There is something so warm and cozy about fall. With the arrival of brisk, sunny days, it’s the perfect time to settle in with a glass of something rich and inviting. This issue, we’re all about spirits. Along with an array of fabulous fall-inspired cocktails, we feature bourbon, Scotch and other dark spirits, all perfect pours to sip on as the season turns. We offer classic, comforting recipes with the everyday meal in mind, and menus perfect for entertaining. So, pull out your favourite sweater, curl up with a glass of something delicious and embrace the beauty of fall. With the many spirited articles featured here and the highly anticipated Premium Spirit Release just around the corner, you’re sure to fall for spirits this season!
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FALL 2026 Embrace the Golden Hour
Editor’s Note As the days get shorter, something magical emerges in the fading autumn daylight. Often called the golden hour, the time leading up to sunset brings deep, warm tones as the light softens, casting everything in a rich, amber glow and creating the perfect setting for relaxed, early evening gatherings. Entertaining habits may be shifting away from formal sit-down dinners in favour of more laid-back, aperitivo-inspired, grazing-style events designed for lingering conversation and connection. From Thanksgiving bites to beautifully styled seasonal cocktails and richer, spiced pours, this issue brings together elegant autumn hues, seasonal flavours and effortless hosting ideas, inviting you to embrace the golden hour and savour the warm glow of the season.
FROM THE COVER
Captain Morgan Spiced Rum $30.99 Canada 500512
Crafted with real Madagascar vanilla, Captain Morgan Spiced Rum delivers aromas of warm baking spices, cinnamon and clove, finishing smooth with honeyed sweetness and vanilla.
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Contributors This Issue
CHARLENE ROOKE Charlene Rooke is a Vancouver- based drinks writer and a spirits educator for the Wine & Spirit Education Trust (WSET), the Scotch Malt Whisky Society and other local tastings and events. She’s the Academy Chair, Canada West, for the World’s 50 Best Bars. Find her work at charlenerooke. com and @_packlight.
CATHERINE DUNWOODY Catherine Dunwoody is a lifestyle writer and editor with a focus on spirits, wine, food, travel and entertaining. She’s contributed to Food Network, the Vancouver Sun , HGTV, The Georgia Straight , WestCoast Food, BC Living, Vita and Porter Airlines magazine. Often told she puts the “style” in lifestyle content, you can follow her on Instagram @cathdun.
JERAMIE ADAMS Jeramie Adams transitioned to food styling and recipe development after spending 25 years as a restaurant chef from Montreal to Vancouver, with a few stops in between. A passionate traveller and even more passionate diner, he loves connecting the dots between cuisines and infusing classic dishes with a contemporary flair. Follow his journey @cheffin_eh.
JORY DAVIES Jory Davies is a Vancouver- based mixologist and founder of Eucalyptus Cocktails, a high-end private event bar service. Coming from a family of chefs, he has had a lifelong passion for recipe development and creating elevated experiences. With the firm belief that making cocktails shouldn’t be intimidating, he started JoryProof, a social media channel teaching cocktail recipes and methods for viewers to follow along at home.
KARYN GUENTHER Karyn brings 15 years of
experience in the hospitality industry, primarily in Toronto, where she worked as a cocktail bartender across fine dining, bars and restaurants. Most recently, she served as director of hospitality, overseeing Burdock Brewery’s spaces. She’s now back on the West Coast and excited to collaborate with a range of food and beverage brands.
NICOLE MACKAY Nicole is a writer and editor specializing in wine, food and travel. With over 20 years in media, she brings a wealth of expertise and creativity to the wine industry as managing editor of Wine Folly . Her work also appears in top publications like Decanter , GuildSomm , Full Pour , SOMM TV , Wine Enthusiast and VinePair .
RHYS PENDER Rhys is a Master of Wine who divides his time between writing, judging, teaching, presenting, consulting, curating wine lists and dirtying his boots at his four-acre vineyard and winery, Little Farm Winery, in the Similkameen Valley of British Columbia. He runs a wine school, Wine Plus+, and judges wine competitions nationally and internationally.
SABRINE DHALIWAL Sabrine Dhaliwal is a bartender and educator keen to share knowledge and tricks to elevate your home bar experience. A globally awarded bartender and WSET accredited in wine and spirits, Sabrine has led teams to Canada’s Best Bars by creating complexity without being
TARYN WA Taryn Wa’s love language is feeding people. She successfully built and sold one of the top catering companies in Vancouver with her partner and is now a food stylist, recipe developer and potter.
LARA VICTORIA Trained as a pastry chef, Lara Victoria is a WSET-certified instructor in wines, spirits and sake. With a gift for words and a creative eye, she brings her extensive qualifications and experience to writing and food styling with engaging articles and foolproof, delicious recipes that are visually appetizing too. Follow her creative work @laravictoria.cheers.
complicated. Follow @sabrinedhaliwal for more cocktail tips.
The Team
EDITOR-IN-CHIEF CONNIE HUI HEAD OF BRAND STRATEGY CAMI TORGERSON
Prices are subject to change without notice. In the event of any error or omission published in this magazine, the product description and display price in the liquor store will prevail. Products in this publication will be available as of September 2026, unless otherwise noted. Quantities may be limited. Items with very limited quantities are distributed only to Signature BCLIQUOR stores. Visit bcliquorstores.com to locate any products sold at BCLIQUOR stores and for up-to-date pricing information. Prices do not reflect sales and do not include taxes or container deposit. Vintages may vary.
taste magazine is a publication of BCLIQUOR TM . To inquire about advertising opportunities, please contact The taste team at taste.magazine@bcliquorstores.com taste magazine BCLIQUOR 3383 Gilmore Way, Burnaby, BC V5G 4S1 taste.magazine@bcliquorstores.com
CREATIVE DIRECTOR/MANAGING EDITOR SUSIE KNIGHT CREATIVE OPERATIONS MANAGER VICTORY OMORUYI GRAPHIC DESIGNERS LYDIA DEL BIANCO, RAISA HASANEN DIGITAL IMAGING SPECIALIST DIANE SMALLWOOD MARKETING PRODUCT SPECIALIST DAEWHAN LIM CONTENT & PRODUCTION SPECIALIST GABRIELLA CIRELLI CONTENT & PRODUCTION COORDINATOR CAROL RIEDEL MENSING
taste magazine is printed on 10 percent recycled paper using vegetable-based ink.
