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!
FREE
SPRING 2025 Of the Earth
Editor’s Note
Spring is a season of reflection and renewal. It’s a time to reconnect with the earth, marvel at our planet’s beauty and recognize why it’s important for us to protect it. Support wineries that are leaders in regenerative farming, renewable energy, biodiversity and other sustainable practices and focus on spirit brands that are championing people and the planet. Discover how Irish distilleries are working to reduce their environmental impact, build resilient communities and support the local economy, setting new global standards for sustainability among spirits producers. For food and cocktail recipes, focus on simple, fresh and locally sourced ingredients that come together effortlessly and are perfect for mid-week meals or easy entertaining.
From the Cover
See Ya Later Ranch Riesling BC VQA $18.99 579045 An expressive white wine with fresh green apple, Meyer lemon
and candied ginger notes. The lively acidity balances the hint of sweetness.
See Ya Later Ranch Pinot Noir BC VQA $22.99 75267
Take a flavour journey that starts with strawberries and red cherries, is guided by rich smokiness and leads to toasted oaky vanilla on the finish.
This spring, sip with sustainability in mind and do your part to protect the earth for future generations.
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Contributors This Issue
CHARLENE ROOKE Charlene 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
CHRISTINE CAMPBELL Christine is a Vancouver- based wine and travel writer, engaging educator and Wine Soundtrack Canada podcast host. A WSET-certified expert with a French Wine Scholar designation and Master of Champagne certificate, she regularly contributes to Vitis magazine. Christine serves as the speaker liaison for the Vancouver International Wine Festival. Follow her @girlsgograpedotcom.
DAENNA VAN MULLIGEN Daenna is an experienced wine writer, speaker and judge who splits her time between Vancouver and Vancouver Island. Her website WineDiva.ca was launched in 2004, and WineScores.ca in 2008. A published author and dog-training enthusiast, Daenna has spent much of her life travelling the world. She has written for taste for more than 15 years.
JAMES NEVISON James is an award-winning writer, judge and educator based in Vancouver, Canada. He has been the wine columnist for The Province newspaper since 2002, and began regularly contributing to taste in 2006. James remains widely-known for his fun and accessible, bestselling annual wine guide Had a Glass: Top 100 Wines under $20.
JERAMIE ADAMS Jeramie 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.
LARA VICTORIA Trained as a pastry chef, Lara 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 into writing and food styling with engaging articles and fool-proof delicious recipes that are visually appetizing too. Follow her creative work @laravictoria.cheers.
charlenerooke.com and @_packlight.
LAWREN MONETA Lawren is an award-winning food stylist, classically trained chef and recipe developer. After honing her craft in kitchens and photo studios around the world, she is now the owner of a bespoke food media company, where she brings artful, mouth- watering visuals to life for print and video. Find her @lawrenmoneta.
NICOLE MACKAY Nicole is a writer and editor specializing in wine, food and travel. She brings a wealth of expertise and creativity to the wine industry as managing editor of Wine Folly . With over 20 years in media, her work appears in top publications like Decanter , GuildSomm , Full Pour , SOMM TV , Wine Enthusiast and VinePair .
SABRINE DHALIWAL Sabrine 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 complicated. Follow @sabrinedhaliwal for more cocktail tips.
TARYN WA Taryn’s love language is feeding people. Her love of food comes from her family of amazing cooks. After attending NWCAV cooking school and working in restaurants and as a personal chef, she successfully built and sold one of the top catering companies in Vancouver with her partner. She is now a food stylist, recipe developer as well as a potter.
REECE SIMS Reece, founder of SIP Spirits, is an entrepreneur, educator and writer specializing in drink trends, flavour pairings and sensory marketing. A former award-winning bartender and top sales manager, she created Flavor Camp™ to teach consumers and bartenders a universal language for tasting spirits and honing sensory skills. Connect with her @reecesims.
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 4-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.
The Team CONNIE HUI EDITOR-IN-CHIEF CAMI TORGERSON HEAD OF BRAND STRATEGY
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 March 2025, 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
SUSIE KNIGHT CREATIVE DIRECTOR/MANAGING EDITOR LYDIA DEL BIANCO CDP SENIOR GRAPHIC DESIGNER LEAH BRANDER GRAPHIC DESIGNER DIANE SMALLWOOD DIGITAL IMAGING SPECIALIST DAEWHAN LIM MARKETING PRODUCT SPECIALIST GABRIELLA CIRELLI CONTENT & PRODUCTION SPECIALIST CAROL RIEDEL MENSING CONTENT & PRODUCTION COORDINATOR
PHOTOGRAPHY JOE BORRELLI PHOTOGRAPHY PICNIC CREATIVE PRINTER MITCHELL PRESS
taste magazine is printed on 10 percent recycled paper using vegetable-based ink.
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REGULAR FEATURES 32 Only@BCL
LOCALLY YOURS 6 Supporting
Discover our exclusive selections.
35 Product
Salmon-Safe Wines Cheers to BC salmon with salmon-safe wines.
Consultant’s Choice Our experts share their favourites. 37 The Cocktail Menu Featuring spring herbs. 50 On Trend
18 BC Beer:
New Brews for Spring Check out the newest beers of the season.
Find out what’s hot for spring!
20 BC Spotlight:
Tantalus Vineyards A growing leader in sustainability.
60 NEW
The latest flavours of the season are here.
24 BC VQA Launch Celebrate the resilience of BC wine. 26 Getting to Know: David Saysomsack
69 Lighten Up
Keep things light this spring with non-alcoholic alternatives.
94 Special Events 97 Recipe Index 97 Taste Test Kitchen 112 The Last Word Proudly Canadian.
Local winemaker from See Ya Later Ranch shares his insights.
