What makes Cask Strength special is that each glass can be made unique, as you experiment with the amount of water added to reveal notes of ripe mango, cloudy heather honey, whipped vanilla cream, and a hint of aromatic violet on the tongue. The finish is long and characterized by pink grapefruit zest, freshly baked sponge, and a touch of heather peat smoke that lingers in the mouth. Depending on the amount of water added, these notes are found in different harmonies, allowing the whisky to be tailored to each palate.

Learn more about Highland Park Cask Strenth Release No. 3 here.

The post From Cask to Glass: Highland Park’s Cask Strength Lands in Canada appeared first on Sharp Magazine.

Although he’s better known for his hard work and determination on the basketball court, Toronto Raptors power forward Precious Achiuwa is also pretty serious about mastering wine. He takes notes, keeps track of every wine he tastes, uses road games as opportunities to learn more about different wine regions, and pays close attention to which bottles pair best with different foods — which is what piqued his interest in wine in the first place.

Was there a single “aha” bottle of wine experience that got you interested? If not, what was it that piqued your interest?

There wasn’t a single bottle, but more learning the story behind wine and how it complements different dishes. When I look for new wines to try, I like to consider the story behind the wine, food pairings, and experiences.

As an NBA player, you travel a lot. Does that travel give you an opportunity to explore interesting wine regions and trends in different cities?

Yes, it does. When I travel to California and Oregon, I have easy access to wines in those regions. My favourite wine region I’ve visited so far has been Napa Valley, because it’s known for producing my favourite varietal, Cabernet Sauvignon. A region I’d like to explore more of is Sardinia in Italy, because it’s known for prestigious red wines.

Do you take notes and keep track of every wine you’ve ever tasted?

Yes, I do. I’m an investor in an app called InVintory and I keep track of wines. Cabernet Sauvignon has been my most-tried varietal.

What’s in your cellar? Are you collecting any really special bottles?

Beringer Napa Valley Chardonnay and Beringer Knights Valley Cabernet Sauvignon are two of my favourite wines currently in my cellar, as I know they will age nicely. Other great wines in my cellar are the Stags’ Leap Cabernet Sauvignon and Mission Hill Oculus.

California Chardonnay is famous for a reason. What do you appreciate most about a classic expression such as the one from Beringer?

The 2021 Chardonnay is vibrant, luscious, and crisp, which makes it a classic example of Napa Valley Chardonnay. It offers mouth-watering flavours, like citrus, and is incredibly smooth.

What’s your favourite thing about an iconic Napa Valley Cab such as Stags’ Leap?

Stags’ Leap is known for producing high-quality wines — some of the best in the Napa Valley region. I find their 2019 Cab Sauv to be an easy go-to wine. It offers flavours of berry alongside floral and warm spice notes that make it a versatile wine that pairs well with many dishes, like steak.

A big part of the legacy at Mission Hill is Oculus. What is it that makes this wine so special?

Oculus is one of the best wines I’ve tried from the Okanagan Valley. Everything is meticulously hand-picked, sorted, and crafted to create a wine with balance and complexity. It’s a blend of Merlot, Cab Franc, and Cab Sauv. Each varietal pulls through unique flavours, with the Merlot providing hints of red and blue fruit, the Cab Franc enriching the flavour with herbaceous undertones, and the Cab Sauv supporting the length of the palate.

The post “What’s In Your Cellar?” With Precious Achiuwa appeared first on Sharp Magazine.

With Mother’s Day in the rearview, it’s time to think about a gift for your old man. Served neat, on the rocks, or as part of a sour cocktail, premium whisky makes for a perennial pleaser. We’ve curated a list of six top-shelf spirits ahead of Father’s Day, with selections from Canada, Japan, and very obviously Scotland as well. Swirl your glass, slow down, and read on to find six whiskies worthy of a Father’s Day tasting.

AO Suntory World Whisky

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Suntory’s World Whisky Ao is a globe-trotting tour across the five major whisky regions; the blend combines Irish complexity, Scottish smoky depth, American vibrancy, Canadian gentleness, and Japanese refinement into a single sip. Even the bottle’s name is evidence of Suntory’s commitment to world-class whiskies — “Ao,” the Japanese word for blue, references the oceans that join together all five countries. The artful spirit features accents of vanilla, apple, and tropical fruits along with a lingering spice, resulting in a sweet-but-spicy World Whisky that’s golden, rich, and well-balanced. (ON: $105, price varies by province)

Bowmore 15-Year-Old Single Malt Scotch Whisky

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Hints of tropical fruit dance with sherry influences in this 15-year-aged single malt whisky. First matured in bourbon barrels before spending its final three years in Oloroso casks, Bowmore’s scotch whisky has a robust finish to match its deep warm hue. Packaged in a smooth red-and-white box, Bowmore adds an air of elegance to Father’s Day festivities. (ON: $120, price varies by province)

Reifel Rye

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Crafted in honour of George H. Reifel, legendary distillery manager who laid the foundation of the iconic Alberta Distillers Limited (ADL) 76 years ago. Reifel Rye captures his rugged, adventurous spirit in its rustic glass bottle. This “high-rye”  whisky is aged in charred white oak and ex-bourbon barrels, adding an unexpected layer of depth. George H. Reifel was passionate about local ingredients and extraordinary flavour, and would be proud to see that his namesake rye whisky captures the complexity of Canadian prairie rye. Rounded notes of toffee, banana bread, and chocolate meet sweet accents of poached pear and crème brûlée, making this 84-proof “high-rye” whisky a must-try – this past January, it even won Best New Whisky of the Year at the Canadian Whisky Awards. (ON: $50, price varies by province)

Canadian Club 100% Rye

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Canadian Club’s 100% Rye Whisky balances its clean finish with the traditional spice of rye grain in a premium bottle that shines like antique gold. Toasted grains and hints of clove comprise the blend’s piquant part, while gentle, woodsy notes of caramel, oak, and sweet vanilla ground the drink with Canadian Club’s signature smoothness. (ON: $32, price varies by province)

