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,
