All images courtesy of the distillery.

The origins of Macaloney’s Island Distillery: Scottish inspiration meets Canadian terroir

Years ago, Graeme Macaloney was quietly laying the seeds of his future success with a humble summer job bottling the “water of life”, which fueled his lifelong fascination with whisky. Years later, his passion, combined with credibility and expertise, helped those seeds bloom into a legitimate business. Joining the team were veteran Scottish master distiller Mike Nicolson and maturation expert Dr. Jim Swan, who together fused centuries-old Scottish traditions with Canada’s Pacific Coast ingredients and climate, earning a devoted following among connoisseurs and curious travellers alike.

Thanks to a maritime climate that mirrors Scotland’s whisky-making environments, Victoria proved to be an ideal home base. The region’s clean island water, fresh, coastal air, and temperate oceanic climate all contribute to the spirits’ distinct flavour and character. Using Canadian barley and copper pot stills from Scotland’s renowned Forsyth’s distillery, they got to work building a facility that would produce legitimately authentic single malt whisky with a uniquely Canadian identity. 

Award-Winning Canadian single malt whisky

In the grand scheme of the whisky world, Macaloney’s is a young pup. But nobody can deny that the distillery’s national and international success has been swift and impressive, proving that Scottish technique and Canadian ingredients were paying off. 

Among Macaloney’s standouts internationally are the double gold-winning An Aba, a lighted peated sherried whisky, An Loy, a double-distilled, single malt whisky, and triple-distilled Kildara, which won World’s Best Pot Still Whisky in 2023. Macaloney’s Sherry Bomb Whisky, Cath-Nah-Aven, won gold in 2023’s edition of the World Whiskies Awards. Nationally, its St Mallie Portugues Red Wine Single Cask, Peat Project Red Wine Cask Whisky, and Peat Project Bourbon Cask Whisky took home Best Canadian Single Cask and Single Malt in 2020, 2022, and 2025, respectively. Its Killeigh Triple Distilled Whisky won Best Canadian Pot Still in 2022, while its Kirkinriola Portuguese Red Wine Single Cask won the same award in 2024. Its Peated Kildara, Triple Distilled Lightly Peated Whisky took home top prize in the same category in 2025. 

Finally, Macaloney’s Peat Project Moscatel Cask Whisky was awarded 2025’s Canadian Whisky of the Year. Made with local BC barley, lightly smoked with peat, and aged in a Portuguese Moscatel cask, it offers notes of coastal pine, juicy pineapple, and chocolate-orange. On a wider scale, this win was integral as it competed against nearly 200 others in blind tastings, proving that Canadian single malts could rival even the most established and respected names in the world. 

Why Macaloney’s whisky has captured global attention

Let’s not overlook the fact that whisky tourism has exploded, and discerning visitors are eager to include a spirit tour on their itinerary. Fundamentally, the success of Macaloney’s can be traced to a deliberate combination of authenticity, craftsmanship, and a deep sense of place. Vancouver Island’s natural environment, when combined with Canadian barley, fresh water, and a cool ocean breeze, results in a series of character-rich spirits. Furthermore, its reliance on copper potstill distillation, long fermentation periods and careful cask selection is reminiscent of Scotland’s storied whisky houses. 

The future of Macaloney’s Island Distillery & Canadian whisky

Along with an expansive three-season patio in the works, Macaloney’s also plans to add more tours. tasting programs and collaborative events in the coming years to accommodate a growing demand.  Along with tasting as many spirits as you like, Macaloney’s signature experiences will include a Grain-to-Glass tour, taking guests behind the scenes – from the grist mill and warehouse, to the pot stills and the maturation room – with the option to even smoke peat upon request. 

For decades, the conversation about single malt whisky centred mainly on Scotland. Macaloney’s is proof that new regions, including Vancouver Island, can create exceptional whisky. And while Macaloney’s has racked up a list of impressive awards, it’s important to keep in mind that thousands of whisky barrels are still maturing, each representing future, potentially award-winning releases, further elevating the brand’s reputation. Currently, Macaloney’s is the 3rd most-awarded distillery in the world and the most-awarded craft distillery in Canada. Conclusion: Graeme and his team are just getting started! 

Sidebar – don’t skip the beer!

Named after a poem by Robbie Burns, Twa Dogs Brewery operates inside Macaloney’s, pouring a rotating lineup of craft brews brewed on site using high-quality ingredients. Behind-the-scenes tours offer guests a chance to sample various strains of malted and unmalted barley while enjoying a few beer and whisky tastings along the way. Macaloney’s brewery arm adds another dimension to the visitor experience, all in a relaxed, speakeasy-style setting that feels upscale yet welcoming, without the pretentious atmosphere or hefty price tag. Be it a pint or a dram, Macaloney’s delivers a memorable experience, with a touch of West Coast swagger. 

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For decades, the family’s distilling narrative was a dormant heritage, a story whose middle chapters were missing. While their brewing history was public record, the physical legacy of their spirit-making remained elusive. The discovery at 43 Arthur St. South—formerly Allan’s Mill—added a layer of intrigue to the tale. In 2015, during a walkthrough of the site for potential renovation, the family found hidden tanks and a secret piping system concealed within a false basement. While these likely belonged to a separate, unnamed operation, the site’s proximity to the railway lines made it a perfect hub for the type of “midnight runs” that favoured the likes of Al Capone. This revelation, proving the site was a clandestine nexus for illicit spirits, prompted the family to scrap plans for a modern build on the highway, choosing instead to restore this limestone relic and finally give the Spring Mill name a permanent home in Guelph.

John Sleeman speaking on a tour of Spring Mill Distillery. Image by Kateryna Topol.

The forbidden legacy:
“The ink of an old recipe book”

The Sleeman lineage is defined by a rebellious streak stretching back to the late 1700s. The family’s predecessors were privateers in Cornwall, England—maritime adventurers who operated with the edge of a pirate but the legal veneer of a government commission. When privateering was no longer viable, they transitioned into the pub trade. One descendant, John H. Sleeman, brought this defiant spirit to Canada, establishing a brewery in 1834 and the original Spring Mill Distillery in 1836.

While the 1836 distillery was a separate enterprise, the family has now brought that name to the restored Allan’s Mill building. By the 1850s, industrial pollution had forced the original distilling operations to cease. The family’s penchant for the forbidden resurfaced during Prohibition, leading to a notorious smuggling operation that made Sleeman beer a staple in Chicago’s underground. The consequences were severe; in 1933, the family was officially stripped of their brewing license for 50 years.

A central artefact in this comeback is a weathered family recipe book, held by an aunt during the 1933 crackdown and preserved for a future generation. “We tell lots of stories there,” Cooper Sleeman says of the family’s history, noting that the book served as the map for his father, John Sleeman, to reclaim the family business in 1988, notably for their famous cream ale. While the book focuses on beer, it serves as the philosophical map for John Sleeman & Sons’ current commitment to quality.

The alchemy of copper:
“If you don’t ask, you don’t get”

To honour this legacy, the family turned to Richard Forsyth of Scotland, the world’s premier still maker. The family spent eighteen months convincing him that Spring Mill was a worthy home for his craft. Copper is a sacrificial metal, essential for scrubbing harsh sulfurs from the liquid during the boil. In the Spring Mill stillroom, these Scottish stills work in tandem with local Ontario grain to produce a spirit of sophisticated smoothness. Cooper believes in the power of persistence, citing the family motto passed down from his father: “If you don’t ask, you don’t get”. It is this mindset that secured the world-class equipment now sitting in the Ward.