Canadian Club Classic 12-Year-Aged Whisky

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Canadian Club makes a reappearance on our list with this award-winning blended spirit. The blend’s nuanced palette pairs subtle notes of creamy vanilla and butterscotch with a full-bodied barley profile. Seasoned, char-treated oak bourbon barrels age this whisky for 12 years before it hits the shelves, giving the spirit a taste to match its deep amber colour. (ON: $34, price varies by province)

Alberta Premium Whisky

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Alberta Premium captures the grit of the prairies with its top-notch whisky offering. The liquor’s explosive taste — born from Canadian rye grain and glacial, Rocky Mountain water — is a woodsy combination of earth and smoke. Lighter aromas like toffee and banana compliment the blend’s more mellow components of vanilla and spice. Proud to be made local, the brand sources their rich prairie grains from well-established farmers, making their premium whisky a community-conscious choice. (ON: $30, price varies by province)

The post Six Wonderful Whiskies to Win Father’s Day appeared first on Sharp Magazine.

Thermador Professional Double Steam Wall Oven 30″

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For the discerning home chef, Thermador’s Professional Double Steam Wall Oven 30” is a sleek splurge that all but guarantees professional-grade results. Thermador’s precise convection system ensures even distribution of moist steam heat, preventing food from drying out while creating a perfect exterior texture. Plus, the oven is equipped with a variety of fine-tuned cooking modes across the two cavities, including slow roasting, dough proofing, dehydrating and rotisserie – the commercial-style rotisserie accessory can accommodate a 12-pound bird. The oven is wifi-enabled and can be remotely preheated and monitored via the home connect app. None of this comes at the expense of appearance. The oven can be installed flush into kitchen cabinets for seamless integration. The specially-crafted grey glass on stainless steel looks luxe; the soft-close oven doors feel smooth. It looks good inside too; an industry-leading self-cleaning cycle keeps interior walls and racks in check. ($13,869 CAD)

Dusen Dusen Pattern Shakers

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Made in collaboration with home accessories brand Areaware and inspired by a custom carving in Dusen Dusen founder Ellen van Dusen’s home, this set of laser-engraved salt and pepper shakers adds a dash of graphic whimsy to all kitchen countertops and dining tables. ($59 CAD)

Menu Yana Brewing Pot 

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A double filter immersion process means you can brew hot or cold tea or coffee in this ceramic brewing pot. The innovative design from Copenhagen-based Norm Architects is housed inside speckled stoneware and features an angled spout ideal for an effortless pour. ($113 CAD)

Alessi Pulcina Milk Frother 

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Designed by architect Michele de Lucchi, Alessi’s milk frother boasts a sculptural, textured resin body, making it worthy of display next to your espresso machine. Completely battery-free and rechargeable with a USB-C cable, it’s as functional and portable for day-to-day use as it is for travel. ($78 CAD)   

Serax Surface Cookware

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Created by Michelin-star chef Sergio Herman, this line of high-quality cast-iron cookware features exterior glazing and a contrasting smooth, polished interior. Available in a range of sizes and two modern colourways, the collection takes design cues from open kitchens and travels smoothly from the stove to the table. (Starting at $105 CAD)

The post Kitchen Influential: Meet the Latest Kitchen in Tools and Accessories appeared first on Sharp Magazine.

Absinthe can claim a heritage in so far back as the bible itself, which is ironic for a spirit so closely associated with Monsieur Beelzebub. Wormwood, absinthe’s main botanical squeeze, has been used in medicinal spirit-based drinks for literal millennia, although absinthe as we know and love it today became “a thing” in 1800s Switzerland as a remedy to light ailments such as jaundice and bad breath.

How did it become the artiste sip o’choice? Colonialism, that’s how. Grim. During the Algerian War, the French government slipped their soldiers healthy doses of absinthe to fight dystentery and malaria. Soldiers loved it so much, they brought it back to France, where it became the sip-du-jour around the exact same time the battered wine industry was recovering from the near devastating phylloxera grape blight. Van Gogh and a one Oscar Wilde were having a lovely old time getting creatively loose with the Green Fairy when the Bacchus Brigade got a little jealous that, what was once a wine swilling nation, was filling its cup with absinthe instead. Along with abstainists, the wine industry spearheaded a smear campaign to align the spirit with the devil. They claimed thujone — a chemical compound found in wormwood — drove drinkers crazy, which could be true if one could get enough of it from drinking absinthe, which they absolutely cannot. But, yes, if a gung-ho imbiber had a liver of steel that miraculously survived the inevitable poisoning that would come from drinking THAT much high ABV liquor, the thujone would be problematic. The jury is still out on that whole hotline to the devil thing.

France only lifted their absinthe ban in 2011 (the U.S were ahead of the curve in 2007), but the last decade has seen absinthe sales booming globally. While Canada never officially banned La Fée Verte, it was hard to procure, and seldom sold. Now, amid the resurgence, producers such as Dillion’s Small Batch Distillery are proffering up bottles of the good stuff to avid fans.

So why absinthe? Well, alongside its compelling bad boy history, drinkers are becoming more and more enamoured with robust flavours and unique offerings from craft distillers.

Speaking of colour, watch out for absinthe “fakes”. While there is no official definition as to how “real” absinthe is made, it is born out of a grape based spirit and three key ingredients: the much maligned wormwood, fennel and anise. The green colour usually comes from maceration with chlorophyll filled herbs like nettle and mint. Some producers will slip additional colouring in to reinforce that iconic hue.

The Corpse Reviver #2 contains just a very light absinthe wash, which is enough to impart plenty of liquorice flavour to a cocktail, but true absinthe imbibers love to ceremoniously sip the spirit as part of a sacred ritual that can vary from country to country. The most popular method is to lay a spoon topped with a flaming sugar cube across a shot glass containing an ounce of absinthe. As the sugar starts to caramelize, cold water is dripped over it from an ornate pitcher, diluting the notoriously high proof sip. Imbibers then toast their creative muse of choice. Santé! And thus, the era of the absinthe swiller has been reborn.

