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As Canadian As A Butter Tart

Tue, 07 Sep 2021 11:04:35 GMT

A Review of Top Shelf Distillers Butter Tart Liquor

Is there anything more Canadian than a butter tart? Sure poutine is iconic, but deep down America wishes they invented that sinister delight. Nanaimo bars are also a favourite, but many people dislike coconut, and honestly coconuts don’t grow here. To me, the butter tart is a quintessential part of “Canadian cuisine”. Plain, raisin, pecan or one of many other creations, whatever your palate there is probably a flavour for you. I’m not fussy. If you’d prefer to drink your butter tart, look no further. Top Shelf Distillers in Perth, Ontario has you covered. In this article I will be reviewing Top Shelf’s Butter Tart liquor.

I was introduced to this liquor through Top Shelf’s social media and found it at my local liquor store. As a big fan of butter tarts, this looked right up my alley. The bottle is $22.95 for 375mL and is 17% ABV.

The colour is deep amber, the colour of butter tart filling. The nose is full of butter tart aromas. Brown sugar, caramel, butter and pecan. On the palate it is very sweet. With 226g/L of sugar! Flavours of caramel and table syrup, almost like Aunt Jemima butter flavour syrup. Light alcohol and a mouthfeel of light maple syrup.

I tasted the butter tart liquor three ways. Neat, on ice and with some rye whisky added. Neat is very nice. Same temperature you would enjoy a butter tart. You feel the little alcohol that is in it. On ice all I tasted was the sweetness. The ice dilutes the alcohol level, leaving a cold syrup-like sipper. Not my preference but you may like it. My prefered drinking method is with the addition of rye whiskey. A little goes a long way. Just as the pastry helps tame the sweetness of the butter tart filling, the rye adds a bready richness and alcohol level for a more balanced drinking experience. This would also be a great addition to coffee or as a substitute for simple syrup in a cocktail, even over vanilla ice cream.

This butter tart liquor may not be for everyone. It is very sweet, almost more so than a butter tart, depending on the recipe. Those who do not like butter tarts probably won’t like this either. It is a very well crafted product. That being said, it isn’t something I would drink a lot of, or very often. I will definitely keep a bottle around over the holidays when butter tarts are being served, as a dessert drink option.

Check out Top Shelf Distillers other offerings on their website at topshelfdistillers.com and on Instagram @tsdistillers and in LCBO locations across Ontario.

*Oenzym is not affiliated with Top Shelf Distillers. Products were purchased for the purpose of review.

The Botanist: Gin Review

Tue, 17 Aug 2021 10:39:34 GMT

Photo by Mike Taylor

As you may have noticed, gin is going through a renaissance. A revival in craft and creativity is sparking new interest in this botanical spirit. Gone are the days of combating malaria with a stiff gin and tonic or “bathtub” gins made from alcohols not fit for consumption and flavoured with turpentine.

There is gin being made in nearly every corner of the world. One area in particular has recently peaked my interest. The Isle of Islay Scotland. Islay (pronounced “eye-luh”) is a prominent Scotch whisky region. One of my favourites. Known for whiskies with a rich peat smoke aroma and flavour. Some famous Islay single malts are Ardbeg, Laphroaig and Lagavulin. I was recently made aware of an Islay gin being produced by a prominent whisky distillery. In this article I will be reviewing that gin.

The Botanist is an Islay dry gin produced by Bruichladdich (pronounced “Brook lah-dee”) distillery, using 22 foraged botanicals from the Isle of Islay. The spirit begins with nine core botanicals before the addition of the 22 native Islay botanicals making a flavourful gin of 31 botanicals! The nine core botanicals (barks, berries, seeds and peels) are cassia, coriander, juniper, orange, cinnamon, lemon, liquorice, angelica root and orris root. These nine botanicals comprise the rhythm section of this super group. The 22 Islay botanicals are apple mint, chamomile, creeping thistle, downy birch, elder, gorse, hawthorn, heather, juniper, Lady’s bedstraw, lemon balm, meadowsweet, mugwort, red clover, spearmint, sweet cicely, bog myrtle, tansy, water mint, white clover, wild thyme, and wood sage. Add some wormwood and asphodel and you’d have yourself a potion to rival the likes of Neville Longbottom! Kidding aside, the botanicals are foraged for seven months every year by James Donaldson, for The Botanist. Hand picked from all over the 620 square kilometer island.

The Botanist is simmer distilled. Meaning the spirit is distilled at a lower temperature over a longer period of time. The core botanicals steep for 12 hours in the spirit before being brought up to a simmer, where the vapours pass through the 22 foraged botanicals set in loose muslin bags and then through the condenser where it returns to liquid to be sampled before finishing.

The Botanist is bottled at 46% ABV and is elegantly packaged in a beautiful embossed bottle with a simple label. The embossing on the bottle is the Latin names of all 22 foraged botanicals.

In the glass the gin is perfectly colourless. Immediately after pouring I was met with aromas of mint, grapefruit and juniper. Upon allowing the gin to breathe for several minutes it opened up to a warmer woody and baking spice aroma. The viscosity is that of water but with great legs in the glass.

On the palate I get a burst of citrus right away that evolves to a warm baking spice smoothness. It has a long finish that is multi-tonal. It begins warm and woody and moves into an almost cooling menthol. The mouthfeel is delicate and sophisticated. Very akin to a whisky. Perfect to be enjoyed neat. The alcohol is present but is not overpowering.

The Botanist is very well crafted. It would be a welcomed addition to any bar. It is very versatile and if I wasn’t sipping it neat or on ice I would be using it with a variety of different tonics. The lemon and elderflower tonic waters from Fevertree make for an excellent, refreshing drink to beat the summer heat. Enjoy it in martinis and negronis as well.

I would rate The Botanist 9/10! A Very approachable gin. A must try for any gin lover. I would recommend it to any scotch drinker looking to expand outside of the whisky realm.

