relish whisky - irp-cdn.multiscreensite.com … · of fine whisky. these are great to use for any...

Frank BiskupekWhisky PassionScottish Pride

Autumn | 2017 Issue | 09

Canadian Brand Ambassador forThe Glenlivet

+ Inside

Relish Whiskyand

The Victoria Whisky FestivalJanuary 2018

SINGLE MALT WHISKY

DOUBLE CASK MATURED FOR A RICH, SMOOTH TASTE.

SINGLE MALT WHISKY


"The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity of fine whisky. These are great to use for any of your Single Malt Whisky's, Irish Whiskey's, and also your single barrel bourbons. With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass! History Of The Glass: Champagne, Brandy, Wine... each has its own glass. Yet whisky, the world’s most

complex spirit can be found served in anything from hiball tumblers to Paris goblets. In 2001 Glencairn Crystal solved the problem of identifying the ideal glass for whisky. Designed by Raymond Davidson nearly 25 years earlier, its development involved pulling together the master blenders from the five largest whisky companies and asking them to perfect his initial design.Today the Glencairn Glass

The Glencairn Whisky Glass

can be found at every distillery in Scotland, Ireland, Wales as well as most in the USA."

www.glencairnwhiskyglass.com www.glencairnwhiskyglass.com

"The Glencairn Whisky Glass is a revolutionary whisky glass that really lets one savor the taste and complexity of fine whisky. These are great to use for any of your Single Malt Whisky's, Irish Whiskey's, and also your single barrel bourbons. With the tapered mouth, you are able to really smell all of the nuances the whisky has to offer. Any malt advocate will love this glass! History Of The Glass: Champagne, Brandy, Wine... each has its own glass. Yet whisky, the world’s most

complex spirit can be found served in anything from hiball tumblers to Paris goblets. In 2001 Glencairn Crystal solved the problem of identifying the ideal glass for whisky. Designed by Raymond Davidson nearly 25 years earlier, its development involved pulling together the master blenders from the five largest whisky companies and asking them to perfect his initial design.Today the Glencairn Glass

The Glencairn Whisky Glass

can be found at every distillery in Scotland, Ireland, Wales as well as most in the USA."

www.glencairnwhiskyglass.com

SINGLE MALT WHISKY


view from shelter point distillery, vancouver island, canada

Sunsets and sea air:unofficial ingredients

in every bottle.

Introducing Shelter Point Single Malt Whisky

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

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

Editor’s Thoughts

and Whisky enthusiasts across Canada. From old familiars to unseen rare bottles, from coast to coast here in Canada and from around the world. More details arriving soon. Our fall issue brings us health-ful recipes from Jamie Oliver, Super Foods Family Classics, bourbons from outside of Kentucky, a new release from Hamilton Distillery, and the expert himself, Davin de Kergommeaux shares his new book, Revised and Updated, Canadian Whisky, The New Portable Expert, Second Edition. Lastly, Brand Ambassador for The Glenlivet, Frank Biskupek, talks with Johanne McInnis about life inside the world of tastings, travel and tradition.

Robert WindoverEditor & Publisher

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We are fortunate to have this gift of the changing seasons and friends around us. We need to appreciate those who have been involved from the beginning, sharing their experiences and wisdom gleaned from past mistakes and bringing support to new adventures. QC Relish and Whisky is evolving into a shared idea of accumulated years of passion, commitment, sacrifice and rewards. The experience we have gained in such a short time since coming into existence, as the most read magazine for delectable foods and the best Whisky from around the world, is an honour. As we publish our ninth issue this year, we are already work-ing on the future with more stories, more recipes, more interviews, and more pages to digest, all while staying true to our humble beginnings. QC Relish and Whisky will be creating a new venue for Food

The journey through the sea-sons can, for some, be a difficult one to stay positive. The fortunate thing is that with all the change in the air, we have many spirits and great meals to try and keep our finicky appetites calm. It is said for one to start with one foot-step at a time. Or in this case, one sip at a time. Taste and embrace the life around you.

Bemused By Bewhisky

Relish Whiskyand

Blair Phillips and Davin de Kergommeaux

“Do we look like cops? That wait-ress is studying us like we’re here to make a bust.” Suddenly, a mile-wide grin erases her scowl and she comes bounding over. She’s recognized Blair – from TV she thinks – and now we’re getting the royal treat-ment. “I’m Kim” she gushes, before offering us a local brew. Her timing is perfect. We’re at “Le Deck” Res-to-Bar in Edmundston, New Bruns-wick, feeling quite discouraged...

On the journey of how that bottle of whisky ends up on your shelf at home, we have explored how the grain is prepared and used, the whisky mak-ing process itself, the importance of wood in the maturation of the spirit and visited Bruichlad-dich where we saw how whisky is marketed and sold right off the bottling line. The next person we are going to meet is one who holds a very important role in making that first connec-tion with the public: The brand ambassador...

Johanne McInnis

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Ray Daniel

So, let me set the scene. It’s around 9 pm on a Wednesday night and a few friends and I are doing the usual. Sitting around having a couple of cocktails and talking absolute nonsense about some whiskey we had 8 years ago, or about music, or the usual stuff friends talk about while imbibing, when the subject switched to how little time we have spent together over the course of this summer. You see, it has been a busy summer for all of us, it hasn’t par-ticularly been an easy summer either, and because of this, well, we haven’t really had as many chanc-es as years passed to really carve out some memo-ries with each other. That’s when it all happened...

Fred Minnick

ha st finishe a ick min-ute talk about bourbon. Conven-tions and companies frequently book me for bourbon tastings. I give a quick talk, offering a short bour-bon history and brief tasting pro-file o each o the pro cts at my tasting bar. They’re a lot of fun. And this woman either loved or hated it.She slowly walked toward me, ob-viously with something to say.“Bourbon must be made in Kentucky. I’m from here. I know,” she said...

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Esteemed Writers

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“Do we look like cops? That wait-ress is studying us like we’re here to make a bust.” Suddenly, a mile-wide grin erases her scowl and she comes bounding over. She’s recognized Blair – from TV she thinks – and now we’re getting the royal treat-ment. “I’m Kim” she gushes, before offering us a local brew. Her timing is perfect. We’re at “Le Deck” Res-to-Bar in Edmundston, New Bruns-wick, feeling quite discouraged...

On the journey of how that bottle of whisky ends up on your shelf at home, we have explored how the grain is prepared and used, the whisky mak-ing process itself, the importance of wood in the maturation of the spirit and visited Bruichlad-dich where we saw how whisky is marketed and sold right off the bottling line. The next person we are going to meet is one who holds a very important role in making that first connec-tion with the public: The brand ambassador...

Johanne McInnis

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DISCOVER FOUNDER’S RESERVE

A TRIBUTE TO OUR ORIGINAL SINGLE MALT

ca.theglenlivet.com

CONTENTSR|W

Editor’sThoughts

The Ottawa Whisky ShowCanadian War Museum

World of Whisky Co-opGrand Tasting FestivalPalomino Room, Stampede Park

Davin de KergommeauxRevised and UpdatedCanadian WhiskyThe New Portable ExpertSecond Edition

The Victoria Whisky ShowJanuary 2018

Cornwall UncaskedThe Wonderful World of Whisky

Walnut StudioloHand CraftedLeather Whisky Case

1914

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Super Food Family ClassicsJamie Oliver

Chicken Fajitas, Smoky DressedEggplants & Peppers

Italian Super-Food Burgers, BalsamicOnions, Mozzarella,& Slaw

Shrimp & Avo Cocktail Salad, Baby Potatoes, Crunchy Veg, & Cress

Drink RecipesDel Bac Whisky

Gertrude’s Barrel Aged Manhattan

The Grey Ghost

Forbes Blvd.

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5911Relish Whiskyan

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Hamilton DistillersWhisky Del Bac

CONTENTSR|W

Editor’sThoughts

The Ottawa Whisky ShowCanadian War Museum

World of Whisky Co-opGrand Tasting FestivalPalomino Room, Stampede Park

Davin de KergommeauxRevised and UpdatedCanadian WhiskyThe New Portable ExpertSecond Edition

The Victoria Whisky ShowJanuary 2018

Cornwall UncaskedThe Wonderful World of Whisky

Walnut StudioloHand CraftedLeather Whisky Case

1914

34

37

47

Super Food Family ClassicsJamie Oliver

Chicken Fajitas, Smoky DressedEggplants & Peppers

Italian Super-Food Burgers, BalsamicOnions, Mozzarella,& Slaw

Shrimp & Avo Cocktail Salad, Baby Potatoes, Crunchy Veg, & Cress

Drink RecipesDel Bac Whisky

Gertrude’s Barrel Aged Manhattan

The Grey Ghost

Forbes Blvd.

