision was for a small hobby & Honey’s malted barley is imported whisky in 2016, which they called distillery, focusing on single malt from England, and the water while Young Single Malt. The product whisky made in the Scottish style. pulled from the city’s mains, is was released to show the potential But as the potential of their idea treated by reverse osmosis, and then of their spirit and what they were dawned on them, the scope of the optimized for fermentation by the capable of producing, even at young project continued to grow. By the addition of specific minerals and age. The distillery also produces Gin time formal planning began in 2012 salts. and an Herbal Liqueur. the founders had a vision of serving A classic Jim Swan style spirit, The Levantine Gin is produced not just a local market, but a global Milk & Honey employs a long from their own base spirit made one. fermentation and a slow distillation from malted barley, and its In 2013 the late Dr. Jim Swan was with a small and very precise middle botanicals are sourced from the brought in as a consultant. Dr. Swan cut. This ensures the resulting spirit famous Levinski Market a short famously consulted on many other is both full of character, but also 5-minute walk away. An oak-aged start-up distilleries over the last clean, without any rough edges. version of the gin is also available, two decades, including Kilchoman, It is a spirit optimized for rapid rested in STR casks for a couple of Kavalan and Cotswolds to name just maturation in a hot climate. Add to months. For M&H, the gins were a few. A chemist by training with this a careful selection of casks, the not just a way of generating cash decades of experience in whisky final Jim Swan ingredient, and you flow, they were also a way of telling making, Dr. Swan was thoroughly have the potential for World Class a story, which would help sell involved in the distillery’s planning, whisky, even at a young age. the whiskies when they reached construction and even its initial As with much of the global whisky maturity.

Relish Whisky • ISSUE 20 | 31 Enjoy your copy everywhere. Subscribe Today 1 Full Year (4 issues) for just $42.95 (CDN) Go to www.relishandwhisky.ca

Relish and The distillery’s first ever whisky, distilled single casks, small batch bottlings and www.qcrelishandwhisky.ca Summer 2018 Issue 12 Cigar SAVOURY WHISKY more experimental releases. Three to Blue Mountain DUCK CASSOULETCozy Comfort at a temporary location in 2014, was sold Fall 2018 Issue 13 Pairing Favourite With Your ��� ��or� Secret SpiritsFall 2018 Spring 2019 THE CORK LAPHROAIG CÀIRDEAS Issue����� 14 �o Sixth Edition Dram Gift Guide For The Spirits Lover �������� �� WHISKEY WALK Women Stroll Through Irish History at auction in 2017. Production at Milk & five products will be released per year at �o�r�o�And �ra�l Yukon ���a� Gold Whisky Whisky cask strength. The visitor center, which The Honey proper began in earnest mid way Walke A Journalist’s Oyster On of PrimerCity TastingAmerican WheelWhisky CanadianCraic Changes is already boasting 12,000 visitors a year ����r�� Bourbon through 2015, with its first commercially Whisky and Rye �o ��� Lamb MarinatedTender r WithMedallions will also have some unique bottlings for �l� SeaweedChillies and available whisky, Milk & Honey Classic, Cocktails �oo�� BBQ in Time Enjoy for Summer Over Chimichurri Signal Hill Chicken Spring visitors, including the option to fill your 100Blue Spirits The MACALLAN UNVEILS NEW MASTER a 3 Year, first released in 2019. Moving Mountain Cocktails WHISKY MAKER Blair����e� Castle The Story Behind the Name Tasting The� Keepers Kirsteen Campbell forward the M&H Classic will not only own. Milk & Honey’s whiskies will be �l���ora���� � �o�� � �o����� �al��r � Caol � ��al� � �arr�l �l�� �l���Of The Quaich BOURBON ���rlo�r � ��� �l��l���� � �o��or� � �a��roa�� � serve as the distillery’s entry level and available in more than 20 countries by flagship product, but also the base of the end of the year. In Canada the brands most of its other whiskies. When the are currently listed in Alberta but are range was extended this year with the expected to roll out in other provinces launch of the M&H Elements Range, over the course of the next few years. consisting of M&H Elements Sherry Milk & Honey’s products are certified Cask, Peated and Red Wine Cask, all Kosher, in fact it is Israel’s largest 3 of the whiskies are blended half and Kosher distillery. But the owners do half with the distillery’s Classic style. not want to be thought of as an Israeli This not only ensured that they are or a Kosher distillery, their vision is representative of the distillery’s house much bigger than that. The fact that style, but also smoother and mellower they hired Dr. Swan to serve as not than they might otherwise have been. In only a consultant, but also their Master the M&H Elements Peated for example, Distiller for the first few years is a sign though the malt is peated to 45ppm, only of how serious they are. The quality of half of the liquid in the final bottling their whiskies are proof positive that was produced from the heavily peated they are on the right track. The aim at malt. The resulting whisky has a more Milk & Honey is to produce some of the moderate level of peat. finest whisky in the world. The fact that Milk & Honey also has what they call it’s from the land of milk and honey, their Apex range, which will consist of is just part of the story. u

32 | Relish Whisky • WWW.RELISHANDWHISKY.CA Enjoy your copy everywhere. Subscribe Today 1 Full Year (4 issues) for just $42.95 (CDN) Go to www.relishandwhisky.ca

