When it comes to holiday gifting, there is nothing better than a fine bottle of something special. Now picking the perfect bottle is dependent on each and every person. Each of us have our own style and preference, so if you have someone on your list who likes to indulge in brown spirits but you’re not sure where to start, we have you covered. Here are a few bottles to consider for clients, mixologist friends, enthusiasts or even for gifting yourself something for that fancy bar cart. Consider this your perfect brown spirits gift guide.

RELATED: Ring in the holidays like royalty with Crown Royal. >>>

Crown Royal Canadian Whisky

Crown Royal Fine De Luxe Blended Canadian Whisky is the standard of excellence for Canadian whisky. It is an extraordinary blend of 50 full-bodied Canadian whiskies, matured to perfection aging in both new and seasoned white oak barrels. Light amber in colour the nose is lightly floral with corn, buttery/vanilla and peach aromas; on the palate look for light sweet peach flavour with wood spice on a dry finish and is loved and cherished by whisky lovers all across Canada and the world. Find it here.

St Remy Signature

a French producing distillery operating since 1886. St-Rémy matures in oak barrels and as time passes it acquires an amber color. The unique blend of St-Rémy is exclusively and historically made in small French-oak barrels for a smooth taste. St. Remy Signature is a fantastic gift for brown spirits lovers. It offers enticing aromas of plum, dried apricot, oak and vanilla, along with holiday baking spices. Find it here.

Yellowstone Bourbon 

Yellowstone Select is an award-winning Kentucky straight bourbon whiskey. Made by Limestone Branch Distillery in Lebanon, Kentucky, located on the famed Kentucky Bourbon Trail. Yellowstone Select features a handpicked blend of four and seven-year-old Kentucky straight bourbons which give it a delicate fusion of flavours. Tasting notes include complex aromas of rye spice with soft, leathered cherries, smoked caramel, hints of vanilla and honey, and finishing notes of smoky oak and brown sugar. Bright gold in colour, this fine bourbon has complex aromas of honey, vanilla, caramel and smoky oak. Smooth and medium-bodied look for flavours of spicy rye, coconut, vanilla and ginger. Find it here.

See also: Canadian distillery unveils 30-year old whisky

Grants Triple Wood 12 Year Old

Grants scotch is matured in three different types of wood: sherry, American oak and bourbon. This is what gives it an added depth and a deeper taste profile. Made for real scotch enthusiasts, many whiskies take their flavour from aging in just one cask. Grant’s Triple Wood 12 spends time in three different types of wood. The Sherry cask provides sweet spice robustness, the American Oak lends subtle vanilla smoothness and the Bourbon refill offers brown sugar sweetness, resulting in a rich, complex, vanilla taste. The overall taste of Grants Triple Wood 12 has notes of cereal, peat, honey, oak, dried fruit, vanilla and toffee lead to a sweet, fruity and medium-bodied palate with a long, rich finish. Find it here.

Hennessy VS

Among the most popular cognacs in the world, Hennessy VS is known for having a hip-hop fan club. From bottle service in clubs to sophisticated cocktails, Hennessy is a versatile addition to any bar cart and brown spirits lover. For over 250 years, Hennessy has been crafting one-of-a-kind cognacs in the heart of the Charente region in France.  Named after Richard Hennessy, it is made with locally grown Ugni White grapes. The Hennessy reserve is one of the largest collections of eaux-de-vie in the world. It has over 350,000 barrels stored in 65 cellars. The intense character and full-bodied flavours of Hennessy VS make it very versatile and ideal for any cocktail possibility. Find it here.

Angel’s Envy Whiskey

Angel’s Envy is inspired by Master Distiller Lincoln Henderson’s lifetime crafting fine spirits. A deep amber with aromas and flavours of almond, honey, apple, cinnamon, and blueberry compote. It’s full-bodied and smooth with a long-lasting finish. The ideal after-meal dessert. Find it here.