56

05

44

49

5911Relish Whiskyan

d

Hamilton DistillersWhisky Del Bac

Bunnahabhain12 year old Islay Single Malt Scotch Whisky

Q C Relish Whisky

and

Tasting NotesThis whisky is the stuff tales are made of and inside the new bottle, the whisky speaks for itself. The nose offering a fresh and aromatic experience with a subtle whiff of smoke floating through the air. The taste starts with a light fruit and nut appeal that leads to a spectacular malty sweetness, finishing into a beautifully rich full-bodied, lingering experience.

Natural colour and unchill-filtered at 46.3%

bunnahabhain.com

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bunnahabhain.com

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bunnahabhain.com

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1, to include logos from the attached link, in some way “see web site for more whiskies to sample,,,?2, date, Saturday October 14th 20172, venue, Canadian War Museum3, web site, whiskeyottawa.ca4, same look you produced for last year5, F/B - twitter

Keeping it in the same magical way as you do,,,

www.whiskyottawa.catwitter.com/WhiskyOttawa www.facebook.com/WhiskyOttawa

Must be 19 years of age or older to attend this event. Please always drink responsibly and don’t drink & drive!

Saturday, October 14, 2017CANADIAN WAR MUSEUM

istheauthoroffourbooks:

Esteemed WritersDavin de Kergommeauxis the author of anadian hisky The orta le pert the definitive uide to anadian whisky. n independent whisky e pert de er ommeau has

een writin a out talkin a out and teachin a out whisky for more than fifteen years. e is the founder and head ud e for the anadian hisky wards and pu lishes comprehensive notes a out anadian whiskies on canadianwhisky.or . is writin and tastin notes appear re ularly in hisky a a ine hisky

dvocate ma a ine and various lifestyle pu lictions. e er ommeau has also contri uted to or co authored three other ooks a out

whisky spirits and cocktails. ollow him on twitter and insta ram avindek.

Johanne McInnisaka hisylassie is an international spirits freelance writer who has a deep passion for whisky. he has een a ud e panelist as well as a presenter at pirits estivals around the world. ohanne loves to write a out her adventures distillery visits or help people discover the world of whisky.

Fred Minnickis the author of four ooks hiskey omen our on urious amera oy and the ertified n us eef history. hiskey omen earned a old edal at the

ore ord eviews ook wards and a ilver at the Indie u lisher wards. amera oy ecame a all treet ournal estsellin e ook in ay . red innick is the our on uthority for the entucky er y useum. ince cto er innick has tau ht our on classes at the museum and hosted

private our on tastin s for convention roups. ouisville.com named innick s popular e end s eries one of the top events in all of our on ountry.

Ray Danielrin s with him nearly two decades of e perience ehind the ar from urope

to anada and is currently the hief i olo ist at har o. hisky ar Toronto. ailin from Ireland he has a hu e ran e of knowled e of whisky as a cate ory and whisky cocktails specifically and has performed at whisky masterclasses festivals and cocktail competitions in oth the and anada.

CanadaandiscurrentlytheChiefMixologistatToronto.Hailingfrom

Irelandhehasahugerangeofknowledgeof

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QC Magazines are published quarterly Enjoy all our publications online at

issuu.comAdvertising Inquiries please contact

[email protected]

Editorial Director | Editor Artistic Director

Photographer National Advertising Sales Director

Robert Windover Publisher

QuintessentiallyCanadian4Group Toronto,Canada

Special Thanks to our ContributorsHarperCollins Ltd.

Kathy TheriaultChantal Tranchenmontagne

Valerie Schafer FranklinErin Berzel Aaron Lee

Hamilton Distillery Jen Steele Photography

Heather LearyFriends &Family

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Disclaimer Quintessentially Canadian Magazine makes no warranties of any kind written or implied regarding the contents of this magazine and expressly disclaims any waranty regarding the accuracy or reliability of in-formation contained herein. The view contained in this magazine are those of the writters and advertisers they

o not necessarly reflect the vie s o intessentially Canadian magazine and its publisher. Quintessentially Canadian assumes no responsibility for unsolicited ma-terial. Quintessentially Canadian assumes no responsi-bility for content of or reply to any ad. The advertiser as-sumes complete liability for the content of and all replies to any advertisement and for any claims made therof.

GRANDTASTINGF E STIVAL

5th Avenue SW

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+15 LEVEL 333 5th Ave SW (West of the Petroleum Club) Calgary, AB587-956-8511coopwinespiritsbeer.com

CANADA’S FIRST WHISKY STORE

NOV. 4 , 2017 PALOMINO ROOM, STAMPEDE PARK

GENERAL $125 6-9PM VIP $175 5-9PM

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ATTENDANCE IS LIMITEDcoopwinespiritsbeer.com

“Do we look like cops? That waitress is studying us like we’re here to make a bust.”Suddenly, a mile-wide grin erases her scowl and she comes bounding over. She’s recognized Blair – from TV she thinks – and now we’re getting the royal treatment. “I’m Kim” she gushes, before offering us a local brew. Her timing is perfect. We’re at “Le Deck” Resto-Bar in Edmundston, New Brunswick, feeling quite discouraged. “What are you doing in Edmundston?” she asks. “Looking for La Bagosse,” I reply innocently.

i yo fin any“No, just three guys who know everything about it, except where to get some.”

The spirit of St. HilaireWe had set out for this distant corner of New Brunswick chasing a spirit that theoretically danced its last Charleston with the repeal of Prohibition. That’s what the locals want us to think, anyway. It’s a fabled spirit, steeped in mystery and they want to keep it that way. They speak freely of moonshine, but always in the past tense. Historically, Acadian settlements here straddled the St. John River. So, when distant politicians decided in 1831, to make the river the border between Canada and the U.S., they effectively handed cross-border passkeys to future generations. Strong family ties on both sides of the river kept Prohibition-era bootlegging machines running smoothly, particularly just upstream from Edmundston, in St. Hilaire, where the river is shallow enough to wade across.

Its isolation also safeguarded a moonshine secret among St. Hilaire’s Brayon-Acadian population. The local “bagosse” is a sumptuous brew, concocted from apples, potatoes and raisins. Tales of its fruity sweet aromas and bone-shattering palate have taken it from simple lore to our personal Holy Grail.

ficially a agosse is still produced once a year for La Foire Brayonne, a festival celebrating its Acadian heritage. At La Municipalité de Saint Hilaire, festival organizers Réginald, Ghislaine and Georges greet us. As we chat about moonshining we learn how deeply the roots of La Bagosse run in Acadia. Soon they’re telling us about local crime boss, Maxime Albert, who made a fortune during Prohibition. Proudly, they reveal Albert’s ties with Al Capone. We’re eager to see their still t first we head to a nearby cemetery to toast Albert’s memory, pouring generous drams of Crown Royal Monarch on his grave. Now, having won their trust, we’ll visit the stillhouse.Albert’s former residence is a shambles of benches, pipes and wooden barrels. And amidst the debris, a copper tube pokes out of a stainless steel tub – the still. But what is this? It’s taped shut! Each year, after the festival, government o ficials formally “seal” the still, using little more than heavy-duty tape to which they dutifully a fi their signat res The honour system!We hint broadly that we’d love a taste, but sadly,they didn’t make any today. We know better. They didn’t make it today because someone made a batch yesterday or plans on making one tomorrow.