Relish and

www.qcrelishandwhisky.ca

Summer 2018 Issue 12 Cigar SAVOURY WHISKY Blue Mountain DUCK CASSOULETCozy Comfort Fall 2018 Issue 13 Whisky Tasting Pairing Favourite With Your ��� ��or� Secret SpiritsFall 2018 Spring 2019 LAPHROAIG CÀIRDEAS Issue����� 14 �o THE CORK Gift Guide For The Spirits Lover Sixth Edition DramWHISKEY WALK �������� �� Stroll Through Irish History �o�r�o�Women �ra�l Yukon ���a� And Gold Whisky Whisky Walke The Oyster A Journalist’s On of PrimerCity TastingAmerican WheelWhisky CanadianCraic Changes ����r�� Bourbon Whisky and Rye �o ��� Lamb MarinatedTender r WithMedallions �l� SeaweedChillies and Cocktails �oo�� BBQ in Time Enjoy for Summer Over Chimichurri Signal Hill 100Blue Spirits Chicken Spring The MACALLAN UNVEILS NEW MASTER Mountain Cocktails WHISKY MAKER Blair����e� Castle The Story Behind the Name Tasting The� Keepers Kirsteen Campbell �l���ora���� � �o�� � �o����� �al��r � Caol � ��al� � �arr�l �l�� �l���Of The Quaich BOURBON ���rlo�r � ��� �l��l���� � �o��or� � �a��roa�� � traditional take on spirits. Our Stouted Tenth Ward is made up of a 70% rye, 30% barley mash bill and is aged in Distilling Company brand new No. 4 charred American White Oak, and then finished in Flying Dog Brewery Gonzo Imperial Porter By Amanda Boroughs barrels. It’s characterized by its jammy notes of plum, chocolatey-malt, and a brief boom of pepper in the center. It finishes dry and malty. Conversely, our Smoked Bourbon is made from corn grown and smoked in-house by our farmer 30 miles from Frederick in Charles Town, West Virginia, with barley grown and malted on the same farm. It’s then aged in unused American Located in what was considered the white oak. Where as the Stouted Rye is “Tenth Ward” of Frederick City in the Tenth Ward malty and sweet, the Smoked Bourbon early 1800s when the city was districted Distilling Company is smokey and scotch-like, with notes of in wards by classifications of industry, is a woman-owned wood, caramel, campfire and oak. craft distillery Tenth Ward Distilling Company was In addition to Tenth Ward’s staple brought to fruition just four years located in the year-round offerings, four additional ago. Owner & Founder Monica Pearce heart of historic spirits take turns making an appearance (aka Boss Lady), decided to leave the downtown as each new season arrives: Tenth Ward’s conservation biology industry to follow Frederick, signature seasonal liqueurs. Each having her dreams of opening a whiskey Maryland. an apple brandy base distilled from local distillery. Educating customers about Specializing in a apple cider, then infused with seasonal whiskey and spirits in general is a big variety of spirits, herbs and botanicals, all four liqueurs focus for Pearce and one of the driving seasonal liqueurs, skillfully encompass the essence of their non-traditional factors that contributes to Tenth Ward’s limited releases success. “Educating our customer and Maryland’s first about spirits has been key in finding and only absinthe. and creating our niche in the distilling Everything we industry,” says Pearce, “Now we have make is a little customers telling us about their favorite unconventional, amaro from California or recognizing which is why we that our Caraway Rye has a similar live fearlessly by flavor profile to an aquavit.” our slogan: Ward Tenth Ward’s year-round spirits Off Ordinary. include two whiskies, Smoked Corn Supporting Whiskey and Caraway Rye, a gin, local agriculture Genever Inspired Gin, a distilled and farmers is mead, Honeyjack, and a real absinthe, important to us, Absinthe Nouvelle. As the distillery ages, so we are proud to so does our whiskey. Soon Smoked Corn source the majority Whiskey will be replaced with Smoked of our raw materials Bourbon and Caraway Rye will be within 30 miles of replaced with Stouted Rye. our distillery. Tenth Ward is known for its non-

34 | Relish Whisky • WWW.RELISHANDWHISKY.CA we’ve since put it on draft. It features access to a private spirit once a quarter. our Genever Inspired Gin, Absinthe It is our way of saying “thank you” to Nouvelle, house-made chai vanilla bean our greatest champions, our Bottle syrup, lemon juice, and is garnished with Club members. The general public a singed dehydrated lemon wheel. This does not have access to these private drink has been such a popular pick by spirit releases. They can’t even sample our customer that we’ve decided to make them at the Cocktail Lab! To add to the it into a ready-to-drink offering. Soon exclusivity, Bottle Club members also customers will be able to pick up a 4-pack get 50% off spirit tasting flights, 10% of the canned cocktail at the Cocktail off merchandise, special invitation to Lab or their favorite local liquor store. quarterly club member events, exclusive Canned cocktails have been making a cocktails at the Cocktail Lab, and more. hopping on board. So get ready and look Tenth Ward’s distinct brand, out for Tenth Ward at your favorite shop! contemporary yet gritty, goes hand and Tenth Ward has quite the following of hand with our off-kilter style of spirits. craft beverage imbibers. Almost 400 of Our goal is to create a spirits collection our most supportive spirit fans make up and experience that is high quality, our exclusive Bottle Club. Tenth Ward’s completely different from anybody else’s splash in the distillery scene and we are and like something the typical spirits respective seasons. Springtime Liqueur hopping on board. So get ready and look customer has never had before. We don’t features flavors of chamomile, sweet out for Tenth Ward at your favorite shop! want to blend in, we want to stand far, far woodruff, cardamom, vanilla and honey. Bottle Club members get exclusive apart. u Summertime Liqueur boasts bright floral and tannins from white and hibiscus teas, raspberries, angelica root and lemon balm. Autumn Liqueur is an autumnal reverie of allspice, lapsang tea, turmeric, fennel and sage. Winter Liqueur is your holiday dream: notes of hazelnut, dried peppercorns, sandalwood, mace and vanilla. After 2.5 years in business, Tenth Ward expanded and opened the Cocktail Lab - an innovative mixology destination where patrons can visit for spirit tastings and flights, a plethora of craft cocktails, and of course retail bottle sales. Distillery tours, paired with an in-depth nosing and tasting education, are offered every Saturday to give customers a glimpse into the workings of our production and creative processes. The Cocktail Lab has become a premier destination in Frederick, Maryland for craft mixology, fresh ingredients, and one-of-a-kind concoctions. A fan favorite year-round cocktail is the Corpse Reviver No. 10. Since it’s conception as a made-to-order cocktail, NOT THAT WE NEED A REASON TO SIP A LITTLE , BUT IT IS JACK’S BIRTHDAY.

