The Whisky Explorer Magazine | Issue 3 - Summer 2024

Rundle Bar The Sensory Experience

Ask Bry

Your Summer Playlist

Dram Fine Indeed!

You Gotta Fight For Your Right To Whisky

ISSUE THREE | SUMMER 2024

Contents ISSUE 3 | SUMMER 2024

A Memorable Accident at the Scotch Malt Whickey Society Vaults

Summer in your Glass 30

Rundle Bar - A Sensory Adventure not to be Missed

AVAILABLE NOW

Cheers to Summer 04

Finding The Nectar of the Gods

You Gotta Fight For Your Right To Whisky

What’s Happening Across Canada 06 Meet the Contributors 10 Timeless Connections 16

Spirit for Us, A New Gateway to Canada’s Finest Craft Distilleries

Rundle Bar at the Fairmont Banff Springs - A Timeless Sensory Journey Compass Box’s the Orchard House - Summer in your Glass

30 Hey Hey, Up He Rises! 33 Consumer Advocate? 36

Goeth the Way of the Dodo?

The Endless Possibilities of Irish Whiskey Styles

Ask Bry: Can Whisky be a Summer Tripple too?

Dram Fine Podcast - Q&A with Canada’s #1 Whisky Podcast The Last Sip

A Memorable Accident at the Scotch Malt Whisky Society Vaults

Road tripping through Scotland

the whisky explorer magazine

SUMMER 2024

Cheers to Summer BY MIKE BRISEBOIS

Cheers to Summer

Welcome to the third excellent edition of The Whisky Explorer Magazine.

As the summer months continue to beckon us to slow down and savor the fleeting warmth across Canada, I invite you to embrace each moment with a dram in hand. Whether you find yourself exploring new horizons or revisiting beloved haunts, our journey through this issue promises to be as rich and diverse as the whiskies we celebrate. As you traverse this vast country, discovering its hidden gems, don’t miss the opportunity to indulge in exceptional expressions at the myriad of restaurants and pubs that dot our landscape. Whether you prefer the lighter, fruitier notes of a whisky or the creativity of a favorite cocktail, Canada’s cutting edge culinary scene offers a tapestry of flavors waiting to be explored. For me, the essence of summer lies in the joy of connecting with fellow enthusiasts around a crackling campfire. It’s in these moments, shared over stories and laughter, that the true spirit of whisky comes alive. So, as you continue to embark on the rest of your own summer adventures, may each sip ignite a sense of discovery and camaraderie that defines our passion for this timeless spirit.

For me, the essence of summer lies in the joy of connecting with fellow enthusiasts around a crackling campfire.

Here’s to a season filled with exploration, community, and unforgettable whisky experiences.

Cheers to summer and the rest of the journey ahead!

Mike Brisebois, Founder The Whisky Explorer Magazine Mike Brisebois

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SUMMER 2024

What’s Happening Across Canada: Whisky Event Itinerary

Canada has coast to coast whisky events happening again and the only way to influence change or demonstrate that we should get more allocations is to prove how serious we are about whisky so show your support: attend local whisky events, get out to the pubs and of course shop at the establishments.

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SUMMER 2024

August 2024

Whisky Smoke & Punchbol Toronto Cocktail Conference

Vancouver, British Co

August 9h

www.thewhiskysmoke.com

August 12th- 13th

Toronto, Ontario torontococktailconference.ca

20th-22nd February

reallygreatsite.com

October 3rd - 5th Halifax International Spirits Fest

Halifax, Nova Scotia www.hfxspiritfest.ca

OCTOBER 2024

If you’d like to send us any whisky related event dates you feel should be included, please email editor@whiskyexplorer.ca with the details and we will ensure it’s listed in the proper edition.

Join us for the whisky event of the year, Whisky Wonderland, which is set to thrill 500 whisky enthusiasts from across Canada with an array of vendors, speakers, classes, and activities, all set against a backdrop of live music and excitement.

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SUMMER 2024

www.whiskywonderland.ca

Ottawa, Ontario

Contributors Our contributors come from all walks of life as well as levels of experience. From coast to coast and sometimes beyond, they will bring you stories, experiences or simply the joy of reading about all things whisky (and sometimes maybe more...)

Bry Simpson @whiskybry

Bry agrees he’s a lot! Not only is he a full time brand ambassador and education manager for a well known whisky brand, but also a photographer and a top notch Fortnite player. Bry is most commonly recognized as one of North America’s top passionate and knowledgeable whisky professionals who strives to grow the whisky community by encouraging new people to our dramming world.

Aaron Krouse @aaronmkrouse | www.boozedancing.com First time caller, long time listener, Aaron is a contributing editor of the Boozedancing Entertainment Network and co-host of their “What We Watch When We Drink” podcast. When he’s not fishing and hunting in the offseason, he likes to spin yarns and his records (Vinyl is his Spirit Ethenyl), make homemade chai (#chaihound), barbecue duck during wabbit season, confuse Hulu and Prime, zig when he really should zag, happily debate the Mount Rushmore of most anything including grunge bands and 1970’s right fielders and in his spare time - host whisky tastings for fun and fundraisers to educate and just plain old electrify billions of Southern Californians about the wonders and beauty of this beautiful liquid we call whisky.