PHOTOGRAPHY PICNIC CREATIVE PRINTER MITCHELL PRESS EDITORS WEST COAST EDITORIAL ASSOCIATES
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Contents SPECIAL FEATURES 10 Cocktail of the Month: September Featuring the Old-Fashioned. 58 Cocktail of the Month: October Featuring the Caesar. 74 Bordeaux Bliss: Explore the 2023 Vintage Release Tips for navigating this highly anticipated event. 82 Premium Spirit Release Check out these unique and limited offerings.
For recipes, go to bcliquorstores.com /recipe-search.
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REGULAR FEATURES 12 NEW The latest flavours of the season are here. 39 Product Consultant’s Choice Our expert’s share their favourites. 54 ONLY@BCL Discover our exclusive selections. 67 More for Your Pour Wallet-friendly wines. 87 Events 89 Recipe Index 95 Taste Test Kitchen 96 The Last Word
EAT, DRINK & ENTERTAIN 14 The Cocktail Menu
Featuring classic cocktails with a rum twist!
42 Spill the Tea
Tea cocktails perfect for cozy chats among friends. 48 Sweet & Golden Finishes The perfect end to any autumn evening. 69 The Haunting Hour No tricks here, just elegant treats. 78 Golden Hour Cocktails
Embrace the golden hour with cocktails to match the mood.
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GET INSPIRED 7
LOCALLY YOURS 20 Golden Gourds
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Rum, Remixed It’s rum’s time to shine.
Classic recipes reimagined with BC harvest gold.
37 Top-Tier
26 Spotlight On:
Thanksgiving Wines Wines worth sharing, for every table and taste.
40 Knots Winery Charting the future of the Vancouver Island wine scene.
46 Why Some Wines Glow Gold Find out what gives your wine that gorgeous golden hue. 57 Liquid Gold: Smooth Fireside Sips Sips as easy on the eyes as on the palate. 60 Autumn Cocktail Glow-Up Give your cocktails a seasonal spin.
28 It’s My Jam!
Creative cocktails made with the sweetest local ingredients. 33 The Golden Gathering Create seasonal moments made for mingling with these Thanksgiving bites.
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re MIXED RUM RUM RUM BY CATHERINE DUNWOODY
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SIP ON SUNSHINE
The rum industry is having a resurgence, much like tequila did a decade ago. That’s thanks to a new wave of premium rums, natural botanicals and fun tropical flavours that have consumers raving. Sustainable practices, new ready-to-drink formats and offerings perfect for late-afternoon cocktails (the “daycap”) are right on trend. Ready to rethink rum? Read on.
Planteray Stiggins’ Fancy Pineapple Rum $50.99 Trinidad-Tobago 213573
SPICED RUM Botanically Boosted
Infused with hand-cut Victoria pineapple during distillation.
Spiced rum begins with a base, usually a gold or dark rum, that is macerated or infused with spices, either before or after aging. Whether it’s real Madagascar vanilla in Captain Morgan Spiced Rum; cinnamon, vanilla and lime peel in Lamb’s Spiced Rum; or Nordic- inspired dune pepper, indigenous tea and bayberry in modern craft expressions, natural botanicals are elevating the flavour of spiced rums. The emphasis on natural ingredients also extends to rum’s sugar cane base, where some brands are playing with lower-sugar options that build on the natural sweetness. Experiment with a variety of brands to discover the spice profile that best suits your palate. Or use spiced rum in place of vodka in a classic espresso martini to make a sophisticated rum-tini, with warm roasted notes that are perfect for cool fall days. Aficionados of Irish coffee will appreciate Caribbean coffee, where Irish whisky is replaced with spiced rum. It’s perfect for sweater weather.
A taste of the tropics, from coconut to guava. Try their new Malibu Pink! Malibu Coconut Rum Liqueur $25.99 Canada 477836
COZY UP TO SPICE
Captain Morgan Spiced Rum $30.99 Canada 500512
Made with real Madagascar vanilla.
FLAVOURED RUM Taste the Tropics
Not to be confused with spiced versions, flavoured rums lean into concentrated tropical fruit extracts. Joining perennial flavour favourites like coconut are bright and fresh yuzu, mango, guava, passion fruit and pineapple rums. Extend your summer into fall by channeling this season’s trending tropical flavours of Hawaiʻi. Mix Planteray Stiggins’ Fancy Pineapple Rum into a tiki cocktail you can sip in a hammock. And who says you can’t host a Hawaiian luau at home mid-autumn if the spirit—literally, in this case—moves you? Or try Malibu Coconut Rum Liqueur mixed with fresh BC apple cider and ice, stirred with a cinnamon stick, for a fun play on fall flavours.
Lamb’s Spiced Rum $25.99 Canada 125351
A classic blend of Caribbean rums, natural spices and citrus botanicals.
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RUM, REMIXED
SUSTAINABLE RUM Go Green
More and more brands are working to minimize their environmental impact, support ethical labour practices and promote sustainable farming, production and packaging practices. Flor de Caña, for example, is certified as both carbon- neutral and fair trade. They generate all their energy using biomass from bagasse (sugar cane fibre left over after milling), capture the carbon dioxide produced during fermentation to carbonate their beverages and use 100 percent renewable packaging. Bacardí is a founding member of Bonsucro, a global non-profit that promotes sustainable sugar cane production and processing. One of Bonsucro’s priorities is regenerative agriculture, including improving soil health and encouraging biodiversity. Bacardí takes pride in sourcing their sugar cane sustainably. They’re also creating biogas from wastewater, recapturing heat produced during distillation, and working to reduce their greenhouse gas emissions and water use, and they have committed to making 100 percent of their packaging recyclable, reusable or biodegradable by 2030.