A sibling’s labour:
Forging the Ontario oak narrative

If the stills are the heart, the cooperage is the hand. Quinn Sleeman, younger brother to Cooper, has taken on the apprenticeship of a dying art, focusing on the rare use of Canadian white oak barrels, seasoned in the rain and snow for eighteen months for select premium releases. Quinn’s barrels are reserved for the Cooper’s Rye—a name that serves as a playful double-entendre for both the craft and the family name. The labour is intensive, a manual process of assembly that demands total precision. Cooper views this side of the business as a lesson in patience, and Quinn’s first batch was a testament to that endurance. Having mastered the trade, Quinn’s work now represents the literal bottling of the Ontario landscape.

The modern steward:
Adapting to the surge

Today, Cooper Sleeman acts as the bridge between the privateer mythology of the 1700s and the modern market. He is attentive to the changing habits of the consumer, particularly the meteoric rise of Ready-To-Drink (RTD) options and the growing demand for zero-alcohol beverages. Spring Mill’s most popular RTD—a Ginger Lime Mule—was born from a simple request by his mother for a high-quality “mule in a can”. Beyond traditional spirits, the distillery is identifying the “all the rage” trend of non-alcoholic alternatives, ensuring they remain agile by leveraging the wider Sleeman network. “We have lots and lots and lots of whiskey that we put down,” Cooper says, but the modern portfolio must meet the demand for versatility alongside that traditional heritage.

Writer Nupur Singh on a tour of Spring Mill Distillery. Image by Kateryna Topol.

The lingering spirit:
A future in the making

As John Sleeman & Sons moves through 2026, the momentum is tangible. Their wine-cask-aged single malt recently took top honours at the National Whisky Awards, winning best single cask in Canada—a win that validates their patient approach. As Cooper notes, “whiskey ages with the seasons,” and this evolution informs their upcoming high-profile launches, including an Irish-inspired whiskey for St. Patrick’s Day. This agility is backed by a formidable engine; since 1988, the company has grown into Canada’s third-largest brewer. By managing a high-contrast portfolio—from the artisanal depths of Unibroue to the global reach of Sapporo—the family remains hyper-tuned to the market, using their diverse fleet to stay ahead of the next big thing.

Today, the history of Spring Mill Distillery is a tactile experience rather than a static archive. The distillery invites people to step inside the original walls for guided tours, where visitors can witness the labour of the stills and the precision of the cooperage firsthand. Beyond the technical craft, it has become a cornerstone of the Ward’s social fabric. Guests can linger at the onsite pub to sample the “Cooper’s Rye” or enjoy a “Fresh Ginger Lime Mule”. By opening their doors, the family isn’t just reclaiming a name, they have created a space where the community can sit down and raise a glass with a legacy that refused to stay erased.

The Ward Bar at Spring Mill Distillery, open Tuesday through Sunday. Image by Kateryna Topol.

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New Brunswick Distillery is located in the small town of Bathurst, New Brunswick. The business is a passion project of Katherine Lanteigne and her husband, Michael (Mihai) Petrovici, fueled by a generational history in spirit making. With just over a year in production, the distillery has already received a Silver award for Best Distillery in NB by Excellence NB, People’s Choice Award (2025), and the Vodka Lemonade received the “Foodie’s Choice Award” by Food & Beverage Atlantic (2025).

Kateryna Topol: When did New Brunswick Distillery open? 

Katherine Lanteigne: We opened in July 2024. We are still very, very new, and as you could see at the NB Spirits Festival, we only had two gins because when we registered a few months ago, we only had those two products at the liquor store [the festival requires pre-approval of all showcased spirits]. But now we have more, including vodka, rum, and ready-to-drink beverages (RTD), so we are slowly but surely making our way into the market. 

It was an honour to be at the Spirits Festival, because there were only two companies from New Brunswick – First Light Distillery and us – and it is a whisky-focused festival, so making the cut was an honour. A few of our RTD products have put us on the map because they have been performing well in stores, which helped us catch the attention of the ANBL (The New Brunswick Liquor Corporation).

KT: Which is great support, I’m sure. As far as the concept for the distillery, your website mentions generations of spirit-making history, tell me about that

KL: My husband, Michael Petrovici, is from Eastern Europe, from Romania, and making spirits is deeply rooted in their traditions. It is still legal in Romania to make your own alcohol, so it’s very common for people to have a still in their garage or backyard. The earth in Romania is so fertile, it is insane. You walk on the streets, and there are apricot trees, blackberries growing in ditches, and hops climbing fences along the road. Here we are working hard to grow hops, and there they are basically a weed. So they have access to all this fruit so many of them make brandy. 

Michael’s parents have an orchard and since he was little, he was making alcohol with his father, grandfather, and uncles. And that’s still the case now, every time we go there, it’s like “batch 2025” there, it’s called Țuică, it’s plum brandy, a national alcoholic beverage of Romania, but you can make it with any fruit. This year, his family made apple brandy. 

We met here, our distillery is on Main Street, and we do have a few other businesses here: Kaffeine Espresso Bar and Au Bootlegger Pub, just beside the distillery. Michael was always saying it would be nice to create something, some products and spirits. Which was also very tactical for our pub. Working with a distiller, Chris Bartkow, we started with what most distilleries start with: vodka, followed by gin, because those two don’t need ageing. We now have two gins, including a London Dry gin called Leap Day London Dry, which we tested on Leap Day before we opened; it was a very special day. That was followed by vodka and the Lemon Lavender Gin, which we had at the Spirits Festival.

Left: Distiller Chris Bartkow; image by La Cave Media. Katherine Lanteigne at the Food & Beverage Atlantic awards.

KT: And those two go hand-in-hand because you need vodka to make the gin, right?

KL: Yes, exactly! And then we started making the RTD products, which I think is what gained us all the attention. Our Vodka Lemonade launched in April, and in the summer, it surpassed Mike’s Hard Lemonade and Smirnoff Iced in sales, which is when ANBL noticed us.

KT: Very cool! I don’t see them on your website, though …

KL: No, because we aren’t selling them online, we are having a hard time keeping up with the demand. 

KT: So it’s kind of like you closed a loop between your properties by opening a distillery, and you make beer as well? 

KL: We do make beer, but it’s mostly for our bar. There is so much competition in beer, so spirits are the main focus. We actually just launched Vodka Carbanerry, made with local cranberries, and it’s been very popular. 

KT: So you use a lot of local ingredients?

KL: We try to source as locally as possible, but things like lemons, you can’t get those here. We recently launched a new gin, called Arboré Gin, which uses all local ingredients. I go into the Acadian Forest with my family to forage throughout the year. It’s a very local gin which uses things like spruce tips, cedar bark, winter greens, and so on. Our first batch was only 69 bottles, which we sold in a week and a half. For this gin, it takes us a full year to gather all the ingredients because they are not available year-round. We’re in the middle of bottling the latest batch now, should be about 500 bottles this time.

