Pécharmant – The Best Alternative to Bordeaux Wine

Have you ever wondered about the impact of rum on Canadian history? This question is explored in Allan Greer’s new non-fiction book, Canada in the Age of Rum, where he delves into the often overlooked but significant role rum played in pre-Confederation Canada.

Greer, a professor emeritus at McGill University, examines rum’s journey from the fishery in Newfoundland during the 1670s to its influence on the fur trade in Western Canada by the 1830s. He discusses how the early colonies were “awash in a sea of rum” and highlights its role in commerce, politics, and social structures.

One of the most compelling aspects of Greer’s analysis is the complex relationship among the fur trade, Indigenous communities, and companies like the Hudson’s Bay Company and the North West Company. He emphasizes the ceremonial significance of rum in trade protocols between Indigenous leaders and company representatives.

While Greer acknowledges the business aspects of rum, he does not shy away from addressing its detrimental effects, from those in Newfoundland’s fishing ports to the fur traders in Upper Canada and beyond. He argues that the recognition of rum’s harmful impacts contributed to its decline by the 1830s.

Greer supports his narrative with charts and graphs illustrating rum’s usage and consumption, but it is his storytelling style—evoking parallels to Ken Burns—that truly engages readers. His writing style introduces a “mystery” element regarding how rum lost its powerful status over time, piquing curiosity and encouraging readers to delve deeper into the narrative.

Canada in the Age of Rum serves as an engaging summer read, offering insights that will change how one views the rum section of their local Liquor Mart.

For those interested in exploring this topic further, the book is available for purchase at major retailers.

Did you know that the renowned whiskey maker Jack Daniel’s employs a unique method involving massive bonfires to enhance its whiskey quality? This technique, called the "Lincoln County Process," is a critical part of the craft at the distillery located in Lynchburg, Tennessee. The process involves stacking and soaking wooden pallets made of hard sugar maple in whiskey before igniting them. This may sound unconventional, but it plays a significant role in transforming raw, unaged whiskey into the finished Tennessee whiskey that many enjoy.

The roots of this process can be traced back to 1864 when Jack Daniel, the brand’s namesake, learned the method from Nathan "Nearest" Green, an enslaved Black man who was instrumental in Daniel’s early distilling career. This practice eventually became the standard for any spirit labeled as "Tennessee Whiskey."

Here’s how it works: once the bonfire is extinguished and the sugar maple embers cool down, they are placed in large containers. The bourbon is then poured over these coals, which act as a filter, allowing the whiskey to pass through 10 feet of charcoal. This essential step removes impurities and enhances flavor over several days before the whiskey is stored in oak barrels for aging—usually taking four to six years, though some varieties can age up to 14 years.

The filtration process is vital for creating a smooth and sweet flavor profile in the whiskey, as noted by former master distiller Jeff Arnett. The unique ability of charcoal to capture impurities—such as sulfur compounds and aldehydes—while allowing the alcohol to pass through makes it an effective natural filter. Furthermore, the distillery’s focus on sustainable practices ensures that they plant and protect sugar maple trees to maintain the necessary resources for their craft.

For more insights into the intriguing world of Jack Daniel’s whiskey and its crafting techniques, you can read detailed whiskey facts here.

When making cocktails, especially whiskey sours, it can be daunting for beginners due to the multitude of ingredients involved. However, many classic cocktails can be simplified with easy-to-remember formulas. One such method is the 3-2-1 ratio, which refers to using three parts strong (alcohol), two parts sour, and one part sweet.

For a whiskey sour, this translates to using three components: whiskey, lemon juice as the sour element, and simple syrup as the sweet component. To apply the 3-2-1 method effectively, bartenders often use a jigger for measuring. The large side of the jigger can be used for whiskey and lemon juice, while the smaller side is reserved for the simple syrup. For instance, you would pour 2 ounces of whiskey, add 1 ounce of lemon juice, and finish with ½ ounce of simple syrup, shaking them with ice and straining into a glass.

The versatility of the 3-2-1 ratio extends beyond whiskey sours. Margaritas, gimlets, and greyhounds also follow this structure. The key elements, alcohol, sour, and sweet, work collectively to define the cocktail’s flavor profile, balancing the sharpness of the sour with the sweetness.