Davin deKergommeaux @davindek | www.canadianwhisky.org Books: The definitive guide to Canadian distilleries, Canadian whisky – The new portable expert Davin’s dedication to all things Canadian whisky is but one aspect of his worldwide recognition. His explorations have taken him to four continents where he visits local distilleries, shares and pours Canadian whisky. He’s a renowned spirits judge, public speaker and freelance writer with three award- winning whisky books to his credit. In 2016, the Globe and Mail named him one of the 50 most influential Canadians in food and drink and soon thereafter the New York Times stated that his significance in the revival of Canadian whisky could not be overstated. Davin is Canada’s whisky expert.

Alex Hendry @drinksdistilled

Evan Eckersley @sagelikefool

Alex comes to us as a “Come from away” living on beautiful Prince Edward Island. Over the last 20 years, he’s been a barback, doorman, bartender, menu consultant as well as a passionate spirits consumer. His love for sharing whisky and cocktail knowledge fits in perfectly with the vibe of his chosen island. No matter if it’s drinking a peaty scotch at an Islay distillery, relaxing in a NYC hotel cocktail bar or a shot and beer at a dive in rural Ontario he’s happiest surrounded by good conversation and enthusiasm. Fun fact: Alex once crashed a scooter in Fort Lauderdale Florida, bandaged himself up at a veterinarian clinic and headed straight to the legendary Elbo Room.

Evan has spent most of his adulthood either thinking, reading about or admiring whisky bottles. He even tastes the golden liquid from time to time. After finally coming to the realization that his spouse was tired of hearing him talk about whisky most of the time, he really had no choice but to go work in a shop that sells the stuff (and other adult potables occasionally). Believe it or not, he does have hobbies outside of whisky like using big words that he doesn’t actually grasp the meaning of (or pronounce to our editor’s dismay) and speaking about himself in the third person.

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Harry Brennan @eurowhisky | eurowhisky.eu

Mike Brisebois @thewhiskyexplorer | thewhiskyexplorer.ca Mike is Canada’s go-to whisky expert, offering knowledge, education, recommendations and hosting tasting events for whisky enthusiasts nationwide. With six years of experience in the whisky industry as a brand ambassador and as a judge for the Canadian Whisky Awards, Mike bridges the gap between brands and consumers, both virtually and in person. Serving as a bilingual consultant for emerging brands and whisky festivals, he strives to elevate products in the Canadian market. His ultimate mission to craft unforgettable experiences, showcasing the brand narrative, the whisky itself and the people behind the distillery making each brand truly exceptional.

Harry joins us as one of our international contributors. For him, it all started in 2014 with a bottle of Glenmorangie but the journey truly began after a visit to the Scotch Whisky Experience in Edinburgh. Despite leaving the UK to complete his PhD in History, he couldn’t stay away from whisky very long and found himself behind the bar at renowned Scotch Malt Whisky Society Vaults. In 2022, he migrated to the Netherlands where he continues to collaborate with the SMWS. So far Harry has explored drams from over distilleries and founded/hosts the Euro Whisky Podcast together with fellow SWE alumni and warehouse manager Stuart Ripper.

Johanne McInnis @whiskylassie | Books: Malt Whisky Yearbook 2023 & 2024, Contributor By day a civil servant, mom, sailor and fantastic cook but with one quick trip to her walk in closet she turns into the Whiskylassie. She has worn out many business cards: Tasting society president, story teller, master class presenter, judge, published write and now she proudly adds Contributing Editor. She is a passionate whisky enthusiast, teacher, mentor and friend. Fun fact: Johanne sometimes experiences synaesthesia when nosing/tasting spirits.

Olga Varvarova @olgatasteswhisky7 | Olga Tastes Whisky Olga emigrated from the Ukraine to Scotland - Land of the Brave. She fully admits she was completely indifferent to whisky until her visit to the Johnnie Walker Experience in Edinburgh which ignited her obsessive fascination with the spirit. Now, she’s quickly ticking off her list of Scottish distilleries. She has also earned a diploma from the Edinburgh Whisky Academy, writes the Olga Tastes Whisky blog and contributed for Scottish Field and Scotch Malt Whisky Society websites. Olga recently graduated from the Our Whisky Mentorship Program and hopes to distill her passion as a distinguished whisky writer.

Josh Ward @knowyourwhisky | @WhiskyHeathens

Sean Kincaid @darkcloudwhisky | www.darkcloudwhisky.com He is DarkCloud = Whisky consumer, podcast host, writer, smile maker and thought provoker. But it doesn’t end there. Sean, as his spouse calls him, makes no bones as to how opinionated he is while still listening and examining all sides because it enhances constant exploration. He welcomed the whisky world unabashedly with a vigor hardly matched and is proud to share his knowledge and journey with others.

Josh is our resident whisky troubadour who loves to scamper his way through a world that’s full of tasty pleasures. Surrounded by tobacco smoke and peated scotch he’s a tall bottle of Ledaig or perhaps a Famous Grouse. Sitting in the pews while he stands at the pulpit are many a malt fanatic or bourbon drinker alike who all gather in fellowship. Don’t mistake his sermons for the rambling of a madman (although his look sort of fits the part) because this whisky heathen has a devotion worth noting through the golden stories he shares.

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Terri Lam @unbottlingwithterri

Terri comes to us from Vancouver and is a freelance distiller who spends her time traveling the globe, absorbing a wide spectrum of production methods that continually enhance her craft and techniques. Her ability to delve deep into the symbiotic relationship between wine casks and whisky has led to her a relentless passion for exploring the Pacific Northwest terrain, cask influences during wood maturation and the establishment of her whisky company, T Lam & Sons, dedicated to the art of flavor creation.

the whisky explorer magazine

SUMMER 2024

Timeless Connections

Timeless connections

BY OLGA VARVAROVA

What is better than a great whisky during the warm summer evenings, oh wait we know – how about a whisky inspired road trip playlist! Read on and see what Olga might be listening to.

