Canadian Gin

The rise of Canadian gin: 5 of the best from the Great White North

Canadian gin is on the rise.  This week, we thought we’d take a look at some of the best brands from the Great White North (with a little inspiration from our Barcelona Gin friend, Sylvia Short). 
Here in Barcelona, we’re blessed with a beautiful year-round climate.  But, like everyone, we complain about the weather even when the sun is shining, the skies are bright blue and the temperature dips into single digits.  That’s when we need to remind ourselves to spare a thought for our neighbours in the North. They still have months of freezing weather ahead of them – and temperatures regularly sink to as low as -20c. Throw in a little wind-chill factor and you’ll feel like it’s -40c. Brrrr!

It’s as cold as ice…

I had a mis-spent my youth at university in Michigan, so I know first-hand how cold it can be in that part of the world. And when you’re locked inside for months on end, it’s always a good idea to have a stock of good gins in the house to get you through those long days and dark nights.

The gin revolution

And it got us thinking. This huge nation, so blessed by nature, seems to have had a long-running love affair with whiskey. But Canada is not necessarily the first country you’ll think of when you mention gin.  And yet, there is a gin revolution going on in Canada, just as there is in Europe and around the world. 

Canadian gin: inspired by vast landscapes, local ingredients and ancient cultures

From the great Inuit culture of the North to the sophisticated French sensibilities of Quebec and Montreal, this is a country with so many cultures that ginspiration should be found around every corner. From Calgary’s cowboy culture to Vancouver’s lakes, from the Pacific to the Atlantic and from the prairies to the rocky mountains there is so much geographical diversity here. It is no surprise that it’s now inspiring gin makers with unusual ingredients and combinations that will delight the senses.

Canada’s best gins

So, we thought we’d share a few ideas on some of the best gins that are currently being produced by our Canadian friends. The craft gin explosion is still a relatively new phenomenon in Canada. It all began to take off back in 2013 with some changes to the liquor laws in British Columbia. Up until then, a massive markup had been applied by the state on the sale of alcohol.  But that year, the State decided to abolish the markup on distilleries that were producing less than 50,000 litres of spirit p.a. 

The craft revolution

This in turn gave rise to a new breed of craft distillers with new brands popping up all over the place. Many of them turned their attention to gin. This new breed of distillers have been inspired by the infinite variety of the Canadian landscape and have been introducing new techniques, new botanicals and new blends to deliver an exciting selection of beautifully made, hand crafted gins – often in stunning bottles and always bursting with Canadian cultures and sensibilities.

So, we thought we’d take a look at some of these unusual new brands and see what the fuss is all about.

Stump Coastal Forest gin, Victoria: ABV 45%

This unusual gin is brought to us by the folks at Phillips Fermentarium, in Victoria, British Columbia. It’s a “new style” gin that is becoming more of a “thing” in North America.  These gins typically downplay the juniper elements (although they obviously still need to be present). Stumps Coastal Forest Gin, as its name implies, takes its inspiration from the natural, rugged beauty of the BC coastline. 

The team hand forage local herbs and botanicals to discover bold flavours that are a perfect fit for this part of the world. These flavours impart a smooth, well balanced taste that balances the forest scents seamlessly.  The process starts in an old British still called “Old George”.  It’s then redistilled in a modern German refractory still before getting its final re-distillation.  The result is a rich, velvety, smooth gin full of the refreshing flavours of the coastal rainforest.  This is one to put on your wishlist.

The perfect serve: We recommend a traditional G&T to make the most of these glorious flavours. In fact, the folks at Phillips Fermentorium have their own tonic just for this gin. Their artisanal dry tonic is a classic tonic with a citrus twist. Think orange peel, grape juice, lime peel and quinine. This was designed to be the perfect partner to Stump Forest Coastal gin, but you can use it with other gins that need a tonic that balances sweetness with sharpness. Pour it over some large ice cubes and add a twist of lime or a wedge of orange to set it all off nicely.

Hansen Distilleries Trouble Gin, Alberta: ABV 40%

At Hansen distilleries, they say that sometimes trouble finds you and sometimes you seek it out.  This is a gin worth seeking out.  Distilled in Alberta by the Hansen team, it’s first run through a 20 plate column still before being redistilled to infuse the amazing flavours that make this such a delight to drink. With organic juniper at its heart and infusions of coriander, angelica root, Grains of Paradise and orange and lemon peels the result is a delightfully complex gin with a citrus edge. Well worth a try if you’re looking for something fresh and different.