Searching for


La Bagosse

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aydirt This is why at day’s end, we fin o rselves rinking eer disconsolately, at Le Deck. A boisterous crowd is standing at the bar, but at the mention of La Bagosse conver-sations halt in mid-sentence. Slowly, a burly guy in need of a shave, his snow pants and insulated linesman’s parka contrasting sharply with his faux-fur Christmas-elf toque, lumbers over. “ ou lookin’ for La Bagosse?” He’s staring straight into my eyes. “ -yes,” I stammer, “we’re writers from Relish Whisky magazine doing a story.” “Where you from?” He. Wants. To. Know.“ ttawa?” My voice, sudden-ly squeaky, rises on the last syllable.

o fin any“No,” I answer, a little too quickly. “Just some guys who make it for the festival.”“Wait here,” he orders.

e finish o r rgers an are about to leave when our burly friend reappears, bottles in hand. ne is a “legal” festival bottle, the other tantalizingly, hand labeled. “Where did you get those?” I venture.“I don’t know,” he smirks, “you asked me to get some, I got some. Now I want something for it.” Gleefully, Blair dashes out to the car and grabs our half-full bottle of Monarch. He’s not so sure.“Sells for . ,” I say, to encourage him. He turns the bottle over in his hands. “ K!” We shake on it, exchange iPhone photos but not real names , and he’s gone. We race home, not sure what to expect. But the sweet, fruity aromas tell us it’s a highborn elixir - La Bagosse. And, just as they warned us in St. Hilaire, one sip and we “can feel it right down to our bones.”

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

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

LOT NO. 40 Made with 100% Canadian rye for a bold whisky with a spicy finish

Please enjoy responsibly. Please enjoy responsibly.

We are challenging the status quo of Canadian Whisky again. First, it was the award-winning Northern Border Collection.

Now we’re introducing the Northern Border Collection Rare Release, a hand-picked selection of whiskies from Canada’s rarest casks.

Unapologetically Canadian. Always.

STILL NOT SORRY.

PIKE CREEK 21 YEAR OLDCanadian Whisky that has been resting for 21 years then finished in carefully selected Speyside Single Malt casks.

LOT 40 12 YEAR OLDCASK STRENGTH A cask strength, 12 year old expression of the world’s finest pot still rye whisky.

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

GOODERHAM & WORTS 17 YEAR OLD ‘LITTLE TRINITY’A 17 year old, three grain, Canadian Whisky of outstanding integration named after the Little Trinity church founded by William Gooderham in 1842.

73217_Corby_Foodism_DPS.indd All Pages 9/25/17 4:24 PM

Frank Biskupek

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rank BiskupekFJohanne McInnis

Talks a while with the Canadian Brand Ambassador of The Glenlivet

On the journey of how that bottle of whisky ends up on your shelf at home, we have explored how the grain is prepared and used, the whisky making process itself, the importance of wood in the maturation of the spirit and visited Bruichladdich, where we saw how whisky is marketed and sold right off the bottling line. The next person we are going to meet is one who holds a very import-ant role in making that first connection ith the p lic he ran ambassador. There is often a misconception attached to the people in this career. One where they lead a jet setting glamourous life travelling all over the world from one big city to the next, work-ing with celebrities or hosting bar takeovers every other night, and of course going to hundreds of exciting parties where they knock back loads of free drinks. However, those of us who have friends that actually work in the industry know the reality is quite the opposite. A brand ambassador’s life involves very late nights and super early starts, working weekends, living out of a suitcase and sterile hotel rooms. They suffer from many bouts of laryngitis, travel delays, have very little downtime and spend so much time in airports that they are likely kno n y their first names he ma-jority of brand ambassadors are between the ages of 25-40 and, on average, last 5-7 years in that position before they transition to dif-ferent parts of the industry. It really isn’t a job for the faint of heart.

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rank BiskupekFJohanne McInnis



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rank Biskupekrank BiskupekFJohanne McInnis



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Canada is lucky to have many good brand ambassa-dors but the great ones possess three key qualities: in-depth knowledge of their products, a charis-matic personality, and passion. I’ve been fortunate enough to meet a few great ones in my time so it is with great pleasure that I introduce Mr. Frank Bisk-upek, the Glenlivet Canadian brand ambassador with Pernod Ricard. Born and raised in Edinburgh, Scot-land, his roots run deep and as a result he uses his personal style and many anecdotes during presen-tations an masterclasses ne o the first things ever heard him say was: “Hello everyone, for those of you who don’t know me, my name is Frank Biskupek and I’m the brand ambassador for The Glenlivet. I’m proud to say that I am Polish and Scottish which is why I love to drink whisky but hate paying for it.” The mas-terclass I was attending erupted into laughter. Frank follows a simple equation of light humour, interesting factoids and has the ability to simplify and explain the comple flavo r profiles o hisky his makes him one of the best brand ambassadors in Canada and his reputation of being cheeky, informative and passion-ate precedes him wherever he goes. I had the chance to interview Mr. Biskupek in May of 2017 after a stel-lar night of whisky tasting in Toronto. Despite having spent the entire evening pouring drams and talking to people about Glenlivet whiskies, his boundless energy was still present much later on that night as we all sat around a local pub enjoying a pint together.

rank came to ana a or the first time hile on vacation in 1980. By complete chance he heard about a possible position in sales that interested him. So when he was back home in Scotland he hand-wrote and mailed his resume to the Canadian com-pany. Six months later, in the dead of February, he made Brampton, Ontario his new home. He worked happily in this job for almost 30 years and then re-tired. When most people would have sailed off into the sunset and thoroughly enjoyed retirement, Frank on the other hand, applied for a part time seasonal position at the Liquor Control Board of Ontario which quickly led to being offered the fulltime position at Corby’s. Frank was 61. He still feels taking the posi-tion was the opportunity of a lifetime and it keeps him feeling quite young. At whisky events, there are hundreds of brand ambassadors pouring whiskies for their respective companies, but Frank thinks what sets him apart is that he simply continues to be him-self. He covers all the factual information with regards to the history and can masterfully explain regions or flavo r profiles t also makes it a priority to make connections because people remember that best:

“From Victoria, British Columbia to Fredericton, New Brunswick - Canada has some of the best festivals I attend every year. The people that come to these shows are brilliant and want to learn so much about whiskies. It’s refreshing and I love my role at these festivals. Being a brand ambassador is a full time po-sition. Not only do I go to the whisky events, but also spend three or four days a week doing presentations,and then there are the add-ons of training or little gigs at pubs and bars. So on average I probably spend five days a week working. I see myself as the first point of contact for many people who work in the industry, as well as whisky drinkers. My job is to educate them. I fully believe and have seen in action what word of mouth does and how that ends up selling or introducing The Glenlivet to so many other people. There is nothing cooler then walking down Bay Street in To-ronto while someone stops me to say: Hey you are Frank Biskupek! I was at your table at the Spirit of Toronto Fes-tival last year. I bought the Founders Reserve for my dad and he loved it.”

“We all can pour spirits but there’s nothing better than drawing out what each person’s whisky story is over a dram.”

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I asked Frank what he thought of whisky festivals and what the role of the brand ambassador was and he stated:

I also asked Frank if he thought we would see a crash in the popularity of whisky any time soon, since the last one took place in the early 1980’s. His answer was quite simple. He feels that we are slowly climbing up to the peak of whisky’s popularity. He doesn’t fear for the large brands as they generally prepare for the e s an flo s t he oes orry a o t the small or newer distilleries. If history re-peats itsel chances are they ill e the first to close or go bust when the bottom falls out, but then again who really knows what might happen in the near future. One thing that he was quite certain and adamant of is that whisky is meant to be opened and shared. “If I had a bottle of something and someone said to me I’d really like to try that, I’d pop the cork right there and pour them a nice dram.”The recognition he receives is not only from the public, his peers or his employer, but also from the industry itself. Frank was recently bestowed with the most esteemed award in the whisky industry; he was made a Keeper of the Quaich (pronounced “Quake”). It’s award-ed to the select few who are recognised by the Quaich Society in Scotland for their tireless ef-forts of working, writing or preaching the gos-pel that is Scotch whisky. It’s quite the feather in his cap, having only been part of the indus-try for about 7 years. Frank has no intention of retiring again anytime soon and he’s busier than ever travelling throughout Canada intro-ducing The Glenlivet wherever he goes. It’s still not really a job for him and that’s quite appar-ent. Meeting Mr. Biskupek is like discovering a long lost friend. He is quick with a handshake or a hug, will offer you a dram and then enter-tain you with stories that make you laugh until your sides hurt. He is quite a gem in our Cana-dian Whisky Industry so we hope he will con-tinue bringing his knowledge, charisma and passion to every festival, pub or masterclass.