The Glenlivet

The Glenlivet 15 Year Old single malt scotch whisky gets its distinctive character from a process of selective maturation in which a proportion of the spirit is matured in French oak casks. This increases the intensity of the whisky, resulting in a richer and creamier finish along with a distinctive spiciness. The Glenlivet was one of the first to use French oak for making whisky, a technique that has since been imitated the world over. Glenlivet 15 spends a minimum of 15 years in oak barrels to garner its ’15 year old’ title. Smooth and delicious Glenlivet 15 is deep golden in colour, and you can expect aromas and flavours of crème brûlée, sweet apple, gentle smokiness and peat alongside of lavendar notes followed by a rich and complex finish. Ideal for the scotch lovers who want to level up their love for Speyside. Find it here.

Tullamore Irish Whiskey

a leader in the industry and one of the world’s most recognized Irish whiskies. With over 192 years of history, Tullamore D.E.W. has partnered with the Canadian Centre for Diversity and Inclusion (CCDI) to launch O’Everyone, a spirited benevolence campaign benefitting the powerful education-led initiatives of the CCDI. From January 1st to December 31st, 2022 Canadians can  purchase an O’Everyone t-shirt and bottle label bundle for $20 CDN at OEveryone.ca and sales are tracked via the live ticker on the site. 100% of dollars raised go directly to the CCDI and Tullamore D.E.W. covers all costs associated with production and shipping. Find it here.

Taylor Fladgate

Established over three centuries ago in 1692, Taylor Fladgate is one of the oldest of the founding Port houses. Port is one of the great classic European wines so if you haven’t been to Porto, you should put it on your list. The 20 year old ‘Tawny’ is named after its colour – which is known as ‘Tawny’. Designed around a very delicious taste profile, the 20 year old Tawny is a fortified spirit and then aged in large oak casks and blended to perfection. This well-aged Tawny features Taylor Fladgate’s trademark rich dried fig, floral and citrus as well ass roasted nut and notes of nutmeg. It can last weeks (if not months) when opened and is also great with blue cheese or as an after dinner drink. Find it here.

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Washington State is creating some of the most exciting wines in the world. Built for enthusiasts, Washington State is a beautiful wine paradise home to family estates, sustainable viticulture and talented craftsmanship. Here we explore 6 reasons why your next bottle of wine should be from Washington State.

Washington state currently has over 1,000 wineries. Geographically located just under British Columbia Canada and directly above Oregon, U.S.A. Washington state  is a young wine region that first planted  vines in the early 1980’s. A complex, historical and intriguing region, Washington State is full of fascinating wines. The region boasts gorgeous natural views including evergreen coasts, snow-capped mountains and a vast sagebrush desert. Washington is a region that receives over 300 days of sunshine making it ideal for winemakers, premium wine growing and acclaimed red wines.

See also: Volcanic Rocks to Curious Winemaking w/ Juan Muñoz-Oca

Made for Enthusiasts

If you’re a lover of fine red wines, this is a place you need to get to know. Columbia Valley is Washington’s largest growing area at 11 million acres. There are also 19 other exciting American Viticultural Areas (AVA’s) to discover. From Riesling, to Merlot, Chardonnay, Cabernet or any other of the 70 grape varieties grown, Washington State makes wines that will impress the palate of any wine enthusiast.

Volcanic History

The story of Washington state geology is a dramatic one, with volcanic activity creating the area’s bedrock and colossal ice age floods giving the state’s vineyards their soil. Washington’s grape growing regions are truly born of fire and ice. Vines grow out of  volcanic terroir and lean soils producing wines with character and finesse. There is a vast difference in day to night temperatures helping the plants to rest and develop natural acidity. Vineyards also receive plenty of sunlight and benefit from a rain shadow, allowing the region the ideal amount of water. Idyllic for premium grape growing, Washington State grapes grow in perfect conditions for the production of premium red wines.

Sustainability

Washington vineyards are sustainable by nature. The region has arid temperatures and low humidity allowing vines to thrive with little worry of pests and diseases. Having these ideal weather conditions help to naturally control fungal diseases reducing the need for chemical sprays on the vineyards.

Latitude

When it comes to grape growing, location matters. Washington State is located on the 46 degree parallel. The Rhône Valley in France, (who produces iconic and high quality red wines) is also situated on this parallel. Washington State winemakers are inspired by the South of France and look to this region for style and winemaking techniques. Both regions plant full-bodied red wine grapes like Syrah, Grenache, Cabernet, Merlot etc.

