{"id":505103,"date":"2026-02-28T11:06:13","date_gmt":"2026-02-28T11:06:13","guid":{"rendered":"https:\/\/www.newsbeep.com\/ca\/505103\/"},"modified":"2026-02-28T11:06:13","modified_gmt":"2026-02-28T11:06:13","slug":"whisky-fest-focuses-on-canadian-craft-distilleries-winnipeg-free-press","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/ca\/505103\/","title":{"rendered":"Whisky fest focuses on Canadian craft distilleries \u2013 Winnipeg Free Press"},"content":{"rendered":"

While this year\u2019s Winnipeg Whisky Festival marks the second year the two-day event will take place in its new home at the spacious RBC Convention Centre (375 York Ave.), it will be the first time the fest will feature no American spirits.<\/p>\n

After last year, when it looked as though there wouldn\u2019t be U.S. spirits at the fest, organizers started working early on the assumption there would be no American product this year \u2014 a big absence, given the number of bourbons typically poured over the course of the event.<\/p>\n

The result is this year\u2019s focus on Canadian craft distillers, smaller producers with more modest or limited-run levels of production than your Crown Royals or Forty Creeks.<\/p>\n

\u201cThe conversations started right after the festival last year to be a little bit more proactive than reactive,\u201d says Paul Rogers, manager of programming and experience at Manitoba Liquor & Lotteries.<\/p>\n

\u201cWe went after the Canadian craft theme, sought out a lot of Canadian distillers and said, \u2018Hey, guys, we\u2019re very interested in your product and would like to have you here.\u2019 There\u2019s a lot that are coming in for the first time, so we\u2019re very excited about that.\u201d<\/p>\n

More drams for whisky lovers<\/p>\n

If the Winnipeg Whisky Festival tastings at the RBC Convention Centre are out of your price range, a handful of other whisky-related tastings are taking place throughout the week.<\/p>\n

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If the Winnipeg Whisky Festival tastings at the RBC Convention Centre are out of your price range, a handful of other whisky-related tastings are taking place throughout the week.<\/p>\n

\u2022 Patent 5 Distillery (108 Alexander Ave.) is hosting an evening with its head distiller that inludes a tour of the facility and a tasting of five whiskies and rums. Tickets are $55 plus fees and at wfp.to\/icd<\/a>.<\/p>\n

\u2022 Thomas Hinds Sampling Room (185 Carlton St.) is hosting whisky-related events from March 2 to 8 ranging from rare and portfolio tastings to masterclasses and cocktail events. For the full list of events and to buy tickets ($49.95-$129.95 per person), see wfp.to\/icp<\/a>.<\/p>\n

\u2022 Additionally, select Liquor Marts (including Crestview, Grant Park, St. Vital Square and Madison Square) locations have a sampling station dedicated to spirits, many of which are focusing on Canadian whiskies in the lead-up to the festival.<\/p>\n

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Of the 330-plus products at the festival \u2014 which is presented by Manitoba Liquor Marts in support of the Manitoba Sports Hall of Fame \u2014 more than 40 will be from Canadian craft distilleries from several provinces.<\/p>\n

This year\u2019s festival, which also features non-whisky spirits, sees the return of masterclasses for VIP ticket holders.<\/p>\n

\u201cThis year we\u2019re running eight masterclasses and brought in ambassadors, master distillers, blenders and owners,\u201d Rogers says.<\/p>\n

The classes are clearly popular with guests, as all eight are sold out. VIP ticket holders also have access to exclusive selections during the first hour of the event.<\/p>\n

At the time of the interview, Rogers indicated Friday VIP tickets ($339.99 plus taxes) are sold out, while a handful remain for Saturday. Regular tickets ($269.99) remain for both nights.<\/p>\n

Few are as tuned in (and enthusiastic) about Canadian whisky as Ottawa\u2019s Davin de Kergommeaux, founder of the Canadian Whisky Awards and Whisky Hall of Fame inductee.<\/p>\n

In 2024, the third edition of his latest book Canadian Whisky: The Essential Portable Expert was published.<\/p>\n

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Davin de Kergommeaux<\/p>\n<\/p>\n

The man knows his drams, and sees the continued trade skirmishes with the U.S. and the long absence of American alcohol on store shelves as a boon for Canadian craft distillers.<\/p>\n

\u201cWhile in many countries distilleries are experiencing shortfalls, and we\u2019re seeing the industry kind of trending down, in Canada most of the distillers I\u2019ve talked to have seen a considerable increase in sales in 2025 largely due to the \u2018buy Canadian\u2019 movement,\u201d he says.<\/p>\n

De Kergommeaux also senses whisky drinkers have come to embrace Canadian products for what they are versus what they\u2019re replacing.<\/p>\n