The Botanist can be found at LCBO at $54 for the 750mL bottle. There are some beautiful videos as well as great information at thebotanist.com

The incredible photo above was taken by Mike Taylor at Mike Taylor Photo Arts. Mike is a photographer from Peterborough Ontario, specializing in alcohol product photography. You can find more of Mike's work on his website at miketaylorphotoarts.com or his Instagram @picsmiketaylo r .

*Oenzym is not affiliated with The Botanist, Bruichladdich or it's partners. Products were purchased for the purpose of review.

The Single Source Cocktail

Tue, 03 Aug 2021 19:35:23 GMT

It’s not common on cocktail menus or in home bars, some distillers don’t even make it a possibility. A cocktail of one origin. A true farm-to-table, grain-to-glass experience. I’m talking about a cocktail made with ingredients from one single producer*.

Many craft distillers understand the vast landscape of the cocktail world. Most offer a range of products to stock your bar. From gins to vodkas, whisk(e)ys and even bitters. For a single source cocktail, you’re looking for a one-stop-shop for all the ingredients. For me, Dillon’s Small Batch Distillers from Beamsville Ontario is truly a one-stop-shop.

Since 2012, Dillon’s has been crafting high quality bitters and spirits. In more recent years they have expanded to cover nearly every shelf of the bar with 100% Ontario rye whisky, gin, vodka, brandy, absinthe, vermouth, rum and schnapps. They also make a line of cocktail syrups and pre-mixed cocktails. All using premium Niagara ingredients! Since their beginning they knew the significance of a single source cocktail. “There was a dream, a really big dream - to build a distillery that would eventually create our very own Manhattan cocktail from our very own ingredients”. That quote was taken from their website www.dillons.ca. In this article I will be showcasing a single source Manhattan from Dillon’s.

For a Manhattan, I use what I feel is the proper 2-1-2 recipe. 212 being the telephone area code of Manhattan and a perfect ratio for ingredients. This cocktail begins in a mixing glass. Start with 2 dashes of Dillon's bitters, of your choosing. I’m using Batch #10 DSB Aromatic Bitters. Dillon’s take on a classic. Next add 1 ounce of Dillon’s Vermouth. You will then add 2 ounces of Dillon’s Three Oaks Rye Whisky. I’m pouring from bottle 3095 of Batch #13. (My love for this whisky goes back to bottle 3639 from Batch #1!) Add ice to the mixing glass and stir 30 seconds to one minute to reach the desired dilution. Strain into a chilled cocktail glass and garnish with a cocktail cherry . Enjoy!

The magic of single source cocktails doesn’t end with the Manhattan. Dillon’s wide range of products allows for all sorts of creativity. Try a Negroni with one of their delicious gins, vermouth and their recently introduced Black Walnut Amaro or a classic Sazerac with rye, absinthe and bitters. Substituting Peychaud’s bitters for Dillon’s Wormwood bitters.

Go out and explore your local distillers and see what creations you can make using only their products. The shared craftsmanship and processes of these ingredients make for a lovely unified flavour in the glass. A new twist on an old favourite cocktail.

You can check out Dillon’s in person at their distillery at 4833 Tufford Road in Beamsville, or online at www.dillons.ca . They offer Canada-wide shipping on orders.

The Dillon’s Manhattan

2 dashes of Dillon’s DSB Aromatic Bitters

1 oz Dillon’s Vermouth

2 oz Dillon’s Three Oaks Rye Whisky

Stir over ice in a mixing glass. Strain and serve into chilled cocktail glass.

Garnish with a cocktail cherry.

*Exceptions for garnish.

** Oenzym is in no way affiliated with Dillon’s Small Batch Distillers. All products were purchased for the purpose of this article.

A Truly Spellbinding Beer

Tue, 13 Jul 2021 11:24:44 GMT

A review of Arcane Ales Speak With Animals

Arcane is defined as “understood by few; mysterious or secret.” In the case of Arcane Ales, they may be one of Bowmanville’s best kept secrets. Arcane Ales is the experimental brand extension of Bowmanville’s Chronicle Brewing Company. Crafting premium, high-alcohol ales, expertly barreled and blended for the distinguished craft beer drinker. Bottle conditioned to be cellared and enjoyed for years to come. In this article I will be reviewing Arcane Ales Speak With Animals Bourbon Barrel-aged Stout.

Speak With Animals was released May 20th, 2021. Arcane Ales’ second release and their first to be bottled. It was produced in partnership with the Humane Society of Durham Region (HSDR). A portion of the proceeds from each bottle sold is donated to the HSDR. Staying true to their nerdy roots, the name comes from a spell in D&D as well.

The beer is barrel-aged in Buffalo Trace bourbon barrels and bottled at 10% ABV in beautiful half litre bottles.

In the glass the beer is obsidian black with hues of brown. Similar to traditional black liquorice. Soft and velvety head gently rests on top. On the nose you get a sweetness from the bourbon and vanilla from the oak. On the palate I experience a blast of rich and bitter flavours, delicately backed by the sweet and smooth bourbon. Flavours of espresso, cacao nib and maduro tobacco leaf are most prevalent. It is complex and well balanced. Bottle conditioning provides a silky mouthfeel. A process used in some of the most sophisticated beers in the world.

This beer is not an entry level beer by any means. The depth of flavour could easily be overwhelming to a fan or lighter beer. For me as a drinker who enjoys fuller bodied, robust, darker beers, this checks all the boxes. I find this beer to be a beautiful companion to a solitary cigar session, served cold on a warm summer night, as a dessert with chocolates, or with a warm bath. I would rate this beer 9.5/10!

Speak With Animals retails for $13 with a portion of proceeds helping the Humane Society of Durham Region. Cellar this beer upright in a cool environment as you would a sparkling wine. Chill before serving and pour gently into a glass.