28 Farm to Feast:
Local Easter Fare Enjoy a local feast for your Easter dinner.
EAT, DRINK & ENTERTAIN 44 The Colour of Spring Going green, on your dinner plate. 52 From Root to Shoot Sustainability can start in the kitchen. 62 Keep It Simple Because making good food shouldn’t be complicated. 74 Refresh Your Spring Embrace spring with the newest sips available. 76 Piece of Cake Tips and tricks to create gorgeous cakes with ease. 86 Think Pink
GET INSPIRED 40 Going Green Beyond St. Patrick’s Day
Raise a glass to Irish distilleries leading the way in sustainability.
56 Climate Matters
Discover the difference between warm and cool climate wines.
70 Spirits That Do Good
Look behind the labels that are doing good things in the world.
80 Make Mom Blush The perfect gift for Mom is something you can enjoy together. 82 Women of Wine
These pink cocktails will have you celebrating all things spring.
These female leaders in winemaking share their spring favourites.
90 Rosé Reimagined
Why these rosy gins will be your go-to this season.
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Celebrate the true beauty of BC with our Locally Yours section. Along with delicious recipes featuring local ingredients paired with BC wine, beer and refreshment beverages, we bring you local stories, spotlights and talents from the industry. Discover all that BC has to offer this spring!
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Supporting Salmon-Safe Wines
BY JAMES NEVISON
Keeping waterways clean for salmon can be accomplished with care and commitment, and vineyards across the Pacific Northwest are doing just that through the Salmon-Safe program. Founded by the Pacific Rivers Council in Oregon in 1997, Salmon-Safe now works with farmers, developers and other environmentally mindful landowners, from British Columbia (BC) to California. The non-profit’s mission is “to transform land management practices so Pacific salmon can thrive in West Coast watersheds.” Reaching this goal means collaborating with businesses and organizations, including vineyards, whose operations could disrupt the sensitive waterways where salmon spawn. While the connection between clean water and wine may not be immediately apparent, consider the typical wine-growing landscape. Envision the postcard-perfect rows of vines reaching down to the water’s edge, along slopes offering picturesque sunrises and sunsets. Vineyards love the moderating climatic influence of waterways, be they rivers or lakes. And salmon live in many of these nearby waterways.
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Look for the Label Salmon-Safe certification is an eco-label that is independently and third-party verified. For the wine industry, this means Salmon- Safe vineyards proactively work to protect and restore salmon habitat. The standards are rigorous and focus on three main areas: reducing vineyard runoff, protecting water quality and enhancing native biodiversity. In practical terms, this means implementing practices like growing cover crops to control runoff, planting trees along streams to provide shade for wildlife and using natural methods to control pests and weeds.
It’s no coincidence that Salmon-Safe requires many of the same practices used in integrated pest management as well as organic and biodynamic vineyards. However, achieving Salmon-Safe certification involves a whole- farm site inspection focused on watershed impacts—not just in the vineyards, but also around non-vineyard crops and non-cropped areas. Farms are certified for three years and are checked annually during that period to ensure all Salmon-Safe requirements are being met. To date, more than 350 vineyards across BC, Washington and Oregon have embraced the sustainable viticultural practices necessary to achieve Salmon-Safe certification. Find a Fish-Friendly BC Winery In BC, Salmon-Safe partnered with the Pacific Salmon Foundation and the Fraser Basin Council to bring the program to the province in 2011. Since then, more than 50 vineyard sites across the Thompson- Okanagan Region and onto Vancouver Island have been Salmon-Safe certified. One of BC’s first wineries to achieve Salmon-Safe certification was Tinhorn Creek Vineyards, on the Golden Mile Bench in Oliver, in 2012. At the time, the winery explained: “When you think of agriculture, the term ‘Salmon-Safe’ might not be quick at hand. However, salmon—and other fish—depend on farmers more than one might realize. What’s on the surface of vine leaves, grape skins or earth gets carried right into the waterways we rely on.” To achieve certification, Tinhorn Creek reduced the pesticides they used in their vineyards, switched from overhead to drip irrigation and planted significant amounts of native vegetation around riparian zones and in vineyard alleys neighbouring salmon-spawning streams. (Check out the pairing on page 15.)
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530725
530717
138432
Available at:
Please drink responsibly
SUPPORTING SALMON-SAFE WINES
The five species of Pacific salmon are: Chinook, Chum, Coho, Pink and Sockeye.
Monte Creek Living Land Blanc BC VQA $19.99 313145
Monte Creek Winery in the Thompson Valley has had Salmon-Safe-certified vineyard sites since 2019. In working to implement their salmon-friendly viticulture practices, the Kamloops-area winery ensured safe habitats and passage for wildlife through naturalized areas, maintained and protected riparian areas and even installed nest boxes for native bird species. Fittingly, to recognize the work that went into their Salmon-Safe accreditation, Monte Creek developed a special Living Land lineup of bottles.
This zippy white is made from a blend of organically-grown, Thompson Valley grapes. Aromas of citrus, flowers and pith kicking things off before a fulsome, citrusy finish.
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As a BCL customer, you’re helping support your local community. Our new social impact strategy focuses on giving back to the communities we serve, reducing our impact on the environment, and promoting responsible use of alcohol.