The perfect serve: This is one for a good G&T.  Put a large ice cube into the bottom of a copa glass and pour in a large slug of gin. Squeeze a wedge of lime into the glass and pour a freshly opened bottle of premium tonic water to mix it up. Garnish with a lime wedge, sit back and enjoy.

Forts’ Canadian Boreal gin: ABV 35%

Here’s another beauty from Alberta. Fort’s Canadian Boreal gin has been inspired by Canada’s Boreal Forest and the spectacular sight of the Aurora Borealis.  It’s their own unique take on a pink gin, but this one’s made to taste like the fruits of the forest. Distilled with Haskap berries and local honey, this is a bright, berry forward gin that will delight and surprise you the more you drink it. The vibrant berry taste works well with the other ingredients and dominates the nose alongside the warm, honey cinnamon notes and a floral finish. Inspired by nature, this is a gin for when you’re looking for something comforting.  And it comes in a very cool bottle.

The perfect serve: Pour 1,5 oz of gin into a coupe glass. Add 0.5 oz of St. Germain liqueur and 0.75 oz of lime and the same amount of simple syrup.  Shake it all up with ice for around 30 seconds and strain into a coupe glass with a lime wedge garnish.

Collective Arts Plum and Blackthorn: ABV 43.5%

This intricate and light Collective Arts gin is fruity and rich.  With a complex combination of unusual aromatics, there are traces of cardamom and mace lurking within alongside mace, orange. And obviously plums and blackthorn shine through to impart the dominant natural fruitiness and a warming kick of spice that comes from the gentle heat of the black peppercorns, cinnamon and ginger. 

This gin is packed full of interesting botanicals including the obligatoryJuniper, coriander, green cardamom pods, black pepper, whole clove, cinnamon, mace, ginger, fresh lemon peel, fresh orange peel, orris root, almond, blackthorn berries & plum. That’s quite a list and they’re all carefully chosen to complement each other so that you get an intriguing taste experience that is not like any other gin.  And as is the tradition at Collective Arts, the bottle label has been uniquely designed by a local artist, Nate Otto and is available as limited edition art. 

The perfect serve: Why not throw caution to the wind with a special cocktail.  We suggest something that has come to be known as a Collective plummet and it’s really easy to make. Just pour 1.5oz Collective Arts Plum gin with an equal amount of plum cordial and 1.3 oz of lime cordial.  Pour it all into a cocktail shaker, fill it with ice and shake it before straining into a coupe glass. And if you have a sweet tooth, add a dash of honey. We think you’ll love it. 

Strathcona Spirits Badland Seaberry Gin: ABV 44%

This Edmonton gin is brought to us by the folks at Strathcona Spirits.  They make a range of high quality spirits including pure vodkas and craft whiskeys.  But they also do a nice range of hand made gins which are making a name for themselves.  This gin is distilled in the traditional London dry style and features 10 unique botanicals to ensure a complex and exciting blend of flavours. Much of the juniper used is foraged locally from the fossil filled Badlands along the Red Deer River.  But what gives this gin its unique taste is the sour, bitter, tangy, native Seaberry which is picked locally from secret spots around the City of Edmonton.  This unusual berry produces a unique taste that is the perfect complement to the other botanicals.

The perfect serve: This one’s known as “Stars over Scona”. Take 1.5 oz Badland Seaberry Gin, 0.5 oz of Contreau, 0.5 oz lemon juice. 0.75 oz cranberry juice. 0.75 oz simple syrup.  Add it all to a cocktail shaker filled with ice. Give it a good shake and strain it into a cocktail glass.  Set it all off with a twist of lemon.  You’re going to like this one

barrel-aged gin

Barrel-aged gins: welcome to a world of wonder

We all know how far gin has come over the last decade or so.  It has moved from being an old fashioned, last generation drink to the coolest cocktail base in town.  There has been an explosion of gin making over that time period, with major distillers taking risks with unusual flavours and new techniques while small, imaginative boutique distilleries are inventing gorgeous new gins from spaces as small as most people’s kitchens.  Flavours, infusions and new techniques have become the clarion call for gin lovers everywhere and variety is only restricted by our imagination. 