Speak With Animals Bourbon Barrel-aged Stout, other Arcane Ales and all of Chronicle Brewing Co’s assortment of beer are available in store at 422 Lake Road in Bowmanville Ontario or online at https://chroniclebeer.com with Ontario-wide flat rate shipping of $15.

I am currently cellaring a couple bottles to further review in the future to see how it evolves. Look for that article in the years to come :)

The Champagne of Ciders

Tue, 29 Jun 2021 11:40:29 GMT

A review of Kew Vineyards North Cider - Brut

For those familiar with Ontario’s Niagara Wine region, Beamsville Ontario and the Beamsville Bench VQA sub appellation, you are probably familiar with the large variety of high quality wines from Kew Vineyards Estate Winery. Did you know they also produce high quality, elegant sparkling ciders? Until recently, I did not.

Kew Vineyards currently produces two Normandy style ciders, made in the traditional method. One is a Brut and the other is a Wild ferment. I discovered they had these ciders while I was shopping for wine on their website and decided to give them a try. In this article I will be reviewing the Kew Vineyards North Cider - Brut.

As mentioned before, this cider is made in the traditional method; meaning the cider goes through a second fermentation in the bottle to produce the carbonation just like a fine Champagne or sparkling wine. Brut means Champagne yeast is added for fermentation, providing a further depth of flavour and a more balanced mouth feel and dry finish. This brut cider is made from 100% Ontario Northern Spy apples.

My first impression with the brut cider was with the simple and elegant packaging. A standard 750mL champagne bottle clad in a yellow/orange label and sealed with an exposed cork and cage.

In the glass the cider is pale gold in colour and highly effervescent. Aromas of apple, lemon peel, and Melba toast dominate. There is a subtle minerality as well. Almost like the sulfur from wooden matches.

On the palate the cider is very dry and balanced. Tiny bubbles tickle the tongue in a long, flavourful finish. It is hard to believe this is not a high end Ontario sparkling wine!

I give the Kew Vineyards North Cider - Brut 9/10!

I believe this cider could easily fill in where a sparkling wine could be served, and at $12.95 it’s great for the wallet. Bottled at 7% ABV it provides a slightly lower alcohol level than a sparkling wine, a great option for Sunday brunch or an afternoon picnic of assorted charcuterie.

Get this cider, as well as a great selection of wines from the winery or online at kewvineyards.com

This cider was purchased before reviewing. This is not an advertisement for Kew Vineyards or it's products.

Chasing The Green Fairy

Mon, 14 Jun 2021 12:01:42 GMT

A brief intro to the world of absinthe

If you have been around for awhile, I’m sure you have heard of absinthe. I’m sure you’ve heard things like: “That stuff will make you hallucinate!” “That stuff is illegal.” “The stuff over here isn’t even real.” Yes, absinthe has had a sordid past, although most concerns about it are utterly fallacious.

Absinthe dates back to the late 18th century, originating from the Swiss canton of Neuchâtel on the border of France. The popularity of absinthe grew exponentially in Paris in the late 19th and early 20th centuries. Being enjoyed mostly by artists, writers and other bohemians. By the end of the 1800s, absinthe was rivaling the sale of wine. Coupled with the onset of the prohibitionist temperance movement, the groups made absinthe synonymous with alcoholism, violence, murder, and portrayed it as the end to functioning society. A petition in 1907 declared: “Absinthe makes you crazy and criminal, provokes epilepsy and tuberculosis, and has killed thousands of French people. It makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganizes and ruins the family and menaces the future of the country.”

Absinthe was banned in 1910 in Switzerland, 1912 in the United States and 1914 in France. These bans remained in place until 2005 in Switzerland, 2007 in the United States and 2011 in France. It does not look like absinthe was ever banned in Canada, but whether it was imported or not is another story.

It is long believed that absinthe has hallucinogenic properties. There have been no scientific studies that prove this to be true. Any historical reports of hallucinogenic episodes from absinthe can be attributed to poisonous adulterants being added to cheap versions of absinthe in the 19th century. Modern absinthe, distilled using traditional methods, is no more dangerous than any other alcoholic spirit.

For those curious, you will be pleased to know that absinthe is alive and well. There are many distilleries from coast to coast producing absinthe along with many other traditional spirits.

A few years back, I discovered that Dillon’s Small Batch Distillers in Beamsville, Ontario produced an absinthe. Being a big fan of their gins, I was eager to get a bottle. Most recently, I discovered that Strathcona Spirits in Edmonton, Alberta was also making absinthe. In this article, I will compare and review these two absinthes for you.

To begin, both of these absinthes are what can be classified as Absinthe Blanche. Clear absinthe. Strathcona clearly states this. Dillon’s does not, but from appearance alone it is quite clear. Next to one another Dillon’s does show a slight greenish hue. Both of these bottles are also a second batch from each distillery. Strathcona released this second batch one month prior to reviewing this bottle. At the time of this article, Dillon’s has released their sixth batch of absinthe. Both absinthes are crafted with ingredients local to each distillery. Strathcona’s absinthe is bottled at 55% abv and Dillon’s is 68%abv.

I prepared both drinks in the French method, trickling iced water over sugar into a Pontarlier glass allowing both spirits to louche (turn cloudy and opaque). A ratio for water between 3:1 and 5:1 is preferred. Although an elaborate absinthe fountain can be purchased, they are very expensive and I could not justify such an expense for an occasional home preparation. A slotted absinthe spoon in an affordable accessory to hold the sugar cube and allow the water to trickle through. Pouring the iced water slowly from a mixing glass is sufficient. I have provided a DIY absinthe fountain hack at the end of this article. You may have heard of the Bohemian method or "fire ritual". The sugar cube was doused in alcohol on the spoon and ignited, then stirred into the absinthe to ignite the drink. Water would then be added to quench the flame. This method was used on cheap versions of absinthe to distract the consumer with pageantry, as the drink would not louche. This method is not recommended by connoisseurs and purists.