The post The Rebirth of the Absinthe Swiller appeared first on Sharp Magazine.

Trejo has leveraged his stature as one of the most recognizable ‘bad guy’ faces in Hollywood to become an advocate for youth sobriety, speaking at local schools in Los Angeles about his experiences with drugs and alcohol. Having been introduced to marijuana at the age of 12 and heroin at the age of 14, before serving time at the notorious San Quentin prison in his youth, his message is sure to resonate more than most.

In 2019, Trejo launched a record label called Trejo’s Music, which offers a platform for up-and-coming young artists. More recently, he was helping to feed those in need during the lockdown, from the homeless of Los Angeles to essential workers like nurses and hospital staff. He even brought food to police officers during the riots in the city. “I think that’s why the good lord kept my restaurants open even during the pandemic,” he says.

What started as a business plan for a single Trejo’s Tacos location has grown into five restaurants across Los Angeles, including the titular Trejo’s Cantina in Hollywood. “Sometimes my friends will go in incognito, to tell me how the service and the food was,” Trejo laughs. “And my staff will say, ‘Dan, we know that all the guys with tattoos on their necks are your spies. They’re the guys that look like they’re going to rob the place.’”

SHARP spoke to the multi-hyphenate about the beauty of nonalcoholic drinks, what the spirit of the cantina means to him, and the inspiration behind his newest cookbook, Trejo’s Cantina.

Your first cookbook was mostly recipes from the menu at Trejo’s Tacos. What made you want to write a second?

Really, it was the response from the first book. We sold a lot of books, and a lot of people were asking me, “Do you have any more recipes?” And we do! I mean, my mom gave me her whole 80 years’ worth of recipes.

You talk about your mom quite a bit in the new book. Is there a lot of your family’s influence in this batch of recipes?

Everybody’s. My grandmother, my aunts, but especially my mom. She was just an amazing cook. At the first of the month, we would have these unbelievable meals, like Carne Asada and Carne Verde. Then by the middle of the month, the food would get a little thinner, you know?

By the time we got to the end of the month, she had a thing called We Mix It, and it was basically leftovers and whatever was in the cupboard. It was really good and all, but don’t ask her that recipe, you know? [Laughs] Because you don’t want to know it.

It was like in the penitentiary. We would get, like, five cup-o’-noodles, potato chips, Fritos, some hot dogs, whatever we could get, and we’d mix it up and bake it, and we had a You Mix It. Except in there we called it a spread. All the guys who don’t get a visit on Visitor’s Day, they would each bring something into the yard, and we would have a spread.

You mention that in the book, and how it seemed you turned that corner of the yard into your own little cantina. Can you describe what the cantina means to you?

What the cantina means to me is a big group of friends getting together and sharing everything they have. Because in the pen’, all you have is the money that people send you, and the hustle that you do in the joint. And so you share everything you’ve got like a big family.

When I walk into the cantina and I see everybody enjoying themselves, I get that same feeling of comfort and safety. Safety is one thing in the joint that’s hard to come by. But that’s the way you feel in the cantina.

What I love about this book is that you give so much detail and history to each ingredient and aspect of a dish, but you also stress that every recipe is modular, and you can adjust to your ingredients and preferences. How important was it for you to have a book that was approachable?

I had to have a remedial kind of book. You know, some of my mom’s and grandmother’s recipes are a little vague — “un poquito de sal!” And you had to get just the right pinch! [Laughs] So I definitely wanted to make sure it was simple.

I get nothing but compliments about the first book. People say, “Hey, my wife and I, we try a different recipe once a week, and it’s really simple!” I’m glad they say that, because that’s what we were trying to do, and it’s the same with this new book.

Do you have any favourite recipes from the book you might recommend to people who are a little intimidated by cooking?

The Shrimp Tostadas. I like that one because it’s so simple and so delicious. And my favourite drink, The Mexican-Spiced Cranberry Juice, and Sprite. I can’t tell you what the Mexican Spice is though, or I’d have to kill you. [Laughs]

We have a lot of nonalcoholic drinks in this new one, and I’m very proud of that. Because a lot of the time, people don’t want other people to know they’re not drinking. Plus, if you’re going to spend a long time in a restaurant talking, it’s better not to keep pounding them down.

I never really considered that, how the non-alcoholic drinks allow you to blend in.

It’s one of the reasons we’ve got non-alcoholic drinks at Trejo’s Cantina. I don’t drink, I’ve been sober for 50 years, but when I go to a bar or nightclub, people are always trying to buy me drinks. So I always have to turn them down, and they ask why. Usually, if I’m in a bar setting, I say “Oh, because when you get good and drunk, I’m going to take your wife home,” [Laughs] They shut up real quick! Don’t tell my agent that one.

I love how, in the book, you’re very against the word “mocktail” because you put as much effort into these drinks as the alcoholic ones.

They’re delicious! I love them all.

When did you first know you wanted to open a restaurant?

I did a favour for a director named Craig Moss, who needed a name actor to star in a movie he was making. I was gonna say it was low budget, but at least with low budget they’ll give you a sandwich. [Laughs] This was a no-budget movie!

I showed it to my agent Gloria and she said, “This might be pretty good, Dan, it’s a good story.” At the time I was waiting on another film that would have a real paycheque coming, but she convinced me that this one would be a better idea. So I took this movie called Badass and this thing turned into a trilogy, and I ended up making three times the money. Listen to your agent!

On the first movie, I met a producer named Ash Shah, who had been in the restaurant business, and he noticed that I don’t eat processed food. I won’t go to the Jack or the Mac, I’ll eat good food. So Ash noticed and said, “Danny, you love good food, why don’t you open a restaurant?” And jokingly I said, “Trejo’s Tacos!”

Then, after the third Badass wrapped, Ash brought me a business plan. It was about 12 pages long. I opened the first page, and there was no killing, so that was a tough read. [Laughs] But I gave it to Gloria, and she said, “Dan, this is a no brainer.” So that’s why I’m in the restaurant business!

