Distilled Wisdom

Grimsby’s Forty Creek is beloved for whiskies with rich, smooth character. To create the world’s first botanical whisky (think: the love child of gin and whisky), the distiller used wildsourced botanicals to layer cut-grass, evergreen and alpinemeadow floral notes on a crisp, golden whisky. Mixed with bright tonic, the refreshing botanical notes of The Forager Botanical Whisky are echoed in the rosemary that’s minced into these savoury bites, and that garnishes this simple, elegant highball.

American Bourbon is the world’s best-known corn-forward whisky, and Georgian Bay Canadian Whisky from Collingwood might just remind you of that style. Made from corn and rye whiskies that were distilled separately then blended, it has toasty cornbread notes that harmonize with this spicy corn-bruschetta topping. The pickled and charred hot peppers provide a delightfully bright balance to the warm vanilla, caramel and charred-oak notes in the whisky.

Rye, the signature grain of Canadian whisky-making, was first added by Dutch and German immigrants nearly 200 years ago, to spice up gentler wheat and corn Canadian whiskies of the day. Cooper’s Revival Rye Whisky, from Prince Edward County distillery Kinsip, captures the grain’s zesty grassiness and spice. The arugula and fennel in this salad match the rye’s pepper and light anise notes, while the fatty salmon and cooling crème fraîche round out the pairing.

The term “single malt” (as in many whiskies from Scotland) describes 100-percent malted-barley whisky from a single distillery, but malted barley is an important component of many blended whiskies, too. Its hallmarks include the round mouth feel created by this Stalk & Barrel Blue Blend Whisky, plus aromas of heather and honey, and flavours of caramel and baked apple. The barley salad that accompanies this dish is a reminder of the spirit’s backbone, while the mushroom and herb flavours bring out earthy, botanical character in the whisky.

Whisky and maple syrup are two Canadian classics, and some local distillers combine them into a spirit so unctuous and sippable, you could call it a dessert whisky. Niagara Falls Canadian Maple Whisky blends locally sourced syrup with four-year-old Canadian whisky (and, as the distiller boasts, mist from the famous falls nearby!). The signature buttery, nutty and minerally notes of top-quality maple that appear in the whisky are enhanced by this decadent nut tart: don’t forget the salt—it helps the flavours in this pairing pop!