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SUPPORTING SALMON-SAFE WINES
Down the road in Okanagan Falls, all three vineyards farmed by Stag’s Hollow Winery have been certified Salmon-Safe since 2020. The vineyards were successfully re-certified this past summer through 2027. The whole-farm inspection noted the winery’s ongoing commitment to planting cover crops, expanding habitat for beneficial insects and wildlife within the vineyard and using integrated pest management programs, thereby reducing runoff, increasing biodiversity and protecting water quality. (Check out the pairing on page 13.) A similar story is being played out in more and more vineyards across the Okanagan Valley. Tantalus Vineyards (more on this winery on page 20 and a pairing on page 17), Haywire Winery, Osoyoos Larose and Culmina Family Estate Winery have successfully achieved Salmon-Safe certification thanks to their commitment to pest control and watershed management. These wineries focus on sustainability and safeguarding their unique terroirs, but Salmon- Safe certification serves as yet another reflection of their commitment and provides consumers with a sign of assurance that’s easy to understand. Sip Salmon-Safe with Local Salmon Wineries committing to help Pacific salmon thrive supports BC culturally, economically and gastronomically, so it seems hard to debate the overarching goal of the Salmon-Safe program. This is why it’s worth considering the Salmon- Safe label when picking up a bottle of BC wine. All of the wines recommended here pair remarkably well with fresh BC salmon. Check out page 12 to 17 for recipes and Salmon-Safe pairings to enjoy. “Wineries committing to help Pacific salmon thrive supports BC culturally, economically and gastronomically...”
Haywire Merlot BC VQA $24.99 346554
A Merlot for Merlot fans (or any fan of robust red wines), this engaging, easy-to- get-into red offers opulent fruit and suave tannins.
Osoyoos Larose Le Grand Vin BC VQA $59.99 129999 An iconic, premium,
single-vineyard red, this Bordeaux blend brings opulent dark fruit and engrossing texture, with a bold but balanced style.
Culmina R&D Red Blend BC VQA $19.99 495846 This Merlot-dominant Bordeaux blend is juicy and rich, with lots of fruit and taste bud tingles, and all the cozy feels.
For more information on Salmon-Safe wines, or for wineries interested in being certified, visit salmonsafe.ca .
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Creamy Tuscan Salmon
Serves 4
wild BC salmon fillets (about 4 to 6 oz/110 to 170 g each) salt and pepper, to taste vegetable or avocado oil, divided
1. Season salmon fillets with salt and pepper.
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2. In a large skillet over high heat, heat 2 tbsp (30 ml) oil until shimmering. Reduce heat to medium-high and add seasoned salmon fillets skin- side up. Do not crowd fillets. Fry for 2 minutes, undisturbed. Flip fillets
4 tbsp (60 ml)
butter
1 tbsp (15 ml)
and continue frying for another 1 to 1½ minutes. Transfer fried salmon to a plate and set aside.
shallot, finely chopped
1
cloves garlic, crushed
5
dry white wine
¼ cup (60 ml)
3. To same skillet, add remaining 2 tbsp (30 ml) oil and the butter and cook over medium heat until butter melts. Add shallots and garlic and cook for about 2 minutes, until fragrant.
sun-dried tomatoes in oil, drained and cut into about ¼-in (0.6 cm) thick slices
7 oz (200 g)
fresh baby spinach leaves
4 cups (1 L)
Add white wine to deglaze and cook until liquid has evaporated.
whipping cream
1 cup (250 ml)
half-and-half cream
4. Mix in sun-dried tomatoes and spinach. Cook until spinach wilts. Reduce heat to low and add whipping cream, half-and-half cream, chili flakes (if using) and basil. Cook for about 1 minute. Mix in Parmesan and continue cooking until melted, 1 to 2 minutes. 5. Add salmon fillets to skillet with cream sauce. Spoon some sauce over salmon, cover and cook for 1 minute to integrate all flavours. Season with salt and pepper.
1 cup (250 ml)
red pepper chili flakes (optional)
⅛ tsp (a pinch)
chopped fresh basil
¼ cup (60 ml)
grated Parmesan chopped fresh parsley, for garnish
⅔ cup (160 ml)
6. Garnish with parsley and serve.
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SUPPORTING SALMON-SAFE WINES
RECIPES & FOOD STYLING BY LARA VICTORIA
Stag’s Hollow Pinot Gris BC VQA $24.99 663120 A redolent Pinot Gris that shows off orchard fruit and blossom tones atop an engaging textural core that finishes with a hint of spice.
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Fly nonstop to Toronto, Montreal & Ottawa from Vancouver. Plus, nonstop to Toronto from Victoria & Kelowna On your flight east, you’ll enjoy friendly onboard service; free, fast-streaming WiFi; complimentary beer, wine and premium snacks; delicious fresh food options; and a plane with no middle seats. Actually enjoy economy!
SUPPORTING SALMON-SAFE WINES
Oven-Baked Salmon Fillet
Serves 4 to 6
wild BC salmon fillet (about 1.6 lbs/725 g), deboned, washed and thoroughly dried salt and pepper, to taste
1 fillet
mayonnaise
½ cup (125 ml)
Dijon mustard
½ tbsp (7.5 ml)
smoked paprika
1 tsp (5 ml)
cayenne pepper
¼ tsp (1 ml)
2 tsp (10 ml) fresh lemon juice up to ½ tsp (2.5 ml) freshly ground pepper, to taste fresh parsley, lemon and lime slices, for garnish
1. Adjust oven rack to upper third of oven and preheat to 400 F (200 C). Line a baking sheet with foil. 2. Season salmon fillet with salt and pepper and place on lined baking sheet, skin-side down. 3. In a medium bowl, mix mayonnaise, Dijon, paprika, cayenne and lemon juice. Spread evenly over surface of salmon. 4. Bake for 20 minutes. Remove from oven and season with freshly ground black pepper. Garnish as desired with parsley and lemon and lime slices, and serve.
Tinhorn Creek Gewürztraminer BC VQA $22.99 530675
Heady aromas of lychee, flowers and tropical tones kick off this fresh, fulsome white that ends with a hint of spice on a fruity finish.
