From whisky wars to world-class pours, our annual roundup proves that great spirits know no borders
2025 may go down as the year booze was weaponized in Canada. First, provincial liquor boards delivered a collective “You’re Fired!” verdict on any and all yankee hooch in retaliation to Trump’s tariffs. Then, to follow through with the proverbial “double tap,” Ontario premier Doug Ford unceremoniously marinated the ground with a bottle of Crown Royal in response to a packaging- relocating-to-the-US issue (whisky on the rocks, anyone?).
Yep, booze became ammunition in the “economic warfare” theatre. The upshot of all this, not surprisingly, was a pretty staggering drop in the sale of U.S. spirits to – and in – Canada.
Combined with ongoing global political turbulence, economic instability, housing issues, immigration concerns and (add your own personal anxiety attack here), 2025 was a year that likely made even some abstainers reach for one (or two) stiff shots. Luckily, there was plenty to reach for.
While empty spaces on liquor store shelves took the place where bourbon, JD, and their ilk used to live, Canadians were more than happy to reach for Scottish, Irish and, importantly, Canadian whiskies. These options were rounded out with some exceptional gins, rums, vodkas, tequilas and a host of others less easy to categorize.
I enjoyed a number of top-notch spirits this year, especially during a three-week trip through Scotland, but one of the criteria for the VineRoutes Top 10 is that the spirits being recognized need to be available somewhere in the Canadian market at the time of publishing. And so, without further ado, drumroll, please:
Whisk(e)y
Alberta Premium “Golden Rye” 9 Year Old Canadian Whisky
A nine-year-old Canadian 100 per cent rye whisky bottled at 45 per cent ABV for under $40. What’s not to like–especially when it’s as good as this. Whiskies made entirely from rye tend to be pretty punchy, sometimes to the point of being a bit painful to savour neat. This latest expression from Alberta Distillers Ltd. (ADL) manages to come off as distinctly rye-based but with a fairly gentle profile (relatively speaking). It opens with hints of baking spice, and tangerine rind that segue to notes of caramel, toasted oats, dusty rye, and new leather. Warm, with a gently spicy and viscous palate, it adds suggestions of citrus and toffee that fade into a long, supple finish. Another winner from ADL.
Bunnahabhain 12 Year Old Islay Single Malt Scotch Whisky
If you ever get a chance to visit Scotland’s dramatic Isle of Islay, do yourself a favour and visit the cool Bunnahabhain (Bunn-na-ha-venn) distillery. Nestled on the shores of the Sound of Islay with a spectacular view of the Isle of Jura, it’s the home to a range of elegant–and mostly unpeated–single malts, with the 12 Year Old expression being more-or-less the flagship expression. Caramel ice cream, nougat, toasted hazelnut, and a touch of brine on the nose; round, tangy/briny, in the mouth with fig and sherry notes, a slightly nuttiness, with some dried fruit and ginger on the finish. A delicious, award-wining maritime malt.
Glendalough “Double Barrel” Irish Whiskey
While terms like “gentle,” “light,” and “delicate” may have been used to describe Irish drams of days past, this is not the historic style of the spirit of the Emerald Isle. Luckily, the new breed of Irish distillers is looking to emulate the richer, bolder, more complex style of their country’s whiskies of yore. Glendalough being one such distiller. This “Double Barrel” expression. Matured in a combination of American bourbon barrels and Montilla oloroso casks, with each imparting its own unique character. The bourbon lays down a base of vanilla and butterscotch; the oloroso brings in suggestions of nutmeg, candied fruit, and a whiff of toasted almond, all of which reappear on the palate before gliding off to a warm, peppercorn-tinged, ultra-long finish.
Nikka Whisky Yoichi Single Malt Whisky
Masataka Taketsuru is considered to be the “Father of Japanese Whisky.” In 1918 he travelled to Scotland to learn the art of malt whisky production. He returned to Japan in 1920 with a refined knowledge of distillation…and a wife. This engaging single malt kicks off with a mild whiff of peat on the nose, enhanced with some briny, slightly woody and decidedly floral, liquorice root overtones that mingle and develop with air and a drop or two of water. Smoke, spice, wild herbs, plum, red apple, malted grain all emerge on the palate. The finish continues to build on peat-smoke/sea spray and anise coattails that finally expire almost a full minute after swallowing.
White Spirits
Chopin Potato Vodka
As I’ve admitted–more than enough times for sure–I’m not really a “vodka person.” That being said, there’s no doubt that luxury vodkas do not lack character or personality, subtle as they may be. Though vodka can be made from a variety of base fermentable materials (Chopin also produces a wheat and a rye version), I find potato vodkas have a particular mouthfeel [“Please don’t say mouthfeel” – The Menu] that is typically creamier and more viscous (translation: more luxurious) than the sharper wheat or rye-based numbers. Such is the case with the Chopin Potato Vodka. Mildly earthy on the nose. On the palate it’s supple, smooth, and velvety, with a distinct cracked peppercorn zip in the long, slightly warm end notes.
