Whisky and gin are making a splash
by Marc Huminilowycz ❧ photography by Kristie & Brenden Woods
Hard cider from local apples; wines from winter-hardy grapes; and now Southern Georgian Bay has also become a breeding ground for the creation and appreciation of spirits of another kind: whisky and gin.
The Scottish Highlands are famous for their malt whiskies. Why not establish a whisky brand here, where the highlands of the Niagara Escarpment meet the clear waters of Georgian Bay? So thought the owners of American-based spirit company Brown-Forman when, back in 1967, they established a distillery in Collingwood to make Canadian Mist whisky. Marketed primarily for the U.S., the distiller’s flagship brand has enjoyed considerable success over the years; the Collingwood plant is the longest continually-run distillery in Canada.
In 2013, the distillery’s manager, David Dobbin, made a surprising discovery on the premises: 50 barrels of 100 per cent rye whisky laid down to age by a former manager back in the early 1990s. The vintage, named Collingwood Rye 21-Year-Old Whisky, was bottled for limited release in 2014. At the annual Canadian Whisky Awards last January, it won top honours in the Canadian Whisky of the Year and Connoisseur Whisky of the Year categories.
Inspired by the success of its 21-year-old whisky, Brown-Forman decided to create a permanent, premium whisky brand for the Canadian, U.S. and international markets. “We realized a couple of years ago that Canadian whisky needed a new brand – one with more character, definition and quality,” says Brad Fletcher, managing director of Brown-Forman Canada. Under the leadership of the Collingwood plant’s master distiller, Chris Morris, Collingwood Whisky was born.
Using filtered water from Georgian Bay and grain from Ontario farmers, Collingwood Whisky is aged in white oak barrels and mellowed with maple using a proprietary technique of inserting toasted maple wood “staves” in the barrels. “Our whisky is a unique product that derives its inspiration from the iconic heritage and natural resources of the Southern Georgian Bay region,” says Fletcher. “Hand crafted by local people in Collingwood, it’s a great, smooth Canadian whisky.”
Needless to say, the Town of Collingwood was very pleased to be the beneficiary of the marketing efforts of its namesake whisky brand. Then-Collingwood councillor Mike Edwards expressed this sentiment when he was quoted in the local media saying, “The launch of this new local whisky is tremendous news for Collingwood. You can’t buy this type of world-wide publicity.”
Brown-Forman’s Fletcher says Collingwood Whisky “has had great support from the Town during the launch and marketing of Collingwood Whisky,” adding, “we’re happy to have helped put Collingwood on the map nationally and internationally.” To piggyback on the marketing of Collingwood Whisky, the Downtown Collingwood
BIA staged a whisky-tasting and culinary event in 2013 called “Whiskylicious,” featuring food recipes and cocktail creations inspired by the brand. Although the event was discontinued, the BIA has plans to launch a new whisky-tasting event in early 2016.
Meanwhile, a popular drinking and dining establishment in Thornbury has been satisfying the palates of local whisky-lovers over the years. The Dam Pub stocks no fewer than 736 whiskies of all kinds, ranging from blended and Single Malt Scotch to Canadian, Irish, Bourbon, exotic varieties from around the world and yes, our very own Collingwood Whisky.
On the third Tuesday of every month, The Dam Pub offers public whisky tastings on its premises. For a reasonable fee, patrons partake in samplings of three selected whiskies paired with complimentary foods. “The event has been a huge success,” says pub owner Stephanie Price. “Our signature dessert house paté is a wildly popular menu item for pairing. People keep coming back for more.” In addition to its monthly whisky tastings, The Dam Pub also offers custom whisky and food tasting occasions for groups of connoisseurs, which can be arranged on premises or off-site in a public venue.
Whether you prefer a sip of smooth, aged whisky or the botanical bouquet of a fine gin, there are now plenty of ways to imbibe local spirits in Southern Georgian Bay. What’s next on the spirit horizon? Rumours abound, from a young whisky aficionado in Owen Sound planning to distil his own, to a couple of Beaver Valley entrepreneurs talking about creating a regional version of Calvados – a brandy made from apple cider. And this writer asks, with so many vineyards in the region, why isn’t anyone making a fine brandy from our local grapes? Like a well-aged whisky, time will tell. ❧