KT: Very cool! What are some of your other sustainability initiatives?

KL: We have a few. Right now, all of the leftover stillage from production we send to local farmers, for example. We are also looking at creative ways to use the leftover botanicals from the gin, aiming to produce as little waste as possible.

All branding for the distillery is done by a local designer, Zoé Arseneau from Miette Design. Images by La Cave Media.

KT: Being located in the heart of Bathurst, you probably don’t have a lot of room to grow, how big is your production?

KL: We have one still, and to be honest, we are already feeling like we’re running out of space. It’s a three-story building, but everything happens on the main floor. There is also a tasting room there, so not a lot of room for production. For example, if we’re shipping 13 pallets of RTDs, we don’t actually have floorspace to store them, so we have to get creative. 

KT: So no immediate plans for expansion?

KL: Not right now, we don’t want to grow too fast, we need to look at trends and think through it all strategically to avoid being a one-hit-wonder.

KT: Totally makes sense. And people can visit the distillery?

KL: Yes, we have a tasting room, we do tours, and the space is available for event rentals as well. We are looking at hosting bigger tour groups in Bathurst, so working on fine-tuning those in the next few months. We will also soon have workshops, like a workshop on making your own gin – we have a six-station area upstairs, called the gin school, it’s already gathering quite a bit of attention because of the setup. 

Images by La Cave Media.

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Sotol is deeply rooted in Mexican history and has become synonymous with the state of Chihuahua. Various distilleries have annual sotol harvest celebrations, inviting friends and family to honour the ancestral methods and celebrate the spirit. Much like mezcal, sotol is finally gaining momentum, finding its place in the spotlight among spirits connoisseurs. But what feels new to many is actually an 800-year-old tradition.

The trip was hosted by the Chihuahua Tourism Board; the DMO did not review or approve this story.
All images by Kateryna Topol.

What is Sotol?

Sotol derives from Dasylirion plants, commonly grown in the Chihuahua Desert (which takes up 500,000 square kilometres of land). It is a succulent plant with long, spiny leaves, almost sharp to the touch. At first glance, the plant can be mistaken for an Agave, famously used for tequila and mezcal production, but there are a few key differences between the plant families. Dasylirion does not need much water and can live up to 100 years, regrowing after being cut, unlike Agave, which ends its lifecycle after it flowers. As a dioecious species, the Dasylirion plants need to be pollinated by birds in order to bloom, another differentiating factor from Agave. 

Up to 90% of the Dasylirion plants grown in Chihuahua are wild, “but we can’t just go around cutting them,” Victor pointed out. Producers need to have a permit, which dictates how many tonnes of plants they can extract per year. It takes up to 12 years for Dasylirion to reach the maturity needed for sotol production, so strict extraction and reforestation allow plants to replenish naturally and sustainably. “It is a federal crime to get caught with sotol heads that were not approved for harvest,” Ibarra added. This, of course, means that sotol is a terroir spirit. It was registered as Denominación de Origen in 2002 and can only be produced in Chihuahua, Coahuila, and Durango.

How do you consume it?

The best way to drink sotol is to sip it neat, like you would whiskey. Serve it in a small glass like a copita (short-stemmed glass) or in a small clay vessel as you would with mezcal. Joven sotol (blanco) can also be used in cocktails, for a margarita or a paloma. Older sotols could produce an interesting Old Fashioned.

A bit of sotol history 

Indigenous People of the Chihuahua Desert have been making sotol for centuries. Rarámuri, for example, were fermenting the plants, producing a more soupy, beer-like spirit, but the true origin of the beverage is still being studied. According to Ibarra, a Chihuahua native with 40 years of experience in spirits, the distillation process was brought to the region by the Spaniards in the 1600s. The ageing process, however, was an outcome of prohibition.

For a period of time, sotol was seen as a drink of peasants and drunks and as such was illegal until 1994. But even with the prohibition in full effect, people were still making sotol and exporting it to their nearby neighbours in the USA. Rangers roamed the desert, destroying distilleries, breaking stills, and bottles. To hide their hard work from the rangers, sotoleros (sotol distillers) would dig graves and bury the bottles, placing burial crosses on top. When rangers came to look for sotol bottles, sotoleros would claim none were left, and if questioned about the fresh grave, would express their condolences for a recently passed away aunt.

The rangers would pay their respects at the grave, not realising a stash of sotol was resting just below their feet. What soteleros didn’t know at the time was that burying the bottles changed how they matured. “The methanol would create these fantastic flavours in controlled temperatures,” Ibarra explained, “completely changing the flavour of the spirit”. 

Oro de Coyame have been producing sotol for over 150 years under the care and supervision of the Ruelas Family. Today, they still bury a few bottles to honour the tradition. These bottles are often unearthed for the Sotol Festival, where fans and producers gather to eat, sip, and celebrate.

How is Sotol produced?

There are 24 types of Dasylirion plants, Oro de Coyame grow five, each neatly named with a name plaque. Different varietals produce different sotol, and as such are indicated on the bottle (ie. “100% Dasylirion Wheeleri”). Flavourwise, sotol is bright and grassy, with herbaceous and citrus notes, sometimes even floral, depending on the plant variety. This flavour can, of course, change through barrel ageing.

Similar to mezcal, there are three types of sotol: industrial, artisanal, and ancestral. Ancestral method uses clay pots and is mostly used by small producers. Industrial sotol is defined by its title, produced by some of the bigger distilleries, like Hacienda de Chihuahua, which have their own plantations. Oro de Coyame, on the other hand, is the number one artisanal sotol producer in the world, cooking up 27,000 litres annually. The distillery relies on wild plants, and these “plants are harder to harvest because some of the fields are high up in the mountains,” Ibarra shared, “so we have to get creative about our approach”.

The production process is very similar to mezcal, though sotol purists prefer to call the Dasylirion piña the heart. The Dasylirion plant is trimmed down to its heart (leaves are used to make baskets and other crafts) and roasted in a deep pit (aka the oven) in the ground. Plant hearts spend up to five or even seven days in the oven. This process caramelises the sugars, making them richer and more pronounced. Only the maestro sotelero knows when the hearts are ready, one of their many secrets.

The liquid gathered from the roasted hearts, called vino, is then transferred into pine wood vats for natural fermentation for up to seven days. This liquid is then moved into copper stills (some producers use steel) and distilled, or double-distilled at Oro de Coyame. Most sotols are unaged, but the Ruelas Family likes to experiment with flavour. In addition to the staple unaged joven (young) expression, they also produce reposado, aged for four months in red oak barrels and añejo, aged for two years.

If you visit the distillery, however, many more bottles will be lined up before your eyes. Every year, the distillery shares special releases, all limited and only some available for export. In the tasting room, the showstopper is a glass jar with rattlesnake folded inside. “Would you like to try it?” Ibarra scanned the room with a grin. We all bravely stepped forward, reaching for the shot glasses.

In Chihuahua, snake venom is believed to have healing powers and is incorporated in various traditional practices. Non-poisonous rattlesnake venom sotol is therefore believed to have medicinal properties. With the first sip, this sotol was surprisingly smooth and flavorful. None of us really knew what to expect, but the pleasantly approachable feel was a welcome surprise. Bottles of rattlesnake sotol are available for purchase at the distillery, along with some other rare and vintage finds. 