\u201cPeople are no longer looking for a substitute for bourbon; they\u2019ve tasted Canadian whiskies, decided they like them and wish they\u2019d found them sooner. I think it\u2019s going to continue even after the tariffs,\u201d he says.<\/p>\n

On the craft whisky scene, de Kergommeaux is excited about the quality of the products coming from smaller distillers that are finally being released after years of aging.<\/p>\n

\u201cI think craft whisky is reaching its maturity in Canada. Many small distillers have finally been around for long enough that their whiskies are genuinely competitive with the large distillers who have a massive stock of barrels to draw from and who have been going for decades,\u201d he says.<\/p>\n

De Kergommeaux sees Canadian craft distillers continue to explore bolder styles of whiskies.<\/p>\n

\u201cThere\u2019s a trend towards cask-strength whisky \u2014 they like bolder whiskies,\u201d he says, referencing products which typically land at around 60-ish per cent alcohol versus the typical 40-45 per cent found in finished whisky.<\/p>\n

He also sees a trend in consumers who seem keen to explore a higher rye content. Canadian rye whiskies needn\u2019t be made entirely of rye grains, and have been historically corn-based with a small amount of rye added for modest spice notes (and name recognition).<\/p>\n

\u201cPeople are now trending towards whiskies that are 100 per cent rye or have a very high rye content,\u201d de Kergommeaux says.<\/p>\n

Asked about tips for navigating a whisky festival setting, de Kergommaux suggests imbibers stay hydrated and says that unlike wine, one needn\u2019t go from lightest to heaviest whisky (although the palate of this whisky novice still saves the peatiest pours for last).<\/p>\n

He also suggests trying new-to-you distillers and not to be afraid of visiting booths with the shortest lineups.<\/p>\n

\u201cIf there\u2019s a big, long lineup at some table, that doesn\u2019t necessarily mean it\u2019s the best whisky there \u2014 it probably means it has the biggest PR budget,\u201d he says, laughing.<\/p>\n

\u201cIf there\u2019s a big, long lineup at some table, that doesn\u2019t necessarily mean it\u2019s the best whisky there \u2013 it probably means it has the biggest PR budget.\u201d<\/p>\n

Asked to name the most exciting Canadian craft distilleries working right now, the first producer de Kergommeaux mentioned, without hesitation, was Sons of Vancouver.<\/p>\n

When James Lester launched the project in 2015, it was best-known as a liqueur producer, particularly for its amarettos. But while the liqueurs helped pay the bills, the long game was whisky, which takes years to mature.<\/p>\n

The small team at the North Vancouver distillery now includes Winnipeg\u2019s Jenna Diubaldo as a partner, blender and whisky program manager. In 2017 Diubaldo was one of the first to take Sons of Vancouver\u2019s distilling program to learn how to make spirits.<\/p>\n

\u201cIt\u2019s very informal, hands on \u2014 no classroom, no PowerPoint presentation. We show you every step that it takes to make booze, and we teach you everything we know,\u201d she says.<\/p>\n

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Natahsha Priya photo<\/p>\n

Jenna Diubaldo travelled from Winnipeg to Vancouver to take Sons of Vancouver\u2019s distilling program.<\/p>\n<\/p>\n

Diubaldo returned to Winnipeg and spent years trying to open a distillery at a time when red tape had been reduced on making beer, but not so much on spirits.<\/p>\n

\u201cWe managed to get all our funding in place, but when it came to looking for a space, it was difficult trying to find something that would suit the budget of how much we knew we could sell there \u2014 and the market structure hadn\u2019t yet changed,\u201d she says.<\/p>\n

The COVID-19 pandemic was \u201cthe nail in the coffin for that project,\u201d Diubaldo says.<\/p>\n

She was working in the non-profit industry, but had stayed in touch with Lester.<\/p>\n

\u201cI told him we\u2019d thrown in the towel in terms of opening a distillery in Winnipeg, and he kind of jokingly said, \u2018Well, if you ever want a job in Vancouver, you\u2019ve got one.\u2019 And then about a year later, I asked him how serious he was about that,\u201d Diubaldo recalls.<\/p>\n

\u201cWe sold our house and moved out to Vancouver, and I\u2019ve been with Sons of Vancouver ever since. And then after about three years of working there, I bought in as a partner, and now James and I run the business together.\u201d<\/p>\n

Sons of Vancouver\u2019s core offering is the Wheated Rye Whisky, with smaller-batch and seasonal releases throughout the year. The Palm Trees and a Topical Breeze limited-run whisky, aged in bourbon barrels and then rum casks, won whisky of the year at the 2023 Canadian Whisky Awards.<\/p>\n