You’ve said people come from all over the world to visit the Cantina. Do you have any notable stories?

It’s funny — when we were first opening Trejo’s Tacos, this bicycle club from Manhattan Beach posted that they were going to have a run to the opening in La Brea. But when the trades reported on it, they didn’t say bicycle run, they just said “bike run”.

So all these bikers from the Inland Empire saw it and were like, “hey, they’ve having a bike run!” [Laughs] And at the grand opening, we had this huge crowd of both spandex cyclists and the leather wearing bikers. They were taking pictures of these big burly guys on a 10-speed, and then all these spandex clad guys on Harleys. And business hasn’t slowed down since.

We’ve been really blessed that all five have stayed open. And everybody says, “what’s your secret,” because we’ve been open now for almost six years. Everybody thinks it’s a big secret, but it’s not! It’s just good food! I’ve never heard anybody going on a date saying, “Hey babe, you want to go to this restaurant? They’ve got really crappy food.”

Do you have any future projects you’re looking forward to?

We have an album out now called Trejo’s Soul Collection Vol. 1, and the next album is going to be called Souldiez Are Forever. In fact, we’re holding a concert at the Fillmore in L.A. at the end of March.

We’re opening a new restaurant in Detroit, but we’re doing it as a house of blues venue. We’re doing one in London as well, so I’ll be traveling. I have great partners in Ash Shah and Jeff Georgino, and they are masters, just brilliant.

In fact, Ash is the one who got me into opening a restaurant in the first place, because — and don’t tell anybody — but I didn’t know anything about running a restaurant.

Find a copy of Trejo’s Cantina by Danny Trejo here.

The post Together at Last: Danny Trejo Is Making Moves From Screen to Kitchen appeared first on Sharp Magazine.

BOMBAY SAPPHIRE is on a mission; having already produced one of the world’s most beloved premium spirits, the next step is becoming the most sustainable global gin.

The brand is well on their way; all 10 of its botanicals are 100% sustainably sourced, as certified by ECOCERT. In fact, they are the first global gin to be able to lay claim to such an impactful victory. Master of Botanicals for the brand, Ivano Tonutti, hand selects each botanical ingredient used to produce the bright taste of BOMBAY SAPPHIRE. From precious juniper from Tuscany, cilantro from Morocco, cubeb berries from Java and lemon peel from the lush citrus groves of Spain. Grains of paradise come thanks to a close relationship with farmers in a Ghanaian village, which was also bestowed a new water pump by BOMBAY SAPPHIRE.

Relationships are at the core of the gin distiller’s values, who are actively prioritizing social responsibility. As part of their 360° approach to sustainability, BOMBAY SAPPHIRE is fostering meaningful partnerships with their growers and suppliers, assuring that they are supported every step of the way from growing to harvesting the finest quality of ingredients.

A trip to the Laverstoke Mill distillery in England reveals a structural marvel and architectural sensation, but it isn’t just beautiful to look at — it is a zero-waste facility and uses 100% renewable energy. The unique design has drawn in a lot of praise, with perhaps the most meaningful coming via the “outstanding rating” awarded by BREEAM, the world’s leading environmental assessments for buildings.

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For the distillation nerds out there, you may be excited to hear that botanicals are recycled through anaerobic digestion, a process wherein bacteria breaks down organic matter in the absence of oxygen, resulting in a lower carbon footprint. Also, in case you weren’t aware, the landmark distillery uses a process of vapour infusion to capture the natural tastes of the botanicals and subsequently flavours the base spirit with its crisp and vibrant notes for which it is so well known.

The iconic blue glass BOMBAY SAPPHIRE bottles are no exception to the sustainability rule; they are 100% recyclable and also contain recycled glass in their own make up. Additionally, the bottle label is certified as sustainable by the Forestry Stewardship Council, so cheers to that!

While it is true that BOMBAY SAPPHIRE is best known for its uncompromisingly delicious gin, it seems that its future as a key player in spirts sustainability is as bright as its unique flavour. As the world eyes up efforts for a waste-free future, BOMBAY SAPPHIRE is leading the charge in pioneering change for good. Now we feel especially good about what’s in our glass when it comes to gin o’clock.

The post BOMBAY SAPPHIRE® Sets Its Eyes on Sustainability appeared first on Sharp Magazine.

Stature is relative, after all. Since the launches of Michelin Guides to Toronto and Vancouver, which feature 13 and seven starred selections, respectively, countries and regions including South Korea, Southern California, Extremadura in Spain, and Switzerland’s St. Gallen have all welcomed their first three-star eateries. Canada, meanwhile, is still waiting for its inaugural chart-topper, with Toronto’s Sushi Masaki Saito leading the way with two stars as it stands.

Of course, earning the guide’s highest honour is no small feat. Of the 16,000-plus restaurants it rates around the world, considerably less than one in a hundred boasts three stars. The good news for aspiring Canadian restaurateurs is that there are now more three-starred eateries than ever before — 137 at last count — with the venues that follow being the newest to lure globetrotting gourmets. Indeed, epicurean exploration has always been at the heart of Michelin’s rating system, with one star denoting “high-quality cooking” that’s “worth a stop,” two identifying “excellent cooking” that’s “worth a detour,” and three stars afforded only to restaurants that offer “exceptional cuisine” that’s “worth a special journey.”

Mosu — Seoul, South Korea

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Five years after moving his acclaimed Mosu restaurant from San Francisco to the South Korean Capital, chef Sung Anh has earned his homeland’s first three-star rating for what Michelin’s inspectors call “consistent quality improvement.”

“Anh continues to do what he does best, highlighting the subtle nuances of seasonal produce on a plate. Burdock bark, the signature dish, features a single burdock chip prepared by coating a thinly shaved sheet of burdock root with syrup, dehydrating it, and repeating the process several times to render it supremely crisp.”

