Hundreds of winning beverages from the 2025 Alberta Beverage Awards!
the game with surprises fit for feasting! Liven up your Thanksgiving table with a special side dish or salad, or maybe one of the most popular traditional dishes often served for Korean holidays, simple and so delicious. And turn your leftovers into a quick and convenient lunch dish!
10 Step by Step: Cold Weather Comfort - Tartiflette
We are so proud of all the work we do with the Alberta Beverage Awards, that we love to shout it from the rooftops and put it on the cover too. Special thanks to the Diony Distillery of Red Deer County for custom etching our ABA logo on this striking bottle, and thanks to Katarzyna Kowalewska for superbly capturing it on this month’s cover!
A wondrously rib-sticking, coldweather comfort food - a creamy French potato dish from the Alps, with jammy onions, tender spuds, bacon, and melty, gooey, goldenbrown cheese by Renée Kohlman
12 Cozy Warming Pies
Yes, it’s cooling down out there, so it’s time for pies! This time, a chai pie with pears and a crumble topping, spiced with cinnamon, cardamon, and nutmeg to keep you warm inside. And a sweet potato pie with spiced rum and a choice of toppings by
Natalie Findlay
15 The Results of the 2025 Alberta Beverage Awards
The results are in! Hundreds and hundreds of drinks were sorted into flights with other like products, and the process of swirling, sipping, and spitting begins! Our experienced judges were tasked with tasting and evaluating all the wonderful, diverse products over three days, and then numbers were crunched, and scores were tallied to bring you all the winners! by Tom Firth
16 Alberta Beverage Awards: Beer
Our winning beers are split into fourteen different categories, each with the Best In Class clearly displayed as well as other very high scoring products
28 Alberta Beverage Awards: Wine
Will you discover your new favourite wine on these pages? So many to choose from – for before your meal, with your meal, after your meal, or just for pleasurable sipping!
44 Alberta Beverage Awards: Spirits
Rum, whiskies, gin, vodka, and tequila. Pure, flavoured, aged, and with cream. Local and international. Perfect timing for your winter tipples and cocktails
56 Alberta Beverage Awards: Everything Else!
Now, not only ciders, meads, sakes, and ready-to-drink, this year we have a wide range of the best alcohol-free alternatives and non-alcoholic cocktails, mocktails, wines and more!
This is the issue that you tell us is a ‘keeper’, that you tell us you hang on to, to refer to whenever you are looking for a wine, beer, spirit, or premixed cocktail – or non-alcoholic drink too. As a reference guide to what’s good to drink that can be purchased in Alberta!
Liquor stores tell us that they see you with this issue, the corners of the pages bent over as a marker of the drinks you’ve earmarked for your fridge or cellar, and we love to hear that as it’s a vast amount of work for everyone involved; from the three-day judging event itself (our experienced stewards in the back room correctly identify and pour over 5,000+ tasting glasses!); to our Competition Director, Tom Firth, who spends days and
nights afterwards crunching scores from each judge to come up with a master list of winning products; right through to Kendra, our designer, for laying this out in such a way that it all makes sense!
I hope you find your next favourite tipple on these pages!
And there’s more to tell you… our Edmonton Taste Tour Treasure Hunt was a big success - a terrific sunshine-y day with enthusiastic participants and destinations. Many thanks to Lucy Haines for pulling it all together, and to Old Strathcona Business Association and Old
Strathcona Farmers’ Market for their part in its success too! We love the team names of our participants in Edmonton: winning top prize was “We’re kind of a big dill”, with “I like you a latte” a close second. And they knocked it out of the park with their costumes! Fun, fun, fun!
Last month saw the inaugural ‘NEXT Expo’ trade show for restaurants, bars, chefs, and mixologists, and a lot more too. Another huge success, and a real boon to our province for it to be held here. You’ll read more in our November issue, but yours truly spent a lengthy two days sipping and judging eighteen cocktails, and tasting and judging twelve bison dishes to find the winners of the bartenders and chefs competitions – wow, we have serious, world-class talent here!
Cheers
Linda Garson Editor-in-Chief
Editor-in-Chief/Publisher
Linda Garson
linda@culinairemagazine.ca
Advertising
Melissa Mitchell melissa@culinairemagazine.ca
Editor Carmel Loria carmel@culinairemagazine.ca
Managing Editor
Tom Firth tom@culinairemagazine.ca
Assistant Editor
Quinn Curtis quinn@culinairemagazine.ca
Multimedia Editor Keane Straub keane@culinairemagazine.ca
Design
Kendra Design Inc
Tom Firth
Tom has been travelling the world and pulling corks for over 25 years. He is the Managing Editor for Culinaire Magazine, the Competition Director for the Alberta Beverage Awards, and the president of the Canadian Association of Professional Sommeliers Alberta Chapter. He has no qualms about tasting first thing in the morning, and his desk is constantly covered in paper and bottles - somewhere under all that, a corkscrew might be found.
Contributors
Quinn Curtis, Natalie Findlay Dong Kim, Renée Kohlman Katarzyna Kowalewska
Keane Straub
Contact us at:
Culinaire Magazine #1203, 804–3rd Avenue SW Calgary, AB T2P 0G9 403.870.9802
info@culinairemagazine.ca @culinairemag @culinairemag @culinairemag facebook.com/CulinaireMagazine
Keane Straub
A stint tending bar was all it took for Keane to be forever linked to hospitality. When they’re not keeping the digital side of Culinaire in working order you can find them at SAIT’s School of Hospitality and Tourism collaborating with students and instructors to create digital content. If they don’t answer your text message, they’re likely out of range in Kananaskis or immersed in a really good book. Instagram @keane_larsen
For subscriptions, competitions and to read Culinaire online: culinairemagazine.ca
Jason Dziver
Jason Dziver has been photographing professionally for about 30 years now and half of that covering annual wine competitions. Other subjects he loves taking pictures of are architecture and design, product, and one-on-one portraits (plus even more food and beverage). Away from the camera you can find him on the road cycling or paddling an idyllic mountain lake. To see his work, check out jasondziver.com
Culinaire Magazine acknowledges that we live, work and play on the traditional territories of the Blackfoot Confederacy (Siksika, Kainai, Piikani), the Tsuut'ina, the Îyâxe Nakoda Nations, the Métis Nation (Region 3), and all people who make their home in the Treaty 7 region of Southern Alberta. We are committed to support Indigenous chefs and amplify their voices to bring awareness of the food and culture of the First Nations.
STORY
BY KEANE STRAUB
ith a wonderful mix of international cuisine and traditional favourites making up today’s Alberta food scene, the days of just meat and potatoes on the table for family gatherings are slowly becoming a thing of the past.
This month our Alberta chefs change the game with a few surprises fit for feasting. Liven up the table with a special side dish or salad and turn the leftovers into something quick and convenient. Let’s give thanks to the multicultural mosaic that is this province!
At Brar Fine Indian Cuisine in Calgary, you’ll find owner and chef Parm Brar’s creativity, and a modern touch, in each dish. “My cooking is influenced by traditional Indian flavours, Punjabi family recipes, and the joy of creating meals that bring people together,” says Chef Parm.
“The dishes balance tradition, comfort, and flavour,” he adds, naming favourites like Tandoori Jackfruit, Fish Pakora, Lamb Shank Nihari, and Daal. Paneer dishes are also plentiful and satisfy both vegetarians and meat-eaters alike.
“At Thanksgiving, you can include one or two spiced vegetarian dishes to complement heavier classics and add colour and variety to the table.” This recipe for Brar’s Paneer Pepper Masala blends coconut flavours with aromatic spices, making the dish unique, comforting, and easy to recreate at home.
“Use fresh curry leaves, coconut milk, and coarsely ground black pepper for authentic flavour, and gently simmer the paneer so it remains soft and creamy. This is a perfect, tasty Thanksgiving twist!”
Serves 4
This dish of soft paneer is cooked with coconut milk, bell peppers, curry leaves, and black pepper, and is really delicious!
3 Tbs (45 mL) coconut oil
1 tsp mustard seeds
8–10 curry leaves
2 medium onions, thinly sliced
2–3 green chilies, slit lengthwise (optional)
1 Tbs (15 mL) ginger-garlic paste
2 medium tomatoes, chopped
1 tsp turmeric powder
2 tsp coriander powder
To taste salt
2 bell peppers (capsicum), diced
400 g paneer (Indian cottage cheese), cut into cubes
1½ tsp freshly ground black pepper (coarse ground)
½ cup (125 mL) thick coconut milk
1 tsp garam masala
Fresh cilantro leaves, for garnish
1. Heat coconut oil in a pan. Add mustard seeds and let them splutter.
2. Add curry leaves, onions, green chilies, and sauté until onions turn golden brown.
3. Stir in ginger-garlic paste and cook for 1 minute.
4. Add tomatoes, turmeric, coriander powder and salt. Cook until tomatoes soften.
5. Add diced bell peppers and sauté for 2–3 minutes so they remain slightly crunchy.
6. Add paneer cubes and freshly ground black pepper. Toss gently to coat evenly.
7. Pour in coconut milk, reduce heat and simmer for 5 minutes.
8. Sprinkle garam masala, stir and remove from heat.
9. Garnish with fresh cilantro leaves.
Serve hot with plain paratha, naan, roti or steamed rice. The creamy coconut base, black pepper and bell peppers make it a comforting and colourful dish for holiday gatherings.
In Mauritius, a tiny island off the coast of Madagascar, the cuisine is a mosaic of cultural influences from Africa, Asia, and Europe. And the only place you’ll find Mauritian cuisine in Western Canada is at Edmonton’s Café Bel Air.
As the restaurant’s founder Avinash Soochit puts it, “Mauritian food is bold in flavours originating from our Africa and Asian heritage and yet elegant in presentation to reflect our European Influence.”
The menu can attest, boasting a variety of thali, or platters, like lamb or chicken curry, roti, fried rice, baguette sandwiches with fillings ranging from keema to Creole shrimp, and even an afternoon tea service. “Our tea platter is not your typical British afternoon tea,” explains Avinash. “Rather, it represents all the culinary influences on our island.” When it comes to Thanksgiving, and cooking in general, he has but one tip. “My family opened Café Bel Air with no experience in the food industry. But we have a passion for sharing the unique eats from our paradise island. Keep it simple. That’s how we run our family business.”
And nothing could be simpler, or more fitting for a Thanksgiving table, than Sweet Potato and Carrot Salad with Honey Cumin Dressing.