Both absinthes had strong smells of anise, black liquorice and fennel. Dillon’s had a slight citrusy-sweet note; I’m guessing from the lemon balm and hyssop used in finishing. Strathcona’s had a minty note to it. Both absinthes were milky and opalescent in the glass. Dillon’s appeared slightly more opalescent. Upon tasting, both were powerful in black liquorice and anise flavour. Very reminiscent of Grandma’s liquorice All-sorts and Dutch strong black liquorice. Both had what felt like an oily mouthfeel. Stathcona’s had a cooling mint sensation on the palate. Dillon’s packed a little more heat with the higher ABV, but being diluted with the water makes it far more manageable. Both are excellent in quality.

My final notes on these two bottles: For me in Ontario, Dillon’s is easier to purchase. It is carried in LCBO stores. Strathcona requires shipping from Alberta at additional cost, unless you meet the free shipping of over $99. Dillon's is a slightly larger bottle at 750mL versus 500mL with Strathcona. The packaging of Strathcona’s is far prettier in my opinion. The small wine bottle, beautiful paper labels and yellow wax dipped seal provide a gorgeous presentation. If higher ABV, bigger bottle, and convenience of purchase were all that mattered, Dillon’s would be the winner of the two. Alternatively, if I were in Alberta it may be a different scenario. If you can get either bottle and you enjoy the flavours of black liquorice, you will not be dissapointed.

Apart from drinking absinthe on it’s own, be sure to also try some famous cocktails made with absinthe, such as Death in the Afternoon, Corpse Reviver #2 and the Sazerac. Sip back and enjoy some absinthe this summer.

DIY Absinthe Fountain:

For the coffee brewing enthusiast, I created an absinthe fountain using my Aeropress coffee maker with the PuckPuck cold brew drip accessory. The filter cap on the Aeropress holds the sugar over the glass and the PuckPuck holds the water and provides the means to regulate the drip speed. You can find photos and a short video of the process.

TJ Shirk and Oenzym are not affiliated with any company mentioned in this article. All products were purchased for the purpose of this article.

Raising a Cocktail Garden

Mon, 31 May 2021 11:39:16 GMT

Spring is in full swing and the time for summery drinks is here. I tend to shy away from a lot of the fruitier summer drinks and go with drinks on the refreshingly savoury side, and for those savoury drinks I need herbs. Mainly mint, basil and rosemary. If you have an herb garden in the warm months you are well on your way to enjoying some wonderful cocktails this season.

Growing herbs is not a difficult thing. You can start them from seeds or get them already started from a nursery or farmers market. My local nursery usually has a 3 for $10 deal on seedlings so that is my normal routine for having a summer herb cocktail garden. I find getting them already started allows for a fuller plant, ready to use when patio season hits.

Once you have some plants large enough to begin harvesting from, be sure you are taking the leaves in a manner that is safe to the plant and will encourage new growth. With mint and basil you want to harvest from the top of the plant cutting the stem just above the lower set of leaves. With rosemary trim off 10 - 15cm from each shoot as needed.

The most common ways to incorporate herbs into your cocktails is by muddling the herbs into the drink, infusing them into a simple syrup and as a garnish. Some of my favourite herbed cocktails are the Mint Julep, the Mojito, Sweet Basil, and Rosemary Bourbon sours. All of these include sugar or simple syrup as an ingredient. Making an infused simple syrup with the herbs is an incredible way to maintain the sweet element and enhance the herb flavour in the drink.

A recipe I use for simple syrup is a 1:1 ratio of sugar and water, measured by weight . Volumetric measuring can lead to an inconsistent syrup or a syrup that is too sweet. Most recipes will call for equal parts sugar and water and then say a cup of each. A cup, or 250ml of water is 250 grams. Whereas a cup of sugar, depending on type, coarseness, etc. can exceed 250 grams! Not so equal parts.

I typically make my syrups in small batches. 100 grams of water and 100 grams of sugar. Combine the two ingredients over medium heat on the stove until fully dissolved. Allow to cool briefly and pour into small bottles. For infused syrups I add the desired herb while the syrup is still warm and allow it to rest in the fridge at least overnight until use.

There is lots of great weather ahead. Go out and grab some herbs and try them in some cocktails. I will leave you with a recipe for a Sweet Basil. A lovely and refreshing cocktail that always beats the summer heat.

Sweet Basil

Ingredients:

11 Basil leaves (10 for the drink, 1 for garnish)

Ice

3 ounces of Lillet blanc

½ ounce of Gin (I prefer a London dry style gin for this recipe)

1 ounce of simple syrup

Procedure:

In a cocktail shaker muddle 10 basil leaves. Add ice, Lillet blanc, gin and simple syrup and shake well. Double strain into a chilled coupe and float the remaining basil leaf on top of drink. Serve.

Cheers!

Whiskey Review: The Sexton Irish Single Malt

Mon, 17 May 2021 11:44:36 GMT

In the world of whisk(e)y there are hundreds, if not thousands of distillers in just about every corner of the world. Too many to single-handedly try. With global importing, exporting and government liquor controls it’s difficult to find or get various producers in your region. So even if you wanted to try everything, you will find roadblocks I’m sure.

For the world of Irish whiskey I had previously only been exposed to the major players, the likes of Jameson, Bushmills, and Tullamore D.E.W. and their various product lines. In nearly every liquor store in Ontario I’ve visited, Irish Whiskey appears to be the smallest segment of the whisk(e)y section. Once the major brands have their spot on a shelf that doesn’t leave much room for other unique offerings. No two stores will carry the same inventory either. So with an already limited selection and a somewhat random displacement of unique products, things can slip past you.

