Margaret Swaine’s Spirits Review – October

Whiskies, Walter and Caesars
by Margaret Swaine

Margaret Swaine

The falling leaves and cooler days have me gravitating back to spicy Caesars, whiskies and hot toddies as my drinks of choice. Thus recently I was delighted to find an all-natural handcrafted Caesar mix that makes a delicious premium Caesar in a snap.

Walter Caesar Mix, the brainchild of Aaron Harowitz and Zack Silverman of Vancouver, took over a year to develop. The ingredients are vine ripened tomatoes, grated horseradish, Worcestershire sauce, hot sauce, clam juice, sea salt, onion and garlic powder and organic sugar. The result is a thick, hearty juice that has a “homemade” taste.

In the “Mildly Spiced” version, the tomato and clam flavour jumps forth while there’s still enough of a kick to need nothing more than the addition of a spirit of choice. Ketel One Vodka is my pick. In the “Well Spiced” version the horseradish and hot sauce dominate the sweet tomato notes. To me which you go for is just a matter of the mood you’re in.

I’m just glad there’s an alternative to the ubiquitous Mott’s Clamato. I love that Mott’s pretty much drove the popularity of Caesars across Canada. (In 1969 the Duffy Mott Company developed Clamato, a tomato-clam cocktail that became the mixer of choice for bloody Caesars.) I don’t love the added MSG, glucose-fructose, artificial colours and PET bottles it’s sold in.

Walter is now available in Canada in over 600 select grocers, shops and bars. The current up-to-date listing can be found by visiting: www.waltercaesar.com/find-us

If you want to add your own creativity to the drink, start with Walter and then play around with the spirit (try gin or tequila), the flavour additions (maybe olive brine, pickle juice or soy sauce) and the garnish (cured meats, cheese, whatever).

With the garnish, it seems the sky’s the limit. Hopgood’s Foodliner in Toronto for example offered a Caesar topped with fresh BC spot prawn, salami and jalapeño pepper when the prawns were in season this spring. Score on Davie Street in Vancouver was inspired by the idea of cheeseburgers on Bloody Marys to come up with their versions for a Caesar. The sixty dollar Checkmate Caesar which has been selling out since it was put on the menu features a jaw dropping roasted chicken, pulled pork hot dog, Score burger, pork slider, hot wings, onion rings and a brownie to cap off the meal on a glass.

The newly reopened and renamed Eaton Chelsea Hotel in Toronto has an entire menu of homemade Caesars. The “checkout” includes bacon strips, a pickle spear, half a hard-boiled egg and a cherry tomato. Restaurants on ski resorts across Canada also seem to vie for the best dressed Caesar in town. At Whistler they hold the annual Bearfoot Bistro World Oyster Invitational and Bloody Caesar Battle. The competition keeps all establishments creative with their Caesars: at Christine’s Mountain Top Dining, I had half a delicatessen on my drink.

Whiskies of course have so much character they need no garnish and in truth I like mine neat, on the rocks or in a simple cocktail.

Bain’s Cape Mountain Whisky from South Africa is an easy to drink introduction to the whisky world. From Scotland, Tomatin 12 Year Old Highland Single Malt gets its gentle, delicate character from its soft water source and sherry wood finishing. Tullibardine 228 Burgundy Finish Single Malt has spent part of its aging in Chateau de Chassagne Montrachet red Burgundy casks. Deanston Virgin Oak is finished in freshly charred new oak bourbon barrels.

Tomintoul 16 Year Old Speyside Glenlivet Single Malt from master distiller Robert Fleming is ultra-smooth and inviting.

Those who love a gently peaty malt should try Isle of Arran Machrie Moor Single Malt. For a full on whack of peat there’s Port Charlotte Scottish Barley Heavily Peated Islay Single Malt.

Teeling Small Batch Irish Whisky has the gentle, sweet beguiling style of Ireland’s whiskies enhanced by finishing in rum barrels. Triple distilled Knappogue Castle 12 Year Old Irish Single Malt aged in bourbon casks has notes of nougat.

Should you want a whisky cocktail, I recommend George Dickel Whisky made from 95% rye mash mixed with Carpano Antica Formula to make a wicked Manhattan.

Whether it’s an awesome Caesar or a sipping whisky enjoy your drink in the fading light of autumn. Winter is coming.

For those of you in Toronto, don’t miss the chance to join the WineAlign team at the ROM this Thursday, October 16th. It’s WineAlign’s inaugural Champions Tasting where you get the opportunity to taste only the top award wining wines from The Nationals and The Worlds. You can still get tickets here.

Cheers!

Margaret Swaine

To find these and other picks at stores near you, click on: Margaret’s Whisky and Spirits

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