Serves 2-3
1 medium sweet potato
2 carrots, cut into thick diagonal slices
3 medium tomatoes
8-10 iceberg lettuce leaves, chopped ½ cup chickpeas, drained
For the dressing
1 Tbs (15 mL) honey
6 Tbs (90 mL) plain yogurt
½ tsp salt
1 tsp ground pepper
1 tsp ground cumin
For the garnish
1 Tbs walnut, halved
1 Tbs sultanas or raisins
1 small red onion, cut into rings
1. Peel the sweet potato and roughly dice. Boil until soft but not mushy, cover and set aside.
2. Boil the carrots for just a few minutes making sure they remain crunchy. Add the carrots to the sweet potatoes.
3. Drain all the water from the sweet potatoes and carrots and place them together in a bowl.
4. Slice the tops off the tomatoes, then scoop out and discard the seeds. Roughly chop the flesh.
5. Line a serving bowl with the lettuce leaves. Mix the sweet potato, carrots, chickpeas and the tomatoes together and place in the bowl.
6. In a separate bowl, blend together all the ingredients for the dressing and beat using a fork or a small whisk.
7. Garnish the salad with the walnuts, sultanas and the onion rings. Pour the dressing over the salad or serve it in a separate bowl.
Satyapal Rawat states that his background, filled with family traditions from India, combined with his culinary journey of multicultural cuisines are what help him create new flavours that feel both familiar and exciting. “What motivates me most is the joy and happiness my cooking brings to guests, and the recognition that comes with creating something memorable.”
As kitchen manager of the Carriage House Hotel and Conference Centre in Calgary, Satyapal says he’s always striving to improve and make each dish better than the last. But there’s at least one thing that doesn’t need improvement. “One of my favourites is our Caesar Salad. It truly has one of the best dressings I’ve experienced in my 20-plus years in the kitchen.”
His other favourite is the Turkey Roulade, which he describes as a wonderful alternative to a whole roast turkey dinner. But if you are inclined to do the big dinner, there’s always the question of leftovers. Here’s where his recipe for Stuffed Potato Cakes comes in. “This is simple, affordable, and fun to make. They can be prepared in advance, which is convenient for busy families, and kids especially love these.”
Be choosy when picking potatoes, and use starchy ones like Yukon Gold or Russet
150 g cooked turkey, chopped ½ yellow onion, chopped ¼ carrot, chopped
50 g cabbage, chopped
50 g dried cranberries
for the best texture. Want a crisper bite? He suggests coating them in breadcrumbs before frying. “This recipe is very flexible,” Satyapal adds. “Swap in any leftover cooked meat you have on hand. They can be made ahead of time and frozen, too. Just thaw and reheat when needed.”
Stuffed Potato Cakes
Serves 4
Mashed Potato Dough
2 cups mashed potatoes (cooled)
¾ cup flour
1 egg
½ tsp salt
Black pepper, to taste
½ tsp chopped sage Oil, for frying
Pinch of paprika
50 g cheese (your choice)
1. Make the dough: Combine mashed potatoes, flour, egg, salt, pepper, and sage. Mix until smooth. Roll into 85 g balls (add more flour if too wet).
2. Prepare the filling: Sauté turkey, vegetables, cranberries, and paprika. Remove from heat, then let cool. Stir in cheese.
3. Assemble cakes: Flatten each potato ball, place filling inside, and seal edges. Gently press into a patty. (Optional: coat in breadcrumbs for extra crunch.)
4. Heat oil to 350° F. Shallow fry cakes until golden brown on both sides.
5. Serve with with cranberry mayonnaise or turkey gravy for dipping.
The key to success at Calgary’s SOT is using seasonal and local ingredients. “Adding Korean flavours to what’s grown here and in season is what we’re all about,” says owner and chef Alex Sang Ho Kwon.
With dishes like Black Cod, Oven Roasted Duck Breast, and more traditional dishes like Bibimbap and Tteok-Boki, it might be a challenge to choose a favourite. For Chef Alex, it’s a toss-up between Beef Bulgogi and Braised Short Ribs. “With properly made rice,” he adds, “They are both the best examples of Korean flavours.”
“Beef bulgogi is one of the most
popular Korean traditional dishes. It’s often served for Korean holidays. It’s also the best seller at SOT, and we’re proud of the quality of the dish.”
So, if you’re thinking of going cold turkey with turkey, or you want to try something a little different, take Chef Alex’s recipe for Beef Bulgogi for a spin. It can be sauteed or grilled, too, which means you can take the heat out of the kitchen – and save the oven for the pumpkin pie.
“Be sure to let things caramelize as you cook,” he adds. “It will elevate the flavour of the dish.”
Beef Bulgogi
Serves 4
1 kg beef chuck eye roll, thinly sliced
½ cup + 2 Tbs (150 mL) soy sauce
1 onion
10 cloves of garlic
30 g ginger
1 Asian pear
100 g sugar
1. For the marinade, add all the ingredients apart from the beef, to a blender and blend until very smooth.
2. Mix beef and bulgogi marinade well and rest it in the cooler for at least four hours or overnight.
3. Beef bulgogi can be grilled or sautéed, and thinly sliced onions or carrots can be added.
1/3 cup + 4 tsp (100 mL) honey
Pinch black pepper
has travelled from
sampling the different flavours Canada offers. The passion people have for their craft and culture inspires Keane to tell their stories.
STORY AND PHOTOGRAPH BY RENÉE KOHLMAN
There’s no way to deny that winter is indeed coming. If this thought sends shivers down your spine, or if you gleefully sip on your pumpkin spice latte in anticipation, know that there is no shortage of comfort foods just waiting in the wings for you.
If you’re keen on the rib-sticking, cold-weather comfort food like I am, then you’re in for a treat with this recipe. Taking inspiration from France, and the Alps specifically, Tartiflette is this wondrous potato casserole of sorts (though I doubt the French would call it a casserole) with jammy onions, tender spuds, cream, bacon and a whole pound of melty, gooey, golden-brown cheese. It all sounds fancy, but at its heart, it’s just gussied up peasant food at its finest.
Tartiflette is traditionally made with Reblochon, a washed-rind cow’s milk cheese with an assertive flavour and particular creaminess. It is a difficult cheese to find, but if you do, by all means use it in this recipe. In place of the Reblochon, I used another mountain cheese that melts well - Fontina - but you could use Gruyère also. Camembert came along to this fancy potato party too because I wanted that creamy gooeyness and washed rind look that adds a certain visual appeal to the finished dish.
Seeing as this is a potato dish, it’s important to talk about which spuds to use. Traditionally, in the Savoy region of France (where Reblochon comes from), Tartiflette is made using the la ratte potato, and I’m sure that when the dish is made this way it’s utterly transcendent. But, if all you have is the local market or grocery store, any waxy potato will do. Look for red potatoes, or Yukon Gold. Avoid anything super starchy like a Russet, as it will fall apart. I like the look of the baby potatoes,
but you can simply peel and slice potatoes to similar thickness and par boil until barely fork tender.
What I love about this dish is the layers of gorgeous flavour. Like many divine recipes, it all begins with bacon. Once the lardons are cooked but not crispy, they are removed and slices of onion are tossed in that beautiful bacon fat. Fresh thyme leaves join the skillet and the onions are cooked until they soften and slump, with a bit of garlic thrown in for good measure. Add a couple of generous glugs of white wine, which deglazes the pan and makes your kitchen smell like heaven. Add the cooked potatoes and bacon to this onion goodness, then the cream, then the cheese and then slide the skillet into a hot oven.
It really is that simple. Bake the tartiflette until the cheese is melted, golden, bubbly and caramelized around the edge of the pan. It’s really a potato side dish of extreme beauty. Because it’s so rich, serve tartiflette with a nice bright salad with a punchy acidic dressing, and maybe something simple like roast chicken or pork. The potatoes will be the star of the show, as they should be.
Serves 4
1.1 kg unpeeled baby new potatoes
120 g thick cut bacon, chopped
2 medium yellow onions, thinly sliced
1 Tbs fresh thyme leaves
To taste salt and pepper
2 garlic cloves, minced
½ cup (125 mL) dry white wine
½ cup (125 mL) whipping cream
250 g fontina or Gruyère cheese, shredded
250 g Camembert cheese, sliced
1. Preheat the oven to 400º F.
2. Place the potatoes in a large saucepan and add enough water to cover by a few inches. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are just fork tender, about 10-12 minutes. Drain and let cool.
3. Place a large 30 cm skillet over medium heat and add the chopped bacon. Cook until the bacon is just starting to crisp up, about 5 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate.
4. There should be about ¼ cup (60 mL) of bacon fat remaining in the skillet. If not, add a knob or two of butter. When it’s melted, add the onions and thyme to the skillet and season with a generous pinch of salt and freshly ground pepper. Cook, stirring occasionally, until the onions are translucent and softened, about 6 minutes.
5. Stir in the garlic and cook for a further 30 seconds. Pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Remove from the heat.
6. Dump the cooked potatoes into the skillet with the onions. Stir in the cooked bacon and the whipping cream. Season with a touch more salt and pepper. Top with the shredded fontina and Camembert.
7. Bake until the cheese is melted, bubbly, golden and caramelized at the edges, about 30-35 minutes. Let the tartiflette rest for five minutes before serving.
To make ahead: Prep the recipe up until the point of topping with cheese. Cover
tightly and refrigerate. Bring to room temperature before baking.
Note: If you can find Reblochon cheese, by all means use it. You’ll need 454 g, cut into thin strips.
Renée Kohlman is a busy food writer and recipe developer living in Saskatoon. Her two cookbooks ‘All the Sweet Things’ and ‘Vegetables: A Love Story’ have won awards and been on best-of lists.
STORY AND PHOTOGRAPHS BY NATALIE FINDLAY
The cooler fall weather invites us to surround ourselves with warming notes. From cozy sweaters and toques on the outside, to the warming spices of cinnamon, cardamon and nutmeg for the inside. Add these two pies to your fall and winter repertoire knowing that you will find comfort and warmth in enjoying them throughout this cooler season.
Crust
Makes 2 – 23 cm pie bases
2¾ cups flour
½ tsp salt
1 Tbs sugar (optional)
1 cup butter, cubed
8+ Tbs (120 mL) ice water, more as needed
1. Add flour, salt, and sugar to a medium bowl.
2. Add the cubed butter and start to incorporate by pressing the butter into the flour with your fingers. Continue (quickly so the butter doesn’t start to soften) until most of the butter is mixed into the flour in pea size pieces.
3. Add the ice water a tablespoon at a time, mixing into the flour until it comes together to form a dough ball.
4. Once your dough has come together, cut into two equal halves and wrap in plastic wrap and place in the fridge to rest at least 1 hour or up to 1 day.
Note: use as much or as little water as your flour needs to form into dough. The goal is just enough water to bring the dough together. The water will continue to hydrate the flour once you let the dough rest.
Pear Pie
Chai Crumble Topping
Makes enough to top 1 - 23 cm pie
1 cup almond flour
¾ cup rolled oats
¼ cup oat flour
2 Tbs tapioca flour
½ cup brown sugar
½ tsp ground cinnamon
¾ tsp ground cardamon
½ tsp ground ginger
1/8 tsp ground cloves
8 grinds freshly grated nutmeg
¼ tsp ground anise / cloves
½ cup pecans, roughly chopped
1/3 cup + 1 Tbs butter, melted
In a small bowl, stir all ingredients together until they stick together in chunks.
