When I first sat down to edit this issue of Poured Canada, I thought the theme, “Masters of Mixology,” would focus more on the finished cocktail: the garnish, the glassware, the presentation. But as I combed through each story, I discovered that mixology is actually about something much bigger. It’s about curiosity and hospitality. It’s about understanding ingredients. And perhaps most importantly, it’s about understanding people. That spirit is the throughline of your summer edition of Poured Canada.

As consumer tastes evolve and competition intensifies, standing still is rarely an option. Few people understand this reality better than master blender Don Livermore. In this feature article, we explore how one of Canadian whisky’s most influential voices has spent the past 30 years balancing science, creativity and a willingness to question convention. What struck me most about Livermore’s story was that his proudest accomplishments are not necessarily the award-winning whiskies he has created, but rather the innovations that have reshaped how the industry itself operates.

Mixologists do much more than follow recipes. They imagine new possibilities. Jason Strohan, a Saskatoon-based bartender, recently earned international recognition in Barcelona. From foraging local ingredients to finding creative ways to reduce waste, Strohan approaches mixology as both a craft and a responsibility. See how.

Today’s bartenders are no longer simply serving drinks. They are educators, ambassadors, entrepreneurs and increasingly, public figures. In “Behind the Bar, In Front of the Camera”, we examine how social media, competitions and global networking have created new opportunities. Despite the growing spotlight, the industry’s leading voices agree on one point: hospitality remains the true measure of success.

Finally, I have some exciting news to share. “Get Buzzed: Honey Spirits in Canada,” written by Chelsea Clarke and published in last year’s summer edition of Poured, has won gold in the category B2B – Best Feature Article: Trade at the 2026 National Magazine Awards.

I want to extend a sincere thank you to Dave Brimacombe and the team at Wayward Distillery, Jordan Ramey and the team at Burwood Distillery, Audrey Lemire and all the additional sources and collaborators who helped bring clarity and depth to this story. A special thank you is necessary to Clarke for her curiosity, care and thoughtful reporting.

And thank you, dear reader, for picking up this issue – and any issue – of Poured. You have helped our work garner national recognition, and for that, our team is deeply grateful.

As always, I welcome your comments and questions about this issue, or anything else on your mind. Have a topic you’d like to see explored in an upcoming issue? Reach out. If you’re interested in contributing an article, I’d be thrilled to hear from you and see how your perspective can help shape Poured Canada. And if you haven’t already, join us on Instagram to stay connected between issues!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

In this issue, we examine the intricate network of taxes and trade barriers affecting every bottle sold in Canada.

From federal excise duties to provincial markups and classification challenges, Taxed to the Last Drop reveals just how deeply these systems impact our industry’s ability to innovate, price competitively and grow sustainably. For me, this piece is more than a policy deep dive – it’s a collection of human stories that highlight the real-world challenges and resilience of brewers, distillers and entrepreneurs across the country.

But taxation is only one piece of the broader puzzle.

Bottlenecked explores how interprovincial restrictions, inconsistent regulations and administrative hurdles continue to restrict access to domestic markets, often forcing alcohol brands to seek growth opportunities elsewhere. Reading and editing this story, I found myself wondering what a truly open Canadian market could look like, and how it might change the future for all of us in this industry.

Finally, in Northern Bound, we cover a different kind of border shift: the relocation of the historic Siebel Institute of Technology from Chicago to Montreal. This move is more than just a geographical change. It reflects the growing strength of Canada’s brewing industry. For Canadian brewers, it also means greater access to world-class education and talent.

As always, I welcome your comments and questions about this issue, or anything else on your mind. Have a topic you’d like to see explored in an upcoming issue? Reach out. If you’re interested in contributing an article, I’d be thrilled to hear from you and see how your perspective can help shape Poured Canada. And if you haven’t already, join us on Instagram to stay connected between issues! 

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

Some people – including myself – grumble about the cold, but across the country, craft producers are leaning into it, finding opportunities where others see obstacles.