RAISE THE BAR
Premium aged rum to sip neat or switch up a classic cocktail. Bumbu The Original Rum $58.99 Barbados 281451
Fair trade, single- estate rum aged for 18 years. Flor de Caña 18-Year-Old Rum $69.99 Nicaragua 773549
FEEL- GOOD POURS
PREMIUM RUM Owning the Top Shelf
Like any spirit confident enough to describe itself as premium, rums can be as special and top shelf as many luxury whiskies and high-end distilled spirits. These are rums crafted by skilled master distillers with the highest-quality raw ingredients and aged for many years. Premium rums offer complex notes and flavours that are full-bodied and smooth, perfect for the sophisticated and the curious. Flor de Caña is a single- estate rum naturally aged for 18 years at the base of a volcano in American white oak ex-bourbon barrels. The intense heat speeds up the aging process and draws deep flavours from the cask. Bumbu combines the best sugar cane from several islands with spices and botanicals, all hand-blended and then aged for up to 15 years in ex-bourbon barrels. Premium rums are terroir driven, and many distillers are crafting rums with single cask origins. They are also experimenting with different types of casks to shift the flavour profile. After aging rums in American white oak formerly used for bourbon, distillers sometimes finish those rums in casks that once held cognac, port or wine. Aged rums are deserving of a tulip glass or small snifter when enjoyed neat. Bartenders are also serving premium rum in spirit-forward cocktails that would usually call for bourbon, such as Old-Fashioneds and Manhattans, and they are bringing back the retro chic of the classic Daiquiri.
Bacardí Superior White Rum $24.99 Puerto Rico 117
Leading the way on sustainably sourced sugar cane.
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SEPTEMBER Old-Fashioned COCKTAIL of the month
J.P. Wiser’s 10-Year-Old
Canadian Whisky $31.99 Canada 263304
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For more recipes, go to bcliquorstores.com /recipe-search.
Cocoa Old-Fashioned This chocolate twist on the Prohibition- style classic brings a smooth richness, adding depth despite the simplicity of the ingredients.
1½ oz (45 ml) J.P Wiser’s 10-Year-Old Canadian Whisky
In a mixing glass, combine whisky, crème de cacao, bitters and ice. Stir for 10 seconds, then strain into a short glass over fresh ice. Garnish with a chocolate cookie stick and serve.
½ oz (15 ml) McGuinness Crème de Cacao White
2 dashes Angostura aromatic bitters 2 dashes Angostura cocoa bitters 1 chocolate cookie stick, for garnish
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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The latest flavours of the season are here.
Peroni Nastro Azzurro Stile Capri $16.79 Italy 383094 6 × 330 ml This lager is made with Sicilian lemons for a refreshing brightness and olive leaves to soften the bitterness, transporting you to the Mediterranean.
La Celia Reserva Malbec Cabernet Franc $21.99 Argentina 169704 Malbec and Cabernet Franc are fermented together to create a complex wine layered with blackberry notes, dark chocolate and delicate hints of violet.
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Traveller Canadian Whiskey $42.99 Canada 657497 Traveller Whiskey is now crafted and produced at the Old Montréal Distillery. Over 50 blends were rigorously evaluated to arrive at this fine expression.
Kranebet Botanical Gin
MXM Blackberry $13.99 Canada 704757
Partida Reposado Tequila $84.99 Mexico 322212 Wonderful notes of cooked agave shine through, layered with hazelnut and almond nuttiness, while vanilla and caramel from barrel aging adds depth and complexity.
$49.99 Italy 355426 700 ml Carefully selected juniper berries are infused with Roman wormwood and coriander, creating a harmonious balance of freshness, herbal character and spice.
Sweet, juicy blackberry flavours with a dark side. This new 16 percent hard flavoured wine is best served chilled or over ice.
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The Cocktail Menu FEATURING CLASSIC COCKTAILS WITH A RUM TWIST
Rum 75
This autumn-inspired take on the French 75 combines rum, citrus and sparkling wine for a bright and celebratory cocktail. 1 oz (30 ml) Flor de Cañ a 12-Year-Old Rum
½ oz (15 ml) Rosemary Syrup * ½ oz (15 ml) fresh lemon juice ½ oz (15 ml) fresh grapefruit juice
3 oz (90 ml) Mission Hill Reserve Brut 1 small slice grapefruit, for garnish 1 small sprig fresh rosemary, for garnish
* To make Rosemary Syrup, in a small saucepan over high heat, combine 1 cup (250 ml) granulated sugar and 1 cup (250 ml) water. Bring to a boil, then add 4 sprigs fresh rosemary, reduce heat to low and simmer for 10 minutes. Remove from heat and allow to cool. Strain through a fine-mesh strainer before using. In a cocktail shaker, combine rum, Rosemary Syrup, lemon juice and grapefruit juice. Fill with ice and shake for 10 seconds. Fine strain into a flute glass. Top with sparkling wine, garnish with clipped grapefruit slice and rosemary sprig and serve.
Mission Hill Mendocino County Reserve Brut $28.99 CIBC 284922 Flor de Caña 12-Year-Old Rum $47.99 Nicaragua 134692
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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Rum Old-Fashioned
Botran No. 12 Rum $44.99 Guatemala 287584
This rich and warming twist on the classic old-fashioned swaps whisky with aged rum, bringing notes of caramel, vanilla and baking spice to the forefront. Touches of maple and apple add a distinctly Canadian fall flavour, while aromatic bitters and orange oil keep the cocktail balanced and elegant.
In a mixing glass, combine rum, Maple Apple Syrup and bitters. Fill with ice and stir for 10 to 15 seconds, until well chilled. Strain into a short glass over a large ice cube. Express orange peel oil over surface of cocktail and discard peel, then garnish drink with apple slice and serve.
2 oz (60 ml) Botran No. 12 Rum ¼ oz (7.5 ml) Maple Apple Syrup* 3 dashes Angostura bitters 1 orange peel 1 slice apple, for garnish
* To make Maple Apple Syrup, in a small saucepan over medium heat, combine 1 cup (250 ml) pure maple syrup, 1 cup (250 ml) filtered water and 1 apple, thinly sliced into wedges. Bring to a gentle simmer for 10 minutes, then remove from heat, strain through a fine-mesh strainer and allow to cool before using.
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521297
521292
THE COCKTAIL MENU
Red Rum Sangria Red wine, rum and citrus come together in this fall-ready sangria that balances richness and brightness. Notes of dark fruit, orange and spice make it a light and refreshing cocktail perfect for entertaining.