Atrio — Cáceres, Spain

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The Medieval cobblestoned streets of Extremadura’s first World Heritage Site give way to this restaurant-hotel combo, which “exudes elegance, enthusiasm and sincerity, matched by impeccable service to enhance the experience to the full,” Michelin’s inspectors report. The tasting menu is “inspired by the Iberian pig and the natural bounty of Extremadura,” they continue, with local chef Toño Pérez “paying full respect to the DNA of local traditions by showcasing the myriad nuances of his native land.”

Atrio’s “spectacular” wine cellar, meanwhile, “features labels and historic vintages that are almost impossible to come across anywhere else.”

Villa Crespi — Orta San Giulio, Italy

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Another hotel dining room, this time in an ornate Moorish-style residence, Villa Crespi serves unique Mediterranean cuisine in elegant dining rooms and on a panoramic veranda overlooking Piedmont’s scenic Lake Orta.

Chef Antonino Cannavacciuolo “has poured heart and soul into this restaurant,” Michelin’s inspectors note, with the Campano chef using “all his technical skill and precision to create dishes full of clean and distinct flavours” that take diners on a journey across Italy “with all the confidence that only truly great chefs can muster.”

This confidence comes across in dishes like Gragnano linguine with squid and rye bread sauce, bean tagliatelle with lemon and tuna bottarga, and a dish of Sicilian scampi with octopus broth.

Addison — San Diego, California

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The Golden State’s seventh three-star eatery sure is easy on the eyes, set as it is amid the bucolic grounds of the luxurious Fairmont Grand Del Mar hotel.

According to Michelin’s inspectors, chef William Bradley’s “playful yet polished” approach is best exemplified by a dish of sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon, and crowned with Regiis Ova reserve caviar. Opening bites such as Iberian ham folded over a golden potato, meanwhile, display “finely-tuned flavours.”

Cocina Hermanos Torres — Barcelona, Spain

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At every turn, the Torres twins’ namesake restaurant is a study in contracts. Its cabin-shaped exterior stands out amid the apartment blocks of Barcelona’s Les Courts district, while the striking interior is like more like an ultra-modern theatre than a dining room.

“Three cooking stations dominate the centre of the room,” Michelin’s inspectors report, “around which tables are arranged beneath romantic ‘clouds’ of light.”

The superb tasting menu, they continue is “a gourmet journey that extols the very best seasonal and local ingredients, using them in such a way as to extract maximum impact and flavour with a minimum of intervention.”

La Marine — Noirmoutier, France

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Chef Alexandre Couillon earned his first three-star rating in the 2023 edition of the Michelin Guide France for his exceptional work in this cottage kitchen on the northern tip of the beach-ringed island of Noirmoutier. “The quality of fish, seafood and vegetables is exceptional,” the guidebook’s incognito inspectors report, in part because Couillon “rises at dawn to go to the Noirmoutier fish auction, which sells the best Atlantic fish, before stopping by his own vegetable garden, just a few minutes from the restaurant.”

The “mackerel cooked over hot embers and accompanied by confit beetroot” are of special note, as is an “incredible lettuce grilled over a flame,” and a “dessert of buckwheat, caramel mousse, confit citrus fruits, and sea lettuce sorbet.”

Memories — Bad Ragaz, Switzerland

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The St. Gallen region’s first-ever three-star selection is helmed by Sven Wassmer, the former head chef at the two-starred 7132 Silver restaurant in the similarly scenic Swiss village of Vals. At Memories, one of six restaurants in the opulent Grand Resort Bad Ragaz, the ambiance is described by Michelin’s inspectors as “chic and casually elegant,” with a “relaxed and charming” front-of-house team that “provides professional service, ensuring your experience here ticks all the boxes.”

Wassmer, meanwhile, “steers clear of gimmicks and technical trickery…what seems so pleasingly spare and straightforward on the plate is actually rife with elaborate details that make for deep and well-balanced flavours. Bold and full of contrasts, honest and accessible – this is the kind of food you wish you came across more often!”

The post Meet the Latest Crop of 3-Star Michelin Guide Restaurants for 2023 appeared first on Sharp Magazine.

Dillon’s Small Batch Distillers

Dillon’s Small Batch Distillers

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Dillon’s Small Batch Distillers

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Having recently celebrated their 10 year anniversary, Dillon’s Small Batch Distillers is a huge Canadian spirits success story. ​​Developing alongside a thriving viticulture scene in Niagara’s Bench region, Dillon’s hand crafts spirits in copper stills using fresh local ingredients. Dillon’s have been leading the way in the ever popular flavour spirits category with their gin-fusions, such as strawberry, rose, cherry and rhubarb making hot sales. While Dillion’s made their name in craft gin and a very impressive line of flavoured bitters, they have also delved firmly into vodka, rye whisky and (trend alert…) absinthe! Jumping on the growing market of ready to drink canned cocktails, Dillon’s have firmly thrown a hat in the ring with their fruit and fizz forward gin concoctions. Dillons have also recently collaborated with restaurant group powerhouse, Oliver & Bonacini, to develop a limited release of flavoured spirits that celebrate their iconic culinary establishments in Toronto.

Ironworks Distillery

Exciting things have been happening in the colourful UNESCO maritime town of Lunenburg, Nova Scotia. Producing on the historic site of an old blacksmiths, Ironworks have been drawing an adoring crowd since they opened their distillery doors in 2010. Best known for their multi-gold-award-winning Blue Nose rum, Ironworks also produces vodka, gin, whisky, brandy and liqueurs and has been experimenting with extended fermentation durations for richer taste profiles. Sustainability is front and centre for the small-batch distillers, who save more than 500,000 litres of water each year. Fruits used in the distillation process come from within less than a 150 kilometre radius of Lunenburg and, instead of using sugar cane for their rum, Ironworks sources molasses from Crosby’s in New Brunswick.