Chai Pear Pie Filling
Fills 1 – 23 cm pie shell
1700 g pears, peeled, cored and sliced
2½ Tbs brown sugar
1½ Tbs sugar
2 Tbs white rice flour
1 tsp ground ginger
1 tsp ground cardamon
½ tsp ground cinnamon
20 grates freshly ground nutmeg
1/8 tsp ground anise or cloves
1 Tbs (15 mL) fresh lemon juice
2 Tbs butter, cubed
1. Preheat oven to 375º F.
2. In a large pan, over medium heat, add all ingredients except lemon juice and butter. Stir to combine. Let cook until just soft and the water has expelled from the pears.
Note: the rice flour should thicken up the pear liquid but if the pears have too much water, then just leave the extra liquid behind when transferring the pears into the pie shell.
3. Take the pan off the heat and let the pear mixture cool slightly.
4. Add the lemon juice and gently mix to combine.
5. Add the mixture to the pie shell. Dot the cubes of cold butter on the pear filling. Bake for 30 minutes.
6. Remove from oven and top with the chai crumble topping and return to oven for another 30 minutes.
7. Remove from oven and let cool slightly or to room temperature. Serve with a scoop of vanilla ice cream (or not).
Makes 1 – 23 cm pie
1100 g sweet potato
3 Tbs butter
3 eggs
½ cup brown sugar
¼ cup white sugar
20 grates fresh nutmeg
½ tsp salt
3 Tbs (45 mL) spiced rum
½ cup (125 mL) cream
1. Preheat oven to 400º F.
2. Pierce sweet potatoes with a fork and place on a lined baking sheet. Bake for 1 hour.
3. Let cool enough to be able to scoop the softened flesh from the potato skins into a bowl. Add the butter to the sweet potatoes and mash with a fork.
4. Use the pie crust recipe from above or store bought. Line your pie dish with dough. Score the dough with your fork multiple times.
5. Blind bake: Line the pie dough with foil (covering the rim of the dough), add pie weights or dried beans (note: dry beans cannot be used for cooking after using them as a pie weight but you can store these beans and use them repeatedly for blind baking pie crusts).
Bake the crust in a 375º F oven for 15 minutes.
6. Meanwhile, in a medium bowl, add the eggs, sugars, nutmeg, salt, rum, and cream and whisk until fully combined.
7. Pour into sweet potato and whisk together until incorporated.
8. Remove pie from oven and remove the pie weights/beans and discard foil.
9. Turn oven down to 350º F.
10. Pour the sweet potato mixture into your par-baked pie dough. Bake for approximately 50 minutes or until filling is beginning to crack around the edges and the pie is wobbly but firm. Let cool.
You have 2 options from here:
You can whip up a maple-based whipped cream:
2 cups (500 mL) whipping cream
2 Tbs (30 mL) maple syrup
2 Tbs icing sugar, sifted
1. In a medium bowl, add cream and whip until soft peaks form.
2. Add the maple syrup and continue to whip to incorporate.
3. Add the icing sugar and continue to whip until sugar is incorporated and cream is thick with heavy peaks.
4. Add a big dollop to each serving of pie.
You can make a brown sugar meringue topping:
4 eggs (whites only)
½ cup brown sugar
½ cup white sugar ¼ cup water
½ tsp cream of tartar
1. In a medium bowl add the egg whites.
2. In a medium pot add the sugars plus water. Bring to a boil. Continue to boil, place a candy thermometer in the pot.
3. Meanwhile, whisk the egg whites on medium speed, until they are foamy. Add the cream of tartar and whisk to combine.
4. Once the sugar reaches 240º F, remove from stove and slowly start to stream the sugar into the bowl while whisking on high speed. The meringue should be thick and able to hold firm peaks. Dollop the meringue on the cooled pie making sure to have peaks and valleys.
5. Turn the oven on to broil. Place on the top shelf of the oven. Place the pie in the oven and watch very closely. The meringue will brown very quickly (less than a minute). You will want some bits darker than others, hence the peaks and valleys design. Serve immediately. Enjoy!
Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.
BY TOM FIRTH, COMPETITION DIRECTOR, ALBERTA BEVERAGE AWARDS
On July 16, 2025, I walked in the door around dinnertime after three days of running the 13th edition of the Alberta Beverage Awards, put my feet up, and promptly took a nap.
It takes a heck of a lot of effort to put on a competition like this.
This year was smaller than most years – primarily due to a decided lack of American products, but at the same time, we had no better time to work with, taste, and promote other countries from around the world, and also from right here at home in Alberta.
Consumption trends continue to see most Albertans purchasing less alcohol in general, but we are so proud of our efforts to diligently work with all manner of non-alcoholic or alternative beverages – and take them as seriously as everything else – not something that virtually any other competition of this type can claim. We task our judges with not only finding what is “good” but also what “best” serves the consumer. It’s not easy keeping those two things in mind, but we work very hard at it.
One thing we do hear from producers and representatives of these products is “why should we enter this year? We don’t have anything new/We already won an award with this”. Tastes change, the market changes, and your competitors are moving forward too. A popular product from ten years ago might be still great, but the shelves and locals have lots of other great examples of the type too – does yours still stand out? Is a high tide floating all boats?
So with that, we do want to thank all the people in the beverage industry who trust us with their products, recognize the efforts we undertake to put on a great competition, and who use our results to share the good news with their patrons, reach new and enthusiastic consumers, and help trumpet the world-class selection of products we have in Alberta.
Thanks to our diligent and hardworking stewards and the rest of the team - Len Steinberg, Mairi, Paul, Grant, Alita, Pat, Colleen, and Dana. Our Stewards truly make this possible. We want to thank our sponsors: Medium Rare Chef Apparel, The Import Vintners & Spirits Association, The Alberta Liquor Store Association, Rök Water, and Spirit Wares as well as our venue, Calgary’s Carriage House Hotel & Conference Centre. Their excellent facilities and wonderful staff make our jobs easier. Special thanks to our photographer Jason Dziver, and to our valued judges who are featured later in these pages.
As every Alberta liquor store is different, in many cases we’ve included a rough range for the retail price – but it also never hurts to check the producer’s website to see about going right to the source. Each product also has a “CSPC” number, which can be used to help you find it at your local retailer or at liquorconnect.com.
Some products also have a symbol to identify products that not only did well this year, but also in previous years, so you know that this product is consistently good. Tastes change, and we love seeing these consistent award winners gracing these pages.
We’ve also split out the results into four broad sections. Wine, beer, spirits, and all the other wonderful, diverse products that encompass the world of beverages. Please take special note of categories you currently enjoy, but do take a look in the other sections – your new favourite tipple might be in there.
There was a time, a couple of hundred years ago, in the days before filtration and controlled malting, that almost all beers were essentially brown. Yet, as black beers arrived and yellow/ golden lager came into being, the humble brown beer stayed the course. Full of toasty goodness and a toffee/caramel backbone, the hoppier versions were called bitters. To this day, you can order a pint of bitter in any British pub. Our favourite was Hard Knox British Brown, a classic UK-style brown. David Nuttall
$17-20 (4-pack cans)
CSPC 103060
Dark and Amber Lagers - Often people see a dark beer and immediately assume big rich filling beer, suitable only for the coldest or rainiest days. They don’t have to be though! A lager yeast can help keep things very light bodied while still showing off roasted, smooth flavours, and the deep dark colours derived from roasted malt. Add just enough bitterness to keep everything in balance and you have a drink perfect in summer spring or fall, like the iced coffee of beer. Bill Bonar
The New England IPA has now been around for almost a decade and a half, and what a ride it has been. Just when beer drinkers thought the American IPA had reached its pinnacle, along comes this fresh new style, marked by oats and/or wheat in the grain bill, and the use of different or new hops from reliable locations within the American Northwest or even from Australia and New Zealand. The result is a more tropical or citrus flavoured beer without the piney bitterness of traditional IPAs. David Nuttall
Alberta, Canada
$20-21 (4-pack cans) CSPC 871295
Long Hop NEIPA with Idaho 7 Hops
Alberta, Canada
$18-20 (4-pack cans)
CSPC 131364
Wild Winds Wind Warning NEIPA
Alberta, Canada
$20-21 (4-pack cans)
CSPC 885211
Low Places Not Enough I’ll Pour Another NEIPA
Alberta, Canada
$17-20 (4-pack cans)
CSPC 131687
Marda Loop
The Big Juice NEIPA
Alberta, Canada
$18-20 (4-pack cans)
Bill Bonar
Bill is a seasoned veteran of the restaurant industry, a Certified Cicerone, and the owner operator of Rain Dog Bar in Inglewood. His 25 plus year career, has been almost entirely inspired by the possibilities in pairing food and beverage. He opened Rain Dog Bar not only to show the possibilities pairing craft beer and food, but with the goal of bringing the same respect to beer as you see with wine.
Dave Nuttall
Annex Ales Force
Majeure NEIPA
Alberta, Canada
$20-21 (4-pack cans)
CSPC 124120
CSPC 849105 Hard Knox Out of Office NEIPA
Alberta, Canada
$20-21 (6-pack cans)
CSPC 124876
Vaycay Tangerine Speedo Tropical NEIPA
Alberta, Canada
$17-20 (4-pack cans)
CSPC 886511
David has worked in liquor since the late 1980s. He achieved his Beer Judge Certification in 2012, and is the head judge for Calgary International Beerfest, and judges the Alberta Beverage Awards and Alberta Beer Awards. He has appeared on radio, television, and in the movie Alberta: Our Beer History. A freelance writer and speaker, David has run Brew Ed beer courses since 2014. @abfbrewed
Strong, dark, roasty, rich, and full of alcohol. Just how I like my beer and my coffee. I feel that most of us like to put our porters and strongs in a corner. We like to cuddle them in the winter as warmers and label them as “heavy”. Embracing malty cocoa and caramel notes, porters tend to come in at the top about 6% ABV, while strongs typically start there and can reach as high as 12% ABV. No matter what season, porters and strongs need to be taken out of the corner and put up to your lips!
