A refreshing highball is proof that less really can taste like more.

What makes a bottle worth talking about? Is it the story behind it, the flavour in the glass, or the way it connects people?

When most travellers think of Niagara, they picture the roaring waterfalls or a glass of sweet, chilled Icewine. Yet, tucked between vineyards, orchards, and misty riverbanks, a quiet whisky revolution is taking root.

It’s not on any tourism map, yet Calgary has the makings of an unofficial whisky trail, where each stop is shaped by prairie grain, wild weather, and a restless drive to experiment.

What began as a beer town has evolved into a hub forexperimental whisky.

Mise en place. Terroir. Both haughty French phrases that conjure up mystical feelings of faraway flavours and untouched landscapes. So perhaps it’s fitting that I find myself writing about regionality from the shade of a Parisian café, doing my best to escape the sticky humidity of the so-called city of love.

Canada’s flavour-focused whisky laws challenge the way the world thinks about grain, rules, and tradition.

Exploring alternative woods, aging techniques, and experimental cask programs.

Could whisky label colours be telling your taste buds what to expect too? Turns out, they might be.

Sons of Vancouver is a Canadian micro-distillery producing big, flavourful, genre-busting rye whiskies.

A new chapter is emerging for smoky whiskies beyond peat.