For the sake of The Sexton Single Malt Irish Whiskey, this one slipped past me. I did not see this on my local shelves. I was informed of this whiskey by Tas Fraser of @girlwithaciderreview on Instagram, Facebook, Twitter and Untappd.

Tas runs an excellent cider review page and is an ardent advocate for women’s empowerment against misogyny in the craft beverage industry. She is wonderful, please check out her pages and give her your support.

Upon receiving Tas’ recommendation I set out and tracked down a bottle. My first thoughts were how great the bottle looked. A beautiful hexagonal black bottle with punchy copper coloured text. The bottle is actually dark amber glass, giving the appearance of a black bottle. A dapper skeleton in a top hat adorns the label and the cork stopper. A very unique and eye catching package.

In the glass the whiskey is copper in colour, reminiscent of dark golden honey. On the nose I get notes of honey, caramel, baking spices and citrus fruit. A welcoming aroma for sure. First sip is warm and sweet, woody and delicate, but not weak. Flavours of candied nuts, honey and spice. The finish is long and pleasant. The honey flavours evolve to flavours of brûléed bananas on the distant finish.

The Sexton has a mashbill of only unpeated Irish malted barley, distilled in copper pots and is aged in Oloroso Sherry casks. Crafted by Alex Thomas and distilled in County Antrim Ireland, bottled at 80 Proof. Alex is a female master blender, one of few in the whisk(e)y world.

I enjoyed The Sexton with a plate of strong Welsh cheddar, smoked gouda and manchego, alongside some buttery crackers. The Sexton’s sweet and nutty flavours paired exceptionally well with the cheeses, there was a lovely sweetness brought out in the cheddar and the nuttiness of manchego smoothed out and matched the nuttiness of the whiskey.

I also found a single ice cube of distilled water added to the whiskey allowed it to really open up. Softening the alcohol and intensifying the honey and caramel notes.

The Sexton is a very nice drinking whiskey at a very reasonable price*. It outshines the major brands of Irish whiskies in my book. A welcomed bottle in my bar. I would give it 9/10. My gripe is that the bottle does not pour very well. The bottle I purchased dripped with every pour and wasted precious drops of whiskey. Not sure if this bottle has a slight defect. The shape of the bottle may also contribute to additional “glugging” while pouring causing the dripping. Adding a pour spout remedied the dripping issue from the bottle.

If you find yourself looking to try something new or are completely new to Irish whiskey, I would recommend trying The Sexton. Excellent on it’s own or as part of your favourite cocktail. Request it at your local liquor store.

*Current retail price is $49.95 in Ontario

Mother's Day Rosé

Mon, 03 May 2021 11:57:15 GMT

Spring is in full swing and Mother’s Day is right around the corner. Next weekend to be exact. Have you gotten your mother and other important mother’s in your life gifts yet? Even if you did, there is always room for improvement. Besides, she’s had to put up with you for all these years and recently a global pandemic. She deserves a little more. She deserves a bottle - or several - of pink sunshine. Rosé.

The rosés of today are nothing like the gauche white Zinfandel and “blush” wines of the 80s and 90s. They are not the cheap, overly sweet, syrupy swill they once were. Today’s rosés are elegant, dry, fruity, floral and very food friendly. A favourite with summer charcuterie. Serve chilled on a patio to beat the summer heat.

Rosé is most commonly made using the maceration method. The skins of red wine grapes are left to rest, or macerate, in the juice providing the desired pink colour. The maceration will usually occur between two and 20 hours. The winemaker has full control of the final colour of the wine, removing the skins when the desired hue is achieved. Other methods are Saignée (bled) method and blending. Saignée (pronounced san-yay) is employed during red wine making where free-run pink juice is bled out of red wine grapes after a quick maceration. That pink juice is made into rosé. The remaining juice further concentrates and makes a red wine of higher intensity. Blending is simply tinting a white wine by adding red wine to it. Blending is most common in making pink Champagne.

Rosé is one the largest trends in modern wine. Every major red wine region in the world is making a rosé from all of your favourite red varietals. Canada is no exception. Cabernet Franc, Cabernet Sauvignon, Pinot Noir, and Gamay are some of the common varietals found in Ontario VQA rosé wines in the Niagara Peninsula. Some of my favourites include Pondview Estate Winery’s Cabernet Franc Rosé, Henry of Pelham Rosé, Peninsula Ridge Beal Vineyard Cabernet Rosé and Trius Rosé. I find the Trius Rosé to be one of the most elegantly packaged rosés in the region. Whichever region you are fond of, there is a rosé I’m sure your mom will love. If you know some of her favourite red varietals, narrowing down a particular wine should be an easier process.

Currently in Ontario, due to pandemic lockdown, most wineries are offering online ordering and/or curbside pick up. Many, if not all, have Mother’s day gift packs with a premium bottle of rosé alongside various gift or food items. The Wine Shop also has some Mother’s day gift offers on their selection of Ontario and British Columbia wines. Check with your local winery and see what they have available. Always support local, where possible.

Whichever gift you decide to give your mom this Mother’s Day, an extra bottle or two of rosé at the brunch table will surely help make a memorable occasion.

The Great Cocktail Debate

Mon, 26 Apr 2021 12:17:54 GMT

All cocktails are mixed drinks, but not all mixed drinks are cocktails. Would you agree? By definition, a mixed drink is a beverage where two or more ingredients are mixed. A cocktail generally consists of three or more ingredients. The first definition of a cocktail in 1806 stated that it is a drink consisting of liquor, sugar, water and bitters. Drinks that come to mind are the Old Fashioned and the Sazerac. Whisky cocktails containing just that exact recipe. By any of these definitions, a classic Martini - the iconoclastic leader of cocktails (simply gin and dry vermouth) - is in theory a mixed drink. Is the Martini more esteemed than, say, a gin and tonic, a true mixed drink by definition? This is just a thought exercise. There is no correct viewpoint.