Bearface Whisky

Bearface Whisky

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Bearface Whisky

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Bearface Whisky

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Bearface Whisky

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Keeping things on the rugged side of cool, Bearface proudly declare they produce “whisky made in bear country” and are pioneers in elemental aging, a process where liquid is barrel aged in shipping containers and exposed to the extreme elements of the wilderness. The climate of the aging process imparts a unique flavour of the craft spirit, and the intense fluctuation of the Canadian seasons plays an important role in the taste profile of Bearface. Master blender, Andres Faustinelli, is constantly working to untame whisky production, leading to experiments such as the more recent Wilderness Series, in which an infusion of foraged Matsutake mushrooms impart a one-of-a-kind umami finish.

Eau Claire

Eau Claire, Alberta’s first craft distillery, produces a cross section of spirits. Their raison d’être, however, is the creation of small-batch single malt whiskies. Locally sourced grain is used to handcraft premium liquid, which is then aged in ex-Bourbon, ex-sherry and new European oak casks, and released in small batches (the current “006” release is quite the delight).

If you’re not so much into the brown spirits, or if you’re looking for something more on trend, Eau Claire also produce a delightful Early Grey gin, which is perfect for all your bergamot cocktail daydreams.

Victoria Distillers

Victoria Distillers

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Victoria Distillers

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Best known for their now vastly popular and notably purple Empress Gin, Victoria Distillers are masters of both flavour and marketing. Revered for its Instagram-bait colour-changing “magic” when mixed in drinks, Empress Gin has also dazzled at national and international spirits awards. The indigo hues of the spirit are 100% natural, coming from an infusion with butterfly pea blossom, an ingredient in a popular tea offering at the iconic Empress hotel in Victoria, the namesake and inspiration behind the gin.

Empress is now exported globally, but Victoria Distillers also create brandy, vodka, something akin to rum and a frankly dreamworthy chocolate liqueur. Oh, and keep your eyes peeled; a red coloured Empress release has been teased on their social media. Details are pending, but if the success of it’s purple big sister is anything to go by, consumers will lap it up.

The post The Soaring Success of Small Batch Booze appeared first on Sharp Magazine.

The first recorded production of Irish whiskey dates back to 1405, which is about 90 years before the first Scottish whisky, for those keeping count. Ireland’s tumultuous history had its part in tamping down the growth of the industry, yet as of six or seven years ago, Irish whiskey took hold as the fastest growing spirit on the planet. As with many spirits, the more entry-level offering is what springs to mind first (Jameson, et al), but the premium Irish whiskey category is filled with smooth and sippable options that can be enjoyed neat or on ice. It would be a lengthy list to try and cover off every possible available option, so for the sake of brevity, we’ve narrowed it down to some of our team’s personal favourites.

Tullamore Dew XO Rum Finish Irish Whiskey

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Granted, we’re starting things off with a rather unorthodox Irish whiskey, but with good reason. Tullamore Dew’s standard whiskey is a good one to begin with, however the added character due to the Carribean rum casks make this offering stand out from the pack. Notes of vanilla and butterscotch are prevalent, to the point of blurring the lines between the two spirits in the best possible way. ($47)

Bushmills 10-Year Single Malt Irish Whiskey

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Bushmills is the oldest Irish whiskey producer there is, and their years of history are reflected in the quality and diversity of their offerings. It’s worth noting, they’re one of only a handful of producers from Ireland that survived the struggles that came with American prohibition. This 10-year-old single malt is triple distilled from 100 per cent malted barley, and matured for 10-plus years in former sherry and bourbon-seasoned casks. Expect honey, vanilla, and chocolate aromas here. ($47)

Redbreast 15 Year Old Irish Whiskey

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It’s understandable that some will always prefer a more classic approach — this is where Redbreast comes in. The company’s roots date back to the late 1850s, but to be fair, it was a tumultuous journey as the company shifted hands multiple times. What really matters is its current ownership, which rebooted the brand in 1991 and launched their first 15-year single pot still whiskey in 2005. It was an award winner in its opening year, and remains a fan favourite now, delivering complex notes of citrus and spice. ($125)

Clonakilty Single Batch Double Oak Irish Whiskey

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Now that we have the “standards” out of the way, it’s time for something rather new. Clonakilty has been in the business for all of seven years so far, and while they’re not necessarily dethroning the most legendary Irish whiskies of all time, they’re certainly providing a delectable alternative to your usual standard selects. While the brand call this offering double oak on account of using wood from both Europe and America, they actually use three different barrel types during the maturation process, specifically ex-Bourbon casks, new charred American oak casks, and ex-red wine casks from Bordeaux. ($78)

Glendalough Whiskey 7 Year Old Single Malt Mizunara

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Most recently we’ve heard whispers about Glendalough’s new Gin releases, but their single malts are still where it’s at until we’re able to sip their new clear spirit. If we have to pick one, this seven year Mizunara cask finished whiskey is the way to go — the vibrance of its floral-meets-cinnamon-meets-subtle smoke profile ticks all the right boxes, as far as we’re concerned ($130)

Teeling Single Pot Still Irish Whiskey

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Another interesting history lesson in the Irish whiskey scene: when relaunched in 2015, Teeling was the first whiskey distillery to operate within the city limits of Dublin in roughly 125 years. It’s also one that is still run by members of the original founding family. The brothers Jack and Stephen Teeling are the leaders behind the reboot, having gotten into the whiskey world through their father John, who founded the Cooley distillery in 1987. Using a very typical Irish mash in its production (50 per cent malted barley and 50 per cent unmalted barley), the end result is a smooth and richly charactered whiskey, with notes of fresh baked bread, brown sugar, and hints of grape and honey. ($105)

Jameson Black Barrel Irish Whiskey

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You all knew that Jameson would wind up in the mix here somewhere — the “household name” of Irish whiskies is a bit pedestrian in standard guise, but their premium efforts remain worthy of recommendation. In the case of the Black Barrel, you’re looking at one of the richer, heavier offerings in this list. Strong notes of sherry, nutmeg, oak, and dry fruit lead the charge, while still avoiding any of the peaty smokiness found in whiskies from other regions. Though a step up from the standard, Black Barrel is still on the affordable end of the spectrum. ($48)