EVERY DROP FROM A SINGLE SOURCE - LYNCHBURG, TENNESSEE. PLEASE DRINK RESPONSIBLY

JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S TENNESSEE WHISKEY 40% ALCOHOL BY VOLUME (80 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE. JACKDANIELS.COM SIP Awards 2020 Excels Forward During a Global Pandemic By Amanda Deak

Traditionally, the SIP Awards bring In addition, the awards series saw consumers together under the same roof an increase in brand entries this year to sip, taste, and judge a variety of spirits despite the complexities of the global and mixers from global producers. Last pandemic. More than 980 spirits and year, more than 140 consumer judges mixer brands from around the world participated in the event, a new record in entered the first-ever at-home spirits its then, 10 year history. tasting competition and capitalized This year, however, brought on the much-larger consumer judging unprecedented challenges for SIP panel. Awards curators, particularly in how to In true awards show fashion, the SIP move forward with socially distanced Awards relies on judges’ feedback to judging. But given that creativity and select brands that stand out above the innovation are what ignited the SIP others. Awards include Bronze, Silver, Awards in the first place, it was an easy Double Gold, Platinum, and Best of The COVID-19 pandemic grounded decision to shift to a remote judging Class, in over 100 categories. The highly flights around the world, called off model. Approved and fully vetted judges coveted Consumers’ Choice Award countless festivals and events, and almost received a NEAT tasting glass and honors a brand that’s demonstrated cancelled major league baseball and enjoyed up to 12 curated samples from their continuous commitment to their fall football. But it was no match for the the comfort of their own home. Each craft and consumers alike. Brands are 2020 SIP Awards International Spirit sample ranged from $2 value spirits, only eligible for this prestigious honor Competition, which carried forward with up to $1,600 top shelf varieties. Their by placing in the SIP Awards for two or business almost as usual for its 12th year feedback was provided via a newly more consecutive years. and counting. integrated online portal and barcoded The real prize isn’t just an official Since its inception, the SIP Awards has tracking system to ensure the integrity SIP Awards placement or seal of earned global accolades as being the first of the blind results. approval, but rather the collection of and only spirits-tasting competition in This first-of-its-kind digital feedback each brand receives from their which regular consumers are the judges. spirits judging experience garnered discerning consumer judges. Consumer The concept was founded as a way for participation from 482 consumer judges, tastes are continually changing and small and large brands alike to put their a record number for the awards series. raising the bar, forcing brands to products in front of a receptive audience, With more people spending more time either follow suit, or become another gain their unbiased feedback, and at home, shifting the sampling venue commodity. potentially earn new loyal fans. from a single location to multiple If the growth in participation in the SIP For brands, it’s an opportunity to locations made perfect sense. It allowed Awards from brands and consumers is any hear directly from their end users and brands and SIP Awards curators to indication, competition in the spirits and generate some positive press. And for expand their reach and gain recognition mixers niche is only growing. For brands, consumers, it offers a unique opportunity from a variety of consumers. The connecting directly with the people whose to discover new brands, expand their increased attendance also allowed for loyalty they’re trying to earn, is the single palate, and enjoy a high-end, budget- more data and broader feedback for the best way to improve their products and friendly sampling experience. participating brands. ensure long-term success. u

Relish Whisky • ISSUE 20 | 37 The stories are what got me By Jamie Johnson

rom the beginning, my There is no denying that whisky very first visit to Kentucky and storytelling are a wonderful This is when to learn more about whisky pairing. And whether we realize it or F– I was enchanted by the stories. not, it’s the story that often brings us the whisky And, of course, by the storytellers into this whisky world. Whether it becomes – the innkeepers, the bartenders, was a bartender weaving a tale about tour guides, distillery workers, the their favourite dram while pouring personal. people next to me at the bar. The it for us, or it was your pal sharing whisky was initially what caught my something from their cabinet and interest, but the stories are what telling you about the time they were Whisky becomes a part of our really got me. I know as well as able to visit the distillery at which story, even if it’s just a supporting any whisky enthusiast that whisky it was made. It makes the whisky character. The whisky we pour to people like their stories – whether or better! Because then you aren’t just celebrate a special day, or the one we not they’re all true is…another story. having a whisky – you’re also having share when we commiserate. The But that’s all part of it – isn’t it? a MOMENT. whisky we are saving for a particular

38 | Relish Whisky • WWW.RELISHANDWHISKY.CA moment. These are YOUR stories But honestly – all that anxiety was Balvenie came out with the stories that YOU share the next time you really for nothing. range, and I was able to help launch have that particular whisky. A nosing I think when you are truly it in Canada – it felt so perfectly of a certain whisky can bring you passionate about something, the aligned with what I already knew back to a moment. That moment. A narrative just flows. Whether you’re about the magic of whisky and good or bad moment – it becomes a talking about the stills, casks or that storytelling. The whiskies are so small part of that story. time you worked at the maltings in personal, and each narrative so When you decide to dig a little your distillery and almost passed clear. deeper into your whiskies – you out because you’ve never done Currently, there are 4 different find a community full of stories and a day of physical labour in your whiskies, each with its own podcast storytellers. to accompany – that tell the stories When I started as an ambassador of how each whisky was created. with The Balvenie, I was a bit The podcasts introduce you to the intimidated. I had sat in on LIFE… characters from the distillery masterclasses, and visited many (and we have a lot of characters!) distilleries by then, and I wasn’t The best stories are the ones and give you a bit of a peek sure if I could weave as good a tale you’ve heard a hundred times and behind the curtain, to learn how as the people I’d already met in the still make you laugh until you cry. something as mundane as a wrong industry. It came full circle for me when The barley delivery and a surprise thunderstorm, can create a beautiful whisky. Told by the people that remember it best. I’m so grateful to have sat around the table with those that had a hand in making these whiskies from the distillery, and to hear the tales in person. We know that those of us in the whisky community are sometimes able to sit around with some of the people we look up to in the industry, whether at a whisky show, or a special tasting - and I know how those nights become some of our stories too. During this pandemic, and in the time of social distancing, I think this is the one big thing that I’ve missed deeply; the connection between friends at a table, laughing, and passing around a bottle of whisky. Until then, my friends. Stay safe. And I can’t wait until we can share our stories together again. u

Relish Whisky • ISSUE 20 | 39 WE DON’T KNOW WHAT DAY JACK WAS BORN, SO WE MADE ENOUGH CAKE FOR A MONTH. AND A LITTLE BIT OF WHISKEY TOO.

EVERY DROP FROM A SINGLE SOURCE - LYNCHBURG, TENNESSEE. PLEASE DRINK RESPONSIBLY

JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S TENNESSEE WHISKEY 40% ALCOHOL BY VOLUME (80 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE. JACKDANIELS.COM Test Your Whisky Wisdom Wise Women in whisky are here to test your wisdom . How well do you know your spirits ? Paula Limongi Answers on page 69.