How to visit Oro de Coyame 

The distillery is located in Aldama, Chihuahua, not far from the capital city. The tasting room is open daily, but advance bookings are recommended. Keep in mind, this isn’t a luxurious tasting experience like you’d get in a Champagne house. Oro de Coyame is a small facility with a small tasting room, what you will get is an educational tour and a unique tasting experience.

The post The spirit of Chihuahua: A close look at sotol at Oro de Coyame appeared first on Paths to Travel.

The national finals and international finals are a multi-day competition, culminating with the final challenge during which the winner is named in real time. The winning bartender becomes the face of World Class, travelling the world for international competitions as a judge and hosting pop-up events and learning sessions for the international bar community. Needless to say, the competition is not for amateurs. Bartenders train for months in advance and often enter multiple years in a row for a chance at the title. In 2024, Keegan McGregor from Halifax took the global title; the year before, Jacob Martin from Toronto went all the way on his first try.

The final challenge, even on the national scale, is a huge celebration. Friends, family, and the public are invited to witness the competition rounds in person while sipping cocktails created by previous years’ winners. “World Class celebrates innovation, craftsmanship, and the extraordinary talent that shapes the global bartending community,” commented Michael Armistead, Diageo Canada’s National Reserve and Sponsorship Manager. “Every year, we are thrilled to contribute to the evolution of cocktail culture and hospitality in Canada, creating memorable experiences for guests,” he added.

For the first time in the history of competition, Global World Class Finals are coming to Canada. The events will take place from September 28th to October 2nd in Toronto, welcoming 56 global finalists and over 1,000 international guests. To kickstart the celebration, multiple venues across Canada have added cocktail creations from past global and national winners to their menus in a month-long celebration called World Class Cocktail Festival. Throughout the competition week, industry members will also have access to The Industry Forum on September 29 and a series of cocktail labs on September 28th and October 2nd.

Diageo World Class Canadian winners: Kaitlyn Stewart (2017, middle image), James Grant (2021, middle image). Jacob Martin (2023, on the left) and Keegan McGregor (2024, on the right). Image courtesy of CNW Group/Diageo.

World Class Cocktail Festival

World Class Cocktail Festival is taking place from August 16th to October 3rd across Canada. Participating bars are spread across Calgary, Edmonton, Vancouver, Whistler, Penticton, Halifax, Toronto, Montréal, and Saskatoon. As host city, Toronto will welcome guest shifts by the world’s best bartenders across its best bars, host special events, and offer drink experiences. Start dates vary per location.

See the map of all participating cocktail festival venues coast to coast across Canada.

Consumer events & Pop-up bars

Ketel One After Dark
September 27 to October 1
Dineen Coffee Co., 140 Yonge St, Toronto
Featuring Benja Padron Novoa, Lorenzo Antorini, Kate Boushel, Jimmy Greek
Tickets & reservations

For 5 nights only, Ketel One After Dark unites the baristas from Dineen Coffee Co. and globally acclaimed bartenders to create the perfect cocktail. The immersive after-hours cocktail event spotlights their expertise and craft to serve up the most incredible Espresso Martinis that Toronto has ever seen. A dynamic and interactive celebration that will show the art and dedication behind each serve.

Don Julio 1942 Mini Bar Speakeasy Experience
September 28 to October 1
NOBU, 25 Mercer St., Toronto
Featuring Israel Baron
Tickets & reservations

This exclusive event invites guests to an intimate mini bar designed for two, hidden within NOBU’s luxurious ambience. Here, guests will witness the mastery of Israel Baron, Mexico’s World Class cocktail competition winner, as he crafts bespoke cocktails using Don Julio 1942 minis. Complementing this journey is a choice of gourmet appetisers from NOBU’s renowned menu, curated to enhance each moment of indulgence.

Guest shifts in bars across Canada

World Class Labs

Born to Ferment: An engaging session led by renowned mixologists, Massimo Zitti and Erik Lorincz. This lab will explore the application of fermentation techniques in a drink program, Lacto-fermentation vs Forced fermentation vs Symbiotic fermentation, and the sustainable aspects of fermentation.
Sunday, September 28th, 10:30 AM – 12 PM
Mother Cocktail Bar – 874 Queen St W, Toronto, ON
Tickets

The Art of Distillation: An insightful session featuring Massimo Zitti, Eric van Beek, and a Buchi Engineer. This lab will delve into how the Buchi Roto Evaporator works and how it can significantly contribute to a cocktail program.
Sunday, September 28th, 1:00 PM – 2:30 PM
Mother Cocktail Bar – 874 Queen St W, Toronto, ON
Tickets

The Art of No & Low: Presented by Seedlip and led by industry experts, Kaitlyn Stewart and Christina Veira. This lab will discuss the change in consumer behaviour with the rise of moderation, how to craft balanced & flavourful No & Low cocktails, and the benefits of elevated No & Low cocktails.
Sunday, September 28th, 3:00 PM – 4:30 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Iconic Martinis: The Tomatini, the Espresso Martini, & the Filthy Martini. This lab will feature Dennis Tamse and Lorenzo Antinori as they discuss the techniques and the stories behind these three iconic cocktails.
Thursday, October 2nd, 10:00 AM – 11:30 AM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Water – A Deep Dive: Join Dr. Emma Walker, Tim Philips-Johansson, and Nick Kennedy for an exploration of how Scotland’s diverse waters, and unique habitats influence the flavor profiles in Johnny Walker Blue Label through tastings with three different waters.
Thursday, October 2nd, 12:15 PM – 1:45 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Layers of Harmony: Lorena Vasquez and Vanessa Leon will lead attendees through a series of curated pairings using Ron Zacapa, exploring the principles behind certain combinations and how to translate these ingsights into cocktail & culinary design.
Thursday, October 2nd, 2:30 PM – 4:00 PM
Civil Works – 50 Brant St, Toronto, ON
Tickets

Competition events

Over the course of the week, competitors will be pushed to demonstrate precision, creativity, and storytelling, all while showcasing their mastery of iconic Diageo Reserve brands such as Johnnie Walker, Don Julio, Ketel One, and Tanqueray No. TEN. The competition challenges can be gruelling and often take place behind closed doors or by invitation only.

Tuesday, September 30th

• Hop Scotch challenge with Johnnie Walker Black Label. The competitors are tasked with re-imagining a classic cocktail through the transformative power of scotch with a three-serve menu: one long drink, one short serve, and a one straight-up cocktail.
• Modern Icon challenge with Tanqueray No. TEN. The task is to create a brand-new modern classic, taking inspiration from a golden moment in history, something that brings a smile or something that has changed the world for the better.
• Digital Galeria challenge with Don Julio 1942. Bartenders are challenged to create a drink that represents their personal artwork. Judges, finalists, and guests will come together to enjoy mini 1942 cocktails inspired by the bartenders’ interpretation of personalised AI-generated artworks.

Wednesday, October 1st

• The Sensory Sessions with The Singleton of Dufftown 21-Year-Old. Multisensory cocktail experience where music and mixology converge to create unforgettable moments. Competitors will design a custom record sleeve, press a track and pair it with a signature Singletong cocktail.
• Farmhouse challenge with Ketel One. This is a secret challenge, but historically, Ketel One challenges have a sustainable component.