4 oz (120 ml) Mouton Cadet Bordeaux Red 1 oz (30 ml) Captain Morgan Gold Rum ½ oz (15 ml) Meaghers Triple Sec 1 oz (30 ml) cranberry juice
¾ oz (22.5 ml) fresh orange juice ¼ oz (7.5 ml) fresh lemon juice 1 slice orange, for garnish
In a wineglass filled with ice, combine red wine, rum, triple sec, cranberry juice, orange juice and lemon juice. Stir gently for 10 seconds to chill and incorporate. Garnish with orange slice, add a straw and serve.
Captain Morgan Gold Rum $23.99 Canada 825596
Meaghers Triple Sec $27.99 Canada 5215
Mouton Cadet Bordeaux Red $19.99 France 943
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LEARN MORE
This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.
Celebrate the true beauty of BC with our Locally Yours section. Along with delicious recipes featuring local ingredients paired with BC wine, beer, spirits and refreshment beverages, we bring you local stories, spotlights and talents from the industry. Discover all that BC has to offer this season!
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Nothing captures fall in BC like locally grown gourds. Enjoy these classic recipes reimagined with a beautiful golden twist.
RECIPES & FOOD STYLING BY TARYN WA
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Acorn Squash Shepherd’s Pie Serves 4 to 6 1 small Russet potato, peeled and cubed 3 medium acorn squash, halved and seeded ¼ cup (60 ml) butter 2 tsp (10 ml)
1. Place potato in a medium saucepan and cover with heavily salted water. Bring to a boil, then reduce heat to a simmer and cook until tender, 8 to 10 minutes. Drain and set aside. 2. Place squash on a microwave-safe plate, cut-side down. Microwave for 10 to 12 minutes, until tender. 3. Scoop squash flesh into a medium bowl and add potato, butter and 1 tsp (5 ml) salt. Mash and adjust seasoning to taste. Set aside. 4. Preheat oven to 375 F (190 C). 5. Place oil in a large skillet over medium-high heat. Brown ground beef in oil, then add onions, carrots, celery, garlic, remaining 1 tsp (5 ml) salt and pepper. Cook until vegetables are tender, about 10 minutes. Add herbs, red wine vinegar and tomato paste and cook until tomato paste has browned. 6. In a small bowl or liquid measuring cup, make a slurry with flour and stock. Add slurry to meat mixture along with beer, Worcestershire, ketchup and bouillon cube. Cover and simmer for 10 to 12 minutes. Remove from heat and fold in peas. Season to taste. 7. Place meat mixture in an ovenproof baking
kosher salt, divided, plus more to taste neutral-flavoured oil extra-lean ground beef
1 tbsp (15 ml) 2 lbs (900 g)
onion, finely diced
1 medium
carrot, diced
1 large 1 stalk
celery, finely diced
garlic, minced
2 cloves
freshly ground black pepper
¼ tsp (1 ml)
fresh rosemary, leaves removed and minced fresh thyme, leaves removed and minced
½ stalk
3 sprigs
red wine vinegar
1 tsp (5 ml) 1 tbsp (15 ml) ¼ cup (60 ml) ½ cup (125 ml) 1 cup (250 ml) 3 tbsp (45 ml) 2 tbsp (30 ml)
tomato paste
all-purpose flour
beef or chicken stock
dark beer
Worcestershire sauce
ketchup
dish, top evenly with mash and smooth with a knife or spatula. Bake for 15 to 20 minutes, until hot and bubbly.
mushroom or beef bouillon cube
1
frozen peas
1 cup (250 ml)
pairs with recipe Bordertown Cabernet Franc $23.99 BC VQA 237266 Cabernet Franc is Bordertown’s signature grape variety, and its expressive dark berry, baking spice and herbaceous notes are perfect for shepherd’s pie. Unsworth Pinot Noir $38.99 BC VQA 303586 Unsworth Pinot Noir showcases depth and complexity, with dark cherry and earthy undertones that pair seamlessly with shepherd’s pie.
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Delicata & Kabocha Squash Tempura Serves 4 to 6 8 cups (2 L) vegetable oil 2 delicata squash 1 small kabocha squash ½ cup (125 ml) Kewpie mayonnaise 2 tbsp (30 ml) tempura sauce 1 tbsp (15 ml) ponzu sauce ½ cup (125 ml) cornstarch or rice flour ½ cup (125 ml) pastry flour ½ tsp (2.5 ml) kosher salt, plus more for seasoning tempura 1 egg ¼ cup (60 ml) ice-cold vodka ½ cup (125 ml) ice-cold soda water 1 tbsp (15 ml) furikake 1 tbsp (15 ml) shredded nori 1 pinch togarashi seasoning 1. In a large heavy-bottomed saucepan, heat oil to 375 F (190 C). Line a baking sheet with parchment and set a rack overtop. 2. Meanwhile, cut unpeeled delicata squash in half lengthwise and remove and discard seeds. Lightly peel kabocha squash, cut in half and remove and discard seeds. Cut both squash into ¼-in (0.6 cm) slices, discard ends and set aside. 3. In a small bowl, mix mayonnaise, tempura sauce and ponzu sauce. Set aside. 4. In a medium bowl, whisk cornstarch, pastry flour and salt. 5. In another small bowl, combine egg and vodka and whisk to combine. Add soda water and mix with chopsticks until just combined. 6. Add egg-vodka mixture to dry ingredients and mix with chopsticks until barely combined; there will be bubbles and bits of dry flour. You don’t want a smooth batter. 7. Add squash to batter and fold gently with hands until everything is just coated. 8. Pick up a few pieces of squash and let excess batter drip off
before carefully placing in hot oil. Adjust heat to keep oil temperature at 350 to 375 F (175 to 190 C). Agitate squash to keep pieces separate. Constantly move and flip squash so they brown evenly. Cook for 2 to 3 minutes, until squash are crisp and pale blonde. Transfer squash to rack on baking sheet and season with salt. Repeat with remaining squash.
9. Place squash tempura on a serving platter with mayonnaise mixture for dipping. Sprinkle tempura with furikake, shredded nori and togarashi.
pairs with recipe Gray Monk Unwooded Chardonnay $21.99 BC VQA 501114 This fresh style of Chardonnay highlights primary orchard fruit and citrus notes, making it a great match for fried dishes.
