There’s a decided chill in the air and that can only mean one thing: It’s whisky season! True, we’re happy to sip whisky and whisky cocktails year-round, but fall especially cries out for their sweet, spicy, smoky notes.
A whisky drink is a drink to savour, for taking your time, for enjoying with a good book or a better conversation. Its rich flavour is the foundation of many of our classic cocktails and the impetus for many new drinks. It’s also inspired many of the stories in this issue of The Alchemist, from our Classics column on the Manhattan and its urban siblings to our Tasting Panel featuring bartenders from B.C. and Ontario discussing their favourite Scotch whiskies and the cocktails they’d make with them.
This issue also sees The Alchemist go national with coverage of Toronto’s exciting cocktail scene and introducing new contributors like Christine Sismondo, writing about baijiu’s big moment, and Kate Dingwall, who writes about sharing cocktails.