The top 10 finalists will be announced at the end of the day.

Thursday, October 2nd

• Semi-final: Top 10 challenge
• Final: Top 3 challenge. This event will be livestreamed on the World Class YouTube channel from 19:30 EDT. Follow @worldclass and @worldclasscanada for updates.

The global winner is announced at the end of the day. Surrounded by their friends and family, the winner will step into their new role showered with cheers, confetti, and champagne.

The post Everything you need to know about the Diageo Global World Class Finals in Toronto appeared first on Paths to Travel.

Having met Jamie on multiple occasions at industry events, I knew she was also an avid traveller, working on building health and wellness into her fast-paced mobile lifestyle. In this cheerful conversation, we get a bit of an insight into Jamie’s background, talk about travelling for whisky, staying healthy on the road, and find out what her dessert dram is.

Left: Jamie Johnson, National Brand Ambassador for Glenfiddich and The Balvenie, Canada.
Right: Glenfiddich Distillery in the fall.

Kateryna Topol: Where have you been lately? Last I saw you were in Montréal…

Jamie Johnson: Yes, that was at the end of summer. I did a lot of Vancouver in the early part of the year, four times in a couple of months, and sometimes they were quite short trips. I’ve got Alberta and Scotland coming up, and Fredericton in November for the NB Spirits Festival.

KT: Fun, I might be seeing you in Fredericton

JJ: Come, it is so much fun! It’s like a camp, everyone stays in the same hotel, and you can see all your pals just mingling around; it’s always a good time.

KT: I’ve heard! Ok, let’s talk about personal travel, how do you approach that?

JJ: For me right now, especially because I’ve been travelling for eight years, I treat is staying home. So my travel now is whatever I can do in a road trip, that’s kind of a luxury for me at this point – not getting on a flight. But I think there are some places that I’m really interested in visiting, so I try to be strategic about visiting them. If I’m already in a place, let’s say the UK, I can add some extra vacation days onto the end of that, then I don’t have to do two trips all the way there. But I love a local road trip, like going to Montebello in Québec and doing a little spa weekend. I love going to Niagara and Prince Edward County and things that are sort of around here, but far enough away that it feels like a vacation, like a getaway.

KT: I often think how some of those places, two-three hours away, are close for us, while in Europe you’d be in a different country in that time

JJ: Isn’t it funny? As someone who travels a lot within Canada, it’s one of those things that doesn’t escape me, how big our country is. I have brand ambassador counterparts in different parts of the world who cannot get over the distances I have to travel to get to some of my major markets, like Vancouver or Victoria. I could probably spend 45 minutes extra on a plane and get to the UK.

And it is funny, though, because as much as we joke about how we stereotype Canadians all knowing each other, you will inevitably stumble upon somebody that’s like, “Oh, hey, do you know so and so from BC?” and you’re like, “I live in Toronto,” but very likely actually know that person [we both chuckled]. It’s neat because, especially within hospitality, and maybe within travel too, everybody kind of knows each other. So you do end up stumbling upon the same people over and over in different provinces. And it is a real treat to be able to have that kind of community.

KT: Yes, the travel community is very similar. Would you still visit distilleries on personal trips?

JJ: I love going to distilleries. I remember I had a couple of days off with another brand ambassador from the States, while in Scotland, we rented a car and visited other distilleries. I think part of being a brand ambassador is not just championing your own brand, but the category as a whole. People move around, it’s a very small community, so being able to go and say “Hi” to your friends at other distilleries is a really great thing. You can memorise all the facts about your own distillery from a book, sure, but if you’ve been around more distilleries, and if you gained knowledge of the context of the industry as a whole, you’re gonna have so much more to say and talk about when it comes to category. And even your own distillery, like where it fits in the history.

I started my whiskey club because I went to some distilleries in Kentucky in 2012, and that’s where my love of whiskey began. So I have a pretty extensive list of distilleries that I’ve checked off, and there are some great ones locally in Canada as well. I’m always up for a distillery visit.

KT: And for people who are not big drinkers, is there value in visiting a distillery?

JJ: I think there’s so much to learn that comes from not just the alcohol or the tasting portion of it. There’s a lot of history woven into what happened, how this distillery came about. Like was this always a legal distillery, or was this pre-legal times? We also talk about the building of the railroads in Speyside and the industrial revolution, and how that changed. And when you think about whiskey and the idea that it became popular because phylloxera wiped out a bunch of grapes, allowing whiskey to come into fashion.

There’s a ton of neat history there, and not only in the tall tales, but in the buildings themselves and a lot of the distilleries. Especially the oldies like The Balvenie, that building has basically been there since 1887, on the same ground as a medieval castle. There are so many tales behind it, and usually, you’ll find some great characters there, some beautiful architecture, some history, and just enjoy the whole context of it. Going to a super old pubby restaurant that serves fish and chips the same way they did back in the early 1900s, that’s always a fun thing to do.

KT: Very true, and a lot of them have such amazing views and architecture, often close to the water…

JJ: Yes, exactly. Plus, at The Balvenie, we’ve got all these beautiful ghost stories, it’s fun. If you like anything old and steeped in history, then any distillery will have that. And even the newer ones are quite the marvel architecturally. There’s always a story behind how these distilleries came about with their ethos. I’m fascinated even by the smells and just sort of the tactile nature of the distilleries – getting to smell the barley and smelling the fermenting mash, going into the still house and seeing all this really cool chemistry. And then you go into the warehouse and you’ve got this beautiful oaky smell from the angel share coming out. It’s very poetic.

Angel share: a small amount of alcohol that evaporates from a wooden barrel during the ageing process.

KT: Absolutely! How about whisky festivals? There’s a perception that they are for people who are whiskey connoisseurs, but festivals are not just about drinking, Fèis Ìle, for example, is so much more

JJ: I agree with you 100%. I think whiskey festivals are especially great for people who are just getting into the category. It’s a ticket to an entire room full of different styles, and you can go around and discover a lot. And I always tell people, if you can spring for the VIP ticket, get in ahead of time and strategise without all the big crowds. Usually, during the VIP hour, there are fewer people, and you can actually talk to the brand ambassadors and get their insight into what’s going on at their table and if they have a recommendation of where you go from here. Sometimes we’ll have a special pour during the VIP, like a 21-year-old Glenfiddich. I’ve seen whiskey people come in and go straight for the smoky ones, and maybe that’s not the best strategy, because it kind of kills your palate a little bit to tasting anything that’s softer after.

My advice is to strategise before things get really crazy. And I always say quality over quantity. I’ve seen people fall in love with whiskey at festivals, ut’s a nice way to introduce someone to this category. And I remember someone saying to me, “If you don’t like whiskey, you just haven’t found yours yet”. Whiskey shows are a great way to dip your toes and see what style speaks to you best.

KT: … and to also learn that the most expensive doesn’t mean the best?

JJ: Yeah, most expensive usually means the oldest and the rarest. And the thing about that is if your palate does not love oak, or big, intense oak flavours, then no matter what, you’re not gonna like that 50-year-old whiskey. If you prefer something that’s a little lighter, brighter, the 12 might be your jam. Entry-level might be the one that you like the best, and perhaps a reason why Glenfiddich 12 is our best-selling whisky. I think the best one is the one that you like the best, not whoever somebody says is the best. So that could be a very young whiskey, that could be a very old whiskey. Some people love that really rich, oaky, sort of like intense flavour, and that’s great, but that’s not everybody’s taste.