Here’s the eclectic list I came up with:

Both whisky and music boast a superpower that stir memories and add depth to any experience. Just as the notes of a fine dram unfold on the palate, so too the melodies of music resonate within us, evoking the sense of nostalgia or longing. Whether you’re cozied up by a crackling fire savoring a smooth bourbon, or lounging at home wrapped in the soothing warmth of a hot toddy, the right playlist can ultimately turn every sip into a sensory journey that carries you away into a state of pure bliss. My moment is connected to the song Tennessee Whiskey by Chris Stapleton. Its soulful blues take me back to the dimly lit ambience of Whistle Binkies. One of Edinburgh’s oldest pubs, where I was captivated by a brilliant Glasgow band performance breathing new life into that beloved tune while I blissfully sipped on a Glenmorangie 10 year old. I recall closing my eyes as the song washed over me and I instantaneously knew that this was more than just music and a glass of whisky - it was a journey through time and space, guided by the universal languages of these magical joys in my life. The raspy vocals intertwined with the warmth of the golden liquid transported me from Edinburgh to the heartland of American whiskey where I literally felt surrounded by its rolling hills and the comforting scent of oak barrels aging in distillery rack houses. With that experience in mind and a strong affinity for both a smooth dram and the thrill of the open road, I set out on a quest to craft the ultimate whiskey-inspired road trip playlist to accompany my many exciting adventures ahead.

1. Tennessee Whiskey, Chris Stapleton 2. Whiskey River, Willie Nelson

3. Whiskey in the Jar, The Dubliners 4. Whiskey on the Rocks, AC/DC 5. Bourbon Train, The Go Getters 6. Scottish Whisky, Gumbles (my editor’s favourite) 7. Smell Like Smoke, Lainey Wilson 8. Whiskey, Whiskey, Whiskey, John Mayer

9. Whiskey Fever, Zach Bryan 10. Whiskey Town, Rufus Black 11. Too Sweet, Hozier

As I reflect on the miles I’ve traveled so far and all the songs that have played along the way, I’m reminded of the power and elevation music provides to our experiences. Until next time, cheers to the magic of music, the joy of whisky, and the endless possibilities of the open roads ahead of us all.

What is better than a great whisky during the warm summer evenings...

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SUMMER 2024

I, however, tend to think of my favourite whiskies having more in common in warmer months when it comes to aroma especially. There are notes that are much more expressive when we are outside during the warmer months such as petrichor 1 (best aroma in the world), dried hay, dry grass, spongy moss, BBQ food, and Kramer’s favourite smell, the beach! Having a dram outside on a warm summer day (where it’s legal to do so of course) can be bloody fantastic and as the whisky is more likely to be more expressive than it is when it’s cold, there’s a chance you’ll have a completely opposite experience than it would be at home, or when it’s purely Baltic outside. There’s also the bonus of how you get to enjoy it during the summer which is probably a little more social than colder months, especially in Canada. I remember the first time I went to ‘the cottage’ where it wasn’t a wee cottage, but actually a mansion in the woods. My friends and I were outside on an early summer night around a cracking camp - fire with an array of lovely bottles of scotch, not saying a word about the aroma, the flavour or anything to do with the whisky, instead, just living in the moment…can’t do that when it’s -20 degrees…at least I can’t (Canadians are built different). I’d like to think we’re also past the stage that scotch whisky cocktails aren’t frowned upon (get over it, they are class), so if you’re lucky enough to get invited to a party this summer, then batch up some smoky whisky jungle birds, or Speyside Sangria (send me a message for recipes). Go ahead and show your white spirit loving pals how fun whisky is when you’re in your bathing suit.

Ask Bry: Can whisky be a summer tipple too?

BY BRY SIMPSON

This edition’s ASK BRY comes from Joshua Hansen from Calgary Alberta: “Hello Bryan, I am very new to the whisky scene and tend to only drink them in the fall and winter. Recently I was enjoying a nice tipple with a few buddies and our conversation led to whisky drinking in the summer. To my surprise not many of them did either. Is this the norm? Is it truly a cold weather tipple or are there some great sippers out there I might consider trying?

Dear Josh:

Cheers, Bry

Is every season, whisky drinking season? Being a seasoned whisky enthusiast I would say yes, but it’s interesting when some say it’s only for the colder months. From a sensory approach, it’s not just aroma and flavour we think of, it’s also sensation, and having a warming dram to heat you up is a lovely lovely experience.

1 | Pretichor = The pleasant smell that frequently accompanies the first rain after a long period of warm, dry weather.

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SUMMER 2024

A Memorable Accident at the Scotch Malt Whisky Society Vaults BY HARRY BRENNAN

Ever sit by the fire and reminisce about some of your past escapades? Sometimes it’s not about the whisky but rather the memories we laugh at in the aftermath that make for unforgettable moments.