Rachel Drinkle
Hard Knox Night
Wrangler Maple
Bourbon Imperial Stout
Alberta, Canada
$18-20 (4-pack cans)
CSPC 120293
Good Mood Porter
Alberta, Canada
$17-19 (6-pack cans)
CSPC 813154
Bottlescrew Bill’s
Belgian Dubbel
Alberta, Canada
$16-18 (4-pack cans)
Bottlescrew Bill’s Belgian Tripel Alberta, Canada
$16-18 (4-pack cans)
This used to be my least favourite category, at least from a local standpoint. No one was putting any love into these brews, as NEIPA and sour was the sure way to success. I’m happy to say that the respect for barley malt and hop balance was truly on full display in this flight, and a wonderful local helping in the spotlight. Caramel, raisins, nuts, honey and a nice, toasted edge to balance as they send you off with a kiss of sweetness to remind you that ambers and reds are here to stay. These are the best of ‘em. Dave Gingrich
PILE O’ BONES COCONUT PORTER
Saskatchewan, Canada
$17-20 (4-pack cans)
CSPC 846632
Often brewed as an entry point for people used to standard American lagers, but really, these are beers that really show the range of what yeast strains can do. People are used to thinking dark and rich for ale, but these are light, easy drinking, golden or even pale straw ales. Often with subtle fruity notes derived from the ale yeast, that can be complex enough for any beer nerd. Bill Bonar
$18-20 (4-pack cans) CSPC 818449
La Chouffe Belgian Blonde Ale
Belgium
$6 (300mL) CSPC 735978
Dog Gopher Lite Alberta, Canada
$16-19 (4-pack cans)
CSPC 112057
Winds Brewery Winds of Change Kolsch Alberta, Canada
$18-20 (4-pack cans) CSPC 131092
Loop Casablanca Blonde Ale Alberta, Canada
$18-20 (4-pack cans) CSPC 827765 Phillips Blue Buck Ale British Columbia Canada
$17-20 (6-pack cans) CSPC 751444
$19-21 (4-pack cans) CSPC 844559
$16-19 (4-pack cans) CSPC 897991
In beer judging, Pale Ale can mean different things, whether Belgian, British, or American. Most of what we tried, and most of what we see in Alberta is American Style, which is essentially shorthand for “lighter IPAs.” A personal favourite style of mine, you can get all the flavours and excitement of an IPA with slightly lower intensity, and an alcohol content that doesn’t knock you out. Bill Bonar
Alberta, Canada
$18-21 (6-pack cans)
CSPC 124878
Alberta, Canada
$18-20 (4-pack cans)
CSPC 854365
Pile o’ Bones
Nokomis Pale Ale
Saskatchewan, Canada
$16-18 (4-pack cans)
CSPC 101828
Alberta, Canada
$18-20 (4-pack cans)
CSPC 116670
Alberta, Canada
$19-21 (4-pack cans)
CSPC 106597
Alberta, Canada
$18-20 (4-pack cans)
CSPC 829732
Vaycay Riptide New England Pale Ale
Alberta, Canada
$17-$20 (4-pack cans)
CSPC 123279
Bitter Sisters Dank Frank
New England Pale Ale
Alberta, Canada
$18-20 (Brewery)
Alberta, Canada
$18-20 (4-pack cans)
CSPC 127009
$15-17
CSPC 832794
The name “pilsner” is probably one of the most overused words in beer culture. From its origins in Bohemia in 1842 to today’s massproduced lagers, the word is on more beer labels than any other style. Craft breweries have taken this beer and created some very palatable examples, and Alberta has a variety of renowned foreign versions as well. Our winner, the Establishment Brewery’s Pilsgnar, uses three different German hops to create the floral/ herbal qualities of a classic German Pils. David Nuttall
Alberta, Canada
$18-20 (4-pack cans)
CSPC 819846
Hat Brewing Mile 723
Pilsner
Alberta, Canada
$17-20 (4-pack cans)
CSPC 117459
$17-20 (4-pack
Peak Brewing Mount Crushmore Pilsner
Alberta, Canada
$18-21 (4-pack cans)
CSPC 841947
$17-20 (4-pack cans)
CSPC 871748
$16-19 (4-pack
It’s pretty special to see how much this category has grown in such a short period of time and how long the style has existed. The India Pale Ale is a stronger beer that was higher alcohol and hopped to the nines to help preserve the ale for long voyages at sea. The modern-day versions vary from malt amber colour and a piney, very bitter flavour, to golden hazy, full of tropical notes, and balanced super bitter acidic finish. With all these differences, we narrowed it down to what we thought were the best. Dave Gingrich
$19-22 (4-pack cans) CSPC 842027
$17-20 (4-pack cans)
831236
Alberta, Canada
$18-21 (4-pack cans)
CSPC 841080
IPA Alberta, Canada
$19-22 (4-pack cans)
CSPC 842026 Vaycay Pocket Rocket Double IPA
Alberta, Canada
$19-22 (4-pack cans) CSPC 124276
$20-22 (6-pack cans) CSPC 124874 Marda Loop
Marda Station West Coast IPA
Alberta, Canada
$18-20 (4-pack cans)
CSPC 827788
Bambi’s Revenge DIPA
Alberta, Canada
$18-20 (4-pack cans)
CSPC 883587
Always a fun and popular category, also polarizing as you always need at least three sips before you can really respect one of these funky, wild beers. We tasted a spectrum of tart and balanced, intense sour, and wild and layered. Most of the layered ones use a Belgian brewing technique called ‘spontaneous and wild fermentation’. This category was challenging, but we found our winners carefully. Edmonton’s Blind Enthusiasm and Regina’s Pile o’ Bones/Nokomis collab both ruled this stage. Dave Gingrich
AlbertaBeverageAward s 89
Blind Enthusiasm
Greek Tragedy
Alberta, Canada
$22-25 (750mL)
CSPC 109883
Phillips Dinosour
Stone Fruit Sour
British Columbia Canada
$16-18 (6-pack cans)
CSPC 857946
AlbertaBeverageAward s 89
Blind Enthusiasm 2024 Spontaneous Manifesto
Alberta, Canada
$22-25 (750mL)
AlbertaBeverageAward s 88
Blind Enthusiasm 1923
Alberta, Canada
$22-25 (750mL)
CSPC 130325
The Establishment Brewing Company Jam Rock
Alberta, Canada
$20-22 (4-pack cans)
CSPC 827036
PILE O’ BONES NOKOMIS
SCHWINGUNGEN SOUR FLANDERS
RED ALE
Saskatchewan, Canada
$12-15 (500mL)
CSPC 878193
AlbertaBeverageAward s 90
Pile o’ Bones
Face Melter Dry
Hopped Sour
Saskatchewan, Canada
$18-20 (4-pack cans)
CSPC 862227
Vaycay Flo Rida
Alberta, Canada
$17-20 (4-pack cans)
CSPC 892377
Polyrhythm HurdyGurdy Blackcurrant
Blueberry Mulled Sour
Alberta, Canada
$20-22 (4-pack cans)
CSPC 101798
Alberta, Canada
$18-20 (4-pack cans)
CSPC 885557
Alberta, Canada
$18-20 (4-pack cans)
CSPC 122764
The humble lager is often overlooked because people think it is a one-style beer, dominated by big brewery versions of varied quality. To those who want something simple, cheap and unassuming, this works. However, Europeans have been making great lagers for over 150 years, and craft breweries have followed with interesting versions of their own. By playing with different malts and hops, brewmasters can create a wide variety of “simple” pale lagers, and they offer great alternatives to mainstream beers. David Nuttall
$19-21 (4-pack cans)
$16-19 (6-pack cans) CSPC 126454
$17-19
$17-20
$17-19
Wheat beers enjoy a special place in the world of ales. They are mostly cloudy with a high level of carbonation, and banana and clove aromas. Wit beers are a subset of wheat ales that have added spices, most commonly coriander and orange peel, but may have other additions. Light and refreshing, they have little hop aroma or bitterness, making them a great thirst quencher. Fahr’s Hefeweizen (Hefe) is one of their originals from a decade ago, and was our favourite for its drinkability and faithfulness to the German style. David Nuttall
Vaycay El Hefe
Hopped Hefeweizen
Alberta, Canada
$17-$20 (4-pack cans)
CSPC 886513
Bow River Brewing
Athabasca Wit
Alberta, Canada
$19-21 (4-pack cans)
CSPC 874015
Good Mood
Hefeweizen
Alberta, Canada
$18-20 (4-pack cans)
CSPC 122362
Pile o’ Bones Quark Strangeness & Charm Saskatchewan, Canada
$17-20 (4-pack cans) CSPC 117603
FAHR HEFE
Alberta, Canada
$17-19 (6-pack cans)
CSPC 823885
Grizzly Paw Beavertail
Raspberry Ale
They wore a raspberry beer-et! The kind you find in every beer store. Raspberry is always a strong contender in this category as the flavour holds up well in most beer styles. Every year, a new fruit will attempt to dismantle the crown, but rarely makes it to the next season. The trick with these beers is finding that perfect balance of fruity goodness while not overpowering the base beer style. It’s why they are so hard to do really well. The winners? Get them! Rachel Drinkle POLYRHYTHM MATINEE LEMON
Alberta, Canada
$15-17 (6-pack cans)
CSPC 803921
Marda Loop Jenkins
Grapefruit Ale
Alberta, Canada
$18-22 (4-pack cans)
CSPC 828266
Prairie Dog Brewers’ Getaway Piña
Colada Blonde
Alberta, Canada
$19-22 (4-pack cans)
CSPC 108679
Pile o’ Bones Hibiscus Lime Gose
Saskatchewan, Canada
$16-20 (4-pack cans)
CSPC 855651
In a sultry moment of excess, the juicy wit and hoppy IPA create a “good girl” kind of magic that always leaves a little tingle. The spice notes of the hops don’t get tied down by the fruity haze of the Belgium wits, instead they combine for a creamy, smooth mouthfeel with a finish that isn’t nearly as bitter as your last break up. These beers are meant to be enjoyed by those who want to titillate their tastebuds and challenge their thinking of these two traditional styles. Rachel Drinkle
CREAM TEA TART ALE
Alberta, Canada
$21-23 (4-pack cans)
CSPC 4893480
For our anniversary last year, we started reflecting on the people and businesses that supported three generations of our family business. We barely scratched the surface on the enduring relationships we’d built, and the incredible growth we’ve witnessed in our partners and have been fortunate to enjoy ourselves.
So let us introduce some new faces this year.
Thank you, Calgary, from every one of us in the IZZO FAMIGLIA
Maurizio Abdi was lured back to Calgary to join his sister Medina in the ‘family business’ – the iconic La Brezza Ristorante. He was enjoying a successful career playing pro soccer in Europe. Yet, the opportunity to carry on what his family, and especially his father Marco, had created –in that tiny little house in Bridgeland – made it too hard to resist the pull to come home.
La Brezza’s walls are adorned with photos of its famous and local hero guests, including my dad. They all come back time and again to be warmed by his grandmother’s heritage Napoli recipes. Maurizio, who grew up at the very heart of Calgary’s Italian community, carries on the traditions of hospitality that our fathers passed on to us – as do my own sons. - Peter
Maurizio Abdi | Co-owner | La Brezza Ristorante
WE SUPPLY IN-THE-KNOW CALGARIANS WITH LOCALLY ROASTED TRUE ITALIAN-STYLE COFFEE AND PRETTY MUCH EVERYTHING ELSE THAT GOES ALONG WITH IT.