KT: I recall you mentioning that you’ve been certified in distilling?

JJ: Yes, it’s a program they had with William Grant & Sons, where you would travel to the distillery, and it didn’t matter if you were a Cooper, a brand ambassador or whoever on the team, if you wanted to do your GCD, which is your general certification and distilling, you could join. You could go there, do the learning with the distillery staff, and then you would take the test a couple of months later in your own market. So I got to go to the distillery and learn the ways of distilling from all the really, all the unglamorous kind of stuff. Like, how do you clean a mash, what are the steps to making the bottles ready for bottling, and so on… It’s a really great tool I have in my pocket, and I’m grateful that I got to do it, it’s a great bonus to have that much insight into what the distillery does.

KT: Do you think it changed how you talk about whiskey and how you see whiskey?

JJ: Yeah, absolutely. Because you don’t think about the unglamorous stuff. You think about the cool liquid story, but there’s so much that goes on that we don’t see at the distillery that takes a lot of work and many talented people. It opens your eyes to how big these operations are. I’ve always thought about what next steps in the industry I’d love to take, and getting into processes is something that piqued my interest a little bit. It was really cool to see what options are available if you want to get into the actual process of making whiskey. So I loved it. If anyone is interested in doing that, it’s the IBD, which is the Institute for Brewing and Distilling. It’s available for anybody who wants to take it online.

KT: Back to the travel component of it all, how do you manage to stay physically active and maintaining wellness on the road?

JJ: It’s not easy. It’s definitely taken me a while to make it a priority and to figure out the best balance and how to keep close to my home regimen as best as I can. Giving myself grace is important too, because often when you’re on the road, your itinerary really isn’t your own. It’s built by who your host is, or whether or not you’ve got appointments and things like that.

But you know, I’m a Peloton girlie, so I try to find places that have a Peloton or I can still have space to use the app and do a treadmill workout or a stretch in my room. I think it doesn’t always have to be a full-on workout. I know some people are really good at finding yoga and spin classes, but I would say that’s trickier with my schedule, so mobile apps are super helpful.

For me, it’s also about nutrition. We get conditioned to think that travelling equals vacation, equals indulgence. And I think when you get more into travelling for work, you have to lose the mindset. Sometimes I find that I eat better on the road now than I do at home, because I’ve learned how to navigate a menu better, I learned my lesson.

I also have this thing, I call it “robe time,” where I kind of try my best to build my schedule with a little break between whatever I’m doing in the day and at night. So even if it’s an hour or two to go back to the hotel, decompress from the morning, have a breath, call home, and then do my evening activities, it really makes such a difference in that evening portion of it… I can gather my thoughts. Maybe I can go for a walk, maybe I have enough time for a 20-minute nap. Maybe I have enough time to shower and get re-ready, whatever it is.

KT: Robe time, I like it! Especially if you’re arriving early. I call it restarting the day – go to the hotel in the middle, shower, redo my makeup, redo my hair, and restart the day before evening activities.

JJ: Yes, exactly. I also try not to get too caught up in the time zone part of it. Canada is just huge, with a ton of time zones, so I try to manage how I’m going to tackle that time difference. If it’s a short trip, am I going to try my best to stay on Toronto time so that I don’t have a big swing? Or am I just going to commit to the new time zone and try my best to get on that time zone? Having a strategy helps a little bit, because it feels chaotic. I will say, though, sometimes I just have to say to myself, “You’re going to be really tired on this trip, and there’s nothing you can do about it, and that’s okay”. You can try to build some time when you get home to recover.

KT: Great point. Ok, to wrap things up, what are some of your favourite whiskies?

JJ: The one that changed everything for me, and honestly, this happened before I even started working on the brand, was The Balvenie Caribbean Cask 14. That was my very first single malt dram and a mind-blowing experience. I was way more into bourbons, focused on big, meaty, super high ABV bourbons, and I was trying to get into single malt. I actually said to Mark, “I really want to get into this category, but they’re a bit soft for me,” and he was like, “Well, why don’t you try The Balvenie Caribbean cask?”

And so I did. It was actually the very first bottle I ended up buying for myself after my first freelance gig. It scratched that sweet and spicy kind of thing for me, but it also showed me what complexity meant in single malts. And it wasn’t this huge, like flavour bomb, it was layers and layers of really beautifully balanced flavour. It changed the way I thought about single malts. It all kind of clicked for me then.

Then, two years later, I ended up being the brand ambassador for that brand. But it really and truly is my desert island dram. If someone said, “You need to disappear, you can only take one bottle with you,” I would honestly take the Caribbean cask.

The post Talking scotch, travel & wellness with Glenfiddich & The Balvenie Ambassador Jamie Johnson appeared first on Paths to Travel.

If you keep a pulse on your local mixology scene, occasional pop-up bartender events happen, bringing in names from the 50 Best list around the world to your local cocktail bars. Naturally, these appearances are likely happen in the local 50 Best-listed bars. 50 Best also has a broader list, called Discovery, with close contenders and a beverage menu sure to impress.

Above: Byrdi, Melbourne. Cover image: Double Chicken Please, New York. Images courtesy of 50 Best.

The winners are chosen by a group of over 800 people spread across 29 geographical voting regions, headed up by an Academy Chair. The judges group consists of drink experts from around the world who cast eight votes based on their best bar experiences of the previous 18 months.

How are the 50 best bars, restaurants, and hotels chosen? We wondered. Emma Sleight, the head of content for global The World’s 50 Best Bars and Hotels, is here to answer all of our burning questions.

Kateryna Topol: Hello Emma, The award-winning bars are voted for by 800-plus experts worldwide – who are they?

Emma Sleight: The 50 Best Voting Academy is comprised of bartenders, mixologists, drinks media, business owners, influencers and industry experts from around the world who are chosen by our 29 global Academy Chairs. Each Academy Chair oversees a particular region and is charged with recruiting a diverse panel of voters from their designated region.

We ensure that there is a 50/50 gender split amongst our voters, and a minimum of 25% of voters are refreshed each year to ensure the list stays fresh and relevant. While the Academy Chairs are publicly known, our voters are required to remain completely anonymous to maintain the authenticity and objectivity of their choices. The results are independently adjudicated by Deloitte, and all votes are completely confidential – the Academy Chairs have no knowledge of which bars their voters vote for. 

KT: What criteria make a bar worthy of a nomination?

ES: We purposely don’t set out strict criteria for voters when considering bars to vote for. Primarily, we believe there is more than one way a bar can be wonderful, and what constitutes ‘best’ is not the same for everyone. One voter could favour a historic hotel bar while another could prefer an experimental dive bar. Ultimately, it is up to the expertise and personal preference of the individual voters to decide who they should vote for. It is this diversity of opinion that allows us to trust our voters and their professional opinions, rather than giving them a list of features to tick off. The continued diversity of The World’s 50 Best Bars list, and the extended list of bars ranked 51-100, showcases the incredible variety of outstanding hospitality venues around the world.