As I said good night to Frank that night in To-ronto he gave me a warm cheery hug and said: “Next time you are in Toronto don’t forget to let me know so that I can take you out for a few drams” and he winked with a twinkle in his eyes. Funnily enough, I knew it wasn’t the whisky talking but truly the heart of a very passionate Scotsman looking forward to our next whis-ky chat. And that, is why Frank is one of the best Canadian brand ambassadors we have.

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Non-Kentucky Bourbons

ha st finishe a ick min te talk a o t o r on onventions an companies re ently ook me or

o r on tastings give a ick talk o ering a short o r on history an

rie tasting profile o each o the pro cts at my tasting ar hey re a lot o n n this oman either love or hate it he slo ly alke to ar me o vio sly ith something to say

o r on m st e ma e in ent cky m rom here kno she saih yes he classic passionate ent ckian ho hates that part o my isc ssion

here e nk the myth that o r on m st e ma e in ent cky n the

ongress gave o r on a only pro ct istinction similar geographical protections that cotch ognac an hampagne en oy in their respective regions s ally say something to the e ect n act o r on is c rrently istille an ottle in e ork ali ornia yoming

an ashington among other states s ally get an oh i n t kno that

reaction or yeah every o y kno s that response rom a typical mi e cro

n these on er l rare moments o mis n erstan ing get the opport nity to e cate some o y a o t the n an

ite elicio s o r ons istille at the likes o arrison rothers in e as

ost passionate ent ckians are respect l an agree to try the non

ent cky o r ons ehin the ar a ter finish my spiel t on some occasions make people more pset

“You best get your facts straight, boy,” she said, “bourbon must be made in Kentucky

ve ha similar enco nters e ore s rote in o r on rio s one

person slamme his re solo c p on a ta le an trie to get to gh in his

attle o o r on it ith this la y i my est to e cate her t she alke a ay telling people i n t

kno anything aters are gonna hate

t here oes this come rom rely in this great o r on oom

ent ckians are illing to alloor other o r on ran s to compete or li or store shel space Not exactly

ent cky overnor teve eshear an o isville ayor reg ischer p licly

tell people that o the orl s o r on is ma e in ent cky he rest is co nter eit they ve oth

sai an ra ite a e la ghs

n the istillery si e many ma or ent cky istilleries a sol tely o nplay

o r on rom other states n a recent istory hannel article in hich as

also ote legen ary il rkey master istiller immy ssell s mmeri e ho many ent ckians eel

o can make o r on anyplace in the co ntry t i it s not ent cky

o r on it s not o r on vio sly ssell kno s hat he s

oing here an the ommon ealth s ma ority agrees ith him o ever o not have the li erty o only ollo ing

one region o hiskey es since live in ent cky my time is mostly spent cover

ing ent cky t o ectively cover all o r ons an hope yo ill o ectively

taste them too he reason hy nonent cky o r on istillers eserve a

shot in yo r ar is they re tr ly practicing innovation a term many se or their

flavore hiskey teams n e ork ings o nty istillery release a peate o r on es a peate o r on o o y

in ent cky o l have ever trie this

n e as alcones makes l e corn o r on e to the minimal s pply o l e corn it s nlikely a ent cky istiller o l attempt a l e corn o r on

o have smaller istillers sing percent corn percent arley mash ills an they re e perimenting ith ermentation lengths o the still proo s

an arrel entry proo s creating ne flavors in o r on that yo might like an o l not fin in ent cky o r ons

t s tr e that the est o r on is ma e in ent cky t many smaller istillers are not ar a ay t a ma or international competition a co ple years ago alcones nearly on est o r on over in stry giants erhaps that s hy the state s politicians an istillers openly iscre it other state s o r ons hey see the potential

Fred Minnick

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CANADIAN Revised And Updated

The New Portable ExpertSecond Edition

WHISKYUpdated, revised and newly designed, this second edition of the award-winning Cana-dian Whisky includes a map with more than 40 of Canada’s whisky dis-tilleries; over 100 up-to-date tasting notes; and a handy tasting checklist. Canadian Whisky re-flects the latest research on flavour development and the science of taste. At once authoritative and captivating, this is a must-have resource for beginners, enthusiasts, and aficionados alike.

Dav

in

de

Ker

gom

mea

ux

Available October 3, 2017

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35Relish Whiskyand

Some of the world’s oldest,newest and rarest whisky releases will be unveiled at the Victoria Whisky Festival January 18 – 21, 2018 in Victoria, British Columbia. Held annually since 2006 at the otel ran acific the Victoria Whisky Festival welcomes distillers, distillery managers and whisky enthusiasts from around the world for a three-day immersion in whisky and whisky tradition.

The 2018 Victoria Whisky Festival will showcase over 250 whiskies crafted in 50 distilleries from Scotland, Ireland, England, Canada, United States, Japan, Taiwan, India and France. Enthusiasts will choose from three Grand Tastings and the Canadian Whisky Awards on Thursday evening while Friday features six Grand Tastings. Thirty-six Masterclasses will be pre-sented throughout the day

at r ay finishing ith and Consumer Tastings.

Masterclasses feature a mixture of newly released drams, standard favourites and limited releases. Attendees also learn about distillery philosophy and the distiller’s process for making their whisky stand out from other spirits. Extremely knowledgeable presenters aim to show attendees what makes their whisky unique in the global marketplace.

Whisky World is coming to Victoria in January

The 2018 Victoria Whisky Festival will also host the eighth annual Canadian Whisky Awards. Awards Chair, Davin de Kergom-meaux, author of Canadian Whisky: The Portable Expert presents awards to distillers in a variety of categories. The awards recognize the best in Canadian whisky from across the country, with British Columbia distilleries earning medals or the first time in

Winning whiskies are selected by 10 judges who taste and score the whiskies blind. Dinner attendees have an opportunity to meet award-winning distillers while they arepresented with gold, silver or bronze medals.

Out of town attendees may purchase tickets Friday November 3, by calling the

otel ran acific reservation line at

to p rchase their tickets in conjunction with a hotel room reservation. Tickets go on sale locally on Saturday, November 4 at 10am at the Strath Ale, Wine & Spirit Merchants. Those interested in tickets are advised to line up early as the Festival sells out quickly every year. Details about the tasting and masterclass lineup will be posted in October atvictoriawhiskyfestival.com.

Richard Zeller accepts the award for Connoisseur Whisky of the Year, Export for Masterson’s 10 year old batch at the Canadian Whisky Awards.

Chairman of judges Davin de Kergommeaux, Whisky writer and editor Dave Broom and Corby’s Master Blender Dr. Don Livermore explore what sets Canadian Whisky apart during the Craft Whiskies ran asting ring the ictoria hisky estival

Matt Jones, Whisk(e)y Ambassador and Bourbon Specialist or eam ntory ana a mi es cocktails ith flair at the

Seventh Annual Canadain Whisky Awards.

The

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Heather Leary

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“…and just like that, it was gone!”

Ray Daniel

So, let me set the scene. It’s around 9pm on a Wednesday night and a few friends and I are doing the usual. Sitting around having a couple of cocktails and talking absolute nonsense about some whiskey we had 8 years ago, or about music, or the usual stuff friends talk about while imbibing, when the subject switched to how little time we have spent together over the course of this summer. You see, it has been a busy summer for all of us, it hasn’t particularly been an easy summer either, and because of this, well, we haven’t really had as many chances as years passed to really carve out some memories with each other. That’s when it all happened. One friend decides to say “hey, the CNE starts next week, we should do, like, a group day out, it would be so much fun”. But, but, but...it can’t be, the CNE is the marker for the end of summer rapidly approaching. Summer had just started and just like that, it was gone.

This got me thinking a little bit. You see, none of us like the summer coming to an end, even those of us who prefer other seasons, there’s just something about the end of the summer that gets you down a bit. It’s also the time of year that we really ramp up our garden/cabin/patio party game and try and give the beautiful sunshine the sendoff it deserves. So I went at it, got out my recipe book and decided to put together some fun, easy and delicious cocktails to share with all of you lovely folks to hopefully use and enjoy at your own end of summer / fall parties. All of these cocktails are relatively easy to create either individually or in batches, look great, taste great and will have everyone begging for more.