FOR MORE RECIPES, GO TO BCLIQUORSTORES.COM AND THE INDEX ON PAGE 97.
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Salmon Tartare & Avocado Spring Salad
Serves 2
1. In a small non-reactive bowl, mix sriracha, ponzu sauce and mayonnaise. Transfer about 2 tbsp (30 ml) sauce
(15 to 22.5 ml) 1 to 1½ tbsp
sriracha
ponzu sauce
1 tbsp (15 ml)
into a small squeeze bottle and set aside until ready to serve.
mayonnaise
¼ cup (60 ml)
2. To make salmon tartare, in a medium non-reactive bowl, mix salmon, green onions and puffed rice, if using. Stir in sriracha-ponzu mixture, a bit at a time, to reach your desired consistency and spice level. 3. Arrange 2 lettuce leaves on a serving plate. Arrange half the avocado and cucumber slices as desired. 4. Place a few 2- to 3-in (5 to 7.5 cm) round culinary moulds on prepared serving plate near avocado and cucumber slices. Divide half the salmon tartare among moulds. Using a mould tamper or back of a spoon, gently press salmon while lifting moulds to shape tartare. 5. Garnish as desired with mini rice cakes, balsamic pearls, microgreens and reserved sriracha-ponzu sauce.
sashimi-grade wild BC salmon, cut into ½-in (1.25 cm) cubes
½ lb (225 g)
green onions, thinly sliced
2
puffed rice (optional)
2 tbsp (30 ml)
large curly lettuce leaves, washed and thoroughly dried avocado, pitted and thinly sliced lengthwise long English cucumber, cut into ¼-in (0.6 cm) slices on a bias mini rice cakes, balsamic pearls, microgreens, for garnish
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1
1
6. Repeat steps 3 to 5 on second serving plate and serve.
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SUPPORTING SALMON-SAFE WINES
Tantalus Pinot Noir BC VQA $35.99 200881 Red fruit meets bramble in this garnet-hued
beauty. It’s a gutsy red that stays well structured, walking that exciting and
engaging Pinot Noir tightrope.
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NEW BREWS FOR SPRING
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Granville Island Summer Mixer BC $21.99 288112 8 × 473 ml Enjoy these summer mixers, inspired by the local scenery around Vancouver: Island Lager, False Creek Raspberry Ale, Cypress Honey Lager and Kitsilano Juicy IPA.
Superflux Easy Tiger Pale Ale BC Craft $16.29 149730 4 × 473 ml This wheat-based pale ale provides great balance
between fruitiness and bitterness. Refreshing orange zest, guava and fresh-cut grass flavours pair well with seafood.
Field House Sparkling Citrus Mimosa Sour BC Craft $16.29 492044 4 × 473 ml Inspired by the mimosa cocktail, this sour beer showcases plenty of blood orange and tangerine peel. A perfect accompaniment to brunch under the afternoon sun.
Tofino Pilsner
BC Craft $14.79 37438 4 × 473 ml
A true homage to a Bohemian-style style Pilsner. Czech Saaz and Tettnang (German) hops deliver floral and spicy notes
that will take you back to Europe.
Whistler Forager Gluten Free Pale Ale
Persephone Coast Life Lager BC Craft $14.79
BC Craft $16.49 431794 6 × 355 ml
196244 6 × 355 ml Clean, crisp and refreshing, this lager is extremely food friendly and it pairs well with sitting on a patio watching the beautiful sunset.
An uncompromising gluten-free pale ale that is produced with the best ingredients to bring out the lemony hop aromas along with gentle spearmint character.
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Tantalus Vineyards BC Spotlight BY RHYS PENDER
Tantalus Vineyards is all about making great wine. While being sustainable is praiseworthy in itself, using an eco-conscious approach can help grow better grapes, and that helps make better wine. Tantalus is achieving it all.
A Long History When most people think of Tantalus wines, they think of Riesling. Tantalus, started in 2004, was among the first wineries in British Columbia (BC) to take the grape seriously. Instead of producing the prevailing fruity, sweet and simple style of the day, the winery raised eyebrows and the quality bar by making a striking dry, powerful and ageable Riesling, reinventing the grape’s reputation in BC. Grapes from older vines are known to give more intense flavours in the wine, and the vineyard site at Tantalus has a long history. The first plantings of table grapes by pioneer J.W. Hughes date back to 1927, and the site has been producing grapes ever since. The Riesling vines are among the oldest in BC, planted in 1978. With plantings of Chardonnay and Pinot Noir from 1985 also in the vineyard, Tantalus now focuses on this trio.
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A Passion for Winemaking & Place Behind the last 15 years of Tantalus winemaking is general manager and winemaker David Paterson. He was born in Vancouver and raised in New Zealand, and his curiosity and passion for winemaking have taken him all over the wine world. At Tantalus, he’s pooled this experience to make small-batch wines that express the land. slopes keep air flowing freely, all conditions for Riesling, Chardonnay and Pinot Noir to thrive. The wines speak of the place: the moderate climate with long, sunny days produces intense flavours in the grapes, while the cool evenings maintain vibrant acidity. The vineyard overlooks Kelowna and Okanagan Lake in the East Kelowna Slopes Sub-Geographical Indication (GI) of the Okanagan Valley GI. The lake moderates the temperatures, and the hillside’s gentle
The Quest for Sustainable Tantalus is building a reputation as a leader in
sustainability. “It makes sense to look after the place,” says Paterson. “Sustainability isn’t just environmental, though; it’s about all aspects of the business, from viticulture, winemaking and human resources to economic stability. It takes all these things to make great wine. Importantly, sustainable isn’t something you ever achieve; it is about continual improvement, about making decisions that make sense and work in the right direction.”