Back in 2022, I was working at the Scotch Malt Whisky Society Vaults in Leith. For those of you who are not in the know but should be, it’s their headquarters and where members of the world’s biggest whisky society can go to enjoy the exclusive Members’ Room. I was about to leave for my big move to the Netherlands - a bittersweet one given how much I enjoyed life in Edinburgh and, arguably, working with the best whiskies in Scotland. The following incident stands out more than any other in my final days working there. To set the scene, the Members’ Room bar occupied one small corner and its back wall was a long counter covered in bottles, which is unlike what visitors see today as it has all been renovated for the better. But in 2022, that back wall also held a few small casks, pre- seasoned and filled with SMWS whiskies that members could have bottled for themselves. Keep in mind that all SMWS whiskies are Cask Strength. One of the casks that day was port-seasoned, from SMWS distillery number 39 (rhymes with Think-Good) and when a customer asked for a bottle, as usual, I went to fill it up. I placed the thin, high-necked bottle under the spigot and it began to slowly fill. As it approached the top of the bottle I turned the tap but this time… the wrong way!? In my panic, I turned it even harder in that direction and only succeeded to jam it open. The bottle immediately overfilled - and I watched in horror as precious cask strength single malt began spilling out onto the floor. I can’t stress how much incredible tension

there was knowing that I couldn’t exactly scream and make a scene and because I couldn’t move while I was still firmly holding this bottle under the spigot - no-one noticed anything amiss in the crowded Members’ Room. Meanwhile, my brain was hollering GET SOMEONE’S ATTENTION NOW! As calmly as possible I called whoever else was working on the bar that night. I do remember it was fairly quiet but I must have blocked out some of the details in my panic, because I did my best to try and convey urgency while simultaneously trying to stay quiet and relaxed. Meanwhile, the tap was still jammed wide open. Finally, my manager Dean noticed what was happening and placed a water jug underneath my hands and the now-soaked bottle. Red-faced, I kept mopping up the whisky as I apologized to both Dean and the customer. Before he topped up the little cask, Dean decided to make a lovely gesture by filling another bottle from the water jug then handing it to me before pouring the rest back into the cask. This incredible generosity has stuck with me ever since, and I shared that bottle with new whisky loving friends in Eindhoven that July. What an ice-breaker! I made sure to keep a sample dram of that whisky, and it’s still on my shelf today. Maybe I’ll never drink it (unlike everything else on my shelves), but then again maybe I will. It will likely be an occasion worthy of the moment, and probably just as unexpected, amusing and memorable!

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SUMMER 2024

Finding The Nectar of the Gods

feet above sea level and gets just 34 inches (86 cm) of rain annually. Just as bourbon does in the hot Kentucky climes, Amrut’s whisky matures very quickly under these conditions, so the floors of maturing houses have been excavated several metres below ground level. This lets the barrels rest in cooler environs, thus slowing maturation down a little. “India is different when it comes to maturation; it’s a furnace,” Surrinder Kumar told me. Surrinder, now a prominent distillery consultant, was the chief distiller and blender when I visited.

Each year, these 450 workers turn out 4 million cases of liquor by hand, and one-quarter of it is blended whisky, known locally as IMFL – Indian Made Foreign Liquor. They were producing a mere 10,000 cases of single malt when I visited. With so much done by hand, the bottling line is a blur of brilliant colour as dozens of sari-clad women dash to-and-fro, hand filling, labeling and packing bottles and single-serve pouches of whisky. Outside, workers carry sacks of grain to be milled. Instead of using augers, workers with adzes unload spent mash by hand, then shovel it manually into trucks that will cart it away to be used for animal feed. With fourteen million residents, Bengaluru is India’s third-largest city and the 27th-largest globally. Yet, despite having the country’s highest traffic density, its countless dogs and the occasional bullock, feel safe to wander its streets. And I did too. The people of Bengaluru are friendly, helpful and welcoming. Meandering around the colourful Krishnarajendra

BY DAVIN DEKERGOMMEAUX As we continue to trek around the globe with our ferocious leader Davin, we find him in India and his discovery of Amrut.

It was well past midnight when the plane from Frankfurt finally touched down at Kempegowda International Airport in Bengaluru. Almost a full day in airplanes and airports across 9 time zones had left me bleary-eyed and stiff, but my nose was working fine. Outside the airport, a driver waved a paper with my name on it. “Those flowers smell wonderful,” I said, greeting him with a smile. “Parijat,” he responded, taking my suitcase. From the moment I arrived, everything in India was better than I expected, and it all began with the heavenly fragrance of night jasmine.

Although Amrut is well known to malt whisky aficionados now, the first four or five years were tough, Rick told me soon after I arrived. “We attended every whisky show we could.” At last, he and Ashok hosted a blind tasting at Glasgow’s famous Pot Still pub. “Jaws dropped when we revealed the source of the whisky,” he told me. “The room was filled with serious malt drinkers, and they thought they were

“Accept it if you like or don’t accept

it, but the whisky starts reaching its

peak in four years.”

Then you have to taste it regularly because, by five years, it starts to get too much tannin.” What’s more, Amrut’s hyperactive angels consume a full 11% of the volume every year. Fortunately, in Bengaluru’s dry climate, most of the angel’s share is water. As India’s tech “Silicon Valley,” Bengaluru is a city of stark contrasts where desperate poverty is juxtaposed with conspicuous wealth. Amrut consciously addresses this disparity in its employment policies. From the outset, in 1948, founder,

Market, I found spices, fruits and flowers I’d never before imagined. Their fragrances and flavours are now etched into my tasting memory, though they rarely make it to a tasting note, even when sampling Amrut. Yes, there are animal smells, as well, and milk, and fabric, and oh, yes, the glorious scent of the city.

host,

Ashok

Chokalingam, was introduced to Amrut in 2001, while helping his friend and fellow MBA student, Rick Jagdale, research potential Scottish interest in Indian single malt.

tasting a very good 12-year-old Speyside malt.” A great global epiphany followed in 2008 when a Blackadder-bottled Amrut pushed the Scots, Irish and Japanese aside to be named the Non-Plus- Ultra whisky of the annual Malt Maniacs awards. Connoisseurs quickly took note, and accolades for Amrut began pouring in. The temperate microclimate of Bengaluru – it was known as Bangalore before discarding its colonial name in 2007 and returning to the traditional “Bengaluru” – is a welcome respite from steamy India. Still, it’s warm – 17 degrees Celsius (63 Fahrenheit) in winter and up to 32 C in summer. Bengaluru, the capital of Karnataka state in southern India, is also high and dry. It sits 3,000

Radhakrishna J a g d a l e (Neel’s father) decided against automation and later rejected most computerization so he could employ 450 people in the distillery instead.