Take Manitoba’s Interlake Brewing in Gimli, for example. Graeme Maclean and Kristin MacCary don’t close shop when the temperature drops. Instead, they build a rooftop curling rink, sculpt snow into bars and deliver bait and fresh food to ice fishers on nearby Lake Winnipeg. See how this couple transformed a seasonal lull into a chance to connect with their community, keeping customers warm, fed, entertained and sipping local craft beer all winter long.

Innovation doesn’t stop at the Interlake brewpub. Across the country, classrooms are turning into incubators for the next generation of beverage-alcohol professionals. From Brock University’s hands-on grape-to-wine programs, to Kwantlen Polytechnic’s pilot brewery, Acadia University’s applied bioscience labs and Niagara College’s full-scale winery, brewery and distillery facilities, students are learning by doing.

Even the way beer gets from keg to glass is evolving. At Canada Life Centre, the Winnipeg Jets’ home arena, a cutting-edge system called Draught Guard is keeping over 300 taps cleaner, fresher and more sustainable. Distill the details.

Finally, Canada’s drinking culture is evolving faster than ever, and low- and no-alcohol beverages are leading the charge. From mocktail boutiques and functional drinks to RTDs, innovation is reshaping what it means to enjoy a drink, without compromise. Explore how producers across the country are meeting consumers where they are, crafting experiences, flavours and choices for everyone at the table.

As always, if you have any comments or questions about this issue, or any issue, send me a message. If you have a topic you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to follow us on Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

In this issue of Poured Canada, we spotlight the ways producers are navigating change, from shifting consumer expectations to climate challenges and the hustle of markets.

For most of her career, Vancouver-based Kaitlyn Stewart has been known for what she can do with a shaker. As a world-class bartender and former Diageo World Class champion, she’s built her reputation on skill, precision and a knack for making people feel at home with a drink in hand. Now, she’s channelling that experience into a new format: the page. Her debut book, Three Cheers, isn’t just a collection of cocktail recipes – it’s a guide designed to meet every kind of drinker where they are. Spirited, classic or zero-proof, find out how Stewart makes every glass count.

Smoke from wildfires can make or break a vintage, and winemakers and scientists reveal how. From volatile phenols that cling to grape skins to targeted strategies like reverse osmosis, oak selection and hand harvesting, this story explains exactly how smoke interacts with wine – and what producers can do to manage it. Discover why timing, yeast choice and microferments are critical, and how some vintages thrive despite smoke exposure.

Selling at farmers’ markets and festivals is a key way for craft alcohol brands to connect with customers. Marcus Wiebe of Dead Horse Cider and Adam Keil of Mountainview Brewing share their hard-won tips. From eye-catching booth design and efficient setup to brilliant product selection, staffing and engagement with customers, this story describes precisely how to turn a weekend market into loyal fans and strong sales.

As always, if you have any comments or questions about this issue, or any issue, send me a message. If you have a topic you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to follow us on Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

In fact, it’s their connections to the places they’ve been and the people they’ve met that sets them apart – and makes them contenders far beyond Canadian borders.

A growing number of distillers are embracing honey as more than just a sweetener. These producers are leaning into local apiaries, experimenting with wild fermentations and letting the bees take the lead in shaping these terroir-driven spirits. Read all about the tricky, sticky substance yielding spectacular results in the Cover Story.

From a soaring bell tower to underground barrel cellars carved into volcanic rock, Mission Hill Family Estate Winery is as architecturally awe-inspiring as the wines it produces. In the Winery Profile chief winemaker Taylor Whelan walks us through life atop Mount Boucherie, where drones buzz over vineyards, fermentation tanks deliver data in real time and a herd of Scottish Highland cattle helps aerate the soil.

Speaking of Scottish, Canadian entrepreneurs Rob and Kelly Carpenter have done the unthinkable: opened the first single malt whisky distillery in Scotland’s capital in nearly a century. Holyrood Distillery, their ambitious project built in a 200-year-old stone building near Arthur’s Seat, is a high-tech, high-flavour operation where beer yeast meets barley, and brewers’ mash bills are reimagined for whisky. It’s also a love story – between two people, between Canada and Scotland, and between tradition and innovation.