Renais Gin
Once upon a time (about three decades ago) Chris Watson–a Brit–established vineyards and a winery in the Chablis region of France (how this was even possible would make for a story unto itself). Fast forward and Alex and Emma Watson were looking for a suitable use for the “what’s left behind” after the winemaking process. Well, if the Italians use it to make grappa, and the French use it to make marc, why not use it as a base for a gin? Et voilà…Renais Gin. I’d definitely put Renais into the “modern” gin category. A distinct lemon zest opening note leads into light (not overly perfumed) floral notes. Juniper is there for sure, but unlike a London Dry-style gin, it’s very tempered, and enhanced by delicate herbal notes and a subtle minerality that keep things crisp and clean on the palate. Subtle. Elegant. Complex. Delicious.
Spirit of York Aquavit
Based in Toronto’s Distillery Historic District, the Spirit of York distillery crafts a range of premium spirits, including this take on the traditional Nordic staple. Marrying the usual caraway and dill along with other locally-sourced botanicals in a hand-crafted rye base, it sports distinct aromas of the first two flavouring components, underpinned with a dash of mint, herbs, and pink grapefruit. Viscous and spicy, with distinctive coriander/rye bread/slightly earthy flavours and a crisp, white pepper finish. Try neat and very chilled, accompanied by traditional pickled herring, or experiment with some unique cocktails.
Rum
Flor de Caña Rum 12 Years Old
Nobody gets rum. Except rum people. The reason is because the spirit is, at times, hard to get a bead on. While some white rums can be almost vodka-neutral, full-throttle pot still dark rums can be so funky that even seasoned elbow benders can be taken aback. While this number from Nicaragua is hardly a true “funk bomb,” it is certainly a gateway to that world. The spirit from this certified carbon-neutral distillery shows aromas of fruitcake, toasted nuts, mocha, vanilla and marshmallow, with a discernible whiff of acetate (which lends the “funk” component). Round and smooth on the palate, with spicy (nutmeg/clove) undertones and an overall warm, candied citrus fruit palate leading to supple yet surprisingly dry finish.
Diplomático “Reserva Exclusiva”
Most brown spirits are, ultimately, blended spirits. Even “single” malt whiskies are blends of various barrels of various ages (“single” in this case referring to the product of a single distillery as opposed to a single barrel–unless stated as such). Distilling may be a science when it comes to spirits, but blending is an art. In the case of this premium Venezuelan rum, some 60 blending components are married into the final, complex, expression. Aromas lean towards a slightly boozy/spicy orange marmalade, with nuances of tobacco, new leather, and licorice root. The palate is complex, as well as spicy and assertive (and a fair bit drier than expressions I recall from past encounters), with suggestions of dark chocolate, treacle/molasses, walnut, and candied fruit bubbling up before gliding into a long, warming finish.
Tequila
Tromba Reposado Tequila
Made in Mexico–but with a Canadian connection–Tromba (the name of the rainstorms that refresh and change the landscape of the los Altos region of Mexico where this tequila is produced) is the brainchild of Toronto-based Eric Brass who, having been introduced to premium-level tequila while on a business trip to Mexico. His love of quality tequila eventually encouraged him to swap one business (finance) to another (booze). While not a move most career councillors would likely endorse, the gamble paid off. The Canadian-owned Tromba brand is considered one of the top independent tequilas on the market. This reposado (‘rested”) expression opens with intense and expressive aromatics that lean towards cooked, ripe agave, wet slate, pine, toffee, and a whiff of smoke that shimmy onto a round, silky, palate boasting flavours of stewed agave, caramel, toasted pumpkin seeds, and mint, exiting on a graceful, mineral-tinged finish that sports a lingering smokiness.
Honourable mentions
Whoa…Canada!
Canadian spirts continued to claim their rightful place as some of the finest in the world. These are just a handful of the exceptional example that crossed my palate this year:
Bearface “Elementally Aged” Triple Oak Canadian Whisky
Deanston “Virgin Oak” Highland Single Malt Scotch Whisky
Bunnahabhain Stiuireadair Islay Single Malt Scotch Whisky
Glenfiddich 16 Year Old Aston Martin F1 Limited Edition
Ardbeg “Smokiverse” Islay Single Malt Scotch Whisky
Bowmore Sherry Cask 15 Year Old Single Malt Scotch Whisky
In addition to these personal favourites, Tod will share his pick forMost Outstanding Whisky of the Year in December. This special announcement will be exclusive to ourNewslettersubscribers only. If you’re already signed up, sit tight—exciting news is on the way. Not a subscriber yet? There’s still time tojoinand be part of the reveal.
– Tod Stewart is a senior editor with VineRoutes
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Alberta Premium “Golden Rye” 9 Year Old Canadian Whisky
Bunnahabhain 12 Year Old Islay Single Malt Scotch Whisky
Glendalough “Double Barrel” Irish Whiskey
Nikka Whisky Yoichi Single Malt Whisky
Chopin Potato Vodka
Spirit of York Aquavit
Diplomático “Reserva Exclusiva”
Tromba Reposado Tequila