The gin explosion

There have been many gin trends introduced over this period – some welcome, some not.  Flavoured gins are making a name for themselves with classics such as gooseberry, lemongrass, strawberry and rhubarb gins competing with more novelty flavours including Christmas pudding, toffee apple and candy cane gins.  We’ve seen gin made from ants, gin built around Asian flavours such as fresh chili and ginger.  There are gin liqueurs, gin shots, retro gins and even zero alcohol gins.  

All shapes, styles and flavours

Some of these you may love, others you may hate – but one thing’s for sure, gin is one of the most versatile spirits out there and it now comes in all shapes, styles and flavours. There are also different taste experiences that sometimes vary by country.  In the UK and Spain, we are blessed with a rich history of alcohol production going back hundreds of years and that has influenced many of the gins we have come to know and love.

When gin meets whiskey…

In the Philippines, they still have a penchant for sweeter gins and that dictates some of the styles that have become most popular over there. But in some countries, where there has been a rich tradition of whiskey making, gin has absorbed many of traditional skills and techniques from the whisky industry and applied them to gin making – with extraordinary results.  Scotland and Ireland led the initial wave as small, local whiskey distillers began to experiment and jump onto the gin bandwagon. 

New ideas and old techniques 

Many of them found old whiskey barrels lying around and began to decant their distilled spirits into these barrels to see how it affected the taste, colour and complexity of gin – and the results were delicious.  Subtle infusions from the wooden barrels slowly transferred their flavours into the liquid. This process imparted subtle, complex, smoky whiskey tastes, oak tones and other flavour notes from the aged cask itself.  Scotland and Ireland in particular now produce a number of beautiful, barrel-aged gins that are each unique, subtle and which add real character (and colour) to the distilled spirit that lies within.

The American Revolution

But, with all the competitive gins flooding the UK market, barrel-aged gins never took off in the UK in quite the same way as they did in North America.  The rich whiskey traditions of both the USA and Canada lent themselves to experimentation.  And the entrepreneurial spirit and “anything goes” attitude of the American micro-brewery tradition was the perfect fermenting ground for these two great drinks.  Bourbon flavours from American or French oak barrels subtly infused the gin within. Similar flavours are imparted from the small oak barrels that are used in Canada, which can be new, old, charred or uncharred.  But it’s in North America where barrel aged gins have become a “thing”. 

What makes barrel aged gins taste so different?

So, let’s take a look at the world of barrel aged gin and see if we can come up with a few stunners for you to enjoy as you start to get to know this subtle variation on a standard gin.  It’s not for everyone, but if you love it, we think you’ll be hooked for life.  What is it about barrel aged gins that makes them so delicious? First of all, it’s worth noting that barrel aged gins are not a new thing. In fact, they’ve been around for years. The original Genever gins from Holland were often cask-aged, but the crisp, more easily mixed English styles eclipsed them over the years and have been the dominant global style for several hundred years now.

Experimentation and innovation

But in recent years, more and more gin distillers, eager to explore new flavours and to set them apart from the crowd, have begun to experiment with barrel aged gins and they are starting to have quite an impact.

Gins aged in barrels absorb the subtle, complex characteristics of the wood within the barrels.  The type of wood, the size of the barrel, the previous liquids that have been stored in it and its age all contribute to making barrel aged gins truly unique – and that’s part of the charm. But with gin, the ageing process is usually done in a matter of months, not years.

Roll out the barrel…

Some distilleries use barrels made from virgin oak, which means that the cask has never been used for storage at this point. American oak delivers a cleaner, softer taste (think caramel and vanilla). European oak tends to be a bit more flavoursome and spicy and is often sourced from Spain, Portugal or France.  While most barrel aged gin distillers use these sorts of casks, experimental distillers are now trying out new woods such as mulberry, chestnut or cherry. Some people use virgin casks, others prefer whiskey and still others prefer sherry, Bourbon, wine or vermouth – all of which will leave their own unique mark on the colour, taste and smell of the final product.

