Today I was at Fairmont Pacific Rim for an industry workshop feat Lot 40 whisky and J.P. Wisers. Held in the hotel’s ‘Discovery Theatre’, the same level as Botanist.
The seminar was done before the evening’s Popup from 5-9pm at The Botinist. Here, three prominent Canadian bartenders would be showcasing their mixing skills with two original cocktails each, featuring Pernod Ricard’s Lot No. 40 and J.P. Wiser’s 10 Year Old Canadian Whisky. Botanist’s late night menu was also available for the duration of the event.
This quasi-bar takeover is following a successful Sips of the West collaboration this past summer. So now Botanist Bar is welcoming talent from Canada’s East Coast with the inaugural Sips of the East pop-up. The line up includes Botanist Bar’s own Grant Sceney alongside Ana Wolkowski of Hoof Cocktail Bar (No. 9, Canada’s 100 Best Bars) and Andrew Whibley of Cloakroom Bar (No. 31, North America’s 50 Best Bars; No. 2, Canada’s 100 Best Bars).
But I digress, we started the evening under the tutelage of Dave Mitton, the first and only global brand ambassador for Canadian whisky. His job, to bring Canadian whisky to the world, as a misunderstood whisky category. His success was putting it on the map and pushing its popularity into the States.
Fun Fact: America has 36 categories of whiskey, with bourbon being its largest, and the strictest, having to follow the most rules. Whereas by comparison, Canadian whisky is almost the opposite. Here we had a quick tutorial on the process. With a master blender and master distiller working together to have all the grain fermented on its own, and distilled on its own. Then it either goes into a column to be stripped away, a double column to really strip things down, or a pot distill to compound it. The process ends in a variety of finishing casks to curate the desired flavour profile.
In Canada the law states that whisky needs to be fermented, distilled, and aged in Canada, and aged for at least 3 years. This is similar to the regulations in Ireland and Scotland. 40% ABV is the minimum. Whisky producers are able to add caramel colouring, but not its flavour. This is to keep its consistency. Which bring us to the tasting portion of the afternoon.
We started with a welcome cocktail made with Lot 40, from the recipe book of our host. This is “Dancing in the Dark”, a twist on an Old Fashioned with Lot 40 dark oak whisky, Sherry, and a spiced fig and cardamom syrup.
For our tasting we actually began with a taster of J.P. Wiser 10 year old to give us a base of what a quintessential Canadian whisky looks and tastes like. Despite the rye designation the main ingredient is actually corn. In fact many such brands don’t actually use rye, but corn instead.
This was a light, 10% single distilled rye and 90% double column distilled corn. Aged in New American oak, Old American oak, and bourbon barrel. We got warming vanilla, caramel, British toffee, and raisins. It was fairly complex for a traditional Canadian whisky. Finishing on soft apple dipped in caramel. At 40% ABV, this was a huge hit in Europe doing so well there, that it has been brought into the Canadian and US markets as well.
Next, we moved on to the Lot 40 bottles we were here to try. Of their entire collection the oldest dates at 42 years and the strongest, 60% ABV in cask strength.
Another Fun Fact: Americans drink 24-25 million cases of Canadian whisky a year. Crown Royal outsells them all, and J.P. Wisers is comparable to that. However the cinnamon flavoured Fireball outsells Crown and its purple bag.
Lot 40’s 100% rye copper pot distilled whisky was bread-y and citrusy. It is recommended to be used in a Manhattan because of its dry and herbaceous notes, being able to hold its own against a vermouth.
The Lot 40 Dark Oak is aged for 6-7 years, making it a touch over the original by 200 days. This has a cult following, making the list for world’s best whisky in 2020. This is ironic, considering it was created as a whisky only available in restaurant and bars, during a time when they were closed to the world due to Covid. Given the reception they kept making it and it is now available in US, Canada, UK, and 3 countries in Europe. It is made more American style giving it notes or cinnamon and sweet vanilla ice cream. Ideal in an Old Fashioned.
The Lot 40 Oloroso cask is a new release for 2026 and we were the first in Western Canada to give it a swirl. This is distilled in column and pot. Aged in New American oak and charred sherry oloroso casks. From this I got honey over fruit cake, syrupy like a dessert with preserved sugar plums and currant.
From here we heard from Andrew Whibley of Cloakroom Bar, ranked No. 31 on North America’s 50 Best Bars and No. 2 on Canada’s 100 Best Bars list. He spoke to his success above and how it grew to his now 3 thriving bars, each with their own concept.
He spoke to the steps and mind set that brought him success and his desire as an elder of the industry, to be able to bring longevity to things through such education.
Seeing as this was a smaller group, he decided it was best to speak from the stand point of a discussion, instead of a presentation with slides.
As the name of his workshop suggests, this was all about his unbranded path to success in industry and how he found great achievement in not focusing on his own personal brand, but giving the community what they wanted, and adapting to the client.
Andrew advised spending time with a 70-20-10 split, allowing the most time for what you want to prioritize. He recommended building goals by being honest with yourself and figuring out what to do in next 5 or 10 years. Doing so with SMART plans in mind. Goals that are specific, measurable, attainable, realistic, and timely. And then most importantly paying attention to your labour and your operational practices to keep things on track.
He was open enough to share that he thought he knew everything when he open Cloak Room and was soon humbled to learn that he knew nothing and was forced to adjust, adapt, and advance blindly. This adaptability is something he has since carried with him as a cardinal rule.
In short, not only was this a great way to learn about one of Canada’s most popular whiskies, but this was also a fascinating look at one of Canada’s most successful entrepreneurs in the industry. Truly an enlightening afternoon.
Fairmont Pacific Rim
1038 Canada Pl, Vancouver, BC V6C 0B9
(604) 695-5557
lobbyloungerawbar.com
