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IS BLENDED WHISKY BETTER?

In Distilling Technique by Michael RosserMarch 28, 2021Leave a Comment

Whisky blenders work long and hard to make great blends.

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CANADA’S NATIONAL SPIRIT CRAFTED LIKE NO OTHER WHISKY

In Distillery Equipment, Distilling Technique by Michael RosserFebruary 6, 2021Leave a Comment

Canadian whisky is greater than the sum of the parts. Each grain can be cooked, fermented, distilled, and aged separately. Treating each ingredient individually allows the distiller to customize the process for each grain. When each grain is isolated, unique flavours can be coaxed out of the grain.

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BLAZING THE TRAIL TO “ALT WHISKY”

In Cocktails & Recipes, Distillery Equipment, Distilling Technique by Michael RosserJanuary 16, 2021Leave a Comment

CANADIAN ALTERNATIVES TO SCOTCH AND BOURBON Traditionally, Canadian whisky is synonymous with rye, but that narrow definition is both deceptive and inaccurate. PART 2 – …

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ALBERTA PREMIUM “BEST WHISKY IN WORLD” IS CASK-STRENGTH PROPHESY OF WHISKY REVELATION

In Distillery Equipment, Distilling Technique by Michael RosserJanuary 3, 2021Leave a Comment

How did a little-known Canadian distillery win whisky’s top title? Alberta Premium is pointing us in the right direction, but it might be Canada’s Craft distillers that lead us to the promised land.

Church takes her place among the world’s women distillers

In Distilling Technique, Investment, Marketing and Promotional, Uncategorised by LarisaAugust 25, 2020Leave a Comment

BC-based Church Spirits & Ales is among a growing group of Canadian distillers run by women. CEO Catherine Church is quickly gaining a reputation as …

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For energy efficiency Continuous Column Still is the clear choice

In Distillery Equipment, Distilling Technique, Environmental Sustainability, Investment by Michael RosserMarch 10, 2020Leave a Comment

A Pot Still is more artful, but it’s like the difference between an abacus and a calculator. We all love art but, there are times when science …

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Making Water Fun – for Future Generations

In Distilling Technique, Environmental Sustainability by Michael RosserMarch 6, 2020Leave a Comment

The process of slowly bringing water into barrel strength whisky is called “marrying” the spirit with water. And the best water to use for marrying whisky is rainwater.

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  • IS BLENDED WHISKY BETTER?
  • CANADA’S NATIONAL SPIRIT CRAFTED LIKE NO OTHER WHISKY
  • BLAZING THE TRAIL TO “ALT WHISKY”
  • ALBERTA PREMIUM “BEST WHISKY IN WORLD” IS CASK-STRENGTH PROPHESY OF WHISKY REVELATION
  • THE GREAT ESCALATION Opportunity and danger for Craft Distillers

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John Treleavan

International Market Development responsible for: Government relations and export development

  • 32 years of experience in the Canadian Foreign Service working abroad and in Ottawa in a variety of positions with a trade and economic focus.
  • Served as President and CEO of Saskatchewan Trade and Export Partnership (“STEP”).
  • Continues to deliver international business solutions to a range of private and public sector clients across Canada and abroad.
  • Director of a number of internationally focused Canadian organizations including the Forum for International Trade Training, Canadian Council for Africa, The Hong Kong – Canada Business Association and the Saanich Peninsula Chamber of Commerce.
  • Holds a bachelor’s degree in Canadian history and economics from the University of Toronto.
David Kuefler

Branding and Marketing responsible for: Brand and marketing strategy, brand development, graphic design, implementation

  • Talented left- and right-brain guy, with 30 years of expertise that spans from strategic development to award-winning creative and design.
  • Diverse experience working with a wide range of global clients to develop strong brands, integrated marketing and communications campaigns, social marketing, advocacy and cause marketing campaigns.
  • Has led dozens of branding and marketing initiatives for a range of enterprises and organizations from Telus and Translink to Mountain Equipment Co-op and Blenz Coffee.
Michael Delevante

Distillery Design and Operations Consultant and Educator responsible for: Still designer, distillery design (operations) product development, and on-going product and operations consulting.

  • Professional engineer with in-depth background in all aspects of beverage manufacturing, environmental solutions, plant management, raw material procurement, product development and project engineering.
  • Previously served as Distillery Manager of Appleton Estate Jamaica Rum, and oversaw the distillation of all Appleton Estate Jamaica Rum marques
  • Designed bespoke equipment for the estate’s distillery.
  • Author of “Spirits in the Making” and sought after keynote speaker and workshop leader in the distillation community.
  • Holds a Bachelor of Engineering Honors Degree from the Stevens Institute of Technology.
Nancy Fraley

Director, Product Formulation responsible for: Product formulation and blending

  • Recognized and award winning world authority on spirits blending.
  • Respected career as a consultant to distilleries both nationally and internationally.
  • Strengths include custom blending, creation of maturation programs, sensory analysis, evaluation and assessment of distillates, product development and engineering, quality assurance and taste profiling, judging, spirits education and sensory training for distillery staff.
  • Creator of the American Craft Whisky Aroma Wheel, a sensory tool that has become a standard used by both distillers and whisky connoisseurs.
Catherine Church

General Manager responsible for: Federal and provincial regulatory compliance, investor relations, oversight of operations and customer experience

  • Entrepreneur with more than 30 years experience as a respected leader in the costume, construction / set decoration and props industry and with countless movies, TV series, dance, opera and theatre productions to her name.
  • Brings additional experience as an information systems consultant.
  • Extensive training and education in distilling, operations and management education at the American Distilling Institute.
  • Additional courses in venture development education at the Peter Thompson Centre for Venture Development, British Columbia Institute of Technology (BCIT).
  • Strong leader with experience planning, managing complex, multi-faceted projects and budgeting.
  • Holds a bachelor’s degree (with distinction) in psychology / neuroscience from Simon Fraser University with awards for academic excellence in psychology and biology.
Michael Rosser

Manager of Operations responsible for: Quality control, acquisition of raw materials and spirits product development

  • Entrepreneur with more than 29 years experience as a Production Manager, Production Coordinator and Props Master on myriad feature films and television series.
  • Extensive training and education in distilling, operations and production / facility design education including whisky, rum and amaro (liqueur) distillation through the American Distilling Association.
  • Experienced home-brewer having perfected beer recipes over the last 15 years and moving into distilling spirits over the last three years.
  • Community activist serving on the boards of community and environmental organizations and committed to sustainable development, conservation design, and protection of wetlands.
  • Holds a bachelor’s degree in Interdisciplinary Studies (chemistry, engineering, physics, photography, film studies) from the University of Colorado.
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