Barrel-aged gin that is worth seeking out

So, just as you thought the gin revolution has gone as far as it can go, it surprises us with a new angle – and this time, North America is leading the way. Here are a selection of barrel aged gins from around the world that are making their mark on gin:

Citadelle Reserve (France): 44% ABV

Citadelle gins come with a well deserved reputation for excellence. Citadelle was one of the first modern gins to embrace the barrel aged process, back in 2008.  The brainchild of Alexandre Gabriel, Citadelle Reserve has been wood-aged in an egg-shaped 8 foot tall barrel for around 5 months.  The gin features botanicals including cherry chestnut, french oak and mulberry and the result is a pale gold gin with herbal notes of tobacco and bitter orange.  There’s loads of pepper and spice in there as well. But the ageing process mellows all the flavours into a smooth, easy to drink gin that is perfect in a classic Dry Martini.

Big Gin – peat barreled (USA): 47% ABV

Big Gin’s peat barreled gin is handmade in Seattle in small batches before being aged in Ardberg and Laphroaig scotch whiskey barrels.  This earthy gin has a twist of bitter orange and warm spicy notes derived from 9 unique botanicals including Tasmanian Pepperberry, grains of paradise and bitter orange peel. It’s a perfect drink to sip on as you nibble on a plate of cheeses for charcuterie – and great on its own or in a smokey Negroni. And at 47% ABV, this carries a big kick.

Twisted Nose (UK): 40% ABV

This delicious gin is cask aged gin is made in the heart of the beautiful Hampshire countryside (alongside its delicious watercress infused original gin).  This time, the folks at Twisted Nose have mellowed some of the more astringent notes of herbs and peppery watercress through cask-aging for a few weeks in German oaked barrels, imparting a softer, creamier, vanilla flavour. This results in a smoother, more fragrant spirit which shares some flavour characteristics with the original Genever gins. This delicious gin can be drunk neat, on the rocks – or in a classic gin cocktail. And at a manageable 40% ABV, you can afford to have a few of them.

Stillhead London Dry Gin – Barely Aged gin (Canada): 43% ABV

This award winning London Dry gin from the Stillhead Distillery in British Columbia, Canada has been barrel aged for a year in an oak bourbon barrel which imparts the flavour of holiday spices into the gin. Take a sip and you’ll immediately get a sense of complexity as the star anise, cloves, cinammon and vanilla start to come through. The colour of this gin is a delicate golden yellow and it delivers a deep complex , balanced gin with the oak barrels and spicy vanilla working beautifullyb with the botanical. The finish is citrusy and clean and we think this one works really well in a gin and tonic made with Fevertree mediterranean tonic.

Avva Cask Finish Scottish Gin (Scotland): 55% ABV

This is the first cask gin to be made in Speyside, the spiritual home of malt whiskey. Avva Cask Finish Scottish gin is made annually in a limited edition and is matured in a Bourbon barrel sourced from the famous Speyside Cooperage. Only 200 bottles of this gin have ben produced, making it harder to find than the Loch Ness monster, but if you get your hands on a bottle, you’ll find it’s delicious. Rich juniper notes blend seamlessly with a floral bouquet. Then vanilla, butter cream and spices kick in to reveal an incredibly smooth, rich tasting gin. And with a long, warming finish, it’s almost whiskey like in its characteristics. This is another one that works well with ginger ale and a slice of orange. But make no plans for the morning after – at 55% ABV, this is a gin you should handle with care.

Boatyard Double Gin (Ireland): 46% ABV

This young, but innovative distillery is only a few years old, but it’s making quite a name for itself.  Made in the Boatyard Distillery, on the shores of the beautiful Lough Erne, this place has already established a reputation for its delicious Boatyard Double gin.  But this one is a touch different, aged in Wild Turkey bourbon barrels and sweetened with local Fermanagh honey, this smooth tasting barrel aged gin dispenses with locally produced Irish whiskey casks in favour of the stronger flavors of Kentucky bourbon. The result: a sweet and smokey gin with a distinctive Old Tom flavour. This gorgeous gin with its rich bourbon notes works well with a Fever Tree ginger ale and a slice of apple. And at 46% ABV, make sure you’re sitting down while you’re drinking.


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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American gin

Gin’s brave new world: the story of American gin

As an international, Barcelona-based gin blog, we tend to have a small, unwitting bias in favour of British and Spanish gins. They are two of the most innovative gin traditions and we have easy access to those brands.  But as we grow and welcome more North Americans to the group, we thought it was worth spending a little time looking at the contribution of America and Canada to the history of gin. These countries have had a long love affair with gin. They are now starting to have an influence on the development and future of our favourite drink.  We know that we have not yet reached “peak gin” in North America. But there are an increasing number of gin connoisseurs over the pond. And an increasing collection of new, innovative American and Canadian gins for us all to try.