38 Relish Whiskyand

“All My Friends”

“The Earnest Miller”

Photos by Kaity Theriault

“This High Life”

In a stirring glass, combine Auchentoshan American Oak and mint leaves and muddle gently. Strain whisky into a Collins glass and add syrup, puree, ice and top with sparkling wine. Gently pull the ingredients from the bottom of the glass towards the top with a bar spoon, being careful not to agitate the sparkling wine too much. Garnish with a Violette foam top, mint sprig and slice of fresh peach.For the foam, in a shaker combine liquid egg white, 1oz of Crème de Violette and .25 oz fresh lemon juice. Dry shake well for about 30 seconds. Scoop the foam that settles on top and gently layer on the top of your drink.

For some reason lately, I’ve been getting really into the idea of using whisky more in a brunch style setting. This cocktail started off as the basis of a cocktail I was sure I would change a million times before I was ready to have anyone taste it t to e honest a ter the first go was so happy with it I’ve been making it for quite literally any-one who will let me. It is very light and fruity but still allows the whisky to shine through. The mint is so subtle, but very noticeable when left out. A great little Sunday afternoon cocktail for your friends and loved ones.

So there you have it folks. Hopefully these cocktails work out, or at least inspire some of your own creations. Yes, the summer is at its end, but, use this time to gather, to love and to create those amazing memories that you all deserve. Enjoy the last little bit of sunshine and heat, and most of all, be healthy, be happy and be safe. Until next time, Slainte!

“All My Friends”1.5oz Canadian Club Classic 12 Year Old.3oz Laphroaig Quarter Cask

o t ermain l erflo er i e r.5oz Fresh Lime Juice.25oz Simple Syrup

Combine all ingredients in a shaker over ice and shake well for approx. 30 seconds. Strain over fresh ice into a rocks glass and garnish with a lemon wheel.

A nice little riff on the Penicillin cocktail, this cocktail is bursting with right citr s flavo rs and that small little hint of peat from the aphroaig really invokes memories of end of s mmercampfires and cottage gatherings.

“The Earnest Miller”2.75oz Old Forester 86 Proof Bourbon.5oz Luxardo Maraschino1oz Fresh Grapefruit Juice1oz Fresh Lime Juice.5oz Plum Syrup

Combine all ingredients in a shaker over ice and shake well for approx. 30 seconds. Strain up into a classic coupe and garnish with a lime zest.For the plum syrup, combine 1 cup of water and 1 cup of raw sugar in a small pot and bring to a simmer, constantly stirring until the sugar fully dissolves. Bring syrup to a low heat and add 2 peeled and cubed plums (no pits). Leave on low heat for 20 mins and then strain into a mason jar and bring to room temperature.

Anyone who knows me knows that when it comes to liquor I’m pretty much exclusively a whiskey guy. I mean, I don’t hate any other liquor, I just never really developed a huge taste for them. That being said, a few months back a friend made me a Hemingway cocktail and to be honest, I had forgotten how damn good they are. This is my little, whiskey based nod to said cocktail, and is a fantastic post BBQ tipple.

“This High Life”1.5oz Auchentoshan American Oak.5oz Passionfruit Syrup1oz Peach Puree4oz Sparkling Wine2 Fresh Mint LeavesViolette Foam Top

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Introducing Shelter PointCanadian Artisanal Vodka

Canada’s finesthandcrafted vodka:

there can be only one

Find out more at shelterpoint.ca

Cornwall Uncasked

Chantal Tranchemontagne

When 500 people packed a small Eastern Ontario community for an inaugural whisky event, nobody knew what to expect. Nobody but the organizer, whisky lover

n a crisp at r ay last arch the five charcoal fire pits in the central co rtyar o the in astern ntario sent

illo ing smoke signals to its g ests an to nspeople in the s rro n ing area n one o the charcoal pits a pineapple sp ttere ices onto a il oar heart st e

ith risotto rappe in acon an anana leaves e t to it eight str ng an h ng lam legs sp n over the smo l ering heat an rther over a lackene il oar as splaye an lashe to an iron cross s e ec tive che c c a e looke over his marvelo s meatopia a local ighlan agpiper

egan his strike in at the entrance to the centre l tching their lencairn hisky glasses the h n re s o g ests ere pipe thro gh the in ing halls an into orn all

ntario s first ever on er l orl o hisky ho

o might not have g esse it t there s a real hisky comm nity here in orn all incl ing a mem er cl

he nternational r er o the ompanions o the aich sai an entley entley is the event organi er an

irector o oo an everage at the a m ltip rpose acility along the t a rence iver ith con erence acilities an accommo ations a military ase a training acility or aerona tics a estination spa the et et an a fitness acility e kne that i e p t on something really special e co l attract locals

t also hisky lovers rom tta a ontreal an eyon n that s e actly hat happene entley himsel a hisky

enth siast as etermine to o er the sol o t cro an e perience that iverge rom other hisky events

he set p oc se on co ntries o origin cotlan relan ana a an the each in their o n tent i entifie y

r stic flags ashione rom istresse arn oar n these intimate po s istillery am assa ors an hisky ans totalling mingle over ana ian ye hiskies

merican o r ons classic rish hiskies so l l cotches not to mention other spirits rom three ntario cra t istillers an eer rom o r cra t re eries

en oye that the sho as a kick ack to a time hen people really appreciate an en oye hat they ere

rinking sai yan eale a local igital strategist ho is relatively ne to the hisky orl efinitely alke a ay eeling more kno le gea le an ith a etter

n erstan ing o hat types o hisky en oy most

he oo also came to the ore ront as he c a e as invite to sho case his meat an veggie char grilling techni es

he are as the per ect oil to the rink ther special to ches incl e a shoe shine an ear trimming service live m sic an complimentary e cational sessions incl ing an avo rite harring a arrel le y ete ra or a cooper ase in

rince ar o nty hree aster lasses ere hel e orethe oors opene to the main event ohanne c nnis hisky

assie ove into the love or peaty hiskies avi mith gave

44

Ian Bentley.

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an in epth session on en oying he acallan anavin e ergommea cele rate ana ian hisky yelving into the a acity o rye c nnis as ick to

praise those ho came o t to learn hey ere interactive an nny an they aske great estions she sai

t as s per re reshing to have s ch an engage an e cate class n the flipsi e local ra io host an llaire three years into a slo ance ith hisky as grate l orthe g i ance s someone ho has a pre erence or

o r on the master classes allo e me to taste an learn more he sai peaking ith the e perts helpe g i e my rookie palate to fin the hiskies like most

en years ago entley egan his personal hisky o rney hile etting aro n the orl or his o in the hospitality

in stry e o l try a i erent style on every flight to calm his nervo sness ver time he gaine a etter n erstan ing an igger appreciation or the intricate process involve in making ality hisky hisky is very m ch an art ormhe e plaine an m ch o the pleas re is in e ploring

e is alrea y planning the e ition as a t o ay a air that ill il on the s ccesses o this year s event

ay ne ill kick o ith an e cl sive five co rse hisky inner eat ring ay age ee soake in single malt

scotch he c a e is alrea y e perimenting ith i erent scotches n ay o a o nto n

resta rant ill serve p hisky inspire e periences he evening sho ill kick o again at night at the

ith aster lasses more than hiskies to sample an another a lo s oo sprea

oday with feet planted firmly on the gro nd in Cornwall, Bentley’s passion for whisky continues to grow, and drives him to invite everyone into this world—the Wonderful World of Whisky.

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Fast Facts for the Wonderful World of Whisky

Dates: March 23 and 24, 2018, Place: NAV Centre, Corn-wall, Ontario, Tickets: $150 for dinner (23rd), $100 for the show (24th), $30 for Master Classes (24th) Tickets sales start October 2017, Show and accommo-dations packages will be available. Details and ticket sales information to come. Stay tuned to www.navcentre.ca.

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“The light music of whisky falling into glasses made an agreeable interlude,” James Joyce wrote in The Dubliners. And what a lovely party it must have been, too. Since we can’t transport ourselves to Ireland or Scotland with all our friends, let’s bring the experience to them. Share your enthusiasm for whiskey with friends in a grand show-and-tell, an at-home Scotch whisky tasting party. Not to mention, the excuse you needed to buy that next special bottle...

The BasicsFor the purposes of this party, we are only interested in single malt Scotch whisky – that is, whisky made in Scotland purely from water and barley. But use this asa blueprint for any whiskey-themed party you can imagine. Since there’s a special appreciation for Scotch, it’s important we get a few basics straight. First, it’s spelled “whisky” when referring to Scotch.