Family Run Estates

Washington State wines are hand-crafted by ambitious, talented winemakers. The goal of each winery is to craft wines that showcase authentic fruit expression. Winemakers also want to create wines that are balanced with old-world structure and new world elegance. Farmers with organic, biodynamics and minimal intervention philosophies treat the land with respect.

A Wild West Adventure

Washington State is a place every red wine lover needs to put on their wine travel bucket list! While driving through Washington state you’ll see blowing tumbleweeds and picturesque sunsets. If you’re looking to plan a trip to Washington State, I would recommend flying into Seattle, renting a car and drive east past the Cascade mountains to wine country. With enticing appellation names like Horse Heaven Hills, Rattlesnake Hills, Snipes Mountain, Candy Mountain, and Ancient Lakes, the chapters to this adventure sound exciting, thrilling and suspenseful! Walla Walla is home to Washington’s oldest wineries and has the highest concentration of wineries in the state.

For more visit https://www.washingtonwine.org/

Here are a few great wines for you to look out for:

• Borne of Fire Chardonnay 2019
• Seven Hills Walla Walla Valley Merlot 2019
• Buried Cane Cabernet Sauvignon 2018
• Waterbrook Vintner’s Selection Cabernet Sauvignon 2018
• Wines of Substance Cabernet Sauvignon

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Settled by both the Spanish and the Italians, Argentina is a country that has a unique culture built on food, wine, family and passion. Gatherings in Argentina always involve a great glass of wine and a roaring asado (or barbecue) no matter what time of year. In Argentina, all types of foods Can be prepared over a wood fire – from breads, to vegetables to meat. So it comes as no surprise that Argentina’s wines also have an intimate relationship with fire.

Cutting Edge

Argentina is a region that is filled with sunshine, mountains, fire and ice (not to mention dinosaur bones). It is one of the few continental viticultural areas in the world where the majority of vineyards are planted at high altitudes. Wines – at friendly prices – are made from grapes grown in the foothills of the Andes mountains. In Mendoza, Argentina’s largest wine-producing region, vines are planted at elevations between 800 and 1,500 metres above sea level (2,800 to 5,000 feet) in a semi-desert climate. Vines are watered with pure snow melt from the Andes and under the stressed conditions of high-altitude, intense sunlight, they produce more complex fruit giving the final wines a distinctive character.

Wood-Fire Grilling

One cannot talk about wine without talking about its forever partner – food. According to Argentinians, there’s an intimate relationship between what’s in your wine glass and the burning fire of a barbecue. Almost every family in Argentina has a grill. Known as a ‘parrilla’ in Spanish, wood-fire grilling is one of Argentina’s oldest and most traditional cooking methods. Meats are seasoned simply and can also be brined. They cook slowly for hours while friends and family sip and savour regional Malbec wines together around the fire. Traditional asado fare can include lamb, pork ribs or various cuts of beef like skirt steak (entrana), short ribs (asado) and flank (vacio).

See also – The Ideal Wine Temperature

Superstar Grape

The Malbec grape is Argentina’s superstar wine. This grape demands sunshine and a dry climate, more so than Cabernet Sauvignon or Merlot. High altitude regions (like the Uco Valley and Luján de Cuyo) tend to have cooler climates even though the UV is intensified. These cooler climate areas offer a longer growing season and produce wines with elegance and finesse. Malbec, like Pinot Noir, can offer a full range of styles. Sometimes aged in stainless steel, concrete and even oak barrels, Malbec offers a plethora of pairings within its various personalities. 

The rustic, fruit-forward and floral aromas of Argentina’s high-altitude wines are also an ideal pairing with vegetables prepared over wood-fire coals. All available veggies can be buried in the fire with a little bit of olive oil on top and the end result is a rich, rustic, smokey and delicious taste profile that complements the regional wines. 

One might even say that a winemaker and barbecue grill master have similar roles. One works with fermented grapes and the other with protein, starch and vegetables. Together they take a raw natural element and enhance its final taste for our pleasure.

Wine Recommendations 

If you’re looking to pick yourself up some delicious wines to add to your meals, consider the following:

Vida Orgánica Malbec 

Trapiche Cabernet Sauvignon

Lurton Piedra Negra Pinot Grigio Organic 

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Meet Nero d’Avola – ‘the King of Sicily’ and one of the Mediterranean’s most regal red wines. Sicily is a food and wine paradise that is located at the ‘toe of Italy’s boot’. With a booming wine culture, Sicily is full of indigenous grape varieties. A crossroads between Europe, Africa and the Middle East, Sicily has been influenced by the Greeks, Romans, Arabs, Spanish and the French in everything from architecture to wine.