“We are farmers first, and we can’t make great wine without great grapes…Sustainable farming makes more resilient vines better able to handle harsh weather and, I believe, better-tasting wine.”
Tantalus Riesling
BC VQA $30.99 802280 An off-dry Riesling with balancing crispness, mineral acidity and flavours of stone fruit, lemon, lime and orchard blossoms, with a long, stony finish.
David Paterson, GM and Winemaker, Tantalus Vineyards
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IMAGINE A PLACE WHERE TIME SLOWS DOWN
Photo courtesy of TourismKelowna.com – Shawn Talbot Photography
An escape from life’s hurried pace, busy streets and noisy spaces… Wander a world that moves at nature’s pace, in BC Wine Country, where every sip and sunset creates a lasting moment.
Discover a place where life is meant to be savoured.
Learn more at WineBC.com
BC SPOTLIGHT: TANTALUS VINEYARDS
Tantalus is working towards sustainability in several ways. They are a founding winery of Sustainable Winegrowing BC, which encourages continuous improvement by integrating “protection of the environment, profitability and social values” to pass on a meaningful legacy to future generations. In 2010, Tantalus opened the first BC winery to be Leadership in Energy and Environmental Design (LEED) certified. They became Salmon-Safe certified (more on page 6) in 2019. Tantalus also recycles
Beyond the Tantalus Trio In recent years, harsh winters, droughts and wildfires have reduced yields for many BC wineries, including Tantalus. Paterson has seen these vintages with smaller harvests as an opportunity to experiment and collaborate. For the Further Afield wines, he says, “we’ve worked with some other admired BC varieties from beyond our vineyards.” Among the wines he’s made from high-quality, local grapes and “shaped with a Tantalus perspective” are a Similkameen Valley Syrah and an Osoyoos Cabernet Franc.
their own wastewater and offsets a large portion of their electricity use with power from solar panels.
“It’s all about working with rather than against nature.” In the vineyard, a lot of focus is put on biodiversity and organic, regenerative farming. There are beehives to maintain the health of the natural ecosystem and 10 acres of dry-land forest protected under the BC Wildlife Act to encourage beneficial birds, insects and native species. On-farm composting, year-round cover crops and no-till farming practices are all about soil regeneration. Paterson says, “It’s all about working with rather than against nature.” Healthy soils mean resilient plants, and biodiversity creates a balanced ecosystem in the vineyard, resulting in fewer problems with pests and diseases. The result? Vines that are hardier and produce healthy grapes with natural balance and intense flavours. Hand-harvested and hand-sorted, these grapes are the basis for great wine. For Tantalus, a sustainable future is all about
balance: farming naturally and making great Rieslings, Chardonnays and Pinot Noirs.
Tantalus Pinot Noir
Tantalus Further Afield Series Syrah BC VQA $36.99 460372 A deeply coloured Syrah with a full-bodied, silky palate, intense flavours and aromas of blueberry, blackberry, violet, vanilla, charred meat and black pepper.
Tantalus Further Afield Series Cabernet Franc BC VQA $34.99 252158 An aromatic Cabernet Franc with medium body, crisp acidity, complex flavours and aromas of violet, plum, dried herbs, paprika, iron, roasted red peppers and cloves.
BC VQA $35.99 200881 A silky textured Pinot Noir with aromas of black cherry, plum, forest floor and cola with fresh acidity and medium tannins to age gracefully.
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BC VQA LAUNCH
BC VQA
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“While quantities are small, we have sourced a broad selection of wines that highlight the excellence of 100 percent BC wine.”
We value and support our local wines at BCLIQUOR and welcome you to the 2025 BC VQA launch! Challenging weather in the interior of the province means many British Columbia producers have had to be exceptionally creative with their winemaking, marketing strategies and allocations. We celebrate their resilience and are thrilled to be able to launch a collection of new VQA products in BCLIQUOR this spring. All wines in the launch are made from 100 percent BC grapes and show the quality our local terroir has to offer. The selection includes wines from around BC, including the Okanagan, Lillooet, Similkameen and Cowichan Valley. There are refreshing whites and rosé wines, as well as beautiful, barbecue-worthy reds. Aromatics like juicy Riesling and floral Gewürztraminer will make for delicious aperitivos, while the peach- and apple- scented Pinot Blancs will remind you of walking through an Okanagan orchard. Pinot Noir and Cabernet Franc are excellent pairings with salmon or steak on the grill. Rosés are in particularly short supply this year, but we have found two beautiful examples from Mission Hill and Clos du Soleil. We will be featuring some new wineries this year along with the latest releases from our much-loved BC producers. Wines will be available in 137 BCL stores from the beginning of April while quantities last.
Hillside Gewürztraminer BC VQA $24.99 505206 Notes of lychee, tangerine, Asian pear, ginger, ruby grapefruit and a touch of guava bitterness make this ready-to-drink wine bright and fresh.
Clos du Soleil Capella BC VQA $34.99 891275 Intense aromas of grapefruit, beeswax, lime zest and honeysuckle, citrus on the palate and notes of peach and apricot are tied together with bright acidity.
Mission Hill Rosé BC VQA $26.99 698191 Red berries, blood orange and pink grapefruit on the nose lead to vibrant watermelon, rhubarb and strawberries on the palate and a soft, refreshing finish. Tinhorn Creek Oldfield Reserve Cabernet Franc BC VQA $39.99 300327 A medium-bodied wine with red berries, blackcurrant and black cherry on the nose, silky tannins and notes of fresh plum, stewed raspberry, vanilla and tobacco.
40 Knots Gamay BC VQA $36.99 21723 Crunchy red fruit makes this zippy Vancouver Island wine a perfect way to celebrate springtime. Serve slightly chilled with soft cheese or seafood. Yum!
