I was a lucky man on Tuesday: Tyler Shramm was in Vancouver and dropped off my order of his Limited Batch Release Single Malt Whisky. Pemberton Distillery's whisky marks the latest -- but not the last -- we'll see of new single malts produced in British Columbia. Already on the scene is Okanagan Spirits Laird of Fintry single malt, which had a very limited release last month (I wasn't one of the lucky ones to get my hands on a bottle). Urban Distilleries also produces their own unique and award-winning take on a single malt.
But there's more on the way.
- Odd Society Spirits has plans for an unaged/white whisky, and Master Distiller Gordon Glanz says he'll be putting some aside to age.
- Lisa Simpson at The Liberty Distillery has told me they will also produce a white whisky, with plans to barrel some for aging.
- Victoria Spirits, mostly known for their great gin, reports on their site that they have whisky aging ... I think I need to make a trip to the Island to snoop some more.
- The Dubh Glas, which I visited this summer, will be BC's second purpose-built single malt whisky distillery, after -
- Shelter Point Distillery, on Vancouver Island. Their whisky is "quietly aging in barrels" until 2014.
That's eight distilleries either planning, currently producing, or aging single malt whisky. It's not quite up to Scotland's volume, but they do have a five century head start us.
While I'm a fan of many kinds of spirits, in my opinion single malt whisky is one of the great testaments to human creativity. British Columbia has an opportunity, with our growing distilling industry, to become a serious whisky producing region. It will take 10 or 20 years, but if we as consumers support our distillers and show them we're eager for these products, they will reward us.
Now back to that Pemberton Single Malt: it's just three years old, the minimum to be called a single malt. Its time in ex-bourbon casks has given it a great mix of flavours -- for our first tasting my wife and I got vanilla, almonds, very light caramel, with some spices (we couldn't pinpoint more specifically) and fruity overtones.
At such a young age, it's not the smoothest whisky on the market, but the complex flavours more than make up for it. I'd take it over many older single malts I've tried from around the world, including Scotland. Tyler is letting some age longer, as well -- the latest I've heard is that he's planning his next release at five years. The character of this whisky is sure to get even better with a couple of more years in the barrel. If you're a whisky fan, I highly recommend getting your hands on a bottle of the the three-year-old, though. This is a rare opportunity.