The King of Sicily

Nero d’Avola is one of the Mediterranean’s most regal red wines. It is an indigenous grape variety dating back thousands of years. The name ‘Nero d’Avola’ describes both the grape and the place it is from. Nero, is the Sicilian word for ‘black’ and Avola is a town in Sicily where the grape is still grown today.

Ranging in styles, many modern winemakers in the region are winning accolades for the elegance and drinkability of the grape. Nero d’Avola can be easy going and fresh when made in stainless steel, or it can be extremely rich, velvety and deep when oak aged. Both styles of Nero d’Avola tend to have soft aromatic notes of floral and spice on the bouquet and pair well with food.

Sicilia DOC

Look for the stamp of ‘Sicilia DOC’ on your bottles of Nero d’Avola. Officially recognized in 2011, it was the first organization to promote and preserve the island’s indigenous grape varieties.

Organic Wines

Dedicated to organic agricultural production, you’ll find many bottles carry an organic certification. Many Vineyards are located on hillsides which exposes the grapes to the Sicilian winds fostering a unique environment for fascinating wines.

Also, if you prefer white wine, get to know a grape named ‘Grillo’, it is one of the most important white indigenous grapes of Sicily. The taste profile of Grillo can range from fresh and light to aromatic and structured. Take a walk through the LCBO and find the Curatolo Arini Grillo for a great example of something refreshing and delicious.

See also: The Ideal Wine Temperature

Food Pairings

Lastly, serve Nero d’Avola at 16 – 18°C for the perfect temperature. Try uncorking a bottle and pairing it with savoury, subtly spiced dishes. Charcuterie, antipasti dishes, grilled and roasted meats, medium-aged cheeses and mushroom risotto are always a great option.  A common local food pairing with Nero d’Avola and Grillo is swordfish. Head to your local fish market to find one for a fun food and wine dinner experience.

Looking to give Nero d’Avola a taste? Try the Cusumano Sicilia DOC Nero d’Avola 2020 or the Messer del Fauno Nero d’Avola 2020) at the LCBO.

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Serving every wine type at its ideal temperature is an incredibly important part of wine appreciation. It’s imperative to enjoying a bottle just as the winemaker intended. The temperature of a wine can completely change both the scent, overall taste and appreciation for what is in your glass. Too hot and it enhances the perception of alcohol. Too cold and it subdues the taste and aromas of fruit, creating jarring tannins and elevating sharp acids.

Wakefield Wines has made it easy to serve wine at its proper temperature by placing temperature sensors on the back of their wine bottles.

See also: Gent’s Eat: Enter the Jungle w/ Selva

Ideal Temperature

The majority of people serve their wine without really thinking about its ideal temperature. The term ‘room temperature’ comes from a historical reference that infers cellar temperature, not today’s actual room temperature. The idea of drinking wine at room temperature or ‘Au chamber’ comes from the chilly drawing rooms of medieval French castles. Today’s average room temperature is 23 degrees, far off from what any white or red wine should be served.

Each grape varietal has its own perfect drinking temperature. Full bodied red wines such as Shiraz and Cabernet Sauvignon should be served between 16 – 18 degrees. Lighter bodied reds like Pinot Noir should be served at a cooler 12-14 degrees. Aromatic whites such as Sauvignon Blanc and Pinot Gris are best enjoyed when lightly chilled to 6-8 degrees.

Although white wine is traditionally served chilled,  it shouldn’t be consumed too cold. Wakefield’s innovative temperature sensors on the back of their Promised Land wine labels make it easy to know when your wine is at its ideal temperature. 

Australian Love

For three generations the Taylor family have crafted great Australian wines in the Clare Valley, South Australia. these Aussie drops are loved by Canadians coast to coast. The picturesque Clare Valley’s winemaking history spans more than 150 years, making it one of Australia’s oldest wine-producing regions. The unique combination of geography, geology and climate results in terroir that is perfect for producing world-class wine.