Phantom Creek Chardonnay
BC VQA $33.99 72309 This exceptional single vineyard Chardonnay from a high elevation bench shows pristine fruit, ripe lemon and white peach, seamlessly intertwined with delicate oak spices.
Barbara Philip, MW Category Manager - Wines of Europe, VQA and Fortified
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getting to know David Saysomsack of See Ya Later Ranch
BY CHRISTINE CAMPBELL
Nestled in the heart of Okanagan Falls, See Ya Later Ranch winery has a vibrant spirit that seamlessly marries rustic charm with contemporary flair. Winemaker David Saysomsack brings international expertise to the craft and infuses each bottle at this dog-friendly haven with innovation and tradition. He is motivated by his passion for winemaking and a desire to bring joy to everyone who drinks a wine he’s created.
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Tell me a little more about how the winery’s legacy inspires the wines you make.
When did you first become interested in winemaking, and what drew you to the industry? I wanted to build a wine cellar and realized it was costly. So, I started home winemaking in 1999 and did that for a decade. Then my wife had the genius idea to turn my passion into a career, and I took the winemaking degree program at Brock University. My hobby soon became a fulfilling career.
Major Fraser, the original proprietor of the estate, had many dogs. Today, our logo is a dog with angel wings, some of our wines are named for his dogs, and we encourage people to bring their dogs and walk them on leash while enjoying a glass of See Ya Later wine. We also donate a portion of sales from certain wines to the Society for the Prevention of Cruelty to Animals. How do you balance the winery’s lighthearted, approachable vibe with the serious craft of winemaking? Winemaking is the work before the celebration. When I’ve done my best and the wines are finished and bottled, then the end goal is to have a good time with family and friends. Today’s wine world values sustainable practices. What is the winery doing that you’re most proud of? We use integrated pest management to decrease the amount of spray and tractors going into the vineyards, which cuts down our carbon footprint. In the winery, we are careful with our water use. We do all we can to keep our prices affordable for the consumer. We also believe in inclusivity and people being themselves. Wine brings people together, and at our Pride in the Vines event, we invite everyone to enjoy great wine and food. What advice would you give young winemakers? This industry is full of opportunities. If you come into it being open, have a good work ethic and want to learn, there are no limiting factors. That’s what makes the wine industry in BC fantastic.
What inspired you to join See Ya Later Ranch after working abroad?
Our family lives in Abbotsford, and the Lower Mainland of British Columbia (BC) is our home base. There isn’t another place like this province. The draw of family and the beauty of the region are what made me want to come home. British Columbia’s wine industry has grown a lot recently. What excites you about this evolution? We are a diverse group of winemakers and wine enthusiasts. There are people who were born locally and have a feel for the place and tradition. Others from around the world bring different bits of knowledge. This mélange of skills and experience helps increase the diversity of styles and the quality of wine we make in BC.
What makes the Okanagan Valley a special place for winemaking?
The tremendously diverse landscapes. Our small area has valleys, lakes, rivers and varying elevations with unique soil types that are, at most, a 90-minute drive from place to place. Such diversity makes the Okanagan Valley unique in the world. What lessons from working internationally have stayed with you? For me, winemaking is similar around the world. I’ve taken little snippets of wisdom from different regions, especially grape varieties they do well with, and incorporated it into what we do at See Ya Later Ranch. See Ya Later Ranch has a rich history of winemaking. How does your vision build on that? My mantra is “Great wine is made in the vineyard.” A winemaker’s job is to respect and maintain the quality of the grapes, from the vineyard to the final bottle. I like to hand-select barrels and craft new styles into unique offerings for our Legacy series wines. They are a tier above our everyday wines and are fitting for what See Ya Later was originally about. They honour the lively legacy of founder Major Hugh Fraser, one of the first people in the Okanagan Valley to plant grapes for wine.
See Ya Later Ranch Luna White BC VQA $18.99 74581 Luna is a refreshing white wine bursting with zesty lemon, green apple and peach flavours, balanced by crisp acidity and spice for a harmonious finish.
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Farm to Feast Local Easter Fare
RECIPES & FOOD STYLING BY JERAMIE ADAMS
pairs with Farm to Feast Dinner Black Sage Merlot BC VQA $32.99 593053 Layers of ripe plum, blackberry, hints of mocha, vanilla and baking spice provide complexity and structure. Try Black Sage Merlot with your dinner tonight.
pairs with Farm to Feast Dinner Saintly Sauvignon Blanc BC VQA $21.99 442942 Gooseberry and grapefruit aromas paired with hints of fresh-cut grass and citrus on the palate make this a great companion to start your evening.
pairs with Farm to Feast Dinner Poplar Grove Rosé BC VQA $24.99 761528 Beautiful rose petal pink brings flavours of cherry, rhubarb, grapefruit and raspberry. This is a versatile wine that pairs well with a variety of cuisines.
Carrot & Parsnip Ribbon Salad
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Crispy Lemon Herb Roasties
Easter Egg Grazing Board
Beer-Brined Lamb Shoulder Roast with Red Wine & Blueberry Sauce
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FARM TO FEAST: LOCAL EASTER FARE
White Chocolate & Blueberry Ganache Tart
FOR RECIPES, GO TO BCLIQUORSTORES.COM AND THE INDEX ON PAGE 97.
pairs with Farm to Feast Dinner
pairs with White Chocolate & Blueberry Ganache Tart See Ya Later Ranch Sparkling Brut BC VQA $24.99 75648 Freshly baked bread is rounded out by crisp red apple, providing harmonized balance, refreshing acidity and a hint of cream on the finish.
pairs with White Chocolate & Blueberry Ganache Tart Inniskillin Okanagan Riesling Icewine BC VQA $33.99 598946 200 ml This decadent dessert wine has notes of dried apricot drizzled in honey, with ripe juicy peach. It’s a fantastic way to cap off an evening.
