Toronto whiskey drinkers get closer and more to their new elbow reality: a city completely and completely without bourbon.
In the social house Danu de Parkdale in the West End of the city, that reality is almost there. Five months since the LCBO took us alcohol from its shelves, the bar is devoid of cheaper Bourbon, with only the final stool of the best brands of shelves such as Angel’s Envy and Woodford Reserve remaining, and will cost you more than they used to do it.
“Because it is in limited supply, I charge more for it, right?” Swain Scott, Danu Bar Manager.
“It’s a premium product right now.”
Despite the highest and highest prices for those bottles above with the non -replaceable shelf, he said that “sometimes a month”, a bourbon will still ask for an old -flavor pilot and whiskey with that distinctive profile of war taste prior to war.
The bourbon must be done using at least 51 percent of corn puree, aged in new oak barrels and, most importantly, Experts sayIt has to be produced in the United States
“There is nothing I can do to change your mind. They have achieved it and that is just what they want,” Swain said.
Tomorrow from OttawaCanadian whiskey stands out for the American Bourbon in the potential prohibition of American alcohol
Davin de Kergommeaux, author of “Canadian whiskey: The Essential Portable Expert”, joins the presenter Rebecca Zandbergen for a conversation about why he thinks that Canada will be well without American alcohol on our shelves.
Bourbon ‘style flavor in a Canadian bottle
For those who are willing to adopt a new favorite, Danu has taken advantage of the challenge of reworking their menu to highlight Canadian whiskeys, adjust cocktails such as outdated to compensate for the loss of the sweet Bourbon caramel notes and organize a local whiskey tasting.
“Even in the Canadian whiskey there are flavors very in the style of Bourbon,” Swain said. A couple of their favorite substitutes are Beaver’s DRAM, Stalk and Barrel.
“People are more excited to see something new,” he said. “With all additional space now that Bourbon has gone to the LCBO, there has been much more space for the local team.”
20 minutes by car east of Danu Social House, the Nicole coffee staff of the Novotel hotel in the Esplanada has a similar strategy to keep satisfied customers (and drunk).
The food and beverage manager, Chand Shaik, said his Bourbon alternative comes from Newfoundland.
“It’s Signal Hill … and has been a great seller,” Shaik said.
For those who are not willing to make the change, Cafe Nicole still has some Premium Bourbon options, although prices have gone from $ 14 to $ 20 for a drink, Shaik said. Wait for the supply to last for a maximum of three more months.
Other Pellizco points
Meanwhile, Pub Scotland Yard, while the last of his American drink was launched and burned after the prohibition of LCBO was announced for the first time.
The owner Daniel Hnatiw said they made the decision not to store and move to the new Canadian suppliers, although he regrets.
“I would have had a little more bourbon by hand, maybe just to give us a little more time to pivot,” he said. “If we had a little more, I would have given us a little more track time to make the changes.”
Of course, whiskey is not the only sand where bars face problems. HNATIW said that prices have also risen for other products obtained from the USA, such as kitchen equipment, wax lining for dishes and even receipt papers.
Novotel has had to pivot its wine program towards Ontario now that California bottles they used to trust. While Danu finds it more difficult to obtain some spirits that are sent through the United States, such as Kahlua.
“Many Italian love also pass through the United States, so we have not had access to them for a long time,” Swain said.