1. Gillian Murphy Tullamore DEW Paula Limongi Alwynne Gwilt Ambassador, East Region William Grant & Sons Inc. Q: While Tullamore DEW is both a triple cask matured and a triple distilled Irish whiskey, it is most famous for it’s iconic triple blend. What are the three spirits used in Tullamore DEW’s iconic blend?

Q: The ‘D.E.W.’ in Tullamore D.E.W. stand for the initials of a man who was instrumental to the success of the Tullamore Distill- ery back in 1829. He joined the distillery at the age of 15, living Gillian Murphy Raquel Raies upstairs in the malting barns and became distillery manager by the age of 25. What was his full Gillian Murphy Raquel Raies name? 3. Raquel Raies 2. Paula Limongi The Macallan National Brand Whisky Expert for Ambassador EDRINGTON Beam Suntory Brazil Q: What is the single greatest 4. Alwynne Gwilt Q:What is the name of a single contributor to the quality, natu The Balvenie UK Brand grain whisky distilled by the sea- ral colour and distinctive aroma Ambassador side of one Japanese peninsula? and flavors of The Macallan? Q: In what year did The Balvenie start distilling? Q:Which famous blended scotch Q: What is the difference whisky uses the single malt between The Macallan Sherry Q: Who is the Malt Master on Ardmore as its fingerprint? Oak and Double Cask Range? The Balvenie?

Relish Whisky • ISSUE 20 | 41

Marianne Eaves Lia Sicard-Philipson

5. Marianne Eaves in Residence at Sweetens Cove Q: Why is there such a widely varied perception of whiskey blending and the quality of the products made by blending across the globe?

Q: What does the term small batch really mean?

6. Lia Sicard-Philipson American Whiskey Brand Ambassador at Brown-Forman France Q: This feeds the cattle and the fer- mentation tank. What is it?

Q: Which ingredient contributes up to 70% of the flavors of an American Whiskey?

7. Lisa Wicker President & Head Distiller Widow Jane Distillery Q: American whiskey has lots of truths and lots of legends. Some of them based on the historical doc- uments available and the folklore that, as all folklore, is based on truths with the unknown blanks in their stories filled in.When and by whom was the first account of American Whis- key being produced?

Q: What two American Presidents Lisa Wicker profited from the sale of spirits?

42 | Relish Whisky • WWW.RELISHANDWHISKY.CA

Relish Whisky Taste & Share

MAUREEN LINEHAN @canadianproof

As we head into fall, with the hot, lazy Bottle #2: Blanton’s Gold days of summer behind us, we embrace 51.5 % ABV the crisp, cool autumn nights that are Most bourbon fans knows the story indeed ideal for sharing a whisky. Fall about Buffalo Trace, Colonel Albert B. is harvest time, a traditional time to Blanton and Warehouse H. As President gather and be thankful for not only of the distillery, The Colonel would what we have, but who we share it handpick barrels from Warehouse H with. Even in the midst of the ever for his personal consumption and to changing world and the challenges we share with friends. Fast forward to the face each day, at least we have whisky. mid 80’s and as a nod to the Colonel, Master Distiller Elmer T Lee, decided to malts, I am quickly appreciating this use these “honey barrels” and created Bottle #1: Glen Breton Rare style of whisky, although I’ll admit I Blanton’s Single Barrel Bourbon, the 19 year old 43% ABV have a slight fear of the seriously peated first single barrel bourbon to hit the Glenora Distillery is nestled on the whiskies. I found nothing to be afraid of shelves, when bourbon was not the hot spectacular island of Cape Breton with this bottle. commodity it is today. It was intended in Nova Scotia. It has faced its own Tasting Notes: for the bourbon aficionados of the day. challenges with respect to the use of the Colour: Golden Raisins (think The original version came in at 93 proof word “Glen” in its Glen Breton whisky, sunshine in a glass) and then came the introduction of and emerged victorious after a long Nose: Slight hint of oak, ripe orchard Blanton’s Gold, which bumped up the battle. They were the first in North fruits, with a hint of maple. If fall needed proof to 103. It has traditionally been a America to distill and bottle a single malt a whisky to represent it, this is it. As limited bottling and sold internationally, whisky, and this particular bottle was the whisky sat, the oak became more and only this past summer was released gifted to me by one of my kids and I’ve prominent and I kept picking up a hint in the United States and has quickly opened it for this review. I have visited of banana. become a highly sought-after bottle. I the distillery twice and had the pleasure Palate: Initial sips brought a slight was fortunate enough to obtain one of sampling their whiskies. On the last mouth forward heat that dissipated with through the LCBO allocation lottery and visit, my sisters indulged my passion a thin mouthfeel. A gentler toasted oak I did feel like a won the lottery. I have and we were guests at the Inn where we was present that was surprising, given had the pleasure of sampling the BTAC enjoyed a rousing ceilidh, a distillery the age, but almost expected, as the lineup, all spectacular bourbons with tour and a beautiful whisky influenced colour is quite light. Ripples of those ripe hefty price tags, but for me, Blanton’s dinner. The island is breathtaking and orchard fruits came through with a slight Gold is a quintessential bourbon, it just the whisky was wonderful. I highly sweetness of maple and baking spices. checks off every box. I like to hide this recommend a visit. It’s wonderful. I Finish: A medium finish, with a bottle from myself and indulge in it as a highly recommend a visit. As a newbie to lingering sweet kiss of cinnamon and reward. This bottle review seemed like a the seemingly endless world of single more oak wafting in as it settled. good excuse to revisit it.