The pinot gris/grigio category was small but mighty this year, with strong examples from British Columbia, Italy, and the Pacific Northwest. (Because of the January 2024 deep freeze in BC, some of the Okanagan Valley wineries entered wines made with US grapes.) Styles range from the lighter, crispier, fruity versions commonly made in Italy, to richer, more complex options. All are food-friendly and approachable, great year-round picks for dinner parties and casual gettogethers. Shelley Boettcher
Sandhill 2024 Pinot Gris
Washington/British Columbia
$25-28 CSPC 125667
Poplar Grove 2024 Cascadia Series Pinot Gris
Washington/British Columbia
$25-28 CSPC 125184
Brilla 2024 Pinot Grigio
Veneto, Italy
$18-20 CSPC 110401
Washington/British Columbia
$28-31 CSPC 871427
USA/British Columbia
$35-40 CSPC 129961
WILD GOOSE WINERY 2023 PINOT GRIS
Okanagan Valley
British Columbia
$35-39 CSPC
Washington, British Columbia
$29-32 CSPC 113526
Trentino, Italy
$18-20 CSPC 809336
Hungary
$15-18 CSPC 438119
Veneto, Italy
$14-18 CSPC 828360
Ah Pinot Noir, one of the most difficult grapes to grow and one of the easiest wines to drink! It’s grown in almost every wine region in the world, resulting in very different styles - from the austere and lean examples from cold climates to the almost jammy wines from hotter climes. It’s terrific to see we have winners from both northern and southern hemispheres: from its original home in Burgundy to Chile’s northern valleys, taking in the south of France and BC too! Linda Garson
O 2023 Reserve Pinot Noir
Casablanca Valley, Chile
$17-20 CSPC 122535
Tramier et Fils 2022 Pinot Noir South of France
$21-25 CSPC 802426
LIGHTNING ROCK 2022 ELYSIA VINEYARD PINOT NOIR
Summerland, British Columbia
$38-42
Undurraga Sibaris 2023 Pinot Noir Gran Reserva
Leyda Valley, Chile
$20-24 CSPC 761205
Louis Jadot 2022 Bourgogne Pinot Noir Burgundy, France
$39-43 CSPC 341875
This was a fun lineup to find out – after the fact - of what we tried. Several products are wines that are well established in our market, with a couple of great surprises. And it’s always validating to recognize that those products deserve to be in that position after all. I was both pleasantly surprised to discover that one of my favourite BC producers’ submission tops the list as my #1 choice. BC syrah has long been easy for me to recommend to people. Tara Smith
$36-38 CSPC 330712
CLOS DU SOLEIL 2022 WINEMAKERS SERIES SYRAH
Similkameen, British Columbia
$40-44 CSPC 21697
$26-28 CSPC 963116
Whoo! This was a huge category at the ABAs this year and we saw a nice balance too of wines that are established in Alberta and wines that are quite new to our shelves. Perhaps the best part is the representation of international wineries and Canadian wines on this list. I’m happy to share that Hillside in the Okanagan took the top spot with their Mosaic, and we also saw winners from Italy, Portugal, South Africa, Australia, France, and Spain. If you have a country that is catching your eye – we’ve got you covered. Tom Firth
Spier Creative 2021 Block 5
Stellenbosch, South Africa
$35-40 CSPC 752024
Cotto 2022 Signature Red Douro, Portugal
$20-24 CSPC 126016
Hillside Winery 2022 Montage Naramata Bench, British Columbia
$55-60 CSPC 318335
Wirra Wirra 2022 Church Block McLaren Vale, Australia
$26-30 CSPC 19380
Chateau de Montfaucon “La Cote” 2020 Côtes du Rhône, France
$28-34 CSPC 807377
Château Pesquié 2022 Ventoux AOC Terrasses Rouge Rhône Valley, France
$22-26 CSPC 702688
Delas St Esprit 2021 Côtes du Rhône, France
$25-29 CSPC 595736
Poplar Grove 2020 CSM Okanagan Valley, British Columbia
$35-40 CSPC 829350
Clos du Soleil Winery 2021 Signature Similkameen, British Columbia
$56-62 CSPC 298158
Moraine Estate 2023
Cliffhanger Red Okanagan Valley, British Columbia $24-28 CSPC 491910
These wines often get overlooked, but when done well, they can be some of the most impressive whites. Riesling is all about purity of fruit and crisp minerality, while gewürztraminer shows texture, spice, and complexity. Both show expressive aromatics – and should be clearly defined. We also look for fresh fruit, a sense of their region, and a finish that goes on and on. These winners will pleasantly surprise anyone who thought they had already figured out these grapes. They’re bright, expressive, and well made. Matt Stortz
Lawsons Dry Hills 2023
Gewürztraminer
Marlborough, New Zealand
$24-26 CSPC 111763
PEAK CELLARS 2022
RIESLING
Okanagan Valley
British Columbia
$25-28 CSPC 834290
Moselland 2023 Ars Vitis
Riesling
Mosel, Germany
$21-25 CSPC 708385
Hillside Winery 2023
Gewürztraminer
Naramata Bench, British Columbia
$23-26 CSPC 505206
This year’s single varietal whites make a compelling case for exploring beyond the familiar. From the saline precision of albariño to the savoury complexities of pecorino and chenin blanc, and the fresh, herbal verdejo, these wines showcase impressive stylistic diversity with a consistent thread of approachability. Their food-friendly nature and often exceptional value make them a smart choice for everyday enjoyment, proving that lesser-known varietals can offer both character and quality without the premium price tag.
Jenny Book
Sandro de Bruno 2023 Soave Veneto, Italy
$26-30 CSPC 856261
s 91
s 93
LIGHTNING ROCK 2023 ELYSIA VINEYARD VIOGNIER
Okanagan Valley
British Columbia
$28-35 (WINERY)
AlbertaBeverageAward s 88
Gruber 2024 Grüner Veltliner Weinviertel, Austria
$26-30 CSPC 785338
Man 2022 Chenin Blanc
Stellenbosch, South Africa
$24-27 CSPC 896469
Hammeken Cellars 2024 Gotas De Mar 2024 Albariño Rias Baixas, Spain
$32-34 CSPC 847515
AlbertaBeverageAward s 91
Baglio Oro 2021 Guari Inzolia Sicily, Italy
$27-29 CSPC 873644
Frank Wines 2024 Chenin Blanc Paarl, South Africa
$18-22 CSPC 898639
Torre Zambra 2023 Pecorino Abruzzo, Italy
$28-31 CSPC 864903
Spier 2024 Signature Chenin Blanc Western Cape, South Africa
$17-20 CSPC 659037
Les Vins Bonhomme 2023 El Petit Bonhomme Blanco Rueda, Spain
$20-24 CSPC 79046
Single varietal wine is a fascinating category to judge, as you’re not comparing apples to oranges, you’re evaluating each wine blind on its own merits – without knowing what it is, what price bracket it’s in etc. And there are five countries represented here! BC is here and scoring high points (with two such completely different wines!) and it’s great to see South Africa so well represented. Hungary is here with a wine made from Kadarka grapes! New to you? Now we’ll definitely have to try it! Linda Garson
s 90 Culinaire Magazine
POPLAR GROVE 2020 MERLOT
Okanagan Valley
British Columbia
$35-40 CSPC 182881
AlbertaBeverageAward s 90
Heimann & Fiai 2023 Kadarka Szekszárd, Hungary
$31-35 CSPC 867617
Spier 2023 Signature Pinotage Western Cape, South Africa
$17-20 CSPC 451658
Spier 2022 Seaward Pinotage Coastal Region, South Africa
$24-28 CSPC 824161
AlbertaBeverageAward s 88
Vina Otano 2023 Premium Fincas Singulares Rioja Rioja, Spain
$19-22 CSPC 114265
s 88
Hillside Winery 2023 Occhi Dolci Vineyard Merlot Naramata Bench, British Columbia
$50-55 CSPC 197759
Bodegas Juan Gil 2021 Silver Label Organic Jumilla, Spain
$29-32 CSPC 724837
1884 2023 Estate Grown Cab Franc Mendoza, Argentina
$20-24 CSPC 784756
Hillside Winery 2022 Gamay Noir Naramata Bench, British Columbia
$45-50 CSPC 37887
Spier 21 Gables 2019 Pinotage Stellenbosch, South Africa
$48-52 CSPC 764174
Rosé all day! I hear this phrase more often these days. Rosé comes in different styles, still and sparkling, dry and sweet. The colour also varies from pale pink to strawberry red. Derived from red grape varietals, the colour depends on the length of time that the skins have contact with the wine. Taste profiles are dependent on the grapes used. Always refreshing, have rosé with or without food, but don’t forget your friends! George Hatajlo
British Columbia
$33-36 CSPC 365291
s
FEATHERSTONE ESTATE 2023 FIZZICS SPARKLING ROSÉ
Niagara Peninsula, Ontario
$26-30 CSPC 112126
Clos du Soleil Winery 2024 Washington Series Rosé Yakima Valley/Canada
$26-29 CSPC 270609
Clos du Soleil Winery 2023 Rosé
Similkameen, Canada
$27-30 CSPC 240301
Winemaker’s Cut 2024 Rosé Okanagan Valley, Canada
$28-32 CSPC 129774
Ogier 2023 Cotes du Ventoux Rosé Rhone Valley, France
$20-24 CSPC 115269 AlbertaBeverageAward s 90
Malbec is a grape with a long history in winemaking, but only recently has taken the wine drinking world by storm. It’s in Argentina, specifically in Mendoza that it seems to reach its highest peak, with intense, ripe berry fruits, brilliant acids, and mouthpuckering tannins. Once again, the list of best malbecs is dominated by Argentina, and any one of these delicious examples are a perfect wine to enjoy with Alberta’s excellent beef. Drink up! Tom Firth
s 89
Magazine
CATENA 2022 HIGH MOUNTAIN VINES MALBEC
Mendoza, Argentina
$25-28 CSPC 478727
Codorniu 2023 Septima
Emblema Malbec
Mendoza, Argentina
$22-26 CSPC 761295
Me? I love fruit wines. I love the purity of fruit that the very best bring into the glass, and getting out of the comfort zone – and diving into something that is simply about enjoyment and pleasure. I love making the argument that it may not be the type of wine that the “experts” want to taste all the time, but it’s an easy bet that there is someone out there that these wines are perfect for – we just have to connect them! If you love fruity or fruit-infused wines, this is the place for you. Tom Firth
$18-20 CSPC 108393
Italy
$18-20 CSPC 108396
Canadians love Italian wine - last year, we imported roughly $607 million of it into the country. Italy has been famous for its red wines for hundreds of years, and it was easy to see why during this year’s tastings, as there were many outstanding examples. The 2025 entries came from Tuscany (mostly Chianti Classico) and the Veneto (primarily Valpolicella.) It would be nice to see entries from other parts of the country in next year’s competition. Shelley Boettcher
Ricasoli 2022 Brolio Chianti Classico Tuscany, Italy
$25-28 CSPC 3962
Rocca delle Macìe 2021 Chianti Classico Riserva Tuscany, Italy
$31-35 CSPC 296129
Tuscany, Italy
$20-24 CSPC 231712
Montezovo 2021 Valpolicella Ripasso Superiore Veneto, Italy
$28-32 CSPC 823162
Tenuta di Arceno 2021 Chianti Classico Tuscany, Italy
$42-45 CSPC 766820
San Felice 2022 Rosso Tuscany, Italy
$19-21 CSPC 120314
Sweet wines often face skepticism in today’s sugar-conscious market, but their versatility in food pairing and cocktails makes them a dynamic and often underappreciated category. The best dessertstyle wines balance sweetness with acidity, bringing freshness and structure to the palate. Fruit wines, while not always aiming for traditional benchmarks, offer a playful alternative, especially when they capture authentic, expressive fruit character. Across the board, vibrant berry notes and balanced sweetness had me dreaming of cheese boards and chocolate – sweet dreams! Jenny Book
Offley Duke Of Oporto Ruby Port
Douro, Portugal
$21-24 CSPC194530
Alberta, Canada
$25 CSPC 750754
A smaller category this year than in previous years, but in this beautiful snapshot of this great grape is a fine mix of well known brands offering exceptional value, and some dialed-in varietal character. I know all these wines well that were selected by our judges, and I’d happily recommend them again and again. Tom Firth
NV
Douro, Portugal
$21-24 CSPC 23366
Alberta, Canada
$25 CSPC 750755
Alberta, Canada
$54-58 CSPC
Great cabernet sauvignon is just so damn great. One of the most representative, classic grape varieties, it’s grown over virtually the entire wine producing world, and always brings its distinctive character evoking cherries, cedar, bell peppers, and a bevvy of spice and nuances. Yet, at the same time, it’s deeply affected by all the teeny-tiny minutiae of site and situation, and can rise to the stratosphere in the right places. Cabernet sauvignon – amazing. Tom Firth
1884 2020
SAUVIGNON
Tupungato, Argentina
$38-43 CSPC 749843
Aberdeen Black Angus 2022 Cabernet Sauvignon
Heathcote, Australia
$60-65 CSPC 843720
Stark-Conde 2020
Cabernet Sauvignon
Stellenbosch, South Africa
$38-43 CSPC 896457
Catena 2022 High Mountain
Vines Cabernet Sauvignon
Mendoza, Argentina
$25-28 CSPC 427849
Montes Alpha 2022 Cabernet Sauvignon
Colchagua, Chile
$29-34 CSPC 322586
John Duval 2022 Compono
Cabernet Sauvignon
Barossa, Australia
$48-53 CSPC 119319
Cantina Lavis 2024
Cabernet Sauvignon
Trentino, Italy
$17-20 CSPC 809337
Tara Smith
With taste buds that have explored every corner of the culinary, hospitality, and retail world, Tara is currently at the Edmonton Petroleum Golf & Country Club. She strives to make good wine and spirits even more accessible.