Rick’s father, Neel Jagdale, was chairman of Amrut, and in 2004, when he decided to introduce Amrut to the global whisky market, he chose Ashok to lead the way. I had come to know Ashok, then Amrut’s global whisky ambassador, from various whisky events, and in 2010, while chatting at Whisky Live in London, he invited me to visit him at the distillery.

I stayed in the Mark Hotel, which was cozy, comfortable and friendly, with quick room service and a visitor-friendly manner. Ranks of autorickshaws parked outside provided easy and inexpensive access to all quarters of the city. In the humid heat of August 2011, I asked a driver to take me to the local watering hole

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SUMMER 2024

www.thewhiskyexplorer.ca

and was surprised to land at The Bière Club. A modern brew pub frequented by IT specialists and techies. It’s not exactly the “local” atmosphere I had anticipated, but India is not always what the clichés tell us. Along with tradition, India is also a modern country and its whisky, as Amrut, and now Paul John, Indri, Rampur and others tell us, is every bit as enjoyable as the best Scotch, bourbon and yes, even Canadian whiskies. Amrut may bring the whisky explorer to Bengaluru, but your visit is only complete once you’ve spent a day in Lalbagh, the oldest botanical garden in the world. Created in 1760, the garden covers 240 verdant acres of meticulously kept tropical gardens and peaceful nooks often frequented by timid young lovers. Climbing gentle steps, hand carved into a 300-million-year-old, 20-acre granite boulder, provides panoramic views of Bengaluru, India’s wealthiest and cleanest city, below.

Fashion Meets Passion

Mark Twain once described India as

“the one land that all men desire to

see and having seen but once, by

even a glimpse, would not give that

glimpse for all the shows of all the

rest of the globe combined.”

It’s a pretty special place, for sure, and with at least half a dozen distilleries there now making single malt, it is, or should be, on every whisky explorer’s and every armchair whisky explorer’s horizon. And when you visit, if you find a note of Parijat in one of its whiskies, please do let me know.

the whisky explorer magazine

SUMMER 2024

Rundle Bar at the Fairmont Banff Springs - A Timeless Sensory Journey BY MIKE BRISEBOIS

Named after the striking Mount Rundle, this historic bar seamlessly blends old-world charm with contemporary flair, making it a must-visit destination for connoisseurs and adventurers alike. For our very own Whisky explorer - the Rundle Bar at the Fairmont Banff Springs offered an unparalleled experience that he shares with you. Originally the entrance to the iconic Fairmont Banff Springs, Rundle Bar has transformed into a beloved hotspot. It underwent extensive renovations in July 2020, revitalized by Calgary-based FRANK Architecture, and created a magical ambiance that marries historic elegance with modern luxury. The design which truly feels like a welcoming living room laden with bespoke furniture and intimate lighting has earned accolades, including Canadian Interiors’ “Best of Canada” award in hospitality in 2021. The patio which offers breathtaking views, was also recognized as the Best Patio in Canada in 2024 by Canada’s 100 Best.

Rundle is a testament to history, featuring the fossil-filled Tyndall limestone staircase, a global heritage stone resource exclusively quarried in Manitoba, Canada. These historical touches, combined with panoramic views of Banff’s iconic peaks such as Cascade, Tunnel, and Mount Rundle, create an atmosphere that is both majestic and yet superbly intimate. Every detail is meticulously crafted, including the menu which boasts expertly crafted cocktails and culinary wonders made from locally sourced ingredients. Guests can enjoy exclusive Scotch tastings, afternoon tea, and cocktail classes, all guided by the bar’s expert team. To witness the artistry of Rundle Bar’s mixologists as they create masterpieces like the signature twist on a gin and tonic, is a sensory experience to be thoroughly savored. Their uniquely crafted Rundle Bar Gin is made in collaboration with local Wild Life Distillery and features Alberta spring wheat, butterfly pea flower and Rocky Mountain water, making it a true reflection of Banff National Park.

“Rundle Bar at the Fairmont Banff Springs promises an un- forgettable sensory journey”

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SUMMER 2024

For whisky enthusiasts, Rundle Bar offers one of the most exclusive collections in Canada if not North America. From the smoky allure of Islay to the intricate depths of Speyside, the bar’s selection celebrates the diversity of fine whiskies. Rare gems available by the ounce include the Glenturret 50 Year, Bowmore 40 and 50, Macallan 78, Glenfarclas 50, and Tomintoul 44. Elite tasting events and curated Whisky Flights provide rare opportunities to explore these exceptional spirits. I was invited to a whisky and food experience at the Fairmont Banff Springs. The event was put on to highlight the impressive whisky collection they are building at the Rundle Bar under the leadership of Sam Clark, Creative Director of Beverage. This beautiful experience also included the opportunity to dine in their superb restaurants, which in itself was quite impressive, however I was truly mesmerized by the Journey Through Scotland Dinner hosted by the one and only Sam Clark.

