LCBO Food & Drink Autumn 2020

The world’s peatiest Scotch Each year, the Bruichladdich distillery sets out to make the smokiest Scotch in existence in limited annual editions. You might expect a Scotch with double or triple the usual levels of peat smoke to be an infamous but perhaps hard-to-drink “stunt” whisky. Yet this distillery, on the remote island of Islay known for its funky and maritime peat flavours, turns approximately five-year-old whisky into an extremely complex sipper. Bruichladdich Octomore 11.1 ( LCBO 17758, $249.95) pro- vides sips of driftwood smoke and salty seaside kelp, plus comforting raisin-bread toast. It’s bottled at cask strength, a whisky-aficionado term for spirits that have no water added. To serve, add about 1 tbsp (15 mL) of room-temperature distilled water (to taste) for each 1-oz pour, to truly appreciate the flavours.

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Rested in Mexico In Mexico’s warm climate, tequila rested (“reposado”) for just eight months in oak brings tons of creamy vanilla and caramel to the pine­ apple- and jalepeño-inflected agave intensity of Clase Azul Reposado ( LCBO 364877, $242.00). Bonus: each artisan-made, hand-painted ceramic decanter is a piece of art worthy of display on your home bar.

PEAT REEK The peat level in some Scotch is measured by parts-per-million (ppm) of phenols, the bitter smoke flavour, on malted barley before distillation.

Freshly Juiced From Japan’s legendary whisky house, Nikka Coffey Gin ( LCBO 14726, 700 mL, $69.95) bursts with exotic citrus like yuzu and amanatsu. This gorgeously silky gin (named after the distillery’s Coffey still) is at its best when served very well chilled over a large cube of ice: call it a minimalist Martini on the rocks.

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FOOD & DRINK AUTUMN 2020