Black Hills Nota Bene BC VQA $69.99 708073 Elevate any special
occasion with Black Hills Nota Bene. Encapsulating South Okanagan terroir, Nota Bene showcases black cherry, redcurrant, sweet mint and raspberry blossom.
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13 Celsius Sauvignon Blanc New Zealand $22.99 328076 13 Celsius refers to the ideal temperature to serve this wine. It brings out the crispness, along with vibrant aromatics of citrus, lychee and herbs.
Look for this icon online and at your local BCLIQUOR for products only available at BCL. Pick up a bottle or two of these exclusive selections today!
Grey Goose Le Citron Vodka France $52.99 48009 Made from the finest lemons from the world-renowned Menton region. They’re thicker skinned, providing highly concentrated essential oil that is revered by French chefs.
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Tenute Rossetti Governo all’Uso Toscano Italy $29.99 379647 The governo method gives this wine extra richness and a lush mouthfeel. It has flavours of dried plum,
blackberry, chocolate and a touch of vanilla.
Verve Tequila Soda Variety Pack
Cl. de la Chapelle Écrin Brut Réserve France $59.99 446818 Fruity notes of apple and pear combine with toasted brioche, balancing elegance with depth. The grapes are sourced from premier Cru vineyards.
Cariboo Malt BC Craft $8.49 267961 6 × 355 ml Although this is a strong beer, there is no compromise in flavour. Made with Canadian grains and brewed using pure BC spring water.
BC $29.99 444805 12 × 355 ml Bring the sparkling essence of Mexico to your home with this tequila soda variety pack, including Pineapple Picante, Salted Lime, Grapefruit Blanco and Mango Tropicale.
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NEW
AVAILABLE AT THE
Please drink responsibly
PRODUCT CONSULTANT’S CHOICE 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.
“Whether I am selecting the ideal bottle for an intimate dinner or finding the perfect assortment for a large family gathering, knowing the pairings add something special brings a real smile to my face.” Catrina Nowak Product Consultant
WSET LEVEL 3 AWARD IN WINES WSET LEVEL 2 AWARD IN SPIRITS WSET LEVEL 1 AWARD IN SAKE CICERONE LEVEL 1
KELOWNA WESTBANK BCLIQUOR STORE #143
Gérard Bertrand Côte des Roses Light Red France $26.99 297016 This light, fruity blend is perfect for warm weather. Cherry, strawberry and floral notes are balanced by a touch of spice and soft tannins.
Capel Piña Colada Chile $15.99 398412 700 ml This rich, creamy ready-to-drink cocktail combines fresh pineapple and smooth coconut cream with rum and pisco, delivering the classic tropical flavour of piña colada.
Ricard Pastis de Marseille France $38.99 15693 Traditionally enjoyed with a splash of water, this aperitif from the south of France is slightly sweet, with anise, licorice, fennel and herbal notes.
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SALUD TO CINCO
EXPLORE CLASSIC TEQUILA COCKTAILS
PLEASE ENJOY RESPONSIBLY.
RECIPES & COCKTAIL STYLING BY SABRINE DHALIWAL
Cocktail Menu The Featuring Spring Herbs
Backyard Escapades Fresh basil and pineapple juice bring a new layer of complexity and an herbaceous, tropical twist to your patio sipper. 4 to 5 leaves fresh basil, plus more for garnish 1½ oz (45 ml) Tanqueray London Dry Gin 2 oz (60 ml) fresh pineapple juice
½ oz (15 ml) fresh lime juice ⅓ oz (10 ml) Simple Syrup * soda, to top 1 wedge pineapple, for garnish
In a cocktail shaker, muddle basil leaves. Add gin, pineapple juice, lime juice and Simple Syrup, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass over fresh ice and top with soda. Garnish with pineapple wedge and basil leaves.
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Tanqueray London Dry Gin United Kingdom $29.49 2691
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Green Goodness Sour Combining components of a sour cocktail with chilies and fresh garden herbs, this is a spicy, earthy take on a classic.
3 slices jalapeño pepper, plus 1 slice for garnish 1 sprig fresh rosemary, plus 1 sprig for garnish 1 egg white 1½ oz (45 ml) El Jimador Blanco Tequila
In a cocktail shaker, gently muddle jalapeños and rosemary. Add egg white, tequila, lime juice and Simple Syrup and dry shake. Add ice and shake for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice. Garnish with jalapeño slice and rosemary sprig.
½ oz (15 ml) fresh lime juice ½ oz (15 ml) Simple Syrup *
El Jimador Blanco Tequila Mexico $40.49 460378
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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THE COCKTAIL MENU
Day at the Races If the classic mint julep is too intense, this is the drink for you. Pairing sweet blueberries with fresh mint is a sure way to keep you on your toes as you watch the local horse races. 2 oz (60ml) Bearface Triple Oak Canadian Whisky 5 to 6 fresh blueberries, plus more for garnish 5 to 6 leaves fresh mint, plus 1 sprig for garnish ½ tsp (5 ml) icing sugar, plus a sprinkle for garnish In a julep cup, combine whisky, blueberries, mint and icing sugar. Muddle to express all flavours. Fill cup halfway with crushed ice and stir to combine. Fill and pack cup with more crushed ice. Garnish with a few more blueberries, a mint sprig and a sprinkle of icing sugar. Don’t forget the straw.
