Whisky Culture on Vancouver Island
While whisky on the world stage has a prestigious reputation, Vancouver Island’s whisky community is more interested in peat levels than price.
Recipe provided by DEVINE Distillery, photo by Noelle Quin
Autumn is a time of harvest, where nature’s bounty is celebrated in the form of food and drink. This cocktail is an autumn-inspired libation that captures the essence of harvest within each sip. With its enchanting golden hue, the flavours of grain biscuit, spiced apple and a touch of subtle date sweetness form a tapestry of warming fall flavours on your palate. Best enjoyed with loved ones under a cozy blanket while watching leaves float to the forest floor.
Instructions
2 oz date-infused DEVINE Distillery Ancient Grains Young Whisky (recipe below)
1 oz Esquimalt Vermouth - Palmer's Spiced Apple
3–4 dashes Rootside Aromatic-ish bitters
ice
In a mixing glass filled with ice, add 2 oz of date-infused Ancient Grains, 1 oz of Spiced Apple Vermouth and 3–4 dashes of aromatic-ish bitters. Stir until desired dilution is reached. Strain into a tumbler glass over a large ice cube. Garnish with dried apple.
* Date-Infused Ancient Grains (makes 2 drinks)
4 Medjool dates
4 oz DEVINE Distillery Ancient Grains Young Whisky
Dates are nature's sweetener, and when infused into spirits, this sugar-packed dried fruit makes a great natural and flavourful alternative to simple syrup. Remove the pits and cut 4 Medjool dates in quarters. Add them to a canning jar and pour 4–5 oz of DEVINE Distillery Ancient Grains Young Whisky over the dates. Seal jar and let soak for 2–3 days out of direct sunlight and away from heat. Remove dates using a fine strainer.
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