Third-generation family member Justin Taylor travels the world showcasing Wakefield Wines and is passionate about demonstrating that even a full-bodied wine like cabernet sauvignon, usually reserved for the cooler months, can be perfect for summer sipping when it is served at the right temperature.

“During the warmer months, our wine glasses get filled with a bit more white and pink than red – and I think that’s just a shame. The myth that red wines should be served at room temperature is still quite widely believed, which doesn’t truly showcase the intricate flavours of a red wine the way the winemaker intended,” Taylor notes. 

“Slightly chilling a red in the fridge 20-30 minutes before serving it brings harmony, balance and can even be a refreshing option on a hot summer’s day. With the Optimum Drinking Temperature Sensors featured on all of the Estate and Promised Land wines, it takes all of the guesswork out of knowing the temperature a red wine should be served at and when a wine is just right to pour. It also adds a bit of interactive fun to the wine drinking experience.”

Saving Seahorses

Going beyond wine, a couple of degrees can mean all the difference between a thriving ocean ecosystem and marine creatures. Seahorses are proudly featured on all Wakefield Wines. Since 2021, Wakefield Wines has supported Project Seahorse, the global experts on seahorse and marine conservation. The funds raised go towards supporting Project Seahorse researchers in setting up marine protected areas.

“Seahorses, much like grapevines, are an indicator species that raise the alarm to serious climate-related issues. It’s very important we do what we can to reverse their population decline before it’s too late,” says Justin Taylor.

Pairings

The Promised Land wines from Wakefield are Aussie classics and perfect for summer sipping and easy entertaining. Promised Land Cabernet Sauvignon is an ideal pairing with ribeye steaks. Promised Land Shiraz pairs perfectly with barbecue pork ribs grilled on the barbecue.

Feature image by Tamara Malaniy

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At the young age of 18, Doug Mackenzie decided he was going to enrol in the winemaking program at Niagara College. Fast forward to present day and he’s the assistant winemaker at Rosewood Estates Winery. What’s more, the 2022 vintage will be his 7th harvest. 

See also: Gent’s Eat: Uptown Vibes at Pai

“Anyone who has ever had the privilege to work a harvest can tell you there are 1,000 challenging things about making wine – and that’s in a good year. The biggest challenge is to be able to make a wine that properly showcases the region it’s from without the winemaker playing god. The wines I make are a reflection of the growing season and a representation of their vintage.”

Dedication

Now, at age 26, Mackenzie is one of the youngest and most experienced winemakers in Ontario, Canada. At Rosewood Estates, Mackenzie says curiosity, passion and a diverse role keeps him satisfied in his career. Using wild or natural yeasts in his winemaking helps him to craft unique wines including mead. Mackenzie works in tandem with the head winemaker on creating eccentric wines made for the wine curious drinker. 

“There is no better feeling than enjoying glass of your wine, while talking about how it was made. Within every glass of wine there is a story, and as a winemaker my favorite part is being the storyteller.” 

A lover of all things local, Mackenzie is a massive foodie only rivalled by his love for the grapes. “Growing up, my mother’s family owned and operated a mushroom farm in the heart of Markham. Being on that farm I really got to understand the hard work and passion it takes to be a farmer. There is a strong sense of pride you get from the fruits of your labor when you farm”.

Locavore

From grape to glass, Mackenzie makes wines that showcases the terroir of the region. “Our focus at Rosewood is to make truly honest wines with minimal intervention and zero additives. This approach has fully cemented my love for wine. The biggest thing for us as a winemaking team is that we need to ensure we’re growing the best and purest possible fruit. This means we spend all of our efforts during the growing season ensuring the health of fruit in the vineyard. Furthermore, every single berry that enters the winery is put through a sorting table before entering the tank, thus ensuring purity and quality.”

Day-to-Day

As an assistant winemaker, Mackenzie does more around the winery than people think. “There’s a lot that is asked of a winemaker who works at a smaller winery. your job doesn’t just mean making wine. I am also the in-house mechanic, 5 tonne truck driver, head cleaner, part time Bee-Keeper and full time snack food critic.”

When it comes to food and wine pairings Mackenzie mentions he loves to pair a Pinot Noir/Gamay blend with Doritos Bold BBQ . “The balance between the fresh acidity and the back heat from the Bold BBQ is a match made in heaven – I’m not kidding” he says.