The most widely recognizable signature of Scotch is the presence o some meas re o peat a smoky flavor created by the burning of peat moss to dry the barley. For a true beginner tasting of whiskies, taste a peaty Scotch against a sticky sweet American bourbon and a clean-tasting Canadian or Irish whiskey – you’ll im-mediately see and smell the smoky difference (and this would be a great whiskey tasting party for beginners!).

here are five main hisky regions o cotlan each generally known for a certain kind of style: Islands, Highlands, Lowlands, Speyside, Islay, and Campbel-to n o re most likely to fin ighlan s peysi e and Islay at your local liquor store.

emem er that this is s ppose to e n or everyone Like all rules, there are exceptions, and there are no right or wrong answers in tasting – you like what you like, and don’t let anyone tell you otherwise!

Preparation Gather your glasses. Purists would say you should

se lencairn glasses t i yo on t have eno gh for a party, don’t let that stop you. Small tumblersor even small mason ars make fine s stit tes Find pens or pencils and print Tasting Sheets for each party attendee. (Tip: The Malt Whisky 100 blog has ree asting heets availa le or printing online http://bit.ly/2fQciwB). Display a map in a prominent place showing the regions of the whiskies you’re pouring. Knowing if the whisky you’re tasting came from inland or by the sea can make you notice certain tastes and smells during the tasting. Set out a pitcher or two with room-temperature still spring water or distilled water (more on that in a minute).

elect yo r hiskies t s important to have a variety of whiskies that are as different from each other as possible so your guests can really explore the range of flavo rs t a minim m try to select hiskies rom different regions, different brands, and different ages. A clean, classic-tasting bottle like Dalwhinnie will be certain to be a crowd-pleaser. A salty sweet tipple like Oban will call to mind the importance of region: read its story on the bottle out loud and check out its seaside location on the map. A super peaty bomb like agav lin ill strati y yo r party an egin a lively

isc ssion an may e even change min s an hearts

Line up your bottles, set the music, and open the door!

Onto the TastingTasting scotch is not much different than tasting wine, with the exception of the important role of water. In wine tasting, you swirl the glass to aerate the wine, but in whisky tasting, the water performs a similar

nction little it o ater activates the flavors an aromas of whisky and makes the drinking experience less harsh an more en oya le or those ho aren t accustomed to drinking straight spirits. My grand-mother always used to drink her Canadian whiskey with a 60/40 whiskey:water ratio. That’s a little too watered-down for me, but as in many things, thereis no exact ratio. Water it down to your taste.

hat a o t ice ome people en oy their hiskey on the rocks, and there’s nothing wrong with that, if that’s ho yo like to en oy it t try to save the ice or a ter the tasting. Ice cools the whiskey and dulls the aromas and smells, so it’ll be harder to really get a good idea o the variety o smells an flavo rs in the glass

To taste, pour a small amount of whisky into theglass an o serve colo r an smell ake a noteo yo r reaction on yo r asting heet ave a tinysip full-strength, swirling it around the mouth and “smelling” it again with your tongue as well as nose.

ay attention to smell taste an finish ho it lingers a ter it has een s allo e the flavo rs and the length of time). Make a note of your reactionon your Tasting Sheet. Then add anywhere from a e rops to p to room temperat re filtereor spring ater an o serve smell taste an finish again. Are there any differences between the undiluted an il te tastes serve yo r reactions once again and make a few more notes on your Tasting Sheet.

The VerdictIt’s time to compare notes. Let the debate begin! Encourage discussion and debate among your rien s then po r a e more as there a avo rite

or i everyone like something i erent o r rien s ill e s re to remem er this event an have a h nch it on t e yo r last hiskey party

Valerie Schafer Franlin

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Runamok Maple is redefining maple from tree to table. From our innovative line of barrel-aged, infused and smoked maple syrups to our best of the season Sugarmaker’s Cut, we are completely obsessed with quality. All of our products are certified organic and made with the absolute best ingredients available.

Please visit our website to peruse our collection of creative food pairings and chef-curated recipes using all of our unique syrups in dishes both sweet and savory. Enjoy! RUNAMOKMAPLE.COM

REDEFINING MAPLE FROM TREE TABLEto F

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RWith Jamie OliverSuper Food Family Classics

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F

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RWith Jamie OliverSuper Food Family Classics

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MANGO TERIYAKI SALMON BROWN RICE & CHILE CUCUMBER PICKLE

I’ve used mighty mango here instead of sugar to create that wonderful sweetness we associate with teriyaki sauce, plus it gives us a nice hit of vitamin C, helping

us to think properly

1½ cups brown rice peanut oil1 ripe mango4 cloves of garlic1½-inch piece of fresh gingerroot3 limes2 tablespoons reduced-sodium soy sauce½ an English cucumber1 fresh red chile4 tablespoons white wine vinegar

o salmon fillets skin on scale pin-boned1 bunch of scallions8 oz broccoli½ a bunch of fresh mint (½ oz)2 teaspoons raw sesame seeds4 tablespoons plain yogurt

SERVES 450 MINUTES

ook the rice in a large pan o oiling salte ater accor ing to the package instr ctions then rain a roasting pan (12 x 10 inches) with 1 teaspoon of peanut oil then a the rice in an even layer ean hile ash the mango c t the cheeks o the pit peel an p t the flesh into a len er reserving the skin ee e the pit over the blender to get the juice out of that remaining flesh eel an a the garlic an ginger finely grate in the est o limes an s ee e in their ice the soy sa ce an teaspoon o pean t oil then lit ntil s per smooth o r into a large o l

o make a ick pickle finely slice the mango skin an place in a shallo o l alve the c c m er length ays an scrape o t the atery core then finely slice ith the chile an a to the o l oss ith the vinegar an a good pinch of sea salt to draw out excess moisture yo ll rain the li or o so on t orry a o t the

amo nt o salt

reheat the roiler to high lice the skin o the salm-on an reserve or get yo r fishmonger to o this or yo oss the fillets in the sa ce then lay them on the rice rim the scallions an chop at an angle into inch ch nks c t the roccoli into ite si e florets slicing the stalk toss it all thro gh the remaining sa ce really ell then arrange aro n the salmon ay the salmon skins loosly on top an place the pan n er the roiler or

to min tes or ntil everything is st cooke thro gh an nicely charre keep an eye on it rain the pickle pick an finely slice the mint leaves toast the sesame see s toss together an serve on the si e inish each portion ith a ollop o yog rt an serve ith lime e ges or s ee ing over

Recipes from Super Food Family Classics Jamie Oliver Published by Harper Collins Publishers Ltd. All rights reserved

50 Relish Whiskyand

CALORIES FAT SATFAT PROTEIN CARBS SUGAR SALT FIBER 2PORTIONS

VEG&FRUIT597kcal 19.2g 3.9g 35.4g 74.7g 12.7g 1.4g 5.3g

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ITALIAN SUPER-FOOD BURGERS BALSAMIC ONIONS, MOZZARELLA, & SLAW

2 small red onions6 tablespoons cheap balsamic vinegar1 lb lean ground beef1 x 15-oz can of cannellini beans1 large egg6 whole-grain buns2 tablespoons raw sesame seeds½ a small white cabbage (1 lb)3 tablespoons plain yogurt1 heaping teaspoon English mustard

teaspoon dried red chili flakes1 lemon olive oil1 x 4-oz ball of mozzarella cheese2 sprigs of fresh rosemary2 ripe mixed-color tomatoes3 ½ oz arugula

SERVES 640 MINUTES

Preheat the oven to 400°F. eel the onions finely slice into ro nds and place in a owl.

Add the balsamic and a couple of good pinches of sea salt to draw out excess moisture (you’ll drain the liquor off, so don’t worry about the amount of salt).

Put the ground beef into a bowl with a big pinch of black pepper and a small pinch of salt. Drain and add the beans. Separate the egg and add the yolk to the mixture, then scrunch together really well with clean hands. Whisk the egg white, halve your burger buns, put back together, brush just the tops with egg white, then scatter over the sesame seeds to create a nice, even layer (you can even make stencils for a bit of fun, if you want to get the kids involved).

ll off any tatty o ter leaves from the ca age. ery finely slice it ideally on a mandolin (use the guard!). In a large bowl, toss the cabbage with the yogurt, m stard chili flakes lemon ice and a pinch of lack pepper.