Steller’s Jay Brut $24.99 BC VQA 264879
Steller’s Jay offers rich toasted nut flavours layered with white peach, ripe orchard fruit and citrus blossom, making it an excellent pairing for tempura.
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GOLDEN GOURDS
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GOLDEN GOURDS
Kabocha & Mushroom Miso Soup Serves 4 to 6 8 cups (2 L) water or chicken stock 2 tsp (10 ml) dashi powder 1 small kabocha squash, lightly peeled, seeded
1. In a medium saucepan, combine water, dashi, squash, shallots, ginger and both types of mushrooms. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook for 10 to 15 minutes, until squash is tender. 2. Add spinach and tofu and simmer until spinach is tender, about 2 minutes. 3. In a small bowl, mix miso with enough soup to dissolve miso. Add this back to saucepan, add green onions and stir to combine. 4. Serve in bowls and garnish with shredded nori.
and cut into 1-in (2.5 cm) chunks
shallot, thinly sliced
1 small
2 thin slices fresh ginger 4
shiitake mushrooms, stems removed, thinly sliced package shimeji mushrooms, roots removed and mushrooms separated
1 × 5.3 oz (150 g)
4 handfuls fresh baby spinach 1 × 10½ oz (300 g) package soft tofu, cubed ¼ cup (60 ml) white miso 2 green onions, thinly sliced 2 tbsp (30 ml) shredded nori, for garnish
pairs with recipe Poplar Grove Pinot Gris $23.99 BC VQA 196264 Ripe peach and honeysuckle notes in this Pinot Gris complement kabocha squash’s subtle sweetness, while its bright acidity cuts through the umami-rich miso. Red Rooster Sauvignon Blanc $19.99 BC VQA 480585 This wine has notes of zesty lime, green apple and hints of gooseberry, with vibrant acidity that enhances the umami flavour of the soup.
For more recipes, go to bcliquorstores.com /recipe-search .
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40 Knots Winery is charting the future of Vancouver Island wine, drawing on warm growing seasons, bright local fruit and low-intervention winemaking.
COMOX, BRITISH COLUMBIA, CANADA
spotlight on
40 Knots Winery
Located on Vancouver Island near Comox, just 600 metres from the ocean, 40 Knots Winery makes wines that are stylistically spot-on for modern tastes. “We’ve learned to embrace our natural acidity and be true to this place,” says co-owner and winemaker Layne Robert Craig. Layne and his wife, Brenda Hetman-Craig, purchased the property in 2014. The listing unexpectedly popped up during a Google search for a vortex generator, to prevent Layne’s plane from stalling at below 40 knots! Although the couple was already planning a move from Fort St. John to Vancouver Island, the unexpected search result set their new course.
BY RHYS PENDER, MW
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Driven by Sustainability & Place Layne and Brenda’s daughter immediately put them on the path of sustainability. The winery has since transitioned to organic and biodynamic farming, while also pursuing sustainability from social and business perspectives. As always, the vineyard is the primary focus. Glacial till soils, sea air and the cool yet long growing season—thanks to the steady temperatures of the Salish Sea—produce grapes that are full of flavour. A new machine harvester allows those grapes to be picked quickly and efficiently at optimum ripeness to yield fresh, elegant wines with moderate alcohol levels of just 10 to 12 percent ABV. Crafting All-Natural, Ethical Wines 40 Knots has replaced their oak barrels with Italian terracotta amphorae to give texture and complexity while preserving fruit purity for their L’Orange and Pinot Noir wines. A batch of traditional method extra-Brut sparkling wine was recently dredged up after eight months of aging at five fathoms deep in the Strait of Georgia near Lund. Fresh, vibrant and distinctly coastal, these low-intervention wines speak clearly of the place. The 40 Knots calendar is bursting with a range of tasting experiences, both private and corporate events, educational classes and dinners—many featuring local musicians. For anyone still unfamiliar with Vancouver Island wine, now is the time to explore what the region has to offer.
“Healthy grapes make low-intervention winemaking easy. That’s why our focus is always farming first.”
40 Knots Gamay $36.99 BC VQA 21723
This glowing light ruby Gamay has flavours and aromas of violet, cranberry, wild strawberry and raspberry, all on a light-bodied, juicy, high- acid salty frame. 40 Knots White Seas $25.99 BC VQA 34465 Aromas of oyster shell, preserved lemon and green apple lead to a dry, crisp, racy palate and flavours
Layne Robert Craig CO-OWNER & WINEMAKER, 40 KNOTS WINERY
of chalk, grapefruit, pear and lemon zest.
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Support local producers with cocktails made from BC jam and local spirits.
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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Raspberry Whisky Sour
Sweet BC raspberry jam brings a rich berry flavour to this seasonal twist on the whisky sour. Bright lemon juice balances the sweetness and egg white creates a silky texture. 2 oz (60 ml) Sanctuary Reserve Edition
Single Malt Canadian Whisky ¾ oz (22 ml) fresh lemon juice ½ oz (15 ml) egg white
2 tsp (10 ml) BC raspberry jam Angostura bitters, for garnish In a cocktail shaker, combine whisky, lemon juice, egg white and raspberry jam. Dry shake for 10 seconds. Add ice and shake again for 10 seconds. Fine strain into a coupe glass. Garnish with a few drops of Angostura bitters and use a cocktail pick to cut through drops to create a design, then serve.
Sanctuary Reserve Edition Single Malt Canadian Whisky $69.99 BC Spirits 669479
Blackcurrant Gin Fizz BC blackcurrant jam adds dark fruit notes and vibrant colour to this sparkling cocktail. Dry gin and fresh lemon juice provide balance, while sparkling wine creates a refreshing and effervescent finish. 1 oz (30 ml) Sheringham Seaside Gin ½ oz (15 ml) fresh lemon juice 4 tsp (20 ml) BC blackcurrant jam 4 oz (120 ml) See Ya La Later Ranch Sparkling Brut 1 lemon wheel, for garnish In a cocktail shaker, combine gin, lemon juice and blackcurrant jam. Fill with ice and shake for 10 seconds. Fine strain into a stemless wineglass filled with fresh ice. Top with sparkling wine and stir gently to incorporate. Garnish with lemon wheel, add a straw and serve.