How he showcased some of their superb whiskies and paired them with exceptional delicacies orchestrated by Executive Chef Atticus Garant left me speechless a few times. We delighted in expressions from the Oban, Dalwhinnie, Glenkinchie and the Talisker Distilleries.

The evening was wrapped up with a sample of the Johnnie Walker Blue Label - Elusive Umami (truly tasted miso notes). It was easy to be blown away by these hard-to-find, rare whiskies that are jaw-dropping to see in real life.

Another point highly worth mentioning that I felt was quite impressive is that Rundle Bar also caters to those seeking non-alcoholic options with a wide range of zero-proof drinks. They proudly collaborate exclusively with Seedlip and offer a delectable alcohol-free cocktail menu which allows guests to enjoy the essence of botanical spirits without the alcohol. No matter if you are a seasoned whisky explorer or an adventurous traveler seeking new experiences, Rundle Bar at the Fairmont Banff Springs promises an unforgettable sensory journey where one can immerse themselves in rich history, savor exceptional whisky and culinary offerings while taking in some of the most breathtaking views that make this destination truly unique. Plan your bucket list trip to the Fairmont Banff Springs and experience the timeless elegance and modern luxury of Rundle Bar, where every visit is a celebration of history, taste, and adventure.

Photos provided by “From Barrel to Bottle”

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SUMMER 2024

Compass Box’s the Orchard House (46%) - Summer in your Glass BY JOSH WARD

In this edition of Whisky exploration, Josh shares his thoughts on possibly the finest dram and cigar pairing for this upcoming summer.

With most shying away from heavy peat and cask strength spice bombs that chase away those winter blues and spring turning into summer, what might be your go-to summertime sipping whisky? During the warmer seasons people generally gravitate toward the softer side of the golden spirit and doesn’t a cold bourbon sound perfect for a hot day? Perhaps while taking a leisurely stroll on the beach and you stop to soak in the sun rays, you would consider an Old Pulteney for its salty, coastal qualities. What about at a roaring evening campfire? Would you reach for the likes of Campbeltown’s Springbank with its funky peat or maybe the crisp jazzy vibes of a Glenkinchie? If your thing is to head to the mountains or maybe a hike around one of Canada’s numerous glacier lakes; perhaps Italy’s Puni distillery is calling your name. No matter what you choose it seems plenty of us enjoy the softer side of drams when the weather is agreeable. The butterflies are flitting, bees are buzzing as flowers bloom and birds sing. That thought alone

makes me thirsty for something to match the mood. Ah summer is playtime and the chance to unwind from what’s been a cold, long and very damp Canadian winter. I don’t know about you, but my senses are flooded with the active and incredibly exuberant colours, smells and sounds that this season brings so shouldn’t our drink of choice add to that story instead of erasing it?

Summer in your glass

In enters Compass Box which is not new to the whisky scene as it was founded in 2000. Some may already be familiar with the often immaculate and always enjoyable blended whiskies that came from the talented mind of John Glaser. Crowd favourites like The Spice Tree or Flaming Heart have left lasting impressions on consumers and for good reason. These blends are not only consistent and reliable but give enthusiasts a satisfying experience without feeling like their wallet has been robbed.

The butterflies are flitting, bees are buzzing as flowers bloom and birds sing. That thought alone makes me thirsty for something to match the mood.

the whisky explorer magazine

SUMMER 2024

Hey Hey, Up He Rises! BY ALEX HENDRY Alex sits down with Halifax Nova Scotia’s Keegan McGregor, Diageo’s World Class Canada Bartender of 2024, to chat about his approach to cocktails, hospitality and the journey ahead.

I’ve known about Keegan for years through the east coast scene. He comes across as a humble guy working to perfect his craft while shining a light on hospitality. We sat down at Stillwell Beer Bar in Halifax, across from the Highwayman where he works and I immediately felt he was as down to earth and personable as he seemed. His first bartending gig was at Plan B in Moncton New Brunswick where he wanted an in to book his/his friends bands. He’s worked everywhere. He’s had his share of dive bars but also opened the Adelaide Oyster House in St. John’s, NL before landing in Halifax. That’s where he began digging into competitions. With all sorts of bars and bartenders out there, Keegan’s unstuffy “kitchen party” mentality carries over from his musical background and strikes a chord with me (nice pun right?). As a fellow New Brunswicker, when he casually talks about winning this latest competition by being authentically himself and not competing with the other bartenders in suits, I muttered “fuck yeah” to myself because he was just crowned at one of the most prestigious cocktail competitions, yet explains it like he simply wanted people to feel like they came over to his house for a few drinks.

He speaks passionately and with excitement when he describes how fine dining hospitality, particularly on the east coast, is starting to “loosen the tie” and front of house (FOH) staff are being themselves yet still demonstrating that refined, precise touch to what they do. “Maybe it was growing up on the east coast or in a pub but that kind of hospitality resonates within me”, he wonders out loud. Just so happens it resonates with me too. This was his third appearance at the Diageo World Class Canada competition. He thought he was out of his element for the first one and not quite himself. Second time - felt better but he may have fumbled and lost confidence. Although he didn’t say it, this time I feel the sentiment was more like “Screw it, I’m just going to be me”. So what happens next? He wants to shake off the stuffiness of cocktails, help educate his community, tinker with cool things and say “here, try this!” Keegan wants to take people out of their comfort zone by gently pushing them over the edge and let them free fall into a perfectly executed hot buttered bourbon or an Oban 14 with lemon, pear and orange blossom water.