Sergio Flores
Sergio Flores is a retail liquor expert with over 25 years’ experience in the Alberta beverage industry, the last few years as the Director of Marketing for Highlander Wine & Spirits, and many years as an agent and restaurateur.
George Hatajlo George has worked in fine dining restaurants for over 40 years, both in Toronto and Calgary. As Wine Director of the Bears Den, he created award winning wine lists. He is the Sommelier at Ranahans, the exclusive restaurant at Calgary Stampede.
It still boggles the mind that sparkling wine seems to be reserved only for special occasions. Sure, there is a beautiful ritual associated with the exclamation of a cork popping, and sharing a bottle with friends and family is cause for celebration, but sparkling wines are a wine for any occasion, any weeknight, or heck even a morning if nothing too much is planned for the rest of the day. There is certainly any number of great bubbles to fit any budget, and the real secret weapon is that bubbles go with almost any food. Tom Firth
Penedès, Spain
$19-23 CSPC 854219
Ceci NV Guiseppe Verdi Lambrusco
Emilia-Romagna, Italy
$21-23 CSPC 895778
Canella 2023 Prosecco Superiore Brut Veneto, Italy
$29-33 CSPC 708761
La Gioiosa NV Prosecco Treviso, Italy
$16-20 CSPC 770999
Fiol NV Prosecco Brut Veneto, Italy
$20-25 CSPC 812819
Pasqua “Party Like An Italian” NV Prosecco Treviso, Italy
$20-24 CSPC 841917
Blue Grouse NV Charme De L’Ile White Cowichan Valley, British Columbia
$30-34 CSPC 128068
Villa Teresa NV Organic Prosecco Veneto, Italy
$20-22 CSPC 723968
Fresh cut grass, gooseberry, high acidity and cat pee! These are characteristics of the popular New Zealand sauvignon blancs, which dominate our winners’ list this year. Planted all over the world, some favourite regions are Bordeaux, Loire Valley, New Zealand and the USA. Classic food pairings are seafood: oysters, shrimp, and lightly grilled fish. Green salads, especially those with goat cheese and citrus. George Hatajlo
Babich 2024 Classic
Marlborough Sauvignon Blanc
Marlborough, New Zealand
$23-26 CSPC 560144
Babich 2024 Te Henga
Sauvignon Blanc
Marlborough, New Zealand
$20-24 CSPC 833229
Moraine Estate 2024
Sauvignon Blanc
Okanagan Valley, British Columbia
$25-29 CSPC 285955
Featherstone Estate 2023
Sauvignon Blanc
Niagara Peninsula, Ontario
$23-26 CSPC 89011
2024 SAUVIGNON BLANC
Marlborough
New Zealand
$20-24 CSPC 717467
Staete Landt 2021 Map Maker
Sauvignon Blanc, Marlborough, New Zealand
$23-26 CSPC 889444
Crowded House 2023
Sauvignon Blanc
Marlborough, New Zealand
$21-25 CSPC 782814
Clos du Soleil Winery 2024
Washington Series
Yakima Valley, British Columbia
$26-30 CSPC 270598
Matt Stortz
Cork’s General Manager, Matt Stortz, began his wine journey over 20 years ago. His diverse experiences as a restaurant manager, wine importer, and wine director have given him a broad range of knowledge, and he takes pleasure in demystifying wine and cultivating enjoyment for wine enthusiasts of all levels. His philosophy is simple: “There is never the best wine; there is the right wine for today.”
Andrew Paulsen
Originally from Australia, Andrew studied wine from a marketing perspective, and over the last 30 years in Canada, he has been in food and beverage at restaurant and retail levels. A certified ISG sommelier and level 3 WSET, Andrew instructs for both, and is also a Certified Cicerone – a beer sommelier. Andrew is now in his thirteenth year as a sommelier with Co-op Wine Spirits Beer in Calgary.
Jen Sarpe
Jen Sarpe began her wine journey in 2017, quickly earning her WSET Diploma with Merit and Court of Master Sommeliers
Introductory Certification. With a background in digital forensics, she brings analytical skill and tech-driven creativity to wine marketing and operations. She also leads tastings, with a focus on no- and low alcohol offerings. Find her at Vine Styles, where she is the Social Stylist & Marketing Manager.
Colin Schulenborg
Colin co-owns and operates the Silver Springs Liquor Store, a 32-year-old NW Calgary boutique with a dedication to locality, craft production and sustainability across all facets of the liquor industry. You can often find Colin hosting agave, wine, beer and cocktail events in-store, and like any true nerd, he’ll fascinate with tales of fermentation, unique culinary pairings, permaculture and the olfactory.
Interesting and exciting to drink wines are really what we wine enthusiasts should be most excited about. Finding, tasting, and experiencing a wine that is unknown to you or a even a new take on something you thought you knew, is a real treat. It’s one of the reasons I love white blends. Thought provoking wines are a fun experience and seeing what the winemaker manages with differing grapes is a pleasure. Some below are more traditional in scope, while others rather novel, but each is a treat. Tom Firth
PEAK CELLARS 2021 GOLDIE WHITE
Okanagan Valley, British Columbia
$27-29 CSPC 882138
Montecchiesi 2024
Vermentino/Chardonnay
Tuscany, Italy
$28-33 CSPC 781672
Silk and Spice
2023 White Blend Portugal
$16-19 CSPC 888843
Torre Zambra 2023
Incastro Bianco Abruzzo, Italy
$26-30 CSPC 847835
Featherstone Estate
2022 Four Feathers
Niagara Peninsula, Ontario
$19-23 CSPC 123664
Teixiero 2023 Vinho Verde
Vinho Verde, Portugal
$18-21 CSPC 126017
Rum is gaining popularity thanks to the rise of cocktail culture. Classic rum cocktails include the Mojito, Dark and Stormy, and Mai Tai. Made from fermented sugarcane, rum comes in many styles: white, amber, dark, spiced, and aged. I like rum that’s smooth, rich, and finishes with a touch of sweetness. This year, a local dark rum from Calgary’s Romero Distillery stood out - it ticked all the boxes for a well-crafted dark rum.