Writers’ Tears Japanese Cask Finish

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Originally launched as a limited travel retail edition for the Rugby World Cup, this special edition from Writers’ Tears has since made it into international distribution for a limited time. Unlike the brand’s standard editions, this release is finished in Japanese Mizunara casks (like the Glendalough mentioned above), which bring forth a punch of exotic wood notes — sandalwood, oak, and cedar — before giving way to more typical toffee, coconut, and spice notes. ($140)

Dunville’s PX 10YO Single Malt Irish Whiskey

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Another peculiar edition to the list is this 10 year old “PX” aged Irish whiskey fro Dunville’s. For those wondering, PX stands for Pedro Ximinez — the grape used for most sherry and dessert wines from Spain. This leads to a smoother malt profile, notes of green apple, and a substantial sherry influence that thankfully doesn’t overpower the spirit. Can be a good stand-in substitute for bourbon when mixing Old Fashioneds, but we’d still stick to a neat pour, given the option. ($171)

Proper No. Twelve Irish Whiskey

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Rare releases and special processes aside, sometimes a good “standard” whiskey is all your bar really needs. Enter Proper No. Twelve, Conor McGreggor’s Irish whiskey outfit named after his home neighbourhood in Dublin. With the help of former Bushmills distillery manager David Elder, the outfit has been off to a solid start. It’s got a bit more punch than Tullamore, but rests more understated than Jameson. ($35)

The post SHARP Drinks: The Best Irish Whiskey To Sip and Savour Today appeared first on Sharp Magazine.

His forthcoming cookbook Sankofa is a necessary composite of memory work, education, and encouragement, refracting Adjepong’s distinct perspective as a Ghanaian-American chef raised in the Bronx, now based in Washington, D.C., into a stream of traditional West African recipes and an invitation to improvise, or “play jazz,” as he puts it: an apt metaphor for the magic that occurs where classical training meets liminal experience.

SHARP recently spoke to Adjepong by Zoom.

I’m so curious about the various professional hats you wear, from the notoriety of TV hosting on Alex vs. America to in-person dining, where you’re not necessarily always as on display as the food itself. What’s it like moving through the worlds of food and food media in such diverse ways, from centre stage to “back of house”?

I’ve never thought about it that way, like front of the house/back of the house. I love hospitality, probably as holistically as possible. When I say that, I mean in all regards: as granular as how a guest feels when they sit down, the ambiance — it’s the lights that are on the table, how low the seating is, and the darkness and the mood and the smell and the colour, all that plays into an experience.

I stick to what I’m good at; I’m not doing anything that’s far-fetched or out of the pocket, so for me, in this path that I’m on, it all kind of just makes sense. And I’m not forcing anything.

In-person dining strikes me as an experience where you get to potentially exercise control over all these variables, but then on television, it’s such a collaboration. You’re at the mercy of editing — Yes! — and everything!

My ignorance was so high before hopping into the TV space. It’s a true production. There’s an audio team, a visual team, there’s a culinary team, there’s an art department, and when you put them all together, it’s like busybodies, ants, moving all around. It makes sense if you think about the brigade system in the kitchen, the hierarchy: you have your executive chef and your sous chef and line cook, and you kind of have the same thing behind the scenes, with all the people who are moving strings.

It’s not every Top Chef alum who’s able to spin upward into a more extended television career.

Very much so. I was just happy to make it past episode three. Now all of this has happened, I really had no idea, nor did I call it, but it’s the power of saying yes more than no, and just being in good spots, and a little bit of luck helps as well. All that.

Tell us about your upcoming cookbook, Sankofa.

I’m finding out stuff about myself, and I’m having to call my sister and my mom to explore stories from when I was a kid that I didn’t remember, and oddly enough, it becomes therapeutic. I’m going back and I’m literally telling my life. Sankofa means “it’s not too taboo to go back and fetch for something.” San means to return, ko means to go, and fa means to seek and look for. So, it’s not too taboo to fetch something at the risk of being left behind. I really love that message. It’s an Adinkra symbol, and Adinkra symbols come from the Ashanti Region in Ghana where my family is from.

What ingredients or flavours would you suggest home cooks experiment with to activate aspects of the palate intuitive to West African diasporic cuisine?

When I think of West African diasporic flavours, the Caribbean islands, West Indies, even South America and the American South, I think of warm spices. Cinnamon, clove, allspice, nutmeg. I think of aromatics: ginger, garlic, and then maybe a little bit of heat from habanero. They grow almost invasively so we use them to our advantage. I also think of preservation, salting and pickling, and the umami — almost like the funky fish sauce vibe as well.

Rewatching your seasons on Top Chef, thinking about you introducing diners or judges to unfamiliar flavour profiles or textures, I kept thinking about this quote by the Senegalese writer/filmmaker, Ousmane Sembène. He had incredible success internationally, but he’s often cited as saying (I’m paraphrasing), “Africa is my audience, the West and the rest are my markets.” How do you balance a sense of authenticity — as contested and personal and subjective as that is — with wider accessibility? Who is your audience?

Kind of how you notice your speech may change depending on what group of people you might be around, a different community, right? You’re not going to talk the same to your students that you would to your best friend, or your mom. So the food that I cook — I approach it in the same way. Perfect example: eating any sort of steak rare or mid-rare might be super crazy in West Africa, right? Everybody eats their steak well-done. Versus in the States, medium rare. If I serve a sauce on a well-done steak, it needs to be a looser sauce, if I’m serving that same sauce on a rare steak, I may have to thicken it up. I’m serving an audience that’s used to the food, I can go in with a little bit more unabashedness.

A dish that signifies novelty or discovery for one diner may be more about recognition or resonance for another.

Especially in a competition. When I first got in and got the word and knew I was going to be on, I’d worked in Peruvian, modern American, French, was classically trained at Johnson and Wales, but I knew if I had the opportunity to make West African food, well — the continent being the second biggest continent in the entire world and the food being so unknown didn’t make sense to me.