KT: And how do the bars get on your radar for consideration?

ES: There is no way for a bar to nominate themselves for inclusion or evaluation when it comes to any of our lists, including The World’s 50 Best Bars – they just need to keep doing what they do best, which is providing the very best experience they can for every customer! Our Academy members are chosen for their knowledge of the industry and for having their finger on the pulse when it comes to new openings, up-and-comers and much-loved favourites around the world. All our voters are required to have attended the bars they vote for during a normal service, meaning takeovers, pop-ups, and special events are not eligible to be voted for.

While bars cannot nominate or vote for themselves on the list, they can apply to be considered for two of our Special Awards: the Best Bar Design Award, sponsored by St-Germain and the Siete Misterios Best Cocktail Menu Award. Further details of when applications open for 2026 will be announced through our newsletter and on our social channels. 

Left: Bar Nouveau, Paris; Right: Florería Atlántico, Buenos Aires. Images courtesy of 50 Best.

KT: This takes us to my next question – how many total categories are there?

ES: There are three distinct categories for our awards on top of The World’s 50 Best Bars list and the extended 51-100 list. Firstly, there are the pre-announced awards, namely the Altos Bartenders’ Bartender Award and the Michter’s Art of Hospitality Award, which are announced before the main awards ceremony takes place. Next is the in-list Special Awards, such as Best in Destination Award for each continent, Highest New Entry Award and more. Finally, there are the individual Special Awards, like the 50 Best Bars Scholarship, which went to incredible mixologist Calliope Draper from Edmonton, Canada in 2024. 

KT: Well deserved. Can you please tell us a bit more about the 50 Best Bars Scholarship program?

ES: Absolutely, we introduced the 50 Best Bars Scholarship in 2022 to celebrate and nurture the next generation of outstanding bartenders. The scholarship programme is open to any bartender from anywhere in the world aged 21 or over with fewer than five years’ experience. The winner is rewarded with the chance to train at some of the best bars in the world, with expenses paid throughout the programme. There is a three-part judging process for the scholarship, with five applicants selected for the final stage, which consists of a rigorous interview process with a panel of industry experts. The winners spend time behind the bar in some of the most well-respected and innovative establishments around the globe, and bring that experience back to their own bars, taking home skills, experiences and memories that shape their careers for the rest of their lives. 

So far, we’ve had winners from India and the UK, with our most recent winner, Calliope Draper, hailing from Edmonton, Canada. 

KT: Pivoting to the average traveller, in your opinion, why should they visit local mixology bars?

ES: There’s flavour to be found in every corner of the world, whether you’re in the heart of a major city or in a tiny town with two local drinking dens. We want to encourage people to explore more exceptional bars and emerging drinks destinations, as well as meet more of the wonderful talent behind the bar from all across the world, wherever they are fortunate enough to travel. Ultimately, we want to support creativity, innovation and stellar hospitality wherever it is found.

Above: 1930, Milan. Below on the left: La Sala de Laura, Bogotá; Right: Connaught Bar, London. Images courtesy of 50 Best.Images courtesy of 50 Best.

KT: And your next destination partner is…

ES: We announced Hong Kong as our next destination partner (at Kai Tak Cruise Terminal) earlier this year and are so excited to celebrate global bartending talent in such a wonderful city [on Wednesday, 8 October 2025]. Hong Kong has had a presence on our lists for over a decade and was a very hot topic last year, given Bar Leone took the No.2 spot at last year’s The World’s 50 Best Bars awards, making it the Disaronno Highest New Entry Award winner. The city has also been an outstanding host for Asia’s 50 Best Bars in 2023 and 2024, so it seemed like the perfect place to host this year’s ceremony. The bar scene in Hong Kong continues to grow and develop year-on-year, so we hope attendees will have an exciting time exploring the city at this year’s ceremony. 

KT: And finally, what is your go-to cocktail?

ES: I am always on the hunt for the best martini in the world. Everywhere I go I scour bars to find the perfect one. It’s a classic but with the amazing innovations I have seen and tasted across the globe, I am constantly surprised and delighted by the concoctions I continue to discover. Right now, I am taking my martini in tiny-tini form or ordering one of my other great loves: a mezcal margarita or Miami Vice.

* * *

To find a 50 Best bar or restaurant near you, browse the lists on theworlds50best.com or follow @theworlds50best on Instagram.

Team at the Tlecān, Mexico City. Image courtesy of 50 Best.

The post Emma Sleight walks us through the decision process behind The World’s 50 Best lists appeared first on Paths to Travel.

Tucked between St. Lucia and Dominica in the Lesser Antilles, this French Caribbean island doesn’t fit neatly into one category. Martinique has been shaped by many histories, but what you’ll find here is a culture that’s uniquely and unmistakably its own. There’s a sense of pride here that shows up in the way locals talk about their food, their music, and the land itself.

Image above: Ville de Fort de France by Wil Zaid.
Cover image: Commune du littoral sud de la Martinique by Mini Bonz

Here, you won’t find mega-resorts or cruise port crowds dominating the landscape. Instead, there are winding roads, quiet coves, welcoming guesthouses, and a culture that invites you in. The towns are walkable and lived-in rather than touristy. Even in the capital, Fort-de-France, the mood tends to cater more toward local rhythm than cruise ship rush. Throughout the island, small roadside stalls, open-air markets, and rum distilleries dot the landscape, inviting you to linger and explore.

Step into a morning scented with warm French baguettes and pomme cannelle, a braided brioche shaped like the island’s sugar apple. Street vendors serve accras de morue—piping hot, crisp codfish fritters. By noon, the smoky aroma of poulet boucané, spiced, flame-grilled chicken, rises from roadside grills, tempting you to stop and savour what’s cooking.

Around every curve in the road, Martinique engages your senses: plunging cliffs with Caribbean views, bursts of bougainvillaea, music drifting from open windows, and black-sand beaches just beyond banana fields. The island is lush and hilly, dotted with hiking trails, hidden waterfalls, and lookouts that feel like well-kept secrets. You can go from coastline to tropical forest in the span of an afternoon and find something different in each direction.

Martinique doesn’t demand your attention: it rewards your curiosity. The island brings together natural beauty, layered history and a grounded sense of place, offering travellers something more than the typical tropical escape.

The spirit of rum

No trip to Martinique would be complete without raising a glass of its world-renowned rum. Martinique produces rhum agricole, a distinctive style made not from molasses but from freshly pressed sugarcane juice. This detail makes all the difference. Martinican rum is fresh, grassy and terroir-driven with a profile shaped by volcanic soil, salt and sun. Many distilleries, like La Favorite and Saint James, still use traditional methods to craft it.

With over a dozen distilleries across the island, you can sip your way through centuries of craftsmanship while learning just how deeply rum is tied to the island’s cultural and agricultural roots. Tours are casual and welcoming, often ending with a generous tasting. And, whether you’re a connoisseur or just rum-curious, they often include panoramic views to match the flavour.

Images courtesy of La Distillerie A1710.

Rum, reimagined

Today new generation of distillers is expanding the island’s legacy. These newer producers bring innovation and fresh energy to a time-honoured craft.