Sheringham Seaside Gin $49.99 BC Spirits 776724 See Ya Later Ranch Sparkling Brut $24.99 BC VQA 75648
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IT’S MY JAM
For more recipes, go to bcliquorstores.com /recipe-search .
Peachy Fall Vodka Margarita This autumn-inspired margarita combines vodka with sweet BC peach jam for a cocktail bursting with orchard fruit flavour. Bright lime juice and orange liqueur keep the drink balanced, while a Tajín rim adds a touch of spice.
With lime wedge, moisten rim of a short glass. Roll moistened rim in Tajín, then fill glass with ice. In a cocktail shaker, combine vodka, triple sec, lime juice, agave and peach jam. Fill with ice and shake for 10 seconds. Fine strain into prepared glass. Garnish with dehydrated lime wheel and serve.
West Coast Spirits Vodka $23.49 BC Spirits 258242 Henkes Triple Sec $26.99 Canada 178012
lime wedge and Tajín seasoning, for rim 1½ oz (45 ml) West Coast Spirits Vodka ½ oz (15 ml) Henkes Triple Sec 1 oz (30 ml) fresh lime juice ½ oz (15 ml) agave 2 tsp (10 ml) BC peach jam 1 dehydrated lime wheel, for garnish
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A taste worth pulling up a chair for.
Celebrate responsibly. Must be legal drinking age.
The
Thanksgiving Bites
RECIPES & FOOD STYLING BY JERAMIE ADAMS
Savoury Monkey Bread
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Wild Rice & Mushroom Arancini
Roasted Brussels Sprouts Crostini
pairings for any of our Golden Gathering recipes
Unsworth Rosé $26.99 BC VQA 103107
Robin Ridge Gamay $25.99 BC VQA 484907 Robin Ridge Gamay is a juicy, bright red with flavours of raspberry and plum. It’s a light- style red that pairs well with a variety of dishes.
This Thanksgiving, embrace the golden hour vibe with elegant appetizers and party- perfect pours, designed for effortless hosting and flavourful moments to suit every palate.
Enticing aromas of wild strawberries, cranberries and red apples make this rosé extremely food-friendly for Thanksgiving gatherings this fall.
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THE GOLDEN GATHERING
Turkey & Stuffing Meatballs
Roasted Apple & Butternut Bruschetta
For recipes from this article, go to page 91 or bcliquorstores.com /recipe-search .
Check out page 37 for more Thanksgiving pairing inspirations.
Yellow Dog Play Dead IPA
Phillips Glitterbomb Hazy Pale Ale $17.49 BC Craft 723364 8 × 355 ml Glitterbomb is a hazy pale ale bursting with orange citrus and tropical mango notes, making it a great companion for bruschetta and deep-fried arancini.
Please! Beverage Co. Tequila Cocktail Mix Pack $18.29 BC 248082 4 × 355 ml This curated mix pack brings bright, zesty flavours, featuring Classic Margarita, Strawberry Habanero Margarita, Mango Margarita and Paloma, crafted to please every palate.
No Boats on Sunday BC Apple Cider $14.99 BC 116356 4 × 473 ml This cider is made with 100 percent freshly pressed local apples and makes a great complement to Roasted Apple & Butternut Bruschetta.
$14.99 BC Craft 5629 4 × 473 ml This IPA has a great balance of tropical fruit notes and robust hop flavours, making it a perfect pairing for Savoury Monkey Bread.
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Louis Jadot Beaujolais-Villages Combe aux Jacques $29.99 France 469924 This vibrant Gamay showcases beautiful cherry and raspberry notes that elegantly accentuate cranberry sauce alongside turkey or stuffing.
CVNE Viña Real Rioja Crianza $24.99 Spain 356386 This wine offers red cherry and blackberry with savoury herbs, baking spices and a touch of cedar, perfect for herb- crusted lamb with grilled vegetables.
Road 13 Honest John’s Australia Red Wine $23.99 CIBC 688419 Flavours of raspberry and cherry with a hint of spice and eucalyptus evoke Australia and pair perfectly with a beef roast dinner.
TOP-TIER Thanksgiving wines worth sharing Thanksgiving wines worth sharing
Mission Hill Reserve Chardonnay
Ö-61 Cabernet Sauvignon
Villa Maria Private Bin
Sauvignon Blanc $19.99 New Zealand 342360 Aromas of citrus, lemongrass and fresh herbs pair nicely with vegetable dishes, as well as your favourite stuffing you’ve been looking forward to all year.
$26.99 BC VQA 18812 Bright green apple and lemon flavours are seamlessly interwoven with vanilla, coconut and toasted hazelnut, revealing an elegant
$24.99 Chile 275824 A bold, structured Cabernet Sauvignon with aromas of blackcurrant, plum and vanilla, complemented by a touch of balanced sweetness, pairs exceptionally well with roasted meats.
expression that pairs beautifully with turkey.
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PRODUCT CONSULTANT’S CHOICE
“I love learning about new products and sharing what makes those products special with my customers. Connecting with the community and helping
people choose the perfect product for their occasion make my job really fun.”
Cheryl Holliday PRODUCT CONSULTANT
WSET LEVEL 3 AWARD IN WINES WSET LEVEL 2 AWARD IN SPIRITS 15-YEAR SERVICE AWARD LYNN VALLEY BCLIQUOR STORE
Rust Wine Co. Gamay $26.99 BC VQA 150461 With aromas of redcurrant and forest floor, this wine has a lovely crunchy acidity on the palate and flavours of Bing cherry, cloves and wet stone.
Nikka Days Blended Whisky $62.99 Japan 460855 700 ml This whisky is smooth, fruity and delicate, making it extremely approachable. It tastes like sunshine in a bottle!
Patrón Silver Tequila $89.99 Mexico 391250
Fresh lime zest on the nose leads to ripe jalapeño on the palate and a pleasantly spicy white pepper finish.
BCLIQUOR’s Product Consultants are here for you! Our experts are specially trained in wine and spirits through the Wine & Spirit Education Trust (WSET). They are here to help you find the perfect pairing, gift or product for any occasion. Visit your local Signature BCLIQUOR store today for their expert advice.