For those wanting a more textured drink, variations such as adding egg whites to the mixture can create a silky mouthfeel and a frothy top—making it visually appealing and enriching the overall experience. Including a dash of bitters can also enhance the flavor complexity.

The 3-2-1 rule serves as foundational knowledge for novice mixologists, equipping them to craft cocktails confidently. By understanding this basic structure, anyone can create a well-balanced drink that impresses.

A cocktail bar in Nob Hill, the Daydream Rum Bar, has been awarded the title of best-designed bar in North America by the 50 Best, an international recognition group. Located in the basement of Little Bear Coffee, the bar features a chic interior that combines velvet and wood elements to create a mid-century tropical vibe. Owner Isaac Fox shared his excitement, stating, "It means the world… we’re so, so honored."

Inspired by the imaginative films of Wes Anderson, Daydream’s design offers an experience that aims to transport patrons away from their daily routines. Fox noted, "Those films are a perfect way for people to experience escapism, which is kind of what rum bars are notorious for." The design incorporates a palette of sage green and golden brown, chosen to evoke beauty while maintaining harmony with the local desert environment.

The bar has been operational since July 2025 and has also been recognized as a semifinalist for the James Beard Award for best new bar. Daydream Rum Bar offers a variety of rum-based cocktails as well as a full selection of spirits.

The bar is open Tuesday through Thursday from 5 p.m. to 10 p.m., and Friday and Saturday from 5 p.m. to 11 p.m., located at 3123 Central NE.

For more details about the award, visit: World’s 50 Best Bars

Maker’s Mark has recently launched its second edition of the Star Hill Farm Wheat Whisky, expanding the horizons of wheat whiskey in the industry. Traditionally viewed as a background flavor in bourbon, wheat is gaining recognition for its unique character, prompting distillers to give it a more prominent role.

The new edition explores various types of wheat, including hard red and hard white, alongside a heavier focus on malted wheat. Master Distiller Dr. Blake Layfield noted that this approach produces a whiskey rich with complexity and depth, offering a different tasting experience than the previous release.

While wheat whiskey has existed for years, it hasn’t received the spotlight that bourbons and ryes do. Most consumers are familiar with wheated bourbons—like Maker’s Mark—where wheat replaces rye, yet the category of wheat whiskey mandates that wheat is at least 51 percent of the mashbill, with many products exceeding that threshold. This distinction leads to a flavor profile that diverges from what many might expect.

Heaven Hill’s Bernheim Original is a notable example of wheat whiskey, having been born from practical needs rather than visionary trends. Its master distiller shared that after a run of wheated bourbon, leftover grains prompted the creation of Bernheim. Known for being approachable and softer, wheat whiskey reflects this mellow character, but it can vary greatly based on production methods and types of wheat used.

Maker’s Mark’s push to define a whiskey around wheat is significant, indicating a broader trend among distilleries to experiment with ingredients and sustainability practices. The distillery has worked closely with wheat farmers to develop their product, emphasizing how healthy soil and select seeds contribute to superior flavor profiles.

In contrast, Ross & Squibb, known for its rye-centric production, is venturing into the world of wheat whiskey, signaling curiosity and a desire for innovation within the category. Their Master Distiller’s goal is to maximize the grain’s potential by allowing it to take on nuanced flavors from various barrel types.

Leopold Bros. also engages with wheat but finds it less complex compared to other grains. Their focus tends to lean more toward processes that enhance the whiskey’s structure and layers, suggesting varied perspectives on wheat’s overall value in distillation.

Though wheat whiskey isn’t experiencing a surge akin to rye’s revival, there’s a conscious effort within the industry to explore the grain’s potential. Maker’s Mark’s initiatives indicate that wheat can play a pivotal role in creating distinct whiskey flavors, while smaller distillers embrace new varieties to innovate.

As the shifting landscape offers room for exploration, pioneering distillers like Nicole Austin from George Dickel are paving the way, showcasing that wheat’s quiet character can yield impressive results when treated with care and creativity.