I feel a drink like the Martini is a cocktail. It exudes a higher level drinking experience in presentation in terms of garnish options and glassware. A Martini is also more laborious to make, stirring (as much as 007 would like it shaken) and straining from a separate vessel, into the glass. That extra level of prep and presentation justify it as a cocktail to me.

To the general public, cocktail and mixed drink will be used synonymously, and that is perfectly fine. Purists and zealots may, and often will have a different opinion on the two. To some, a cocktail is an elevation from a mixed drink. A drink that is crafted by a passionate individual combining curated ingredients to create one stand alone cocktail. A drink that is made of higher quality spirits and mixers. Presented and garnished to perfection. Often with an upgraded name. It’s not a vodka and orange juice, it’s a Screwdriver! A beautiful and delicious vodka and orange juice I’m sure. Many mixed drinks have a higher volume of a non-alcoholic mixer like sodas, waters or juices. Though not always the case.

In my opinion, the difference between a cocktail and a mixed drink is where I am ordering it. If I’m attending a family function at a Legion hall, I am definitely not ordering a Polynesian Pearl Diver. That’s simply bad taste to assume the bar is stocked with the necessary tools, knowledge and ingredients to make such a cocktail. What I will expect is a delicious and simple rye and ginger. However, if I’m out for an extravagant evening at a cocktail bar and I see that they have a great whisky selection you know damn skippy I’ll be ordering an Old Fashioned with a whisky made from a high rye mash bill, as one must. Orange garnish, cherry is the dealer's choice. Life is good.

I would recommend the same ideology for other consumers. Avoid ordering an elaborate cocktail while at a busy sports bar during the playoffs. Read the room. That bartender will be terribly busy and will be wanting to deal out expedient drink orders. Likewise if you are wanting to try a new cocktail you just heard about. That same bartender may not have the ingredients at hand or the knowledge to make that cocktail. A laid back cocktail bar with passionate mixologists would love to prepare an elaborate drinking experience for you. To me, a bartender slinging a bottle and the soda gun at the same time, slaying a line up of mixed drinks is equally as impressive as someone toiling over a mixing glass or Boston shaker and straining out a single cocktail. I will belly up to any bar.

At your home bar, go as simple or elaborate as you want. If you enjoy entertaining guests like I do you may want to venture into a more elaborate home set up and experiment with making some classic cocktails. Alternatively, you may just want to keep a bottle or two around with a jug or two of mix. Perfect. Let me know when to stop by.

I hope this was a fun article on something you may or may not have considered before. What are your go to mixed drinks or cocktails? Do you see it as a clear division between the two? If so, what’s the difference to you?

The Cherry on Top

Mon, 19 Apr 2021 12:00:07 GMT

I recently acquired two jars of cocktail cherries for my home bar. One had been on my shopping list for a while and had been out of stock for almost as long. The other I received as an add on promotion, bundled with another product. No complaints there. The first was Luxardo Original Maraschino cherries and the latter being The Jack Rudy Cocktail Co. Cocktail cherries made with J.P. Wiser’s Canadian Whisky.

The Luxardo Maraschino cherry or Marasca Luxardo is a small, dark purple, nearly black cherry that produces a rich juice and is grown in north eastern Italy. The Luxardo Distillery has been a complete family controlled operation since 1821. The Luxardo Original Maraschino Cherry is the grand-daddy of what we know as a maraschino cherry today.

The Jack Rudy Cocktail Co. (not to be confused with Jack Ruby*) is also a family run company stretching between Charleston South Carolina and Lexington Kentucky. The company is named after the co-founder’s great-grandfather. Jack Rudy sounded like a “man’s man”. A pilot, inventor and craftsman. A WWII aircraft mechanic, family man and lover of a good drink.

Upon opening both jars you are met with that candy-like cherry aroma. Both share a very similar claret colour. Putting them into white ramekins you see the colour really pop. The Luxardo cherries are smaller in size and the Jack Rudy’s are larger and most have stems intact.

For flavour both are very similar. The Jack Rudy Cocktail Co. certainly did their homework. As for the JP Wiser’s Canadian Whisky used in the batch, I did not taste or feel any notes of whisky. The biggest difference between the two are as follows. The Luxardo Original Maraschino cherries are candied and bottled in a rich syrup. What you would expect in a maraschino cherry. The Jack Rudy cherries have a crisp and fresher bite to them, they are bottled in a less viscous syrup, almost juice-like. The Luxardos with their viscosity allow the sweetness to linger much longer on the palate. The Luxardos come in a 400 gram jar at a Canadian retail price of $22. The Jack Rudy cherries come in a 383 gram jar. The Jack Rudy were a liquor store free promotion but the equivalent jar of their Bourbon cocktail cherries retails in Canada for $23. A cherry or two more for a dollar less with Luxardo if you’re pinching pennies.

If you are looking to step up your home bartending game and move away from the supermarket, nuclear, vibrant red cherries, either of these would be an excellent option. Being that the Jack Rudy cherries are advertised as being made with whisky in them you may want to reserve them for your favourite whisk(e)y based cocktails. I’d take either one on top of a sundae or in my old fashioned any day.

Are there any cocktail cherries on the market that you would recommend or would want me to try in a future blog? Please email below or DM on social media.

*Jack Ruby was the killer of Lee Harvey Oswald, the suspected killer of US President John F. Kennedy

Looking for a Taste to Happen

Mon, 12 Apr 2021 12:03:33 GMT

A wine review in time for BBQ season.

“I got a job, I explore. I follow every little whiff. And I want my life to smell like this.” This may sound like a profound quote from a winemaker but in fact this is a song lyric written by Gord Downie of The Tragically Hip, “Looking for a Place to Happen” from their 1992 Album Fully Completely . Like a songwriter, a winemaker can capture a moment in time and transform it into something beautiful.