Laurie MacKay
Burwood Honey
Spiced Rhum
Alberta, Canada
$40-45
CSPC 899211
Diamond Reserve Spiced Rum
Guyana
$26-32
CSPC 831639
Pusser’s Gunpowder Rum
Guyana
$39-43
CSPC 789429
ROMERO DARK RUM
Alberta, Canada
$75-80 CSPC 840215
El Dorado 12 Year Rum
Guyana
$42-46
CSPC 912402
Romero
Amber Rum
Alberta, Canada
$65-69
CSPC 840670
Romero Cask
Strength Sherry Cask Finish Rum
Alberta, Canada
$100-110
CSPC 894444
El Dorado 8 Year Rum
Guyana
$35-40 CSPC 767659
Diony Raisin Reserve
Dark Rum
Alberta, Canada
$69-75
CSPC 104717
A category that can be difficult to judge (it’s hard on the palate), but also one of the more interesting and diverse - mostly because smaller distillers have really dialled in what they want to achieve in the finished product. Between the layers of fruit, baking spice notes, and delicate use of oak, I was really impressed with how all the entrants produced well balanced whiskies. Rye-based spirits in Alberta have a lot of pressure as we are known for our excellent grain rye, and I predict an already quality category just getting better. Tara Smith
I don’t drink as much whisky around the house as you’d think these days, but there is no denying the appeal of a finely crafted, complex, delicious spirit to sip and savour quietly in the wee hours, or to share a dram or two with a like-minded enthusiast. This year, we saw some solid representation from Alberta distillers bringing their A-game, but also still seeing some Scottish producers showing that whisky making is definitely in the blood for the Scots. On this page – a lovely selection to explore. Tom Firth
$150-160
124215
CLAIRE PLOUGHMAN’S WHISKY SPINOLA PX CASK SINGLE MALT WHISKY
$150-160 CSPC 135216
Burwood “The G.O.A.T.” Sherry Cask
Single Malt Whisky
Alberta, Canada
$130- $140
Distillery
Blended whisky combines two or more malt and grain whiskies, compared to single malts, which come from one distillery and are made from malted barley. I began my whisky journey sampling single malts at Calgary’s Kensington Wine Market, known for its impressive selection. Lately, I’ve been drawn to blends and the variety they offer. I have deep respect for the master blender and the skill it takes to craft a whisky that’s both distinct and balanced. Laurie MacKay
AlbertaBeverageAward s 92
HANSEN DISTILLERY ROUGHSTOCK WHISKY
Alberta, Canada
$35-40 CSPC 117757
Red Bank Whisky
Nova Scotia, Canada
$50-55
CSPC 891154
AlbertaBeverageAward s 91
Burwood The Bee Whisperer
Alberta, Canada
$72 -75 CSPC 859619
AlbertaBeverageAward s 89
Eau Claire Rupert’s Exceptional Canadian Whisky Alberta, Canada
$36-40
CSPC 126420
s 89
Award-winning wine made for moments together
Celebrated at the Decanter World Wine Awards and Alberta Beverage Awards, Babich Marlborough Sauvignon Blanc is made for sharing over stories, meals, and moments together. AlbertaBeverageAward s 90
From the Italian, apéro, an aperitivo is something you have before dinner. They are usually wine based, such as vermouth, but now we see lower alcohol drinks in this category made from whisky or gin, infused with fruit, spices, or even flowers. They are versatile beverages, meant to be drunk on the rocks, or with soda or in a cocktail. Mary Bailey
This category is a pleasure to judge. When cream liqueurs are made with care, they deliver flavour, texture, and a sense of indulgence that’s hard to fake. The best weren’t overly sweet or “gloopy” — they had definition, real flavours that we could clearly identify, and a smooth finish that felt polished. These will shine over ice and in coffee - or try some in your next espresso martini for a luxurious upgrade. These bottles confirm that cream liqueur has plenty of range when it’s treated seriously. Matt Stortz
Due to a number of factors – well – one factor really, we didn’t see any true bourbons in this year’s competition. Bourbon only comes from the United States, and features a dominant, corn based mash, and aged in oak barrels. It’s a wildly popular spirit, that despite being exclusive to America, is often riffed upon by other producers from other countries. So if you are missing your usual supply of bourbon, or looking for something to scratch that itch, you might want to cast your eyes here. Tom Firth
$100-105
129609
BourbonBased Blended Whisky
109076
It’s a wonderful time to be a whisky enthusiast these days, and I know that I’m over the moon that we have access to many whiskies made from grains other than rye or barley. I’m talking about the wonderful spirits that either play around with an expanded mash bill or play around with a few different things. Enjoy! Tom Firth
Dave Gingrich
Dave Gingrich started his beverage career at Willow Park Wines and Spirits over 24 years ago, and has built quite a name for himself and Willow Park Beer section with his ‘Dave the Beer Guy’ persona. He has also embraced two other specialty categories, Sake and Mead, to expand his thirst for knowledge in all cultures and the drinks they love. Dave is always jovial and loves making people laugh.
Laurie MacKay
Laurie MacKay is the Drinks Columnist on CBC Radio One in Calgary, a certified sommelier, Rioja educator, wine consultant, and founder of Soulvines. Born and raised in Alberta, with over 20 years of experience in the industry she has hosted a winefocused tour with Expedia Cruise Ships. Laurie is proud to return as a judge for the Alberta Beverage Awards and looks forward to discovering new standouts. Find her at soulvines.com and @Soulvines.
Tequila (and other aged agave spirits) come in a variety of styles based on how long they have aged. Reposado is aged from three months up to one year, añejo up to three years. Barrel aging is the preferred technique. The barrels are rarely new, as a spirit resting in a new barrel will extract too much wood tannin. Many producers use old American whiskey barrels, which impart colour and sweetness. The desired effect is a mellowing of the spirit, more complex flavours and colour. Mary Bailey
Vine & Dine at Aama October 30
We’re coming to one of Cochrane’s best restaurants for a six-course pairing menu of outstanding Nepalese food. Chef G has just returned from Nepal doing a cooking show!
Vine & Dine at Bar Chouette October 9, 22, and 28 Chef Duncan Ly is opening three times in October just for us, when we’ll enjoy a special menu of six carefully created, and beautifully plated dishes, and the pairings that complement them!
One-off Portuguese Winemaker Dinner at The Artist Lounge
October 16
Every one of our evenings at The Artist Lounge over the last three years has sold out, so we can’t wait to return for a paired six-course Portuguese winemaker dinner here in October!
Indigenous Cuisine Experience at Little Chief, October 25
We’re back in Little Chief’s private dining room for a new, elevated and premium, six-course, creative and modern Indigenous Chef’s Table dinner!
Vine & Dine at L’Olivo November 11, 19, and 25
We’re thrilled to be coming to the brand
new L’Olivo for three, six-course Vine & Dine pairing evenings in November. This gorgeous space is Calgary’s first cicchetti (small plates) restaurant!
One-off Cono Sur Winemaker Dinner at Borough Bar and Grill
November 18
One of Chile’s most celebrated winemakers is coming to Calgary, and we can’t wait for this very special oneoff winemaker dinner at Borough Bar with him!
New events are added regularly so check vineanddine.ca! Email linda@culinairemagazine.ca to reserve, and be included in our bi-monthly updates. We try to cater for all allergies.
What a time to be alive – once a spirit “loved” for its rough nature and flavours that evoked old socks – needing citrus and salt to make it bearable, is now one of the purest and most beloved of modern spirits. Blanco tequila has no chance to hide behind barrel aging meaning that as a sipping spirit, it has to be clean, distinctive, and tasty – which all of these are. Looking for something with a little more “oomph” or smokiness? Try today’s mezcal and get ready for mind-blowingly good spirits. Tom Firth
$85-90
Mary Bailey
The editor of Edmonton’s The Tomato food & drink, Mary holds the WSET Diploma, is an ISG-certified sommelier and Canadian Culinary Competition judge. She loves judging at the Alberta Beverage Awards as the products are top-notch, the competition stiff, and the judging lively. Tasting wines, spirits, and related products blind is the true, unbiased measure of a palate for Mary, as is judging with fellow professionals.
Rachel Drinkle
Certified Level 1
Cicerone and flavour consultant. Rachel has been helping create new products for the Caesar and Spirit communities. She is currently studying for her BJCP exam in order to keep up with her passion as a beer judge. You can find her at most patios asking brewers for summer stouts and patio porters, because beer that gets better as it warms up just makes sense in the summer!
All hail the mighty juniper berry! Gin is typically a neutral spirit derived from grain with the addition of juniper and an almost infinite range of botanicals, each one lending properties to the final product. There are many ways to add botanicals, some are steeped in, some are distilled, some go in a steam basket - some are used for their flavour compounds, some are utilized for oils and texture, some for colour, some define the gin itself. With such a massive spectrum available, the only limitation is the distiller’s imagination. Colin Schulenborg
s 93 Culinaire Magazine
NWT BREWING FORAGER GIN
NWT, Canada
$65-70 CSPC 102309
Hendrick’s
Orbium Gin
Scotland
$60-65
CSPC 817427
Wild Life Rundle
Bar Gin
Alberta, Canada
$59-62
CSPC 836497
Sheringham Seaside Gin
British Columbia
Canada
$53-56
CSPC 793629
Hendrick’s Original Gin
Scotland
$55-60
CSPC 710631
Ampersand Distilling Co. Gin
British Columbia Canada
$55-60
The Gardener Gin
France
$48-55
CSPC 105357
Eau Claire Parlour Gin
Alberta, Canada
$50-55
CSPC 789514
Latitude 55
Northern Hare Gin
Alberta, Canada
$42-45
CSPC 125852
The flavoured gin category is still going strong from our local AB distillers! It can be difficult to make sure that the flavours on the label translate into the final product while balancing what makes gin special for die-hard gin drinkers. For me, to be successful, flavoured gins need to maintain the advertised flavour integrity when mixed with tonic or soda water. However, one of my notes said, “make a negroni with this one”. It’s not a surprise that gin shelves in retail outlets have more flavoured gins than ever before. Tara Smith
Burwood Honey Blossom Gin
Alberta, Canada
$40-45 (Distillery)
Hendrick’s Grand Cabaret Gin Scotland
$60-65 CSPC 898182
Two Rivers Cockscomb Pea Flower Gin Alberta, Canada
$53 (Distillery)
Wild Life Barrel-aged Gin
Alberta, Canada
$56-60 CSPC 806375
GIN
Alberta, Canada
$56-60 CSPC 109151
Ireland
$49-54 CSPC 313112
When you step outside of what we traditionally know as a spirit, you find yourself unbridled by the grain, grape, agave or sugarcane. Instead, enter a fascinating realm of alternative sugar sources - like sorghum, rice, apple, fruits, and really anything that can develop flavour and concentrate sugar that can be converted, fermented, then ultimately distilled. This unlocks esters and flavours that will put your palate outside its comfort zone, but ultimately lead to discovery and possibly some new favourite drams. Colin Schulenborg
$61-65 CSPC 128956
Alberta, Canada
$28-32 (Distillery)
Shelley Boettcher
Shelley Boettcher is an award-winning writer and editor whose work has appeared in newspapers and magazines around the world, including The New York Times and The Guardian. The author of the best-selling books, Uncorked: The Definitive Guide to Alberta’s Best Wines $25 and Under, she holds her WSET level 3 and International Sommelier Guild level 2 certification. She splits her time between Calgary and Italy. Find her on Instagram @shelleyboettcher.
Jenny Book
Wine educator, contract speaker, freelance writer, and wine judge, with over 20 years of experience in the industry, Jenny has explored many facets of the wine world. Now focused on education, she shares her passion and expertise with students through in-person classes, and online instruction. Her mission is to inspire confidence and curiosity in every student, making the world of wine approachable, inclusive, and exciting.