Relish Whisky • ISSUE 20 | 45 Bottle #3: Tasting Notes: Resolve 2020 43% Colour: A Deep Dark Amber with a The latest in the annual limited edition tinge of Cherry Red releases from Canadian distillery Forty Nose: I was immediately hit with oak Creek is Resolve 2020. It hit the shelves and fruitiness much like that of red wine, in September. Amid the crisis of the a whisper of smoke and a slight rubber/ pandemic, the shift for distilleries to oily note. produce sanitizer to support front Palate: A thick creamy mouth feel line workers, as well as battling the that gave way to peppery spice and heat challenges faced by every business, Forty with dark brown sugar notes. Spice Creek managed to produce their 14th stayed on with a hint of dark chocolate, annual release, aptly named Resolve. underlying red fruits, think cherries. I This is the last release in a three part found it to be slightly dry with a lot of series that saw Master Blender Bill toasted oak. There is a lot happening Ashburn use various staves for . here. The influence of the wine addition Resolve was finished using high spice and spice staves plays their part, as staves and included the addition of intended, I’m sure. I am interested to starboard wine. Starboard is a rich full see how this will change, now that it is bodied port style wine and imparts a open. fruity character that really plays a part in Finish: Medium long with burnt this whisky. sugar and oak/wood that wouldn’t quit. Tasting Notes: Colour: Dark Orangey Amber Nose: The three classic notes of bourbon; caramel sweetness, oak and vanilla right off the bat. Honeyed spice is there with hints of cherry and a smidge of tobacco and you are already salivating. Palate: First sip is a blast of peppery heat from the proof and rye grain with a thick mouthfeel that lights up across the tongue, catching your attention. Honey, toasted oak and spicy rye roll through, leaving a sweet coating in the mouth with lingering tobacco notes. Hot damn, give me more. I noticed on revisiting this bottle that it was a little drier than I remembered it, which for me does not take away or add to the experience. Just keep pouring please. Finish: Long and warm, leaving an oak and vanilla impression over a layer of sweetness, that for me, was likened to cotton candy. Can they make a mouthwash like this? I found that I took my time between sips, savouring the finish between each one. This is simply an all-around spectacular bourbon.

46 | Relish Whisky • WWW.RELISHANDWHISKY.CA Bottle #4: Redbreast Lustau 46% ABV Lately I have been finding myself delving Cocktails further into Irish whiskies, partly due to my heritage and partly due to the influence of the social media groups I engage with. The history of a whiskey is my hook and there is plenty of history on the Emerald Isle. A trip to Ireland in May was sadly postponed and it seemed fitting that if I couldn’t get to Ireland to explore those stories and whiskies, then I should bring Ireland to me. Redbreast Lustau, from Midleton Distillery, sees their triple distilled pot still whiskey, aged 9-12 years in ex-bourbon barrels and then finished for a year in first fill Oloroso sherry casks. This was a collaborative effort between Midleton and Bodegas Lustau and I for one, hope that marriage of the minds lasts a long time.

Tasting Notes: Colour: Dark Amber with Reddish tones Nose: Toasted oak and almonds come first, then luscious, juicy, dark fruits, think raisins and figs and even a slight hint of orange. Each time I brought the glass to my nose, the licorice became more prominent. Did I mention that I love licorice? Palate: What a wonderful creamy, silky mouthfeel. Baking spices up front with a gentle heat that leads into those ripe dark fruits. Swirling among this is a gentle oak and then the richness of the sherry comes into play, with licorice lingering in the background. This is one of the most elegant whiskies I have had. Just a delight to sip. Finish: Beautifully long and rich, rolling between spice and sweetness. The licorice notes have some incredible hang time. The finish went on forever. Definitely a bottle that will have you savouring each drop. u

Relish Whisky • ISSUE 20 | 47

Baby Greens and Mushroom Salad Sautéed mushrooms paired with cool, crunchy fresh greens make up this tasty salad. Try serving it with Chunky Black Bean Soup or along- side Smoked Salmon Tea Sandwich- es for a light but satisfying lunch. Recipe Page 67

Image credit: Ashley Lima Courtesy of The Best 3-Ingredient Cookbook by Toby Amidor © 2020 www.robertrose.ca

Relish Whisky • ISSUE 20 | 49 Red Wine Marinated Steak Leftover red wine can be used as a marinade for your next steak cookout. Or open a new bottle to marinate the steak and then enjoy with dinner. The wine adds flavor and much of the alcohol dissipates when the steak is cooked. Recipe Page 67

Best of Bridge Comfort Food | Text copyright © 2019 Sylvia Kong and Emily Richards | Photographs copyright © 2019 Robert Rose Inc. Courtesy of The Best 3-Ingredient Cookbook by Toby Amidor © 2020 www.robertrose.ca Rosemary-Garlic Pork Loin What’s one secret for a great three-ingredient recipe? Use two very aromatic ingredients that complement each other in order to boost the flavor of that third ingredient. When you make the rosemary-garlic mixture and rub it into pork loin, you’ll see exactly what I mean! Recipe Page 67 Courtesy of The Best 3-Ingredient Cookbook by Toby Amidor © 2020 www.robertrose.ca

Relish Whisky • ISSUE 20 | 51

Merroir and Terroir Tasting Oysters with Whisky By Patrick McMurray

I once had the pleasure of Shucking oysters for Michael Jackson (not the singer songwriter, but The BeerHunter and Whisky writer) on one of his Book tours, back in the day

How to Shuck & Tipple 1. Oyster first-slide the oyster in past your lips-leave a little oyster liquor behind in the shell. 2. Two bite chew & aerate. Draw a breath through the mouth (like in tasting whisky) to allow the palate to understand what it is tasting. 3. Tipple a wee dram of whisky into the empty oyster shell, allow the whisky to meet the liquor 4. Sip oyster-kissed whisky from the shell, note the flavours. Pinky up is proper. 5. Shuck and repeat as necessary