Meanwhile, Canadian distillers are seeing a sales boom thanks to a surge of national pride. As we explore the “Buy Canadian” movement – fuelled by trade tensions and a growing desire to support local – has led to dramatic growth for small-batch spirits producers across the country.

As always, if you have any comments or questions about this issue, or any issue, send me a message. If you have a topic you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to follow us on Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

As the snow melts and production ramps up, breweries, distilleries and wineries across the country are turning their attention to innovation. From cutting-edge equipment and creative fermentation techniques to sustainable practices and bold collaborations, the industry is redefining what it means to produce beer, wine, spirits and cider. That’s why the theme of this issue is “Innovation in Production.”

Our Brewery Profile dives into the remarkable grain-to-glass story of Origin Malting & Brewing Co. in Alberta; owned and operated by the Hilton family, Origin is one of the largest breweries in North America to grow its own barley, malt it in-house and brew with it – all under one roof. With a deep commitment to sustainability, they practice no-till farming, supply spent grain to local farmers and even serve beef in their taproom from cattle pastured on their land. It’s a fascinating look at how agricultural expertise and brewing passion can combine to create exceptional beer with true local roots.

Wineries are going electric – at least when it comes to tractors. The Cover Story explores how Ontario-based MAP Agri is bringing Dutch-manufactured Knegt electric tractors to North America. These exhaust-free machines offer vineyards a sustainable solution, eliminating diesel fumes that can compromise grape quality. Plus, their whisper-quiet operation allows vineyard workers to hear other equipment in action – a practical bonus. As the wine industry leans into sustainability, these electric tractors could become a staple in greener grape production.

I would be remiss not to mention U.S. tariffs and the impacts they may have on this industry. Beer Canada is sounding the alarm on unfair taxes and looming U.S. tariffs that threaten the future of Canadian brewing. With nearly 50 per cent of beer prices swallowed by taxes and potential aluminum tariffs on the horizon, the industry is facing a critical moment. Learn how Beer Canada is urging governments to reform outdated policies, support local breweries and protect Canadian jobs.

As always, if you have any comments or questions about this issue, or any issue, feel free to drop me line. If you have a topic that you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article that you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to follow us on Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

I hope you and your teams had a restful holiday season and a fantastic beginning to the new year.

As we enter 2025, I know many breweries, distilleries and wineries across Canada are eyeing up different competitions, from the National Wine Awards of Canada to the Canadian Whisky Awards to the Canada Beer Cup. That’s why we decided to make the theme of this issue “Competitions.”

From flawless execution to unforgettable flavour, the art of crafting award-winning beer, wine and spirits is demystified in the Cover Story. Top judges Natalie MacLean, Charlene Rooke and Lauren Richard share their insider knowledge on what makes a winning entry, from perfecting texture and balance to crafting an emotional connection with the judges. Whether you’re competing for the first time or aiming to fine-tune your strategy, this article is packed with actionable advice to help you bring home the gold. Don’t miss it!

Also in the vein of competitions, Poured Canada caught up with Josh Morrison, co-founder of Pile O’ Bones Brewing, fresh off their victory at the 2024 Canada Beer Cup. Their Witbier, Quark, Strangeness, Charm, claimed the prestigious Best in Show award, cementing the Saskatchewan-based brewery’s reputation as one of the country’s finest. Dive into the exclusive interview.

Since 2014, Kwantlen Polytechnic University’s Brew Lab has been training future brewers through its hands-on Brewing and Brewery Operations diploma program. With award-winning student beers, a focus on diversity and graduates excelling in the industry, check out the Brewery Profile to learn all about how this Langley-based teaching brewery is shaping the next generation of brewing professionals.

