Canada - The West (from Broom's book)

Question 1

Why has British Columbia become a hot bed for Canadian distilling?

Answer 1

-Access to grain
-Climate
-2013 legistaltion defining “craft”
-if you use 100% BC fermentables as your base ingredient, you don’t pay provincial tax
-Permitted craft distilleries to sell outside the provincial liquor board stores

Question 2

Okanagan Spirits

Answer 2

-Founded in 2004 by Tyler Dyek
-Now heads BC Craft Distillers Guild & Canadia Craft Distillers Allicance
-Importance of base ingrident
-Bourbon style Rye and a Single Malt
-Really hot summers
-Full maturation is 5 years

Question 3

Sons of Vancouver

Answer 3

-James Lester founded in 2015
-Head distiller Jenna Diubaldo joined in 2021
-Fruit spirits - full transition to whisky by 2025
-Two mash bills:
-100% Rye
-

Question 4

Shelter Point

Answer 4

-Vancouver Island
-Founded 2011 by Patrick Evans
-Proximity to ocean benefits maturation
-Single Malt made in continuous vatting solera system

Question 5

Macaloney’s

Answer 5

-Vancouver Island
-Founded by Graeme Macaloney - self confessed fermentation geek
-Studied at Glasgow’s Strathclyde University
-“Jim Swan method: - clear wort, 3 day fermentation, with two yeasts, creamy mouthfeel”
-Six hour run - but they do twelve for maximum reflux of esters
-Aging in STR

Question 6

-Devine’s

Answer 6

-Founded by Kevin Titcomb in 2014
-Partnership with local farmer
-Using spelt, emmer, einkorn, korasan with malted barley for “Ancient Grains” whisky
-Distilled in a Koethe hybrid still
-maturation in #3 Char American Oak for 3 years

Question 7

Two Brewers

Answer 7

-Yukon
-Bob Baxter and Alan Hansen
-wanted to stretch their brains beyond beer
-variety of malted grains
-done finishes in PX, Moscatel, Brandy, Maple Syrup and Coffee barrels

Question 8

Other BC Distillers

Answer 8

-Stillhead (Bourbon style)
-Monashee
-Odd Socienty (uses beer mashes)