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RECIPES & COCKTAIL STYLING BY SABRINE DHALIWAL
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The Warm Accord Nestling chocolate whisky in fragrant Earl Grey, this is a cozy, spiced autumn hug you’ll want to wrap both hands around. 1½ oz (45 ml) Spicebox Chocolate Whisky 4 oz (120 ml) hot Earl Grey tea * milk or cream, to taste granulated sugar, to taste 1 lemon wheel, for garnish chocolate, for garnish In a mug, combine whisky and Earl Grey * To make Earl Grey tea, pour 4 oz (120 ml) boiling water over 1 Earl Grey tea bag and steep for 4 minutes. Remove tea bag and use hot. tea. Stir in milk and sugar to taste, then garnish with lemon wheel, shave chocolate over lemon and serve.
Spicebox Chocolate Whisky $29.49 Canada 774497
The Silk Road
With bittersweet amaro and rye warmed by spiced chai and softened with evaporated milk, this is an ancient spice trail poured into a glass. 1½ oz (45 ml) Averna Amaro Siciliano ½ oz (15 ml) Lot No. 40 100% Rye Canadian Whisky
In a cocktail shaker, combine amaro, whisky, chai tea, evaporated milk and Simple Syrup. Add ice and shake for 5 to 7 seconds. Strain into a Collins glass over fresh ice. Garnish with cinnamon and lemon twist and serve.
4 oz (120 ml) cold chai tea * 1 oz (30 ml) evaporated milk ½ oz (15 ml) Simple Syrup, or to taste ** ground cinnamon, for garnish 1 lemon twist, for garnish
Lot No. 40 100% Rye Canadian Whisky $42.99 Canada 3822 Averna Amaro Siciliano $43.99 Italy 536672
* To make chai tea, pour 4 oz (120 ml) boiling water over 2 chai tea bags and steep for 4 minutes. Remove tea bags and chill before using. ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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SPILL THE TEA
For more recipes, go to bcliquorstores.com /recipe-search .
Popped & Pressed Toasty genmaicha and bright lemon lift a cloud-like gin sour—delicate, nutty and quietly sophisticated in every sip.
In a cocktail shaker, combine Green Tea-Infused Gin, lemon juice, Simple Syrup and egg white. Dry shake for 5 seconds to emulsify egg white. Add ice and shake for 5 to 7 seconds. Strain into a coupe glass, garnish with a sprinkle of genmaicha and serve.
2 oz (60 ml) Green-Tea-Infused Langley’s No. 8 London Dry Gin * 1 oz (30 ml) fresh lemon juice ¾ oz (22.5 ml) Simple Syrup ** 1 egg white genmaicha green tea, for garnish
Langley’s No. 8 London Dry Gin $31.99 United Kingdom 229581
* To make Green Tea-Infused Gin, in a container, combine 6 oz (180 ml) London Dry Gin and 1½ tbsp (22.5 ml) genmaicha green tea. Allow to infuse for 20 minutes. Fine strain to remove solids. Store infused gin in a lidded container at room temperature for up to 1 month. ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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WHY SOME WINES
BY NICOLE MACKAY
Golden wine is eye-catching for a reason. Amber, honey and even copper hues usually hint at flavours beyond simple fruit. Maybe it’s oak aging, skin contact or extended hang time. Whatever the path, these wines tend to bring texture, richness and layered flavours— exactly what cooler evenings call for .
OAK-AGED WHITES If a white wine tastes a little richer and creamier or looks deeper in colour, there’s a good chance oak had something to do with it. Time in the barrel slowly shifts wine from pale lemon to deeper golden shades while layering in flavours like vanilla, toast, baking spice and warm buttered brioche. Chardonnay is the classic example, especially styles that lean fuller and rounder rather than crisp and citrusy. You’ll notice it as much in the silky texture as in the flavour. These are the bottles perfectly paired with roast chicken, mushroom pasta and other warm autumnal meals. GOLDEN GRAPES Some grapes naturally glow a little deeper in the glass. Chenin Blanc and Viognier are great examples: fuller-bodied whites with texture, perfume and a natural richness that lean golden even without oak. Chenin Blanc can swing from bright and minerally to waxy and honeyed, while Viognier brings lush stone fruit and florals. Warmer climates push these wines even further, ripening the fruit and deepening both flavour and colour. The best part is they feel generous without becoming heavy. Think roasted squash, creamy cheeses, pork chops or anything involving brown butter and herbs— the kind of food autumn was made for.
Rich and layered, this Chardonnay delivers baked apple, toasted oak and creamy vanilla, with a long, round, smooth finish. Louis Latour Bourgogne Chardonnay $33.99 France 55533
The buttery texture is usually from oak or lees stirring, sometimes both.
Fresh yet textured, this Chenin Blanc balances citrus, ripe apple, honey and minerality with vibrant acidity and gentle richness. Tania & Vincent Carême Terre Brûlée Chenin Blanc $23.49 South Africa 182934
Chenin Blanc’s naturally high acidity balances
its richer, honeyed flavours.
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TIME IN THE BOTTLE White wine changes over time. Bright citrus softens into baked apple, fresh flowers turn honeyed and nutty, and pale straw slowly deepens into gold. In Champagne, that transformation gets even more interesting thanks to lees aging (the time wine spends resting on spent yeast before release). That’s where brioche, toasted almond and pastry-like notes come from. Even non-vintage Champagne can spend years developing before it ever reaches your glass. The result feels layered, textured and luxurious. These are the bottles that shine at candlelit dinners, at holiday tables and on long fall evenings that somehow always call for bubbles. MODERN ORANGE WINES Orange wines might look trendy on restaurant lists, but the technique behind them is ancient. Instead of quickly separating the juice from the skins, winemakers leave white grapes fermenting with their skins on—just like red wine. That extra contact gives the wine its deep coppery-gold colour, along with texture, tannin and savoury flavours you don’t usually expect from white wine. Think orange peel, steeped tea, dried apricot, herbs and spice. Regions like Friuli and Slovenia helped revive the style, and orange wines are now found pretty much everywhere. They’re bold, a little wild and surprisingly great with rich fall food and charcuterie boards. EXTRA HANG TIME Some wines get their golden glow simply because the grapes hang on the vine longer. Late-harvest wines, botrytized wines and Icewines all start with fruit left well past normal picking season, concentrating sugar, flavour and colour. In some cases, noble rot shrivels the grapes and adds a honeyed, marmalade-like richness. In Icewine, the grapes freeze naturally on the vine before they’re pressed in the dead of winter. Either way, what ends up in your glass feels intensely concentrated and luxurious. These wines balance sweetness with vibrant acidity, making them feel surprisingly lively instead of heavy. A small pour goes a very long way beside dessert.