You may be curious as to what “ The Hip ” has to do with wine making. In 2015 the band teamed up with the winemakers at Stoney Ridge Estate Winery in Vineland, Ontario to create a wine, commemorating the re-release of their legendary album Fully Completely. It has since become an annual release for the winery.

The bottle I am reviewing for you today is The Tragically Hip Fully Completely 2018 Reserve Red . A Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc from the Niagara Peninsula VQA.

The bottle is labelled with a replication of the original album artwork by Dutch artist Lieve Prins. The artwork is a bacchanalian scene of decadence, decay and rebirth, captured in 30 segmented colour photocopied images pasted together. The nipples appear to be airbrushed out when compared next to the CD and cassette version of the album. That little detail does not detract from the wine or the packaging. Given the current retail climate, I understand the decision.

The wine is bottled at 12.5% ABV and sealed with a Stelvin screw cap closure. The wine shows medium ruby in colour with moderate tearing in the glass. The nose is very appealing and has aromas of dark fruit, (berries, cherry and plum), vanilla, baking spice, tobacco and leather (more akin to a leather wallet that will soon be empty from buying more of this wine). Taste is medium-full in body and fruit forward. Dry with medium tannin. Sour cherry and a berry medley fill the palate. There is a subtle brininess on the back of the teeth. Medium-long finish. This wine is on par with other Bordeaux blends of this region. I would like to revisit this wine after further aging and see how it develops. On a scale of 1 to 10, I would give this wine an 8.7.

The Fully Completely 2018 Reserve Red will pair exceptionally well with your favourite grilled beef dish. Great to have on hand for barbecue season. I enjoyed this bottle with home-made, all-beef hamburgers topped with caramelized onions (de-glazed with the wine), and Gruyere cheese. This wine will shine alongside a perfectly grilled steak.

This wine is a must have for all fans of The Tragically Hip . Even non wine drinking fans of the band should give it a try and appreciate the efforts put forth by the band and the team at Stoney Ridge. The empty bottle will serve great as part of any Rock ‘N’ Roll memorabilia collection.

Stoney Ridge has also accompanied this wine with both a white and a rosé. Ahead by a Century Chardonnay and Flamenco Rosé. Go try them all.

This article was not a paid endorsement for this wine. Oenzym is not affiliated with the winery or the band. The wine was purchased for the purpose of this review.

The Bottomless Bottle of Whisky

Mon, 05 Apr 2021 18:54:49 GMT

My journey into an infinity bottle.

Wouldn’t that be amazing! A bottle of whisky* that never ends. Years of enjoyment lasting an eternity, almost to infinity you might say. An endless bottle does not exist and will never exist. It’s impossible and bad for business. But there is something that you can experiment with and get that bottomless outcome. The infinity bottle.

More than just an endless bottle, an infinity bottle - also referred to as a “fractional bottle” or “living bottle” - is a truly personal blending experience. Always evolving and never the same as the fluid level in the bottle changes. As long as you are adding to your infinity bottle, it will never run dry.

You may be wondering: How would one begin an infinity bottle? Well, being that this is a personal experience, the decision is solely up to you. I began mine in October 2020 after seeing a video on YouTube. At that time, the world had (and still is at the time of this entry) been in a global pandemic, and like many people I found myself quarantined and looking for something to do. I decided to give this a try, both as a tasting experiment and as an inspiration to begin journaling.

The video suggested using a decanter or nice bottle to begin with. I’ve found that many decanters have issues with evaporation so I looked for a bottle with a synthetic cork stopper, as I feel it would provide a better seal in the long term. I had been holding on to a finished bottle of Stranahan’s Original Rocky Mountain Single Malt and liked it’s classic, sleek, frontier style bottle. It also had the stopper I was after, and the label - being more plastic or vinyl sticker rather than paper - allowed for it to be removed cleanly.

After thoroughly rinsing the bottle I was now ready to begin.

Most people start by simply pouring the remnants, an ounce or less, into one vessel and letting it grow. Some pour in the first pour from a freshly opened bottle. A “one for me, one for you” type thing. You could even commemorate a milestone like a wedding to begin a bottle with each of your groomsmen. Enjoy a nice bottle together and each pour some into your own bottles to start. I had several different bottles opened at the time and decided to start my bottle with a generous two-ounce pour from each. That initial feeding consisted of The Glenlivet 12 year old, Glenfiddich 12 year old, Knob Creek Small Batch Bourbon and J.P. Wiser’s Deluxe Canadian Whisky. Since that first fill, I now pour any remaining quantity less than two ounces into the infinity bottle.

You may also want to make exemptions for what goes in your bottle. For me, I stay away from peated malts and flavoured whiskies. Too much smokey flavour or cinnamon and apple could dominate the bottle.

As for the journaling side of this experiment, when I began I was using a notepad and just documenting the amount, the brand of whisky, it’s ABV% and the date it was added to the bottle. I eventually found a really nice leather bound notebook with hand-made paper and dug out the fountain pen I received as a Christmas gift years before and transferred my notes into that. You may not want to go that far; you may want to get biblical with this hobby and carve it in stone! Go nuts! Some people print their own label that they paste on to the bottle and fill in, some log it electronically, I’m sure some don’t do anything but pour in and drink out. Again, it’s all up to you. I will begin tasting from my bottle when I pass the one year mark and put those tasting notes in my journal.

As something that can have zero up-front cost (reusing a bottle, bottles on the go and scrap paper) you can make this experiment as big or small as you want. As narrow or wide ranging as you want. As free or as time consuming as you want. You may notice, through journaling, habits about yourself. Seasons or periods where you possibly drank more of one particular style of whisky. That summer of rye or year of bourbon. Or remember back to a particular bottle, and that experience, and see if you can pick it out in the blend.