As always, if you have any comments or questions about this issue, or any issue, feel free to drop me line. If you have a topic that you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article that you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to follow us on Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

I hope you and your teams had a successful summer and weren’t impacted greatly by wildfires and extreme weather. I for one can’t believe how quickly this year has gone by, and that you are already flipping open Poured’s final issue in 2024. Where did the time go?

Health and safety may not be the most exciting topic in the alcohol industry, but it impacts every winery, brewery and distillery across Canada. Let Kristine Hui (aka “Miss Brewbird” on YouTube) guide you through the health and safety regulations that could make or break your business in this issue’s Cover Story.

Artisan Distillers Canada is moving to Calgary for their third annual Conference and Trade Show. Head over for a deep dive into what you can expect at the 2025 event.

Is your brewery still collecting fermentation data manually? Take an in-depth look at automating your brew.

You may have noticed a new face in our Profiles section. Check out the Cidery Profile and get to know Marcus Wiebe from Dead Horse Cider Co., who sources some of his apples from – get this – people’s backyards!

As always, if you have any comments or questions about this issue, or any issue, feel free to drop me a line. If you have a topic you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to like and follow us on Instagram!

See you next year!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

Welcome to your summer issue of Poured Canada! While many breweries, distilleries and wineries had a difficult start to the year due to impacts of climate change, the stories in this issue prove this innovative industry stands strong – especially when members of the community work together.

Poured Canada held a front cover contest earlier this year. Businesses across Canada sent in photos of the furry friends that serve as a mascot for their winery, brewery or distillery. Thank you to all who entered! Head over to the Cover Story and say hello to contest winners Autumn, Madelaine (Maddy) and Dempsey from Singletree Winery in British Columbia. They are adorable!

Take Poured abroad and discover the booming craft beer scene in Greece. Learn about the history of Greek beer and how a Canadian woman co-founded Bonnie and Clyde Urban Tours with her partner.

Harsh winters, atypical temperature swings, heavy rain and unseasonable heat impact the winemaking process. Head to the Winery Profile to learn how one winemaker innovates his fermentation process to adapt to an unpredictable climate.

Do you know what experiential marketing is? Learn how your beverage-alcohol brand can use cutting-edge technology to increase consumer engagement during samplings.

As always, if you have any comments or questions about this issue, or any issue, feel free to drop me a line. If you have a topic that you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article that you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to like and follow us on Facebook, X and Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada

This year has no doubt been a difficult start for the industry. From the recent cold snap causing catastrophic losses for B.C. wineries to alcohol tax hikes, there are plenty of challenges for Canada’s beverage alcohol producers. In the face of these challenges, I’ve noticed a thread that runs through each brewery, winery and distillery across Canada: resiliency.

Even though we’ve jumped from the COVID-19 frying pan into the fiery impacts of climate change, you’re still pouring. Your teams are resilient. Despite the challenges faced by each sector of the beverage alcohol industry, each passing year brings more and more breweries, wineries and distilleries to dot the country, which is why the theme of this issue is Building Your Business – to offer some advice to those who are new to the industry, with insights from industry vets.

Don’t know where to start with decorating a taproom? Head over to the Cover Story to see examples from five fantastic taprooms across Canada and learn how the designers chose their themes and decor – get inspired!

Phantom Creek Estates Winery is described as “a beautiful oasis set within a rugged and untamed landscape.” Explore the winery and its vineyards in the Winery Profile.

Do you know what shadow brands are? You’ve definitely seen some on the shelves at your local liquor store. Dive deep with Kristine Hui (a.k.a. Miss Brewbird on YouTube) into the step-by-step process of creating a drink brand without establishing a physical brewery or distillery.

As always, if you have any comments or questions about this issue, or any issue, feel free to drop me a line. If you have a topic that you would like to see included in an upcoming issue, Poured Canada’s editorial team would love to hear about it. Likewise, if you have an article that you would like to contribute, we would be thrilled to review it for publication consideration. If you haven’t already, don’t forget to like and follow us on Facebook, X and Instagram!

Cheers,

204-953-2195
editor@poured.ca

• @poured.canada