Compass Box has made huge waves since reinventing what a whisky blending house is. John’s transparent and revolutionary approach was embraced by imbibers who flocked to the brand in droves. The complexity and rarity of the whiskies he used in the blends spoke loudly to amateurs and connoisseurs who were intrigued by the intricate flavours and prices that fit all budgets: to say the first 23 years were exciting, is an understatement. John Glaser left Compass Box in very good hands, earlier this year. So I challenged myself - How do I present to our readership the analogy of a cool summer breeze in a bottle? With one of John’s last creations of The Orchard House (2021), it seems I’ve found our winner. The website describes it as a blended malt using whisky from Clynelish, Linkwood, and Benrinnes which gives this aperitif a solid and tasty backbone. The name also perfectly describes what you find inside the bottle. The nose is fresh and lovely with notes of pears and no surprise, orchard fruits. There’s a sharpness that I describe as intriguing, alluring even. The palate delivers the same fruity and floral overtone with the addition of fresh peaches and passion fruit. Close your eyes and you can almost see

yourself standing in a beautiful orchard while the sun beams on your face. The finish is short but that’s ok because the bottle is full and summer days are long. It’s not often I pair something as light and beautiful as this whisky but I feel like the “Undercrown Shade” from Drew Estate is perfection. I often recommend this cigar for beginners as an easy stepping stone with its ultra smooth draw since it’s wrapped in a delicate Ecuadorian Connecticut shade leaf which fits elegantly into our little summertime whisky escapade.

I do hope you’ll have a chance to relax over the lazy summer ahead and enjoy the softer side of dramming, and ahhhhhhh.

the whisky explorer magazine

SUMMER 2024

THE WHISKY EXPLORER WHICH RER

Our bartending/spirits scene needs more people like Keegan. He’s not only a shining example of the new wave of hospitality that is starting to crop up, he’s the generation that will take many people on journeys of flavour and experiences, instead of reserving that for the so called “few”. He wants to continue to prop up his East Coast community and showcase everything we have here in the way they’re intended to be shared: Among friends with oysters, music, and a great attitude. In September of 2024, he has the privilege and challenge of representing Canada at the World Class Global Competition in Shanghai China. His national win is for the gang here on the east coast. “You win in Toronto, it’s a win for you” he explains “here, it’s a not only a win for me, it’s a win for Halifax and the Maritimes.” Not to be too on the nose with it, but a rising tide raises all ships, so to speak. We exude east coast hospitality but now Keegan will let the world peek under that curtain to see what we’ve known all along – the Maritimes may be laid back and friendly, but come competition time we bring authenticity and that refined experience to the table to win.

I’m excited to see how high this tide gets, congrats Keegan and good luck from us all in Shanghai.of cedar and well aged tobacco that greets me every single time I open my humidor. There are days when I choose to be submersed in the delicate and mellow flavours of a good “Undercrown Shade from Drew Estate” because of its ultra classy smoke with beautiful notes of nutmeg and honey. Just as easily though, when the feeling strikes me, my fingers linger on a “My Father’s The Judge” because the mood is perfect for an immaculate draw and dusty smoke. Whatever pleasure we do decide to choose and why we start down these paths is likely very different for each person but in the end we really do all have one thing in common. Whether yours is yoga, reading a book or a hike through the stillness of the forest – don’t be afraid to break loose or try something different. Let the an idea captivate you, trigger your dopamine and allow yourself the joy of the escape.

WHISKY WILL BE CROWNED THE BEST IN CANADA? The deadline for spirit shipping is October 15, 2024. The award recipients will be announced in February 2025, at The Whiskey Wonderland Festival

the whisky explorer magazine

SUMMER 2024

Consumer Advocate? BY JOHANNE MCINNIS From our contributing editor Johanne McInnis, she weighs in on the recent media pissing match over high prices in Ontario but who is really to blame…

A quick price comparisons for a few spirits revealed:

PRODUCT

QUEBEC

ONTARIO

Absolut vodka

$28.65

$31.15

Talisker 10 scotch

$104.75

$109.95

Bacardi Spiced rum

$27.25

$32.45

On May 17th 2024, an organisation representing over 70 brands distilled for Bacardi Canada, Beam Canada, Brown- Forman Corporation, Campari Canada, Corby Spirit and Wine, Diageo Canada and Rémy Cointreau USA released a very dim outlook on the future of availability for many well known brands available at the LCBO stores in Ontario. Spirits Canada, founded in 1947, represents almost 70% of spirits purchased in the province of Ontario – that’s close to 35% of all products sold by the LCBO. Their press release stated: “Under the false pretense of seeking the best price for consumers, LCBO is unilaterally clawing back payments on products sold in 2023, based on claims that Quebec’s liquor board (the SAQ) obtained similar products for a lower price. But liquor boards, not suppliers, largely dictate pricing in their provinces. Punishing suppliers for circumstances beyond their control is unfair, provides no benefits to consumers, and puts suppliers in an impossible situation. Unable to absorb these exorbitant retroactive fees, each supplier must now consider its commitment to the Ontario marketplace, including potential changes to its investments and product offerings, and consumers may no longer get the benefit of discounts or promotions on their favourite brands”.