Bearface Triple Oak
Canadian Whisky Canada $39.99 237950
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Going Green Beyond St. Patrick’s Day BY REECE SIMS
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blending tradition with cutting-edge innovation. As the leader in Irish whiskey production, Midleton Distillery has made the bold commitment to achieve carbon neutrality by 2026. This ambitious goal involves reducing emissions throughout their production process, from energy-efficient distillation methods to offices powered by renewable energy. Midleton uses biomass boilers, converting waste into energy, to support their sustainable practices. In 2024, Midleton earned the title of Sustainable Distillery of the Year at Whisky Magazine ’s Icons of Whisky Ireland awards, underscoring their leadership in blending innovation with environmental responsibility, setting a high standard for the industry. TULLAMORE D.E.W. Founded in 1829, Tullamore D.E.W. was born in the heart of Ireland and named after its legendary manager, Daniel E. Williams. The first distillery was mothballed in 1954, and though the brand was revived in 1960, it wasn’t until William Grant & Sons acquired it that a new distillery opened in 2014. The new Tullamore D.E.W. distillery has been dedicated to sustainability from the outset, with initiatives like planting trees on their unique peat bog site and creating a bee corridor to support local biodiversity. As of 2024, William Grant & Sons has applied for permits to install solar panels across 3.9 hectares of their campus, to reduce the distillery’s reliance on the national grid and cut carbon emissions by an estimated 750 tonnes annually.
This St. Patrick’s Day, go beyond green beer and enjoy Irish whiskey or gin from distilleries leading the way in sustainability. It’s a great way to toast the future of Irish spirits while supporting practices that are good for both the planet and the craft. The Irish Whiskey Association (IWA) plays a crucial role in shaping Ireland’s whiskey industry, positioning the country as a global leader in sustainable distilling. In 2022, the IWA launched the Irish Whiskey Sustainable Together initiative, which lays out a clear framework for reducing environmental impact and embracing regenerative practices. This initiative focuses on supporting the circular economy, driving sustainable practices and benefiting local communities. With over 45 distilleries under its wing, the IWA aims to ensure that sustainability is at the heart of Irish whiskey production. MIDLETON DISTILLERY Nestled in County Cork, Midleton Distillery dates back to 1825 and is the beating heart of Irish whiskey. It’s where iconic names like Jameson and Redbreast have flourished,
Midleton Green Spot Irish Whiskey
Tullamore D.E.W. Irish Whiskey Ireland $39.99 71746 This smooth, approachable triple- distilled blend features sweet notes of apple, citrus and caramel layered with a touch of nutty creaminess and a gentle oak finish.
Ireland $82.99 201770 This vibrant single pot still Irish whiskey offers orchard fruit and spice aromas, a spicy palate of green apple, clove and toasted oak, and a creamy vanilla finish.
Ireland
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Here for the “our anniversary fell on a Tuesday” kinda nights.
GOING GREEN BEYOND ST. PATRICK’S DAY
Bushmills 10-Year-Old Single Malt Irish Whiskey
Teeling Small Batch Irish Whiskey Ireland $69.99 128044 Modern and unconventional, Teeling Small Batch is finished in rum casks. Notes of dried fruit, toffee and vanilla are balanced by spice and citrus zest.
Glendalough Wild Botanical Irish Gin Ireland $49.99 4677
Ireland $54.99 131870 Elegant and refined, this Irish single malt boasts honeyed malt, ripe banana and vanilla flavours with hints of chocolate and a subtly smooth, nutty finish.
Hand-foraged botanicals from the Irish countryside give this gin bright notes of heather, pine and sage, balanced by myrtle, lemon balm and delicate florals.
BUSHMILLS DISTILLERY Bushmills claims the title of the oldest licensed distillery in the world, with roots tracing back to 1608. Located along Northern Ireland’s rugged Causeway Coast, it’s a true gem of whiskey heritage. Adjacent to the Old Bushmills Distillery is the new Causeway Distillery, which opened in 2023 and is named for its iconic surroundings. A model of sustainability, it incorporates advanced thermal technology that reduces energy consumption by 30 percent. This focus on energy efficiency allows the distillery to produce their world-famous whiskeys with a smaller environmental footprint. In addition, Bushmills is providing by-products as animal feed for local farms and offsetting 12,500 tonnes of carbon by planting 80,000 trees. In 2024, they rolled out 100 percent recyclable packaging tubes. TEELING DISTILLERY Teeling may be Dublin’s new kid on the block, but the Teeling family’s distilling roots date back to 1782. In 2015, they reignited Dublin’s rich whiskey legacy with their state-of-the-art distillery and commitment to sustainability. They are participants in Origin Green, a verified national sustainability initiative by the Irish Food Board, and members of The Pure Mile, a local initiative to protect uplands and promote sustainable land use along rural routes of Counties Dublin and Wicklow. Additionally, the distillery uses solar energy across their operations. While Teeling is renowned for their award-winning small-batch whiskeys, the distillery is also earning accolades for their green practices. Teeling won Sustainable Distillery of the Year at the Icons of Whisky Ireland awards in 2022.
GLENDALOUGH DISTILLERY Glendalough Distillery was founded in 2011, and from the outset, they have remained committed to minimizing their environmental impact and promoting sustainable practices. In 2021, Glendalough earned the title of Sustainable Distillery of the Year at the Icons of Whisky Ireland awards. They continue to prioritize sustainability under the ownership of the Canadian-based Mark Anthony Group. While renowned for their whiskey, Glendalough’s gin also stands out for both showcasing the unique terroir of the Wicklow Mountains and exemplifying the distillery’s sustainability ethos. It’s a practice that not only enhances the gin’s distinctively local flavour, but also makes sound business sense. A key initiative involves sustainably harvesting wild botanicals from the Glendalough Valley, ensuring each batch reflects the local landscape while preserving its natural biodiversity. Cheers to St. Patrick’s Day with a glass of eco-conscious spirits from distilleries doing their part to create a greener future for the industry.
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