very good at importing these bivalves. He signed my book, “Try Oban and pours the sauce on top, over the oyster The Oyster however, is not a political Oysters!” I didn’t think much of it at and you then eat the oyster. I tried creature - it doesn’t know from flags, the time, as I felt it a strange pairing. putting whiskey on top of the oyster. The it only knows the region it came Oysters were to have “soft and citrus” whiskey was over powering, the oyster from, cold wet, intertidal. Recently, I alcohols - Wine, beer…Who’s going to did not come through and it was not the opened a bottle of the 1792 Small Batch drink whiskey with oysters? It wasn’t greatest combination. Bourbon and shucked open a nice dozen until a few years later when I was The way I like to showcase oysters the Beausoleil oysters. The flavour was traveling in the Isle of Skye - off to visit best, is to have them without any sauce fantastic - rich, buttery, caramel and the Talisker distillery, and I pulled up at all. To enjoy the Merroir - the true vanilla notes of the bourbon accented into the parking lot, I noticed a sign that flavour of the region where that oyster beautifully with the summertime stated “distillery to the left, Isle of Skye came from. I tried having the oyster first, oyster - slight sweet cream and salt from Oyster farm to the right,” 200m apart. and then sipping whiskey afterwards. northern New Brunswick. As as I stepped out of the car across the Now that flavour combination was When in doubt, and if you’re fortunate wee bridge to traverse the spring water fabulous, and I took it back one extra enough to be in an area where you can stream from up the hill, I realized that step. get Douglas Lange’s rock oyster whiskey, the same spring water that is uses to There’s enough oyster liquor (which it is a whiskey specifically designed to distill the Whisky, also sweetened the is the clear liquid of the oyster inside enjoy with oysters. A blend of Scotch salt water of the Bay, to provide a perfect the shell when the oyster is removed) whisky from salt-kissed casks of Orkney, balance for Oysters. The oysters and the residing inside the shell of the oyster Arran, Jura and Islay - the flavour the whisky share the same environment, to effectively flavour anything else that whiskey already has is a wet stone and which would then make a great pairing. gets into it. So I tipped a little bit of the salt with a touch of smoke - reminiscent When I got back to my pub, The Ceili whiskey into the shell of the oyster, of fog rolling through Loch Fyne, or the Cottage, I set up a supply of oysters allowing that sea salt to marry with early morning in September as the first from Ireland, France, Scotland, and the malts of the whiskey and sipped it Loch Ryan Oysters are hoisted from the England. Once I had those oysters in out of the shell. That, my friends is the skiff to celebrate the beginning of the front of me, I pulled down the matching best way to enjoy and pair an oyster Scottish Oyster Festival.Pairing foods Regional Whiskies. English whiskey for with the whiskey, which I call - Shuck & just can be very fun and exciting to do an English oyster, French whisky for Tipple. with your friends, or at your next trip French, Scottish whisky for a Scottish Sometimes it’s not possible to get as to the Oyster Bar. Merroir & Terroir - oyster, and Irish for the two Irish proximal as possible with Oysters & Choose your favourite oyster, choose your oysters. I started experimenting. When Whiskies. As I live in Toronto, I do not favourite whiskey - or try something new! you put sauce on oysters, one generally have a local oyster, so I have gotten Sláinte u

54 | Relish Whisky • WWW.RELISHANDWHISKY.CA FIND YOUR FINEST EVERY YEAR IN THE CASK ADDS FLAVOUR

@YOURFINESTJOSH @GIBSONSWHISKY ALWAYS BE YOUR FINEST. PLEASE ENJOY RESPONSIBLY. © 2019 GIBSON’S FINEST AND THE GIBSON’S FINEST CREST DEVICE ARE TRADE MARKS AND/OR REGISTERED TRADE MARKS OF WILLIAM GRANT & SONS LTD. CANADIAN WHISKY CHERRY BEES coupe, pink, flower garnish

4 cl Gin 2 cl Cherry Blossom Liqueur 2.5 cl Fresh Lemon Juice 1.5 cl Honey Shake with plenty Fine strain into a chilled coupe Express and discard lemon zest over the cocktail Enjoy Morten Krag thecocktail.blog

Relish Whisky • ISSUE 20 | 57 RHITM MY BLUES

(blue cocktail)

4.5 cl Gin 2.5 cl Ratafia de Champagne 1.5 cl Violet Liqueur 2 Dashes orange bitters Egg white Dry shake with a whisk ball Ice shake Fine strain into a chilled glass Garnish with a dehydrated lemon wheel Enjoy

Morten Krag thecocktail.blog

58 | Relish Whisky • WWW.RELISHANDWHISKY.CA OVERLORD

(orange, coupe, pouring shot)

4.5 cl Gin 2.5 cl Mezcal 2.5 cl Cascara Coffee Syrup 1.5 cl Aperol 0.5 cl Amaro 1 Dash Daiquiri Bitters 1 Dash Creole Bitters (Alternative; 2 Dashes Aromatic Bitters) Shake with plenty ice Strain into a chilled coupe over a large ice block Enjoy

Morten Krag thecocktail.blog

Relish Whisky • ISSUE 20 | 59 in 1921, that production finally began to recover, and the distillery became an The Whisky Battle international success. Bessie Laphroaig vs Lagavulin By Inka Kukkamäki Until 1954 Laphroaig stayed in the Johnston family, as Hunter did not have any family of his own and he did not trust the secrets of the distillery A stone’s throw apart, Laphroaig and courts as Mackie could not get over the with anyone else. It was nonetheless Lagavulin have had their battles over ending of the agent agreement. a bit of a shock when he passed over the years and together they share a Interestingly, this was not the first time the ownership to his secretary, Bessie. fascinating history. Laphroaig was Laphroaig had argued over their water No money was exchanged in this officially founded in 1815 by the rights with a next-door distillery; for six transaction. Perhaps Bessie and Ian Johnston brothers and was one of the years the battles were with Kildalton shared more than just the production first distilleries to be allowed to ship distillery (also later known as Islay), secrets. She had come to Laphroaig to the US during the Prohibition Era. which ended when one of the Johnston one summer to help Hunter as an office The owner at the time, Ian Hunter, brothers died after falling into a vat of administrator and ended up staying for convinced the US Government that partially made whisky. One can only 40 years. the iodine smell meant the drink had speculate how that happened… Bessie became an important part of the medicinal properties, and distribution After the second court case ended island life, taking part in peat cutting rocketed as Laphroaig started to in 1908, Mackie built Malt Mill and and other activities, and she even held be prescribed by enlightened or copied Laphroaig’s stills with the aim community dances at the distillery. sympathetic doctors. of duplicating the product in the hope With Bessie in charge of the distillery, its Lagavulin, also founded by a Johnston it would force Laphroaig to close their fame and sales continued to grow, until but not related to the brothers, distillery. However, even today, it is finally she felt it was time to get some opened its doors in 1816. From 1847 impossible to copy their whisky due to international support to develop further Lagavulin bizarrely became an agent the combination of the unique waters, sales worldwide. In the 60s she sold the for Laphroaig by selling almost half of their own peat fields, and the original distillery to Long John International, their production. Lagavulin used the floor malting. Since the very first court making Laphroaig the fastest-selling Laphroaig for blending with their own case, Mackie had tried to take over single malt in the world. grain whisky and therefore limited Laphroaig’s land several times but Laphroaig distillery is now owned by Laphroaig’s ability to sell their own pure failed on each occasion. Even though the Japanese company, Beam Suntory malt whisky to a wider market. In 1907, the Malt Mill wasn’t a complete success, and Lagavulin, by Diageo, both clearly with the help of the courts, Laphroaig their production continued until 1960 doing incredibly well across the globe. finally got the agreement dissolved; and initially caused a lot of damage to So, you might say that in the wars of however, this was just the starting Laphroaig. It took years for Laphroaig’s Lagavulin and Laphroaig, there are no point of many more battles between the production to pick up, and it wasn’t until losers, just two winning distilleries with distilleries as their rivalry deepened. Ian Hunter, a member of the Johnston exceptional products and the dedication No water, no whisky family, took over the distillery to stay on top. u During the same year, 1907, Lagavulin’s owner at the time, Peter Mackie, WE DON’T KNOW HIS EXACT BIRTHDATE, blocked Laphroaig’s water supply to disrupt production; you don’t need to BUT WE KNOW HOW TO CELEBRATE IT. understand the technicalities to realise that no water means no whisky! Yet again they found themselves in the