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Natahsha Priya photo<\/p>\n

Sons of Vancouver is one of the many distilleries at this year\u2019s Winnipeg Whisky Festival.<\/p>\n<\/p>\n

Diubaldo will be in town for the festival with Sons of Vancouver pouring the wheated rye as well as another smaller-batch whisky.<\/p>\n

Like de Kergommeaux, she sees the rye category as a trend on the rise, albeit one that\u2019s slightly misunderstood.<\/p>\n

\u201cIt\u2019s a misconception that rye is always spicier, that it\u2019s always falling into the peppery category,\u201d she says, adding Sons of Vancouver\u2019s Realms of Rye series of products was made to dispel such a notion.<\/p>\n

With production scaled up over the years, Sons of Vancouver has been able to begin exporting to other provinces \u2014 and for Diubaldo, Manitoba was the top of the list.<\/p>\n

\u201cIt was kind of a no brainer. I think it\u2019s often overlooked as a market,\u201d she says.<\/p>\n

\u201cBeing from Winnipeg, I have such an affinity for the people. And, you know, we grew up drinking rye and gingers \u2014 that\u2019s sort of where my love for rye whisky came from.\u201d<\/p>\n

Whiskies of the week<\/p>\n

For a complete list of whiskies being poured at the Winnipeg Whisky Festival, see the festival website<\/a>.<\/p>\n

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Patent 5 Red River Four Grain Whisky\n<\/p>\n

(Winnipeg \u2014$89.99, distillery, Liquor Marts)<\/p>\n

The four grains here \u2014 wheat, rye, corn and malted barley \u2014 combine to bring bright malty, herbal and red fruit aromas; on the palate lovely nutty and malty notes join the party, with a bright peppery component on the long finish (it\u2019s 45 per cent alcohol).<\/p>\n

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Sons of Vancouver Wheated Rye Whisky<\/p>\n

(North Vancouver, B.C. \u2014 $99, Liquor Marts)<\/p>\n

This rye whisky sees the addition of 25 per cent wheat; aromatically it brings delightful caramel, vanilla and spice notes; on the punchy palate (it\u2019s 50.5 per cent alcohol) those notes come with hints of licorice and anise.<\/p>\n

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Red Bank Canadian Whisky<\/p>\n

(Nova Scotia \u2014$50.99, Liquor Marts)<\/p>\n

Actor Kiefer Sutherland is one of the partners in this Maritime whisky, which brings modest apple, pearmelon and malt aromas; there\u2019s a touch of spice and some toasted nut on the simple palate before the morest (40 per cent alcohol) finish.<\/p>\n

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Sortil\u00e8ge Wild Blueberry<\/p>\n

(Quebec \u2014$34.99, Liquor Marts)<\/p>\n

A whisky-based liqueur featuring wild blueberries from Saguenay\u2013Lac-Saint-Jean, the dark blue fruit aromas are front and centre, with modest malt; it\u2019s much the same on the medium-bodied, viscous and fairly sweet palate, while the alcohol is a more modest 23 per cent.<\/p>\n

Ideal for use in a cocktail.<\/p>\n

\u00a0<\/p>\n

winnipegfreepress.com\/bensigurdson<\/p>\n

\t\t\t\t\"Ben<\/p>\n

Ben Sigurdson
Literary editor, drinks writer
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Ben Sigurdson is the Free Press\u2018s literary editor and drinks writer. He graduated with a master of arts degree in English from the University of Manitoba in 2005, the same year he began writing Uncorked, the weekly Free Press drinks column. He joined the Free Press full time in 2013 as a copy editor before being appointed literary editor in 2014. Read more about Ben<\/a>.<\/p>\n

In addition to providing opinions and analysis on wine and drinks, Ben oversees a team of freelance book reviewers and produces content for the arts and life section, all of which is reviewed by the Free Press\u2019s editing team before being posted online or published in print. It\u2019s part of the Free Press\u2018s tradition, since 1872, of producing reliable independent journalism. Read more about Free Press\u2019s history and mandate<\/a>, and learn how our newsroom operates<\/a>.<\/p>\n

Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber<\/a>.<\/p>\n

Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.<\/p>\n","protected":false},"excerpt":{"rendered":"While this year\u2019s Winnipeg Whisky Festival marks the second year the two-day event will take place in its…\n","protected":false},"author":2,"featured_media":505104,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[194296],"tags":[49,48,22073],"class_list":["post-505103","post","type-post","status-publish","format-standard","has-post-thumbnail","category-winnipeg","tag-ca","tag-canada","tag-winnipeg"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/posts\/505103","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/comments?post=505103"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/posts\/505103\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/media\/505104"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/media?parent=505103"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/categories?post=505103"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/ca\/wp-json\/wp\/v2\/tags?post=505103"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}