LCBO Food & Drink Autumn 2023

SPIRITS

TREND: FERMENTATION REVOLUTION “The biggest change in terms of flavour profile will be the continued growth of fermentation in cocktails. We have barely scratched the surface in terms of unlock ing what fermentation can do in drinks. We are about to see a mini revolution” —Mark Sansom, London‑based director of content for The World’s 50 Best Bars

TREND: ALT ENERGY “I think there’ll be growth in cider and spirits, especially among those companies demon strating a positive impact on their communities. Younger generations … want to know how we work with farmers, buying their grain and corn, and giving them spent grain mash for livestock feed or fertilizer. Looking further ahead, I could see distilleries using alternative energy sources, like solar or heat exchanges, in their processes as new technology becomes accessible”

—Laura Bradley, co-founder of Johnstown’s King’s Lock Craft Distillery

TREND: SPICED WORLD “Flavour profiles in drinks will evolve from the current savoury trend. We’ll see the incorporation of global spices as people travel more and learn what’s trending in cities around the world. Instead of traditional combinations like nutmeg and cinnamon, flavours will gravitate more to something like chilies and tamarind” —Jerrett Young, restaurateur and CEO of Hamilton’s Equal Parts Hospitality

TREND: NO AND LOW GO MAINSTREAM “I expect to see zero-alcohol options become more mainstream as demand grows. They won’t be everyday presence on menus and on shelves. And, with a bigger market, there will be more small craft spiritmakers coming into the category, and the quality of no-alcohol spirits, like whisky and tequila, will continue to improve” —Benson Mutalemwa, owner of Ottawa’s Knyota Non-Alcoholic Drinks, Canada’s first specialized zero-alcohol beverage shop an afterthought and will have an

TREND: STREAMING INFLUENCES

“Online services like TikTok driving shows such as Netflix’s Drink Masters is shaping [cocktail] trends. The focus is no longer just on ingredients and method, but on providing an immersive experience for guests. An all‑encompassing ‘theatre cocktail’ allows the guest to get lost in the story behind their chosen drink” —Polina Snitkova, head bartender, Toronto’s Dasha

DRINK MASTERS: (L TO R) FRANKIE SOLARIK, JULIE REINER AND TONE BELL IN DRINK MASTERS. COURTESY OF NETFLIX © 2022

152 FOOD & DRINK AUTUMN 2023