60 | Relish Whisky • WWW.RELISHANDWHISKY.CA EVERY DROP FROM A SINGLE SOURCE - LYNCHBURG, TENNESSEE. PLEASE DRINK RESPONSIBLY

JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S TENNESSEE WHISKEY 40% ALCOHOL BY VOLUME (80 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE. JACKDANIELS.COM WE DON’T KNOW HIS EXACT BIRTHDATE, BUT WE KNOW HOW TO CELEBRATE IT.

EVERY DROP FROM A SINGLE SOURCE - LYNCHBURG, TENNESSEE. PLEASE DRINK RESPONSIBLY

JACK DANIEL’S AND OLD NO. 7 ARE REGISTERED TRADEMARKS. ©2020 JACK DANIEL’S TENNESSEE WHISKEY 40% ALCOHOL BY VOLUME (80 PROOF). DISTILLED AND BOTTLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE. JACKDANIELS.COM Q Bar, at Fairmont Empress, is nestled in the heart of BC’s Capital City. With direct connections to Seattle and Vancouver via land, sea, or air, a trip to this historic city on Vancouver Island makes for the perfect weekend escape.

Featuring a vibrant selection of signature cocktails, an award winning wine list and enticing local craft beers on tap, let time slip away as you experience the place to see and be seen in Victoria. Enjoy live music seven nights a week with the best harbour views in the city.

Explore Canada’s Castle on the Coast and Victoria, British Columbia by visiting fairmont.com/empress

28 | Relish and Whisky • WWW.RELISHANDWHISKY.CA RECIPES vinaigrette. and for well-done steaks it should be Red Wine Marinated Steak 170°F (77°C). Rosemary-Garlic Pork Loin The Best 3-Ingredient Leftover red wine can be used as a marinade for your next steak What’s one secret for a great three- Cookbook by Toby cookout. Or open a new bottle to ingredient recipe? Use two very marinate the steak and then enjoy aromatic ingredients that complement Amidor with dinner. The wine adds flavor each other in order to boost the and much of the alcohol dissipates flavor of that third ingredient. When when the steak is cooked. you make the rosemary-garlic mixture and rub it into pork loin, you’ll see Serves 4 exactly what I mean! Baby Greens and Mushroom Salad Ingredients: Serves 4 Sautéed mushrooms paired with 1 cup (250 mL) red wine cool, crunchy fresh greens make 4 cloves garlic, minced Ingredients: up this tasty salad. Try serving it Four 7-oz (210 g) filets mignons or 1 tbsp (15 mL) chopped rosemary with Chunky Black Bean Soup or beef tenderloin steaks leaves alongside Smoked Salmon Tea Pantry Items 3 cloves garlic, minced Sandwiches for a light but satisfying 2/3 cup (150 mL) olive oil, plus 1 lb (500 g) boneless pork loin lunch. more for the grill Pantry Items 1/2 tsp (2 mL) salt 2 tbsp (30 mL) olive oil, plus more Serves 4 1/4 tsp (1 mL) ground black pepper for the baking sheet 1/2 tsp (2 mL) salt Ingredients: Grill or grill pan 1/4 tsp (1 mL) ground black pepper 1 lb (500 g) cremini (baby bella) 1 In a medium bowl, whisk together mushrooms, sliced the red wine, garlic, oil, salt and Preheat the oven to 400°F (200°C) 6 cups (1.5 L) baby greens pepper. Add the steaks and turn to 6 tbsp (90 mL) red wine vinaigrette coat. Cover the bowl and transfer Pantry Items to the refrigerator to marinate for 1 Brush a baking sheet with oil. 2 tbsp (30 mL) olive oil at least 30 minutes and up to 24 2 In a small bowl, whisk together 1/4 tsp (1 mL) salt hours. the oil, rosemary, garlic, salt and 1/8 tsp (0.5 mL) ground black 2 Brush the grill or grill pan with pepper. pepper oil and heat over medium heat. 3 Place the pork loin on the 3 Using tongs, remove the steaks prepared baking sheet. Using a brush 1 Heat the olive oil in a medium from the marinade, allowing the or clean hands, rub the rosemary skillet over medium heat. When excess marinade to drip into the mixture over all sides of the pork the oil is shimmering, add the bowl. Discard the marinade. Place the loin. mushrooms and cook until they steaks on the grill or grill pan and 4 Transfer to the oven and roast soften, about 7 minutes. Add the salt cook, turning once, until an instant- until an instant-read thermometer and pepper and toss to combine. Set read thermometer inserted into the inserted into the thickest part of the aside and let the mushrooms cool thickest part registers 145°F (63°C), 7 loin registers 145°F (63°C), 40 to 45 for 10 minutes. to 10 minutes. Transfer the steaks to minutes. Let the pork rest for 10 2 In a large bowl, add the baby a platter and let rest for at least 10 minutes before slicing. greens and cooled mushrooms. minutes before serving warm. Toby’s Tip: Boneless pork loin usually 3 Before eating, toss with the red Toby’s Tip: For medium-rare steaks, comes in 2-lbs (1 kg) packages. If wine vinaigrette and serve. cook until the internal temperature you’re making 2 or 4 servings, cut Toby’s Tip: You can swap the red registers 145°F (63°C), for medium the pork into 8 oz (250 g) or 1-lb wine vinaigrette with a balsamic steaks it should reach 160°F (71°C), (500 g) portions, then cover tightly with plastic wrap and store the Courtesy of The Best 3-Ingredient Cookbook by Toby Amidor © 2020 www.robertrose.ca