So, let’s take the wraps off the American gin story. Let’s pay tribute to the increasing contribution of our transatlantic cousins to this great and glorious international drink.

Stepping back in time

Let’s wind back a bit to the 19th century.  In those days, New York was a bustling, growing city and the Dutch had a big influence.  In fact, Manhattan was originally known as New Amsterdam. And when the Dutch came to town, they brought with them their favourite drink.  Dutch immigrants brought high quality genever from the old country. It was far superior to anything they could get locally. It was also better than the stuff the English were bringing with them.
In fact, in the 19th century, 5 times as much “Holland Gin” was imported to the US than English gin. 

Ice, ice, baby!

Then, some time in the 1830s, ice started to make an appearance – and it was a gamechanger. Ice soon became a vital (and innovative) way to keep drinks cool in New York’s hot summer months.  Its widespread availability helped to inspire a new kind of drink, called a cocktail. Most Americans made their cocktails with whiskey at first. But gin wasn’t far behind and by the mid-1800s, there were as many as 6 distillers in New York. Brooklyn alone was distilling almost 3 million gallons of grain spirit per year, most of it used to fuel the American gin revolution.  By 1870, the first London Dry style gin distillery was opened in Cincinnati, Ohio and slowly, slowly the switch to a drier type of gin began.  In those days, the malty, sweet taste of Genever and Old Tom gin was perfect for mixing with punches or slings, but not so good for the more subtle and evolving art of cocktail making.

A tale of three Harrys

By 1888, Harry Johnson’s Bartender’s Manual contained 19 different gin drinks, all of which required either Genever or Old Tom gin. By 1908, the gin switch was on with the appearance (and soon dominance) of drier gins.  And then after the end of World War 1, came prohibition and everything changed. 
For the next 13 years, alcohol was illegal in the US. The result was the closure of thousands of bars, breweries and distilleries as the cocktail revolution imploded stateside.  On the other hand, this elevated the status of stylish new international bars such as the Savoy’s American Bar in London to The Ritz in Paris. 

The United States elite simply sailed over to Europe to sip their alcohol in style and freedom. These sophisticated establishments created the world’s first superstar mixologists such as Harry Craddock and Harry McElhone, who carved themselves a permanent spot in cocktail’s hall of fame.  

Just as an aside, why are all the best bartenders called Harry?

The dawn of the cocktail

By the early 20th century, classic cocktails had started to build themselves a reputation with drinks such as the Aviation, the Negroni and the Dry Martini first making an appearance.

These are all classic gin drinks that we still sip on today.  But back in the UK, enterprising Brits started looking for ways to protect their potential post-prohibition market. They did this by bootlegging their gins to the US to fuel the illegal speakeasy gin trade that was thriving.  However, this bootleg gin did not come cheap, so DIY “bathtub gin” began to fill the void. This was often dodgy (to say the least). But those commercially savvy Brits had established a “brand bridgehead” in the States. This was to pay off post-prohibition when big players such as Gordon’s and Gilbey’s opening their first US distilleries.

The rest is history

The rest, as they say, is history and ever since, gin has remained a staple cocktail ingredient across North America. From the Dry Martini to the classic G&T, gin has found a serious niche for itself in the biggest consumer market in the world.  Gin can be found in cocktails across the US from Long Island Iced Teas to Gimlets and from Singapore Slings to Hanky Pankys.

The new world of American gin

Not long ago, the craft beer revolution transformed the beer market in North America forever. Now, there are signs that the craft gin revolution is parking its tanks on the lawn. Great small batch gins such as Brooklyn’s No.209 Gin, New York’s Dorothy Parker, Washington’s Death’s Door and Ryan Reynold’s Aviation Gin.
And, in true New World style, new genres of gin are being created all the time. These include an increasing number of barrel-aged gins that are leading the charge for new flavour sensations that we can all enjoy!

Stay tuned for an article in the next few weeks with some of the best gins from New York and Canada. We think you’ll be pleasantly surprised!


Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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  • The rise of Canadian gin: 5 of the best from the Great White North
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