Elegant and textured, with 52 percent reserve wines, this Champagne shows baked brioche, citrus curd, toasted almond and fine bubbles layered with richness from extended lees aging.
Champagne’s golden colour
deepens naturally during long cellar aging before release.
Charles Heidsieck Réserve Champagne Brut $93.99 France 884775
This skin-contact Carricante, an indigenous Sicilian grape, offers dried apricot, orange peel, tea-like tannin and savoury spice, with textured depth and a striking amber glow. Cantine Ermes No Compromise Carricante Orange Wine $19.99 Italy 192961 Lush and concentrated, this wine shows explosive honey, apricot, chamomile and tropical fruit notes. Bright acidity keeps every intensely sweet sip beautifully balanced while lingering on your palate. Gehringer Brothers Minus 9 Ehrenfelser Icewine $60.99 BC VQA 551739 375 ml
Orange wine isn’t orange flavoured; it’s white wine
made like red wine.
Icewine grapes are
harvested when frozen, often in brutally cold overnight temperatures.
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RECIPES & FOOD STYLING BY LARA VICTORIA
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End any celebration on a sweet note with these golden desserts. Inspired by the warmth and glow of the season, they’re sure to have you coming back for more!
Pear Tarte Tatin with Sortilège Crème Fraîche
Serves 6 to 8 1 cup (250 ml) 1 cup (250 ml) 1 tbsp + ¾ cup (195 ml) 4 tbsp (60 ml) ¼ cup (60 ml) ⅛ tsp (a pinch) ½ tsp (2.5 ml) 2 tsp (10 ml)
1. In a medium bowl, using a hand mixer, whisk mascarpone, whipping cream, 1 tbsp (15 ml) sugar and 3 tbsp (45 ml) Sortilège Canadian Whisky & Maple Syrup until fluffy and medium peaks form. Refrigerate until ready to serve. 2. Preheat oven to 400 F (200 C). 3. In an ovenproof skillet over medium heat, melt remaining ¾ cup (180 ml) sugar until pale amber. Carefully add butter and, using a heat-resistant silicone spatula or metal spoon, stir until melted. Add salt, cinnamon and vanilla and stir until smooth. Remove from heat. 4. Arrange pear halves tightly, cut-side up, to cover bottom of skillet. Sprinkle with crystallized ginger. 5. On a clean surface, roll puff pastry to about 1-in (2.5 cm) larger in diameter than top edge of skillet and about ⅛-in (0.3 cm) thick. Place over pears in skillet, tucking edges into sides of skillet. 6. Bake for 30 to 40 minutes, until golden. Remove from oven and rest for 10 to 15 minutes before inverting onto a lipped serving plate. Drizzle remaining 1 tbsp (15 ml) Sortilège Canadian Whisky & Maple Syrup over caramelized pears. 7. Serve with dollops of Sortilège crème fraîche spooned over tarte tatin.
mascarpone
whipping cream
granulated sugar, divided Sortilège Canadian Whisky & Maple Syrup, divided
butter
salt
ground cinnamon
vanilla extract
firm pears (Bosc or Bartlett), peeled, halved and cored finely chopped crystallized ginger puff pastry, thawed if frozen
5 to 6
2 tbsp (30 ml)
7 oz (200 g)
ingredient in and pairs with recipe
Sortilège Canadian Whisky & Maple Syrup $37.99 Canada 169961
Rich maple syrup, in harmony with quality Canadian whisky, makes Sortilège a truly unique experience. It’s a perfect sipper with pear tarte tatin.
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Brown Butter Pumpkin Madeleines with Maple Whisky Glaze
Makes 18 to 20 madeleines ½ cup (125 ml) butter 1¼ cups (310 ml)
1. In a small saucepan over medium heat, melt butter until milk solids darken in colour and sink to bottom, and butter smells nutty. Remove from heat and cool slightly before gently pouring only melted butter into a clear, dry cup, leaving solids behind. 2. In a medium bowl, whisk flour, ½ tsp (2.5 ml) salt, 1½ tsp (7.5 ml) cinnamon, ginger, nutmeg and baking powder. Set aside. 3. In a separate medium bowl, using a hand mixer, whisk eggs, ½ cup (125 ml) granulated sugar and vanilla until thickened and pale. Mix in pumpkin purée until combined. Fold in flour mixture and then brown butter. Cover and refrigerate overnight or for at least 1 hour. 4. Preheat oven to 375 F (190 C). Lightly grease and flour a madeleine pan. 5. Spoon chilled batter into madeleine cavities up to three-quarters full. Bake for 12 to 15 minutes, until golden and domed. Cool in pan for about 5 minutes. Transfer madeleines to a rack. 6. In a small bowl, combine remaining ¼ cup (60 ml) granulated sugar and 1½ tsp (7.5 ml) ground cinnamon. While madeleines are still warm, toss all, or as many as desired, in cinnamon sugar and set aside on a rack. 7. In a medium bowl, whisk icing sugar, remaining ¼ tsp (1 ml) salt, maple syrup and cream liqueur to desired consistency, until smooth. Dip madeleines partially in glaze or drizzle glaze over madeleines as desired.
all-purpose flour
salt, divided
¾ tsp (4 ml) 3 tsp (15 ml) ¼ tsp (1 ml) ¼ tsp (1 ml) 1 tsp (5 ml)
ground cinnamon, divided
ground ginger ground nutmeg baking powder
eggs
2
granulated sugar, divided
¾ cup (180 ml)
vanilla extract pumpkin purée
2 tsp (10 ml)
⅔ cup (160 ml) 2 cups (500 ml) 2 tbsp (30 ml)
icing sugar maple syrup Forty Creek
⅓ to ½ cup
Original Cream Liqueur
(80 to 125 ml)
ingredient in and pairs with recipe Forty Creek Original Cream Liqueur $30.99 Canada 756007
The rich flavours of vanilla, chocolate and caramel in this cream liqueur create a wonderful flavour combination paired with soft brown butter pumpkin madeleines.
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