Bucket List

When I ask him about his bucket list trip he goes on to say that he wants to discover Canada. “I would love to do a coast to coast trip. I’d love to shuck oysters fresh out of the Ocean and pair them with excellent Nova Scotia sparkling. I’d also love to explore the truly one-of-a-kind wines coming out of Vancouver Island. This trip is already making my mouth water and is top of my list.”

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Meet Juan Muñoz-Oca, the Chief Winemaker for Ste. Michelle Wine Estates creating distinctive and unique award-winning wines in the Pacific Northwest.

Raised in Mendoza, Argentina, Juan embraced wine at an early age, crediting his South American roots. Juan even began picking his first grapes at the young age of eight. Ever since, he’s been on the pathway to becoming a world-class winemaker.

See also: Gent’s Eat: Introducing Montreal’s Yoko Luna

Inspiration

Juan holds dual degrees in agricultural engineering and enology and viticulture from the National University of Cuyo. He is also a graduate of the Columbia Business School at Columbia University in New York. He spent time working abroad doing international harvests in Australia, France and Spain and loves to travel.

At one point, he found himself with six weeks to travel and decided to explore Thailand. “My experience in Bangkok was amazingly freeing. The experience exposed me to amazing people and things I never thought I would see. Not speaking the language helped me see people differently and in a less transactional way. I still use those learnings in my day to day when interacting with people around me.”

Influence

Washington State wines are hand-crafted by ambitious, talented winemakers who bring out the purest of terroir. Juan believes that wineries have the ability to influence geography, communities, and social environments. He understands that that every industry needs disruptors to evolve, change and become better. “We need more disruptors, that’s the only way the industry will evolve to deliver the wines the consumer wants”

Creativity

Describing himself as “stupidly obsessed with wine”, Juan has a passion not only for making great wine, but influencing the way people experience it. He joined Ste. Michelle Wine Estates in 2001 as a viticulturist. Talented, eager and curious, he quickly rose through the winemaking ranks at Columbia Crest Winery. Most recently, he was the creative force behind Borne of Fire and Intrinsic – some of the most daring wines ever made in Washington state.

“Borne of Fire and Intrinsic are very different wines, yet the two share a genesis. the two wines are an expression of the uniqueness of our terroir. They also are designed to be interesting and captivating to the end consumer.”

Borne of Fire comes from ‘The Burn of the Columbia Valley’ one of the newest Washington State American Viticultural Areas. Intrinsic is a hyper-extended skin contact wine that stays on skins for nine months after fermentation. Consumers have taken a significant liking to these wines and Juan’s creativity shines through them both.

Sustainable By Nature

The pacific northwest is rich in volcanic history, making the region, landscape and wines extremely special. Washington vineyards are sustainable by nature giving vineyards a perfect place to grow. The arid temperatures along with low humidity and disease pressure help to control fungal diseases reducing the need for chemical sprays. With ancient and lean soils, and plenty of sunlight, this region is exceptionally suited for growing world-class grapes. Washington State will also be launching an exciting sustainability code for wineries. These are set to be launched in the coming months.

PAIRINGS

 I asked Juan what his favourite food and wine pairing is to which he stated he loves to drink champagne (or a subtle Washington sparkling wine) with a bowl of salted popcorn. When it comes to hobbies, Juan travels north to Canada every winter in search for poutine, friendly locals and great powder.

Feature image by Thomas Thompson

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Born in Abu Dhabi, Cubby Sadoon is a medical scientist by trade. But by passion, he’s a certified sommelier, tequila enthusiast, sports fanatic, music lover and reader of peer-reviewed journals.

A talented cellar master at Ferox Winery, Sadoon produces certified sustainable and award-winning wines in Niagara-on-the-Lake, Ontario, Canada. Clever, conscious, cerebral and creative, he is excited about the future of Ontario wine. I had the opportunity to speak to Sadoon to talk about his unique journey.

See also: Meet The Prince of Glassware

Origin Story

After completing a medical science degree at Brock University, Sadoon quickly realized that science lacked the creative and artistic outlet he truly craved in a career. So Sadoon took a cellar job at Inniskillin Winery where he credits his passion was ignited for wine. During his undergraduate studies Sadoon discovered the Wine Spirits & Education Trust, as well as the International Sommeliers Guild. He promptly signed up for both programs, becoming a certified sommelier and diploma student.

