The best whisky drinks to enjoy before summer ends!

Cut From a Different tartan

Bartender & Cocktail Finalists

Deanston Distillery went on a mission to find bartenders in Canada just like us. They’re Cut from a Different Tartan. They’re bold change makers. Meet them and their Anything but Average cocktails. Well, your whole world is about to change in a big, big way.

Picnic By The Water

Picnic By The Water

Inspired by the Deanston waterwheel and the idyllic nature of a picnic in the countryside by the water. This cocktail also pays homage to the queer cultural landmarks by the water. Places where we could run off to and escape; for a swim, a dance, a picnic or a romance. Embedded in this cocktail is everything one needs for a good picnic on the shores, scotch, shortbread, roasted nuts, fruit, tea, honey (amaro) and sparkling wine. Picnic by the Water is a delicate and unperturbed cocktail for those who want to escape for a moment, run off to the water and forget our worries in the dazzling reflection of the sun.
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The Root Race

The Root Race

My cocktail begins with my very first foraged ingredient, the blueberry! As a child we used to vacation in Sudbury in the summer, and I have fond memories of picking wild blueberries. I also wanted to use an ingredient that showcases the passage of time, so my fortified shrub is made from a blend of smoked foraged spruce tip infused white wine vinegar and vermouth; both old grapes, if you will, and they tie in the garnish, which is a woody pilot grape tendril from the previous year. There is also a modifier smoked spruce tip tincture to round out the bite of the vinegar, and increase the smoke. The smoke is to remind us of forest fires and how much they influence our lives. And finally a syrup from Scots Pine, a highly invasive species to Ontario, yet presents me with a deep dark cotton candy profile. A perfect accompaniment to the soft honey and citrus peel notes from the Deanston.
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Just Like A River

Just Like A River

The inspiration for my cocktail was the River Teith; the powerful river which fuels Deanston’s distillery. The river is symbolic of Deanston’s ambition and community, as well as a symbol for the need to progress and move forward in our industry. Naming my cocktail “Just like a River” represents my dedication to bettering my community through my collaboration with Good Night Out and the medium of Deanston.
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Caring Quilt

Caring Quilt

The story and inspiration behind my cocktail is based on the caring quilt. Quilts that are handmade and passed down through generations for everyone to add their own story and part of themselves through a piece of cloth. Even when submitting my video I felt this rang true to not only the title of the competition but how I feel the culture of the industry should continue to take form. Although we all may be cut from a different cloth or tartan it is with these pieces that we can put together a quilt. Our shared stories of togetherness, caring and kindness but also struggle, sadness and pain hopefully building awareness of what is needed in terms of physical and mental health needs for the future and the generations to follow. I used cherries, peaches, apricots, ginger and honey to pull from the notes already in the whisky. They also carry medicinal and antioxidant properties that I felt were suited to a drink rooted in wellness and self care. Using mostly stone fruits is a symbol of not only our strength but also our fragility.
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meet the bold change makers who embody our brand purpose, "always do better"

Home

Home

In my opinion every drink should have a story or some type of connection with or to its creator. This being my first contest I really wanted to make sure this drink embodied my experiences, my love of mixology and me as a person. I really wanted to make sure Deaston was the star of the show in every way possible. Specifically, I wanted to highlight the subtle hints of apple, caramel, spice and vanilla I tasted in the spirit.. I've worked in extremely high volume restaurants that do 1600 guest a day, as well as fine dinning steakhouses where execution and presentation are key. Here presentation and execution are key. For this Deanston challenge, I wanted to make a drink that also could fit seamlessly in both settings. When I thought about everything I've mentioned above I got the idea for apple pie. Apple pie is synonymous with fall and that's when all the most important moments of my life career-wise have come. It's when I met Jess, Chris, Jason and Dante, the four people who inspired my love of this industry. It’s the time I cried when I had to leave and at the same time it's the time I started my new journey. I love those guys and love what they inspired in me and allowed me to inspire in them. To me they're home. To wrap up, I believe the apple pie inspired cocktail perfectly highlights the spirit and allows it to shine in all its glory, while adding complexity and visual appeal. It's simple presentation allows it to be implemented in restaurants that do high volume and its spirit forward nature makes it appealing to steakhouses.
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Every tried a waxy whisky?