In reply to these allegations, the LCBO also put out their own media news release stating that Spirits Canada’s information was inaccurate and highly misleading to consumers. They pointed out a statement release from March 2024 which highlighted the fact they would be working with a small number of suppliers to recover monies owed as a result of non-compliance with their Purchase Order Terms and Conditions (which exists to protect consumers and ensure Ontarians pay the lowest possible prices). “Ontario consumers are being overcharged by some suppliers. This is compared to other jurisdictions and they should not be at an unfair disadvantage from suppliers selling beverage alcohol to other provinces at a lower price.” According to their statement, 90% of their suppliers are compliant with the Purchase Order Terms and Conditions. Their media release also maintains that this is not a “retroactive tax bill” for suppliers but rather a pricing chargebacks in accordance with contracts that have long been in place. LCBO also notes that suppliers set their own pricing and the board’s mark up structure is transparent and a matter of public record.

Remy Martin VSOP Cognac

$108.50

$117.95

Both press releases state they are doing their best to collaborate with the other yet blame one another for not acting in the best interest of the consumer. LCBO included a fact sheet with information and a link to their mark up structure whereas Spirits Canada provided a long list of their own facts. Is this a tax grab punishing the suppliers? Is it a company trying to settle a small percentage of contract compliancy? Or, do I dare quote Robert Evans: “There are three sides to every story: your side, my side, and the truth. And no one is lying. Memories serve each differently”.

So as consumers, we all are truly in charge of advocating for ourselves. Be smart and pay attention to their side of the story but in the end your truth should truly delegate what you see fit to pay for their bottles.

My memory serves me as well:

Fact = The cost of everything has gone up. Fact = Companies pass on those costs to consumers. Fact = Our paycheques are not going as far as they used to. Fact = in these big corporation’s eyes - it’s a put up and shut up world. No matter my opinion, or yours for that matter = Prices will only continue to go up, some will grumble but most will continue to walk in, grab what they came for and pay whatever the cashier tells them to, until they simply can’t anymore.

the whisky explorer magazine

SUMMER 2024

Road tripping through Scotland BY TERRI LAM Our seasoned Scotchtrotter gives you the ultimate travel hacks for your Scotland road trip. You may not need tips to plan and chances are this isn’t your first rodeo however she’s got some fantastic information you really should know so let’s dive in!

Then… Breathe, this is your Scottish Adventure!

Plan ahead, reservations, reservations, reservations: This will save you many headaches.

Snacks Don’t get hangry, pack snacks as restaurants may be closed by the time you reach your next stop. Uber Is not offered everywhere and buses in rural areas may not be running (weekends/evenings).

When

Google Maps

Accommodations There is a wide range from B&B’, cottages to luxury hotels. Expect to pay high prices year round especially in the highlands. Many offer a warm welcome and hearty breakfast.

Don’t confuse off-season with silent-season, it may lead to disappointment. Off-season means: less tourists and less crowded vs. silent-season when distilleries shut down production for maintenance or weather (water conservation during summer months). I love spring and autumn when the whisky is flowing, distilleries are less crowded and the weather is milder - better suited to this Canadian. However, while summer offers longer days to explore, it also brings about Scottish pesky midges (no bug screens there) and higher priced accommodations. But not all is lost if you’re on tour during silent-season. Ever wanted to see inside a Porteus/Boby Mill or how a heat exchanger works? It’s a rare opportunity to check out the mill and rollers pulled inside/out or the exchanger plates completely exposed.

Car Rental (Car Hire) Especially if you don’t drive standard, automatics are limited.

My extra big tips:

Whisky stuff! Scotland is loaded with whisky clubs, find them on Facebook or just google retailers, bars or pubs to find whisky tastings schedules. Most happen on a Thursday to Saturday evening. In case you spent all your money on whisky and want to budget in a little more culture to your itinerary? Scottish National Museums are FREE!!! Great for the weekend exploration and a little break from the rain. Speaking of rain…. Wait Five Minutes (What to Pack) the weather is so unpredictable because that’s how fast it can change. Pack layers, waterproof gear and comfortable shoes. Planning a road trip to Scotland is an exciting adventure in itself. With its winding single track roads and endless roundabouts to sheep dotting picturesque fields of rolling hills. Scour the distance to find a highland coo - you’re in luck too, if you see a puffin off the cliffs of Dunnet Head! Finally, end your day with the perfect dram in a local pub with new found friends. Follow these great tips, savour your moment and enjoy!

Distilleries Always check their hours, some are closed on weekends.

Driver Drams Scottish zero tolerance drinking and driving. Distilleries offer 25mL takeaways for the designated drivers to enjoy later. Ferries Yes, especially if you have a vehicle. Be aware – your ferry could be cancelled last minute due to staffing/strikes/ maintenance/weather. Flights STRICT weights and sizes for carry-on and check-in luggage. Flight cancellations and delays are common. Fuel (Petrol) Rural areas have reduced hours and some are closed on weekends; make sure you hit the petrol station before the weekend. SIM Card Rural Scotland cellular service does not cross over the way it does in North America. Network EE is more reliable than O2.

Where

Don’t waste your time and do this now: Build a relationship with your local distributor. Find out who brings in your favourite whiskies and let them know because they can connect you with the distillery. Take the time to plot the distilleries (colour code it) on google maps so it’ll be easier to plan out your route and determine where you’ll go. The key is to strategize places of interest with flags, distilleries with stars, hearts for accommodations and plan your route accordingly. 1/1

432,-6.0404745,6z?authuser=0&entry=ttu

the whisky explorer magazine

SUMMER 2024

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