Divide the burger mixture into six equal-sized balls. Place two large non-stick ovenproof frying pans on a medium-high heat with 1 teaspoon of oil in each (or cook in batches). Add three balls of mixture to each pan, gently squash into patties a o t inch thick cook for min tes or ntil golden then flip over. Top each burger with a slice of mozzarella and strip in the rosemary leaves around them. Pop into the oven for 2 minutes so the mozzarella melts, with the buns alongside to warm through. Slice the tomatoes and divide be-tween the bun bases with the cheesy burgers, crispy rosemary, and balsamic onions, then pop the tops on, toss the slaw with the arugula, and serve.

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The secret here is to use lean ground beef, which is just as protein-packed as the higher-fat

st ff lked p with high fi er cannellini eans. e even get a it of mo arella too

CALORIES FAT SATFAT PROTEIN CARBS SUGAR SALT FIBER 2PORTIONS

VEG&FRUIT446kcal 15.6g 6g 34.5g 38.9g 11.3g 1.5g 10g

SHRIMP & AVO COCKTAIL SALAD

BABY POTATOES,

CRUNCHY VEG, & CRESS

12 oz fresh or frozen peeled cooked shrimp1 ¾ lbs baby white potatoes1 ripe avocado6 heaping tablespoons plain yogurt2 lemons½ a bunch of fresh basil (½ oz)1 cucumber4 scallions½ an iceberg lettuce7 oz ripe mixed-color cherry tomatoes, on the vine2 cups sprouting cressextra virgin olive oil7 oz fresh podded peas1 fresh red chile

SERVES 425 MINUTES

sing ro en shrimp e rost overnight in thefridge or simply place in a bowl of cold water

hile yo prep everything else to save time

ook the a y potatoes in a large pan o oiling salte ater or to min tes or ntil cooke thro gh

then rain an steam ry ash them into a large o l an p t asi e ean hile peel an pit the

avoca o p tting the flesh into a len er ith the yog rt an the ice o lemon ick a small han l o a y asil leaves into a c p o col ater or later then add the rest of the bunch to the blender and blitz it all ntil smooth aste an season to per ection loosening ith a splash o ater i nee e

eel the c c m er halve length ays scrape o t the atery core an finely slice rim an finely slice the

scallions alve an finely slice the ice erg arter the cherry tomatoes nip the cress it all to the bowl of potatoes and dress with 1 tablespoon of oil an the ice o the remaining lemon aste season to per ection an ivi e et een yo r plates

rain the shrimp ell i nee e then toss ith ta le-spoons o the sa ce an the resh peas to coat ortion them p spooning theremaining sa ce elegantly on top

inely slice an scatter over the chile to taste then t ck in

My twist on a traditional shrimp cocktail uses plain yogurt—giving

us lots of gut-friendly bacteria—and avocado to achieve a

super-smooth,creamy sauce,

SHRIMP&AVOCOCKTAILSALADBABYPOTATOES,CRUNCHYVEG,&CRESSMytwistonatraditionalshrimpcocktailusesplainyogurt—givinguslotsofgut-friendlybacteria—andavocadotoachieveasuper-smooth,creamysauce,asopposedtocalorificmayoSERVES425MINUTES12ozfreshorfrozenpeeledcookedshrimp1¾lbsbabywhitepotatoes1ripeavocado6heapingtablespoonsplainyogurt2lemons½abunchoffreshbasil(½oz)1cucumber4scallions½aniceberglettuce7ozripemixed-colorcherrytomatoes,onthevine2cupssproutingcressextravirginoliveoil7ozfreshpoddedpeas1freshredchileIfusingfrozenshrimp,defrostovernightinthefridgeorsimplyplaceinabowlofcoldwaterwhileyouprepeverythingelse,tosavetime.Cookthebabypotatoesinalargepanofboilingsaltedwaterfor15to20minutes,oruntilcookedthrough,thendrainandsteamdry.Squashthemintoalargebowlandputaside.Meanwhile,peelandpittheavocado,puttingthefleshintoablenderwiththeyogurtandthejuiceof1lemon.Pickasmallhandfulofbabybasilleavesintoacupofcoldwaterforlater,thenaddtherestofthebunchtotheblenderandblitzitalluntilsmooth.Tasteandseasontoperfection,looseningwithasplashofwater,ifneeded.Peelthecucumber,halvelengthways,scrapeoutthewaterycore,andfinelyslice.Trimandfinelyslicethescallions.Halveandfinelyslicetheiceberg.Quarterthecherrytomatoes.Snipthecress.Additalltothebowlofpotatoesanddresswith1tablespoonofoilandthejuiceoftheremaininglemon.Taste,seasontoperfection,anddividebetweenyourplates.Draintheshrimpwell,ifneeded,thentosswith2tablespoonsofthesauceandthefreshpeas,tocoat.Portionthemup,spooningtheremainingsauceelegantlyontop.Finelysliceandscatteroverthechile,totaste,thentuckin.CALORIES FAT SATFAT PROTEIN CARBS SUGAR SALT FIBER 3PORTIONS


Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy

t ta lespoon o oil into a o l ith the vinegar chipotle a asco oregano paprika an a pinch o sea salt an lack pepper Crush in the unpeeled garlic through a garlic cr sher an mi together

eel an halve the onion slice into inchthick e ges then slice the chicken length-

ays inch thick an toss oth inthe marina e eave in the ri ge or at least ho r or pre era ly overnight

lacken the hole peppers an eggplant over a irect flame on the stove or in a grill pan on a high heat ntil charre an listere all over op the peppers into abowl and cover with plastic wrap for

min tes then scrape o most o the lack skin iscar ing the stalks an see s inch the skin o the eggplant an trim

off the en s icely slice it all inch thick dress on a platter with the juice of 1 lime an a e picke cilantro leaves then taste an season to per ection

ook the chicken an onions in all thatlovely marina e in a large non stick frying pan on a medium-high heat for 6 to min tes or ntil cooke thro gh t rning hal ay eel pit an finely slice the avoca o an s ee e over the ice o hal a lime arm the tortillas in a ry rying pan or secon s then keep arm in a clean kitchen to el ake it all to the ta le with the feta and the remaining cilantro leaves an let everyone il their o n

SERVES 440 MINUTES

PLUS MARINATING

CHICKEN FAJITASSMOKY DRESSED EGGPLANTS & PEPPERS

R|W

CHICKENFAJITASSMOKYDRESSEDEGGPLANTS&PEPPERSStickingtosuper-leanchickenbreastsisthekeytomakingsuper-foodfajitas,andalsoprovidesuswithagreatsourceofprotein,ensuringourmusclesstaystrongandhealthySERVES440MINUTESPLUSMARINATINGoliveoil1tablespoonredwinevinegar1teaspoonchipotleTabascosauce1teaspoondriedoregano2teaspoonssweetsmokedpaprika2clovesofgarlic1largeredonion2x7-ozboneless,skinlesschickenbreasts3mixed-colorpeppers1largeeggplant2limes1bunchoffreshcilantro(1oz)1ripeavocado4largewhole-graintortillaswithseeds1¾ozfetacheesePut1tablespoonofoilintoabowlwiththevinegar,chipotleTabasco,oregano,paprika,andapinchofseasaltandblackpepper.Crushintheunpeeledgarlicthroughagarliccrusherandmixtogether.Peelandhalvetheonion,sliceinto½inch-thickwedges,thenslicethechickenlengthways½inchthickandtossbothinthemarinade.Leaveinthefridgeforatleast1hour,orpreferablyovernight.Blackenthewholepeppersandeggplantoveradirectflameonthestove,orinagrillpanonahighheat,untilcharredandblisteredallover.Popthepeppersintoabowlandcoverwithplasticwrapfor10minutes,thenscrapeoffmostoftheblackskin,discardingthestalksandseeds.Pinchtheskinofftheeggplantandtrimofftheends.Nicelysliceitall¾inchthick,dressonaplatterwiththejuiceof1limeandafewpickedcilantroleaves,thentasteandseasontoperfection.Cookthechickenandonionsinallthatlovelymarinadeinalargenon-stickfryingpanonamedium-highheatfor6to8minutes,oruntilcookedthrough,turninghalfway.Peel,pit,andfinelyslicetheavocado,andsqueezeoverthejuiceofhalfalime.Warmthetortillasinadryfryingpanfor30seconds,thenkeepwarminacleankitchentowel.Takeitalltothetable,withthefetaandtheremainingcilantroleaves,andleteveryonebuildtheirown.CALORIES FAT SATFAT PROTEIN CARBS SUGAR SALT FIBER 2PORTIONS