After his tenure at Inniskillin, Sadoon jumped between wineries to apprentice and learned skills working at several notable wineries. That is when he then joined the team at Ferox in 2020.

Ferox Winery

On November 16th, 2015, Fabian and Stephanie Reis, owners of Ferox, hand harvested Merlot and Cabernet Franc grapes for their first wine. Only three barrels of wine were made. In 2018 Fabian and Stephanie purchased the Vignoble Rancourt Winery planted in the heart of Niagara-on-the-Lake, Ontario Canada.

In 2021, Ferox Winery received the Ontario Viticulture Sustainability Certification, Sustainably certifying the vineyards on the property. “As a certified sustainable vineyard and winery, the pillars of economics, environment and community are paramount. The entire winemaking team believes good wine begins in the vineyard.” says Sadoon.

“Given we’re such a young industry, I think we’ve found what makes us inherently Niagara over the last decade or two.” says Sadoon

It is no easy task being a cellar master. Luckily his experience in medicine has helped him along the way. “My day-to-day usually involves running lab work on all our wines to monitor health [free sulphur, microbial status etc.]. I also maintain our barrel program which includes tasting wine and topping up barrels. A behind-the-scenes fact about winemaking – it’s usually 80% cleaning, and 20% production.”

Passion

So what does a cellar master do in their spare time? “I’m a big tequila guy” he says. “Añejo examples by Tromba and Casamigos are my go-to at home sippers.” On his days off he and his partner Katie enjoy tasting at local wineries, breweries and distilleries. He considers it his duty to taste and learn about the local juice.

Follow Cubby Sadoon on Instagram here

Learn more about Ferox Wines here

Feature image credit Ferox Winery

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Crown Royal Whisky makes its products at a distillery in Gimli, Manitoba Canada. Settled by immigrants from Iceland, the word gimli means “Safe from hellfire” and signified those who’ve had enough of the earthquakes and volcanoes in their home land. Crown Royal whiskey is now one of the most recognized brands of whisky in the world.  

See Also: Sean “Diddy” Combs & CÎROC Announce New CÎROC Vodka Spritz

I had the opportunity to speak with Stephen Wilson, the Director of Whisky Engagement for Crown Royal. He’s been working with their parent company Diageo for over 15 years and brings a wealth of insight to one of the top performing brands.

Canadian Whisky Awards

Founded by Davin de Kergommeaux in 2010, the Canadian Whisky Awards recognize the very best Canadian whiskies and has become the premiere event. As consumers are developing more sophisticated and discerning palates, premium and high quality offerings are paramount. With the growth of the Canadian Whisky category, this year’s awards welcomed over 150 submissions.

Of course there could only be one king and the crown went to Crown Royal Whisky 18 Years which received a gold medal. The limited-edition Crown Royal Noble Collection Winter Wheat received the top honor of Canadian Whisky of the Year.

Crown Royal Noble Collection

From premium offerings and flavours to ready-to-drink cocktails, consumers are discovering and enjoying whiskies in a multitude of ways. The Crown Royal Noble Collection is a series of limited releases that celebrates the skilled craftsmanship of distillers and blenders. Aged in new American oak, it is light bodied and sweet with notes of praline, banana bread and toasted oak on the nose, followed by a warm and buttery finish.

Crown Royal anticipates that both the premium and flavoured whisky categories will continue to grow in the coming year as consumers are more interested than ever in trying new offerings. “Our teams will continue pushing themselves to innovate, with both premium offerings and flavours, while honoring our rich history and our unmistakable Crown Royal smoothness. We are working on some exciting new product launches for our vibrant, multi-faceted consumers,” said Wilson.