Relish Whisky • ISSUE 20 | 63 FLUORIDE FREE

BE MINTY BE GOOD BE GREEN

GREENBEAVER.COM bold and rich characters of Pepper distillery in Versailles From page 41 and 42 Answers: European oak predominance which is one of the oldest and Test Your Whisky giving notes of dried fruits and smallest distilleries in Kentucky, sweet spices, and Double Cask, and is now home of our wonder- Wisdom representing the light and sweet- ful Woodford Reserve distillery. er side of sherry seasoned Ameri- This process helps fight bacteria can Oak giving notes of fresh oak, Paula Limongi so yeast can do its job and pro- 1-A. The Chita caramel and vanilla. duce alcohol, and it also gives 1-B. Teachers Highland Cream consistency to your whiskey, Alwynne Gwilt from batch to batch. Both Jack 4-A. 1893 (it was founded in Gillian Murphy Daniel’s and Woodford Reserve 1892, but the stills started oper- 2-A. Grain whiskey, Malt families of whiskeys are made ating on 1 May, 1893) using this method. whiskey & Pot Still whiskey. 4-B. David Stewart MBE 2-B. Daniel Edmond Williams. 6-B. The Barrel! American whiskey barrels Marianne Eaves are traditionally made of new Raquel Raies 5-A. Regulations for blended 3-A. The Macallan’s exceptional charred American oak. The whiskey are surprisingly differ- oak casks are the single greatest barrel is a key ingredient that ent around the world - for exam- contributor of flavor and colour gives 100% of the colour and ple by law in the of the whisky. Stuart Macpher- up to 70% of the flavours of the US can include up to 80% grain son, The Master of Wood over- whiskey, depending on how it is sees the entire wood manage- neutral spirits (AKA Vodka) how- crafted. Brown-Forman is the ment process, which is crucial ever, in the EU blended whiskey only spirits company that makes as The Macallan’s 100% natural is a category that is revered, and its own barrels, which are toasted colour is extracted directly from the title Master Blender is the and charred to bring nice flavour those casks, and also 80% of the most important person at your bold and rich flavors come from notes of sweet aromatics, wood distillery. the casks during maturation. and spice to our Jack Daniel’s 5-B. There is no legal definition The process to create a Macallan and Woodford Reserve families for the term small batch which is cask is over 5 years. Oak trees are of whiskeys. sourced from Northern Spain why you see it used across lots of and America (specifically Ohio, brands of many different scales. Missouri & Kentucky). The In my opinion, anything less than Lisa Wicker staves are air dried naturally for 50 barrels is a small batch, how- 7-A. 1620, by Sir George Thorpe, 1 year before being shipped to ever, again - some producers may in colonial Virginia. Jerez de la Frontera in Southern argue that any number of barrels 7-B. George Washington, he Spain, where they are then air that is less than their average built a distillery adjacent to his dried for an additional year. The batch, is small. staves are crafted into casks by successful gristmill at the advice coopers and filled with dry oloro- of his Scottish Farm Manager, so sherry which season the casks Lia Sicard-Philipson James Anderson. In 1799, he for 18 months. The casks are 6-A. It’s the ! produced 11,000 gallons of rye emptied and then shipped to the The sour mash is a byproduct left whiskey. There were six enslaved distillery in Speyside Scotland in the still after the distillation men working in the distillery. to be filled with new make spirit (mash that has been fermented, Washington paid the taxes on his and left to age for a minimum of distilled and has become more whiskey that were introduced 12 years. A journey from acorn to acidic). Part of it is used as food during his presidency. glass. for animals, and part of it is add- Abraham Lincoln paid $7.00 for a 3-B. While they are both steeped in excellence and constitute the ed to a following batch. This pro- tavern license. He was part own- peerless whiskies The Macallan cess is commonly used to make er, from 1831 to 1837, of a tavern prides itself on. They represent all American whiskey today. It and store in New Salem, Illinois. two sides of the same wonderful was perfected in the 1830’s by The license allowed for the sale coin. Sherry oak representing the James C. Crow at the Oscar of half pints of spirits. u

Relish Whisky • ISSUE 20 | 65 Relish Whisky Magazine

Books Worth Having

Which Fork Do I Use With My Bourbon? by Peggy Noe Stevens and Susan Reigler Setting the table for tastings, food made, so you can spend your tour time pairings, dinners, and cocktail parties. finding out what makes each distillery This book places America’s native spirit unique. at the centre of entertaining. Kentucky’s PLAN. Whether you choose a tour legendary distilleries share their tips company or do-it-yourself, I’ll for hosting the ulitmate bourbon and help you figure out transportation, dinner event. Stevens and Reigler walk accommodations, logistics, timing, how you through all stages of planning and to map out the best distilleries, and how hosting with party tips and tricks, as well to handle the day of your tour. as recipes for bourbon-centric cocktails TASTE. Handle bourbon tasting like a and dishes. pro. I’ll help you get in the right mindset and prepare your palate so you get the The Best 3-Ingredient Cookbook most out of your tasting experiences. by Toby Amor TOUR. You will have all of the practical Expand your kitchen confidence information necessary to plan a perfect with over 100 recipes,each requiring mix of distilleries that fit your tastes and only three ingredients and everyday interests. pantry items. Inspired,delectable, no- stress meals and snacks are just three Beautiful Booze by Natalie ingredients away. Migliarini and James Stevenson Gorgeous cocktails that taste as good Whiskey Lore’s Travel Guide To as they seem. Shaken, stirred, clarified, Experiencing Kentucky Bourbon layered, floral, and more - these stunning by Drew Hannush recipes are made for every cocktail lover. Packed with everything you need to Their mixology wizardry and worldly easily plan and prepare an incredible expertise will have you twisting cocktail bourbon journey. classics with ease - from sours and LEARN. Find out what bourbon is, tropical tipples to beverages with more understand its history, and learn how it’s unique ingredients.

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Books Worth Having

Beautiful Handcrafted Candles

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Relish Whisky • ISSUE 20 | 67