Probably not. Deanston is one of only 2 distilleries in Scotland (in over 200) that makes a waxy spirit.

Our Waxy Whisky is in a category of one

There is no other like it!

What is waxy whisky?

  • a taste
  • an aroma
  • a texture (mouthfeel)
  • a 3D sensation (leaves a lasting impression)

Why is waxy whisky so good?

  • tastes great neat
  • holds texture & balance when served over ice
  • stands up to be counted & adds an extra dimension in a cocktail

How do we do it?

  • the perfect explosion of when science meets nature, with a touch of magic

Neat & With Ice

Soft, honeyed, with a touch of fruit… and a good dash of waxiness

What our whisky makers say

“Take a lemon, dip it in toffee and coat it with a light dusting of nutmeg. It’s zesty, it’s sweet, it’s waxy – that is Deanston Virgin oak.”

Now Available For Purchase

Plus cocktail favourites from our distillery

Please drink responsibly

©2023 PMA Canada. All rights reserved.

The Deanston Old Fashioned

Recipe:

  • 30ml Deanston Virgin Oak whisky
  • Cube of brown sugar
  • Dash of Angostura Bitters
  • Splash of water
  • Ice
  • Orange twist to garnish

Method:

  1. Muddle the sugar and Angostura Bitters together in a glass with a splash of water
  2. Drop in some ice and the whisky and give it a good mix
  3. Add a squeeze of orange zest and twist to garnish

The Blackberry Virgin Oak

Recipe:

  • 50 ml Deanston Virgin Oak
  • 25ml Blackberry Brandy (optional)
  • 25ml Fresh Lemon Juice
  • 15ml simple syrup
  • 8 Blackberries

Method:

  1. Muddle a 7 blackberries in the bottom of a cocktail shaker, then fill with ice.
  2. Add in the whisky, fresh lemon juice syrup and stir. Garnish with fresh blackberries and a lemon twist.

The Deanston Mint Julep

Recipe:

  • 50ml Deanston Virgin Oak whisky
  • Mint leaves (number depending on taste)
  • Sugar
  • Splash of water
  • Ice

Method:

  1. Add a handful of mint leaves, sugar and a splash of water to a rocks glass and give it a good stir
  2. Next, add ice and the whisky
  3. Give it a good stir
  4. Top with crushed ice and a sprig of mint leaves

The Virgin Oak Coke Float

Recipe:

  • 50ml Deanston Virgin Oak
  • 200ml Coca-Cola
  • 1 Scoop Vanilla Ice Cream
  • Sprinkles (optional)

Method:

  1. Add the whisky to the tall glass. Top up with Coca-Cola, leaving about 2 finger width at the top. This leaves space for the ice cream.
  2. Take a good scoop of vanilla ice cream and add it to the top.

The Deanston Highball

Recipe:

  • 50ml Deanston Virgin Oak whisky
  • 100-150ml sparkling water
  • Wedge of lemon
  • Ice

Method:

  1. Fill a tall glass with plenty of ice and add in your whisky
  2. Top up with sparkling water and add a squeeze of lemon
  3. Give it a gentle stir
  4. Add a wedge of lemon to garnish

The Virgin Oak Sour

Recipe:

  • 50 ml Deanston Virgin Oak
  • 25 ml rhubarb-ginger cordial
  • Teaspoon honey
  • 25ml fresh-squeezed lemon juice
  • 1 egg white

Method:

  1. Add cocktail ingredients to a cocktail shaker with ice.
  2. Shake vigorously for 10 seconds to chill. Pour into a nick and nora glass. Garnish with rhubarb ribbon

The Deanston Junglebird

Recipe:

  • 50ml Deanston Virgin Oak
  • 25ml Campari
  • 15ml lime juice
  • 100ml pineapple juice
  • Ice, to serve
  • 4 mint sprigs, to garnish (optional)

Method:

  1. Pour all the ingredients apart from the ice into a cocktail shaker.
  2. Shake for 1 min until well combined. Pour into a coupe glass – it should settle with a nice frothy top.
  3. Garnish with mint and lime twist.