A Night To Remember

Below is a listing of the categories where Crown Royal took top honors at the Canadian Whisky Awards:

Canadian Whisky of The Year  – Crown Royal Noble Winter Wheat 

Canadian Blender of The Year  – Diageo (Montreal)

Sipping Whisky of The Year – Multi Markets – Crown Royal Noble Winter Wheat

Medal Winners – Canadian Whisky 

• Crown Noble 16YR Rye – Gold
• 18YR – Gold
• Crown Noble Winter Wheat – Gold
• Crown Royal Reserve – Silver
• Northern Harvest Rye – Silver
• Crown Royal Fine De Luxe – Silver
• Black – Silver
• Vanilla – Silver
• Crown Royal Apple – Bronze

Feature image credit : Anastasia ZheninaHire

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Every whisky tells a story, but the BEARFACE narrative is rooted deep in the wilderness of British Columbia. Inspired by the Canadian wilderness, the new BEARFACE Wilderness Series is set to intrigue adventure. The series is infused with the coveted Matsutake mushroom and aged in sherry and red wine casks for a profile that is rare and exciting.

See also: Chianti Classico: Italy’s Tuscan Treasure

Origin Story

Striving for innovation, BEARFACE Master Blender Andrès Faustinelli was dropped by helicopter between Kelowna and the Canadian Rockies. It was there in the Kootenay where the Wilderness Series was born. 

As Faustinelli descended through bear country, he maintained a strict foragers code. He sought to tread softly and minimize any sign of his presence. Faustinelli notes, “The BEARFACE Wilderness Series is another example of how we connect with nature and the elements to create whiskies that are wilder and more adventurous than anything else out there”.

Specs

Bottled under the name BEARFACE Wilderness Series: Matsutake Release 01, this extraordinary whisky is aged in three different styles of sherry casks. As part of BEARFACE’s unique Elemental Ageing process, the casks are matured in repurposed shipping containers. They are exposed to extreme temperature variations throughout the seasons in the Canadian wilderness. “Canada needs to be its own identity,” notes Faustinelli. “We are the most innovative and openly regulated region in the world for whisky, so we need to show this part proudly!”

master blenders working in Canada can be as creative as they want with looser regulations. This includes blending, aging and overall creation of styles and taste profiles. For the Wilderness Series blend, Andrès uses a combination of sherry wine and red wine casks to age the whisky. The addition of the rare Matsutake mushroom infusion adds to the final unique aromas and savory taste. 

MASTER BLENDER

Faustinelli started his career in economics as an investment banker in Venezuela before reinventing his career. He moved into the spirits business in North America and has not looked back since. He’s since worked with spirits like rum, mezcal, tequila, beer and wine. He now lends his expertise and artistry to blending whisky with Canada’s BEARFACE whisky.

MATSUTAKE MUSHROOM

the Matsutake mushroom is a highly sought-after species of edible mushroom. It is prized in Japanese cuisine for its unique and distinct spicy aromas. It is a very luxurious ingredient and the Japanese have preferred matsutake as an ingredient ever since the Neolithic period. The word Matsutake derives from the Japanese word matsu meaning pine tree and the final syllable being take – as in forage. 

Matsutake mushrooms grow under trees and are usually concealed under the forest floor – so it takes talent and know-how to find them. Hard to find, Matsutake mushrooms have specific growth requirements which includes a combination of appropriate forest and terrain. Adding to their rareness, they can only be harvested once a year and in some years they don’t come to be based on weather and natural conditions. 

“In recent years, many of the world’s most acclaimed mixologists have been embracing the potential of umami-rich fungi as an inventive cocktail ingredient,” says Bram Bolwijn, Sommelier Forager at BEARFACE. “The Wilderness Series: Matsutake Release is an exciting next step in our ongoing quest to create premium whiskies that are unlike any other in the world.”

TASTE PROFILE

The BEARFACE Wilderness Whisky has aromas of rustic dried fruit and spices like cinnamon and nutmeg. It includes a taste profile that is earthy, savory and filled with umami characteristics. Smooth, rustic and unique, there are only 500 cases of this whisky made, making it an exceptionally rare bottle to find, to taste and to gift. 

BEARFACE has earned multiple international awards for its remarkable, boundary- breaking whiskies – most recently a Double Gold Medal at the 2021 edition of the prestigious San Francisco World Spirits Competition.

The NEW BEARFACE Wilderness Series: Matsutake Release will Retail for CAD $49.95, is bottled at 42.5 % and will be available across Canada (except in Quebec) beginning in Spring 2022, but only for a limited time. Other releases in the Wilderness Series will follow. More details can be found at  bearfacewhisky.com.

Feature image credit: BEARFACE Whisky

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