Vodka is in some ways a victim of its own success, often praised for being absolutely, boringly neutral, tasting like alcohol and nothing else. It’s really at its finest when it needs a little extra care and attention to all the little, subtle nuances of flavour and aroma, but also texture and finish. The best, like the ones below, are complex, exciting, and never boring. Tom Firth
The ready-to-drink category is exploding, and we can guarantee there is a style for everyone. Coolers promise refreshment in a convenient package, meant to drink right out of the can or served over ice in your backyard. Lower alcohol, bubbly or still, sweet or not so sweet, the choice is yours. The best examples use natural flavours, including more exotic fruits, such as pomegranate, blackberry and cherry. Mary Bailey
Grizzly Paw Grizzly Greyhound Alberta, Canada
$15-18
(4-pack cans)
CSPC 821580
Gradient
AlbertaBeverageAward s 92 Culinaire Magazine POINTS
Alberta, Canada
$15-18 (4-pack cans)
CSPC 808941
Stickler Shrub Cocktails Blackberry
Lemon
Alberta, Canada
$15-19
(4-pack cans)
CSPC 119103
Stickler Shrub
Cocktails
Cranberry
Orange
Alberta, Canada
$15-19
(4-pack cans)
CSPC 124425
Sunday Session Grape and Ginger Ale
Transfusion
Canada
$14-17
(4-pack cans)
CSPC 884535
Gradient Sunday
$14-17 (4-pack cans)
CSPC 104272
Soju Spritz
White Peach
Canada
$13-15
(4-pack mixed cans)
CSPC 114444
Gradient
Inversion Nitro
Elderflower
Gin Sour
Canada
$20-22
(4-pack cans)
CSPC 116168
Canadian Club
Half & Half
Canada
$12-15
(4-pack cans)
CSPC 122105
Stickler Shrub Cocktails Grapefruit
Canada
$15-19 (4-pack cans)
CSPC 119089
Skunkworks
Rocket Cola
Alberta, Canada
$16-18
(4-pack cans)
CSPC 122545
Brevy Vodka
Soda Saskatoon
Berry Lemon
Canada
$15-19
(6-pack cans)
CSPC 852570
AlbertaBeverageAward s 91
Soju Spritz
Cherry Alberta, Canada
$13-15 (4-pack mixed cans)
CSPC 114444
I get excited when I see a sake flight on a tasting menu. It’s a fun way to explore the range this traditional Japanese beverage offers. This year, the category showcased sparkling, fruit-forward and classic styles. Having lived in Japan, I appreciate sake’s versatility with food and it’s also great in a cocktail. I suggest treating sake like a dry white wine. It makes a thoughtful and unexpected dinner party gift. Laurie MacKay
AlbertaBeverageAward s 91
Culinaire Magazine
FUJI
TAKASAGO
Brevy Vodka Soda Blood Orange Blackberry Canada
$15-19 (6-pack cans)
CSPC 870290
AlbertaBeverageAward s 88
Romero Cuba Libre
Alberta, Canada
$15-17 (4-pack cans)
CSPC 878268
Bevo Beverages Rum Seltzer
Pomegranate Canada
$15-17 (4-pack cans)
CSPC 109684 AlbertaBeverageAward s 89
YAMAHAI
GREEN
TEA PLUM
SAKE
Japan
$90-95
CSPC 125750
Oki Daikichi Gakki
Masamune Omachi
Nakadori
Japan
$35-40
CSPC 116026 AlbertaBeverageAward s 90
James Suckling
Margarita in a can? The burgeoning RTD category includes easy-toserve cocktails, no mixing required. Think Paloma, Mojito, Greyhound, or gin sours. They are a more spirit-forward RTD, the idea being to replicate your favourite cocktail in a more portable format. We noticed a huge increase in quality this year, with more natural flavours and wellincorporated alcohol. The result? Delicious drinks. Mary Bailey
By Hendo EL Cocktails Margarita
$16-19
$16-18 (4-pack cans)
CSPC 132560
$15-18 (4-pack cans) CSPC 123781
It’s great to see so many Ready-To-Drink cocktails popping up in the Alberta market. There’s truly something for everyone! One of the big draws is their convenience, but what really impressed me was the quality. Two standouts in this year’s competition were the Romero Old Fashioned and the Bridgeland Distillery Espresso Martini — both beautifully balanced with impressive depth of flavour. It’s exciting to see local producers raising the bar with well-crafted, flavourful cocktails. Laurie MacKay
BRIDGELAND DISTILLERY ESPRESSO
MARTINI COCKTAIL
Alberta, Canada
$42-45 CSPC 126125
FORAGER GIN IS A UNIQUELY NORTHERN SPIRIT, CRAFTED WITH BOTANICALS FORAGED UNDER THE SKIES OF THE SPECTACULAR NORTHWEST TERRITORIES. OUR GIN INFUSES LOCAL CRANBERRY, MINT, TAMARACK, DANDELION ROOT AND JUNIPER BERRIES TO CREATE A SPIRIT SHOWCASING THE BOUNTIFUL BEAUTY OF CANADA’S ARCTIC.
CSPC 125057
This is one of the most interesting and dynamic categories we’ve been devoting a lot of care and attention to at the Alberta Beverage Awards, and we’ve seen these beverages move from “fringe” or “weird” or even “why?” to more mainstream and becoming widely accepted as well made, tasty, and suitable for the table in all manner of settings.
Most importantly, these alcohol free alternatives have been moving away from the perception of what is “missing” from the more traditional, alcohol containing beverages to products that don’t actually need the booze. If you are curious or experimenting with low and no alcohol lifestyles, I certainly recommend the libations you’ll find here. Tom Firth
One for the Road Proceed With Caution
$18-20 CSPC 890895 CODORNIU ZERO BRUT Penedes, Spain
$18-20 CSPC 891301
City & Country Urban Winery Red Okanagan Valley, British Columbia
$21-24
Codorniu Zero Brut Rose Penedes, Spain
$18-20 CSPC 891949
City & Country Urban Winery White Okanagan Valley, British Columbia
$21-24
Benjamin Bridge Nova Zero Nova Scotia, Canada
$4-5 (250mL) CSPC 885887
Favuzzi Non-Alcoholic Sparkling Wine Spain
$16-18 (750mL)
Leitz Eins-Zwei- Zero Chardonnay Pfalz, Germany
$17-20 CSPC 118227
As Alberta continues to define its place in the world of craft fermentation, mead is emerging as a category with both deep roots and fresh potential. With wine grapes largely off the table due to climate, honey offers a hyper-local, expressive base for fermentation. This year’s entries reflect a growing curiosity and creativity, ranging from dry and aromatic styles to fruit-forward and botanical-infused expressions. As consumers seek out both authenticity and adventure, mead is perfectly positioned to deliver both. Jenny Book
$29-32
CSPC 786517
$29-32
CSPC 790915
$29-32
CSPC 894110
$29-32
CSPC 785223
Alberta, Canada
$40 CSPC 104898
Stolen Harvest Meadery Mocha Bochet
Alberta, Canada
$40
CSPC 887542
$29-32
CSPC 790917
Uncommon Cider Tropical Cider
Alberta, Canada
$20-22
(4-pack cans)
CSPC 836844
Uncommon Cider Ginger Cider
Alberta, Canada
$20-22
(4-pack cans)
CSPC 880486
s
Nova Scotia, Canada
$6-8 (can) CSPC 124028
As someone who personally makes their own cider each fall for over a decade, I can appreciate the balance that is required within such a simple medium. If you leave apples in a dark, cool room for long enough, you will eventually find the apples have started to ferment and cider is being produced. There is an artistry to the production in the form of apple varietal selection, sugar levels, yeast, temperature, and aging. Additionally, other fruits and roots show up quite nicely when added to a crisp cider. Colin Schulenborg BULWARK ORIGINAL CIDER
Lass Chance Beverage Co.
Next Gen Haskap Cider
BC, Canada $15-18
(4-pack cans) CSPC 110231
Uncommon Cider Crush Cider
Alberta, Canada $20-22
(4-pack cans) CSPC 127198
Uncommon Cider Dry Craft Cider
Alberta, Canada
$20-22
(4-pack cans)
CSPC 836847
No Boats On Sunday Hard Lemonade Cider Canada
$17-19
(4-pack cans)
CSPC 123043
Sunny Cider Apple Cider Alberta, Canada
$5-6 (can) CSPC 871647
Sunny Cider Bramble On
Alberta, Canada
$16-18
(6-pack cans)
CSPC 877153
We’re tough on this category because there’s nowhere to hide. You need acid, savoury, spice, and just the right texture — and it all has to work together in one sip. Some of the samples went too far into smoke or brine, but the ones that stood out got the balance right without trying too hard. The winners felt “dialed in” — someone actually thought about the recipe, not just the most recent trends, and they were interesting, fresh, and very repeatable. Matt Stortz
Zing Zang Caesar Vodka Cocktail Canada
$27-30 (1.75mL) CSPC 106762
$17-20 (6-pack cans) CSPC 102124
There’s been a real shift in this category over the last few years. It’s no longer just about convenience — the good ones now actually taste like something you’d want to drink! We looked for fresh, identifiable flavours, not candy-sweet sugar bombs, and a clean finish that doesn’t feel sticky or flat. These should feel purposeful, not like a leftover cocktail just tossed in a can. The best ones hit that balance of refreshing and well-made — easy to like, and even easier to share.
Matt Stortz
SUNDAY SESSION HARD ICED TEA
Canada
$14-16 (4-pack cans)
CSPC 104270
Alberta, Canada
$4 (473mL)
CSPC 124108
Alberta, Canada
$15-17 (4-pack cans)
CSPC 872987 Eau Claire Hard Iced Tea
Alberta, Canada
$15-17
(6-pack cans)
CSPC 102106
$17-18 (4-pack cans)
CSPC 122637
$4
$15-17 (4-pack
Magnum Cream Liquer 94 Points
Edinburgh, Scotland
Smooth, creamy, caramel notes.
Sandeman Ruby Port 91 Points
Douro Valley, Portugal Clean aromas of red fruits and fresh plums.
Cecchi Chianti 2022 90 Points
Chianti DOCG, Italy
Juicy cherry, balanced, refreshing finish.
Luxardo Aperitivo 90 Points Veneto, Italy Bright citrus, crisp, refreshing bitters.
Sweet Sippin’ Maple Whisky Cream Liqueur 91 Points
Alberta, Canada Smooth, sweet, rich maple indulgence.
Offley Duke of Oporto Ruby Port 90 Points
Douro Valley, Portugal Vibrant cherry, rich, velvety texture.
Silk and Spice White Blend 2023 Portugal
Intense notes of ripe peaches and melons. 2025
The Gardener Gin France
Zesty grapefruit, subtle herbal finish.
Batasiolo Barolo 2020
Barolo DOCG, Italy Rich cherry, roses, firm tannins.
Sweet Sippin’ Canadian Maple Whisky
Alberta, Canada
Sweet, smoky, warm maple finish.
Fiol Prosecco Veneto, Italy
Crisp apple, pear, bright bubbles.
In the ever-expanding landscape of non-alcoholic beverages, a flurry of cool new products are breaking the paradigm of what we know as pop, mix and sodas. The conversation is no longer an afterthought, in a category that has traditionally been dominated by hyper sweet, massproduced products, riddled with aspartame and other hard-to-pronounce ingredients. Leaning into craft fermentation and naturally derived flavours, the beverages here are delicious on their own and will stand up to your favourite spirit. Colin Shulenborg
HAND-CRAFTED WINE MADE EXCLUSIVELY FROM NARAMATA BENCH GROWN GRAPES.
At Hillside, our focus is to showcase the unique and compelling characteristics inherent in the terroir of Naramata Bench. Join us in the discovery and development of this enchanting region.