You may sample your bottle one day and not enjoy it. However, as William Faulkner once said, “There is no such thing as bad whisky. Some whiskies just happen to be better than others”. You can look back at all that you’ve added and try something new to take it in a different direction. The point is that it will always be different and a snapshot in time of your whisky journey.

I hope this article finds you well. Please feel free to try this out. If you have made an infinity bottle, please share your experience with us by commenting below or by emailing oenzymblog@gmail.com.

Always enjoy responsibly.

*As a Canadian writer, I’ll use the Canadian and Scottish spelling of Whisky. In these instances I am referring to all whiskies and include American and Irish whiskey in this parlance.

Hopping Into Easter

Mon, 29 Mar 2021 18:19:54 GMT

Beer pairings for your Easter dinner and a spotlight on Chronicle Brewing Co.

Welcome to Oenzym. A blog published to showcase Canadian wine, craft beer and spirits as well as the makers behind these incredible creations. As I am writing this, it is late March 2021, spring is here and Easter is right around the corner.

Some of you will likely be preparing a feast for your loved ones. Traditional fares such as ham, lamb, and turkey are already in stock and on sale at local butchers and supermarkets. This will leave you with the need to provide libations for your adult guests. You may be thinking “white wine with white meat and red wine with red meat” to serve with the meal. If you’re a wine person, you probably have something already in mind and it’s most likely incredible. But what if you’re not a wine person, you’re unsure of your diner’s preference and palate, or you want to try something different? Step out of tradition and perhaps serve some craft beer.

I recently sat down with Jon Cowling from Chronicle Brewing Company in Bowmanville Ontario to discuss (and sample) a selection of Chronicle’s beers to pair with Easter dinner. For a lot of us a perfectly cooked ham can take centre stage at the holiday table. Depending on the preparation and sweetness of the glaze (if used) you can opt for something “light and bright” or “dark and rich”. Light and bright options would be light ales, pilsners or lagers. High carbonation and dryness in these beers help cut the fat and marry the saltiness on the palate much like a sparkling wine. We chose The Loveland Frogman , a dry hopped lager. Dark and rich options would put you in the realm of darker ales and porters. For something smoother and sweeter to complement a sweet glaze similar in effect of a grenache or zinfandel, we went with Beholder milk porter.

Some indulge in tryptophan laced turkey for Easter, another excellent flavourful adventure. Amber or brown ale shine here, much like a rosé. Another avenue could be with a sour beer, complementing tartness in the cranberry sauce. We recommend Labyrinth a dry hopped kettle sour. If turkey and ham are on the same plate, sticking with a lager or pilsner should keep everything harmonious.

For those keeping to the tradition of lamb at Easter, the rich, sometimes gamey flavour of lamb bodes well with a strong flavoured beer like a stout or porter, even a west coast style IPA with punchy hops. We recommend Dwarven Stout.

The fun doesn’t end at dessert. Instead of coffee, dive into a coffee porter or stout. For those of us with a sweet tooth, a standalone beer like Chronicle’s new Continual Flame - an Arcane Ales release that is bourbon barrel-aged with cinnamon, lactose and vanilla - can be served as dessert itself or paired with all the chocolate eggs you can throw at it.

Should you have a cheese plate or charcuterie board as an appetizer, pair some hops with it. An IPA of your choice would be well suited. Alternatively, Ales from the Crypt - a black currant sour - can take the place of a light-bodied red wine in many cases.

We hope these pairings serve you well. With these in mind, your local craft brewery may brew similar styles of beer as we recommended here. Please support local, if possible, and curate your Easter experience.

Now for more about Chronicle Brewing Company...

Chronicle Brewing Company opened their doors April 28th, 2018 offering five beers, Golden Axe, Mind Flay, Hero’s Handbag, Labyrinth, and Beholder . These flagship beers are mainstays in their lineup to this day. Chronicle began as the brainchild of owner and brewmaster Ted Paulsen. For over 16 years Ted has dabbled in all things fermentation, honing his skills to grow the brewery to what it is today. Ted is joined by the Cowling brothers, Allan and Jon; as well as Corey Fairs. A skeleton crew of passionate beer and gaming enthusiasts.

In the three years since first opening, Chronicle has brewed over 100 unique beers*. They won gold at the 2018 Ontario Brewing Awards for Dark IPA with Super Dank Osborne, a beer I liken to “jumping the Grand Canyon with your mouth”. The guys at Chronicle are not ones to take themselves too seriously; you will often find witty and playful names and imagery on all of their various offerings.

In 2021 Chronicle launched Arcane Ales, an extension of their brand. Tailored to provide craft beer lovers with a distinguished, experimental, high-alcohol premium beer. Often barrel-aged and bottled with the intent to be enjoyed right away or cellared for future enjoyment.

The future holds further growth for Chronicle. Look for food trucks serving tasty delights next to their new, all weather patio! They hope to expand with a new event space and return to hosting RPG game nights, Mario Kart tournaments, live music and trivia when the global pandemic eases. They are releasing lots of new beers for the nice weather including a big May the Fourth launch. A future Arcane Ales release will continue their partnership and charitable giving to the Humane Society of Durham Region. Stay tuned for all the goings on at Chronicle Brewing Company.

You can buy Chronicle beer from their website www.chroniclebeer.com with shipping to all of Ontario. You can also visit them in person at 422 Lake Road, Unit 3 in Bowmanville Ontario for a large selection of cans and 20 taps! They will fill any growler you may have but a little bird told me that by Easter Chronicle will have their own growlers for you to enjoy! Check them out on Facebook and Instagram @chroniclebrewery . New or re-released beer are posted every Thursday, just in time for the weekend!

Thank you all for getting this far. Here at Oenzym we are striving to bring you fresh content just like the passionate makers of Canadian wine beer and spirits. Cheers!

*110 beers with over 12,000 ratings on Untappd at the time of this post