SHRIMP & AVO COCKTAIL SALAD

BABY POTATOES,

CRUNCHY VEG, & CRESS

12 oz fresh or frozen peeled cooked shrimp1 ¾ lbs baby white potatoes1 ripe avocado6 heaping tablespoons plain yogurt2 lemons½ a bunch of fresh basil (½ oz)1 cucumber4 scallions½ an iceberg lettuce7 oz ripe mixed-color cherry tomatoes, on the vine2 cups sprouting cressextra virgin olive oil7 oz fresh podded peas1 fresh red chile

SERVES 425 MINUTES

sing ro en shrimp e rost overnight in thefridge or simply place in a bowl of cold water

hile yo prep everything else to save time

ook the a y potatoes in a large pan o oiling salte ater or to min tes or ntil cooke thro gh

then rain an steam ry ash them into a large o l an p t asi e ean hile peel an pit the

avoca o p tting the flesh into a len er ith the yog rt an the ice o lemon ick a small han l o a y asil leaves into a c p o col ater or later then add the rest of the bunch to the blender and blitz it all ntil smooth aste an season to per ection loosening ith a splash o ater i nee e

eel the c c m er halve length ays scrape o t the atery core an finely slice rim an finely slice the

scallions alve an finely slice the ice erg arter the cherry tomatoes nip the cress it all to the bowl of potatoes and dress with 1 tablespoon of oil an the ice o the remaining lemon aste season to per ection an ivi e et een yo r plates

rain the shrimp ell i nee e then toss ith ta le-spoons o the sa ce an the resh peas to coat ortion them p spooning theremaining sa ce elegantly on top

inely slice an scatter over the chile to taste then t ck in

My twist on a traditional shrimp cocktail uses plain yogurt—giving

us lots of gut-friendly bacteria—and avocado to achieve a

super-smooth,creamy sauce,

SHRIMP&AVOCOCKTAILSALADBABYPOTATOES,CRUNCHYVEG,&CRESSMytwistonatraditionalshrimpcocktailusesplainyogurt—givinguslotsofgut-friendlybacteria—andavocadotoachieveasuper-smooth,creamysauce,asopposedtocalorificmayoSERVES425MINUTES12ozfreshorfrozenpeeledcookedshrimp1¾lbsbabywhitepotatoes1ripeavocado6heapingtablespoonsplainyogurt2lemons½abunchoffreshbasil(½oz)1cucumber4scallions½aniceberglettuce7ozripemixed-colorcherrytomatoes,onthevine2cupssproutingcressextravirginoliveoil7ozfreshpoddedpeas1freshredchileIfusingfrozenshrimp,defrostovernightinthefridgeorsimplyplaceinabowlofcoldwaterwhileyouprepeverythingelse,tosavetime.Cookthebabypotatoesinalargepanofboilingsaltedwaterfor15to20minutes,oruntilcookedthrough,thendrainandsteamdry.Squashthemintoalargebowlandputaside.Meanwhile,peelandpittheavocado,puttingthefleshintoablenderwiththeyogurtandthejuiceof1lemon.Pickasmallhandfulofbabybasilleavesintoacupofcoldwaterforlater,thenaddtherestofthebunchtotheblenderandblitzitalluntilsmooth.Tasteandseasontoperfection,looseningwithasplashofwater,ifneeded.Peelthecucumber,halvelengthways,scrapeoutthewaterycore,andfinelyslice.Trimandfinelyslicethescallions.Halveandfinelyslicetheiceberg.Quarterthecherrytomatoes.Snipthecress.Additalltothebowlofpotatoesanddresswith1tablespoonofoilandthejuiceoftheremaininglemon.Taste,seasontoperfection,anddividebetweenyourplates.Draintheshrimpwell,ifneeded,thentosswith2tablespoonsofthesauceandthefreshpeas,tocoat.Portionthemup,spooningtheremainingsauceelegantlyontop.Finelysliceandscatteroverthechile,totaste,thentuckin.CALORIES FAT SATFAT PROTEIN CARBS SUGAR SALT FIBER 3PORTIONS


FORBES BLVD

Ingredients:1 oz. Whiskey Del Bac – Classic1 oz. Cappelletti vino aperitivo1 oz. Vermut Lacuesta RojoDirections:Combine all ingredients into a mixing glass and stir to chill well with solid cubed ice. Strain out into a cocktail glass or into a highball with a large ice cube if preferred. Garnish with a swath of lemon with the oils expressed on the top of the drink. Enjoy!Created by: Eric Harding

Hamilton Distillery, AZ

Whisky DEL BAC

Ingredients:2 oz. Whiskey Del Bac – Classic.5 oz.Whiskey Del Bac – Clear.5 oz. Sweet Vermouth.25 oz. AmarettoSmoked cherryDirections:Infuse the Whiskey Del Bac Classic with coffee beans for 12 hours. Add all ingredients to cocktail shaker, add ice, and shake. Serve with ice in a rocks glass and garnish with cherries.Created by: Michelle Jacob

GERTRUDE’S BARREL AGED MANHATTAN

Ingredients:1 part Whiskey Del Bac – Clear3 parts milk (or you can use a mixture of milk and cream for a more decadent glass)2 parts KahluaDirections:Fill a shaker with ice. Add all in-gredients. Shake and strain into chilled rocks glass filled with ice cubes and top with a dash of freshly grated nutmeg.Created by: Quentin Thomas

THE GREY GHOST

2006, while drinking Scotch and barbecuing with mesquite scraps from our custom furniture company, Arroyo Design, we had a thought. Why couldn’t we malt barley over mesquite instead of peat, as they do in Scotland, for a single-malt whiskey with a flavor distinctive to the American Southwest?Arroyo Design had started with a similar question – Why couldn’t we take this wild and spectacular wood from right here in the Sonoran Desert and make it intofine furniture, instead of using exotics from the rain forest? Arroyo Design came to be a nationally recognized and much-published design and manufacturing company, thanks to the use of old-world joinery, careful wood selection and uncompromising attention to detail.Unable to shake the concept of a Sonoran Desert single-malt, Stephen began learning how to make whiskey, starting with a 5 gallon alembic pot-still from Portugal. While getting that process down, he also began learn-ing how to malt barley, first using 6-row cattle-feed barley from nearby Coolidge, AZ, and later 2-row malting barley from Southern Colorado.

GETTING LEGALGraduating to a 40 gallon pot-still in 2011, it was time to get legal. Stephen and his daughter Amanda incorporated Hamilton Distillers in 2011 and product-development was officially underway. y the three distinctly different hiskeys el ac hit the local Tucson marketplace and were warmly em raced y The ld ue lo.

y anuary of enou h investment had een raised to e in implementin a

allon distillery and malt house in a lar er location. inally on ecem er

we ran our first spirit run on the new still and started a in arrels of whiskey. hile our first maltin system involved floor maltin l atches and then dryin the malt in a meat stylesmoker we constructed our new malthouse allows us to malt l

atches usin a tank system in which we are a le to steep erminate and dry

etween two tanks. e have to make allthe same evaluations and decisions on our new system as we did when we floor malted ut this lar er system ives usmore control resultin in etter malt.

amilton istillers approach to makin whiskey is ust like rroyo esi n s approach to makin furniture.

fter years of craftin furniture that was authentic, lasting, and handmade – wood kiln dried in house furniture assem led with mortise and tenon oints and finished with hand applied oil and wax – there was never any uestion or contemplation that

amilton s whiskeys would e made other-wise. e do everythin ri ht in house. e malt our own arley and we mash ferment distill arrel and ottle under one roof.

fter learnin that so many craft or artisan merican whiskeys actually come

from the same me adistillery in Indiana we are especially proud to say we do it all ourselves. It s as real as it could ever e.

AT HAMILTON, WE:

Malt the barley

Smoke the barley

Mash the malt

Ferment the wash

Distill the whiskey

Barrel the whiskey

Bottle the whiskey

Who We Are Today

Hamilton Distillers

GETTING BIGGER

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