The fact that this show is so prestigious, 16 years in, and I haven’t seen a chef cook anything from the continent — I was like, why not me? Let’s just do it. It was a huge risk because I could’ve been eliminated the second day. But Padma [Lakshmi] mentioned this as well: I was not only cooking, but teaching throughout the season.

At the end of the day, the food needed to taste good. I won a dish with fufu, a very traditional, extremely West African meal that’s never been changed since the day it’s been invented. And I served it to a bunch of people who’ve never had the dish before, and I won that challenge. So it proved that it could happen, and people are open and willing to eat. I know there was a big push for people to bring new voices and new judges to the panel after that as well, and I thought that was awesome. I really agreed.

In so many ways, even though the title’s not mine, I definitely feel like I won.

The post Yes Chef: The Diasporic Cuisine of Celeb Chef Eric Adjepong appeared first on Sharp Magazine.

With its notes of fresh pear and apple. the Glenfiddich Orchard Experiment defies expectations of what a single malt scotch can be, evoking an orchard at the peak of autumn ripeness. Golden-hued and crisp, this spirit’s unique character is the result of four months spent in sweet Somerset Pomona Spirit casks — formerly home to a secret blend of juice and Somerset Cider Brandy. Released in October 2022, The Glenfiddich Orchard Experiment is just the latest in a long line of single-malt scotch whiskies that blend heritage and innovation and have helped to make The Glenfiddich the most-awarded single malt scotch whisky in the world.

“Glenfiddich continues to challenge traditions, explore new flavours, and embark on entrepreneurial collaborations in ways other single malts can’t,” affirms Jamie Johnson, Glenfiddich’s National Brand Ambassador in Canada. With the single malt scotch whisky category rapidly growing in Canada, the Experimental Series is a timely reminder that Glenfiddich has the perfect dram for everyone. After almost 150 years of crafting high-quality single malts, there’s plenty more where that came from.

The Glenfiddich story begins in 1886, when founder William Grant, along with his nine children, embarked on a journey to build the world’s finest distillery. He named it Glenfiddich, Gaelic for “valley of the deer,” and on Christmas day, 1887, the first drop of spirit fell from Grant’s handmade copper stills. Over the decades that followed, Grant’s descendants would stay true to the founder’s uncompromising standards, constantly striving to improve their work while adhering to the age-old traditions of whisky distilling. Still family-owned after 135 years, this commitment reveals itself in the team of in-house coopers at their highlands distillery who maintain Glenfiddich’s oak barrels, and the in-house team of coppersmiths who build and repair its copper stills — not to mention the dozens of award-winning whiskies they have helped to produce.

“We have a rich history of firsts and significant moments in the single malt category, especially having been the first to bring single malt to market,” Johnson says. Indeed, in the 1960s when blended whisky was the world’s drink of choice, Sandy Grant Gordon (William Grant’s great-grandson) opted to actively promote Glenfiddich as a single malt outside of Scotland — making it the first brand to do so.

Outside-the-box thinking like this has always defined Glenfiddich’s journey, from the trademark triangular bottle created in the 1950s as a tribute to the holy trinity of water, yeast, and malted barley (the three essential elements of whisky) to the annual Glenfiddich Artists in Residence Program. Celebrating 16 years in Canada as of 2022, the program recently awarded a prestigious residency, including three months of income, travel costs, and all-inclusive accommodations in Dufftown, Scotland, to Montreal-based contemporary photographer and sculptor, Lorna Bauer. “At Glenfiddich, we continuously ask how we can push the brand into entrepreneurial and creative spaces,” adds Johnson. “Growing our credibility with our luxury audience through taking bold risks is crucial.”

Of course, none of this would be possible without the whisky itself. From global best-sellers to ultra-rare creations, it is the character of Glenfiddich’s creations that makes it the world’s best-selling single malt whisky by volume and continues to propel it forward in the 21st century. “Scotch is still a market leader in the industry,” says Johnson. “As long as we remain focused on spirit quality and producing the very best whisky, our position within the industry can only build strength.”

Among the most beloved of these is the Glenfiddich 12YO, a complex yet approachable whisky distinguished by a sweetness that dissolves into butterscotch and subtle oak flavours on the palate. From its golden colour, and fresh, fruity aroma with hints of pear, to its long, mellow finish, there’s a good reason this flagship green bottle has been countless whisky drinkers’ introduction to the world of Glenfiddich single malts.

On another end of the spectrum is Glenfiddich Grand Cru, a 23-year-old whisky whose unique flavour comes from finishing in rare French cuvée sparkling wine casks. Following a long maturation in American and European oak, a six-month rest in grand cru casks lends it aromas of apple blossom, candied lemon, and freshly baked bread. With rich vanilla, sweet brioche, sandalwood, and pear sorbet on the palate, and a long, sumptuous finish, Glenfiddich Grand Cru is designed to be shared and savoured.

Even more rarified is the Glenfiddich 30 Year Old Time Series, a meditation on time itself distinguished by a luxurious silver-capped bottle and a deep bronze colour. The result of a handful of barrels set aside by Glenfiddich’s master distiller 30 years ago, Glenfiddich 30 Year Old Time Series is a whisky that aspires to art, and encourages the contemplation of passing decades in its exquisitely balanced composition. The journey begins with aromas of sherry and oak, before settling into deep, complex flavours of wood and florals, and a warm, lingering honeyed finish.

While Glenfiddich 30-Year-Old Time Series cannot promise to reveal the secrets of the universe with each sip, anyone lucky enough to taste this rare whisky is guaranteed to come away with another important realization. To enjoy any of Glenfiddich’s hand-crafted whiskies is to gain a profound appreciation for the power of a few ingredients, a lot of patience, and 150 years of unfaltering commitment to creating the best spirits in the world.

The post Journey to Luxury: A Look Inside the World of Glenfiddich appeared first on Sharp Magazine.