La Distillerie A1710 is one that stands out. Founded in 2016, the distillery draws on heritage techniques, producing small-batch rhum agricole using a restored copper still and ageing it in oak barrels. The result is a refined product packaged like fine perfume and made to be sipped leisurely.

Then there’s Distillerie Baie des Trésors—”Bay of Treasures”—a name the brand proudly lives up to. This distillery focuses on terroir and single-plot cane harvesting. Its rums reveal the land in subtle ways, with mineral and floral notes that reflect the specific micro-climates of Martinique’s Atlantic coast and the bay it takes it’s name after.

These younger distilleries are proof that Martinique’s rum traditions aren’t frozen in time. They’re evolving and carving out new space in the world of fine spirits.

* * *

Martinique doesn’t need to perform—it just is. Whether you’re admiring the silhouette of Mont Pelée or sipping ti punch at sunset in Le Carbet, the island meets you where you are. For travellers who value creativity, connection, and a strong sense of place, this is more than a destination: it’s a feeling you’ll carry long after the trip is over.

Plan your trip to Martinique

If you’re an English speaker planning a trip, navigating the French-speaking island can be part of the adventure…or part of the challenge. That’s where travel planners like Soley Karayib Travel come in, offering custom experiences designed to help visitors connect with the island in a grounded, intentional way. Whether you’re drawn to food, nature, or local encounters, there’s space here for your version of travel.

Guest author: Alissa of Soley Karayib Travel

 soleykarayib.com | Instagram: @soleykarayibtravel

Alissa is a content creator and the founder of Soley Karayib Travel, a Martinique-based planning service for curious, culture-driven travelers. When she’s not exploring trails or rum distilleries, she shares stories of food, place, and Caribbean life from her home base on the island.

The post Martinique Unbottled: A Destination to Savour appeared first on Paths to Travel.

It is also important to point out that you don’t have to be a whisky connoisseur to attend and enjoy these festivities. It is open to everyone, even children. Though at least an interest in whisky is recommended, of course.  

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 

What is Fèis Ìle and where is Islay?

Hosted annually during the last week of May, Fèis Ìle is an island-wide festival celebrating whisky and Islay culture. The festival and the spirit of Islay are much intertwined. The island’s peaty terroir lends itself to unique whiskies, which have been a fixture here since 1779 (Bowmore).

Fèis Ìle has risen to international renown, attracting tourists and whisky lovers from around the globe. The locals often relish in sharing how the island’s population (typically 3,000) can triple during the festival. As an attendee, you are encouraged to explore the island, meet the locals, dance, drink, and be merry. 

For the festival’s 10-day span, each distillery takes a turn hosting, usually between 10 AM and 6 PM. Common features include music, local food, and whisky education. Each distillery day is unique, a reflection of its history and the distillery’s character. Lagavulin, with its 200-year-old site and breathtaking views of the Southern Islay shores, hosts walking tours and cellar tastings of venerable whiskies. Bruichladdich, on the other hand, is the day every islander looks forward to most: a giant party with a full-fledged concert, multiple drink tents, and a dozen food vendors, all hosted in the distillery’s massive central courtyard.

Another major Festival draw: the coveted limited edition special releases. Each distillery produces a 3,000-6,000-bottle run for Fèis Ìle that can only be purchased there directly from distilleries and a small number of retailers on Islay. The famed distilleries have lineups that stretch across the street with people ready to purchase these one-of-a-kind liquids. You do get to taste these at the events, so if you find a bottle you are fond of, get two: one to drink, and one to store.

There are a few unspoken rules to participation in Fèis Ìle, but they are easy to follow:

1. Be nice: meet locals, meet visitors, get to know people, and make friends. The people make the festival.
2. Don’t just focus on the whisky: while it is commonly referred to as the world’s biggest whisky festival Fèis Ìle is much more than that. It is a celebration of Islay and an equally big event for the locals. So eat the food, dance to the music, and see the island.
3. Have a great time. That’s all.

All kinds of booking notes

Planning for Fèis Ìle is a dance of research and anticipation. You must match your desired days to available accommodation stays. But that’s not all, you must also match those with the ferry schedule. I understand it might be overwhelming, but don’t forget – you are travelling to rural Scotland! Also, it will all be worth it.

1. Booking accommodations

These get reserved well ahead of time, often years in advance – yes Fèis Ìle is a big deal. It is also a small island, and the number of people here during the festival week could triple, so you see the dilemma. When we travelled, we booked very late and, quite frankly, got lucky. Not all 9 days might be available in the same spot. And to be honest, you might not want to stay for all 9 days, that’s just mental. The program doesn’t get released until much closer to the festival week, so your trip duration and dates will, more than likely, be based on the accommodations available

You must stay on Islay, so pay attention to where the location of the hotel is if you are using a booking site (ie, Expedia, TripAdvisor, Booking). There is also a high chance you might see nothing available on these websites, but don’t panic. A nearly full list of island accommodations can be found on islayinfo.com. Few listings will have an online calendar, and more likely, you will need to email a handful of places to see if they still have open dates.

Accomodations include a few hotels, a few Inns and B&Bs, and a selection of self-catering (vacation) rentals. Among high-end hotels are the recently opened Ardbeg House (luxury), Another Place, The Machrie (Expedia) and Islay House (TripAdvisor), both of which have a golf course, as well as The Bidgend Hotel. Bowmore Hotel is a staple because of the pub where locals gather nightly, the rooms are maximised for sleeping space with bunk beds. The Lochside Hotel (Bowmore) also has an on-site restaurant and a more classic room layout (TripAdvisor).

If all fails, there is camping. People camp for the full duration of the festival and often move their tents along with the daily programming. Too far to hike to Lagavulin? No bother, camp outside of the distillery. More info on camping can be found here. 

2. Booking travel

Flight + Car 

There is an airport on Islay that you can fly to from Glasgow (Loganair), but it is a rather infrequent weekly flight and a fairly small plane. There are also neighbouring airports in Colonsay and Oban (Hebridean Air Services), with similar limitations. The easiest option is to fly or take a train to a larger city (Glasgow, Edinburgh) and rent a car from there. We landed in London, took the train to Glasgow, and drove from there. You can even rent a car and leave it in another city to mix up your trip.

Tip: Get a local SIM card at the airport on arrival to the UK or purchase an eSIM plan ahead of time (learn about eSIMs).

Ferry to Islay

Islay is an island, and the only way (other than the tiny plane, of course) to get there is by sea. The ferry is operated by Caledonian MacBrayne (CalMac), and they share the summer schedule in advance, so you can book it well ahead of time as well. CalMac also recommends you pay attention to the status updates, which you can sign up for by text or see in the CalMac app. The most popular departure point from the mainland is Kennacraig on West Loch Tarbert, which lands at Port Ellen or Port Askaig. If you rent a car, it goes on the ferry, of course. 

Quick tip: You will not have access to the car for the duration of the ferry journey, so take all you need with you right away.

The ferry journey is about 2 hours. The boat is quite impressive. Upon entry, you will see a large chandelier and a mini-casino – yeah, I know! On the lower level is also a shop and a few booths to relax in. A grand staircase will take you to the main deck. Up there are a lot of sitting areas and a cafe with pretty good food, I must admit. But you know, bring your snacks if you can, and a game or a book to kill time with. The ferry has an outdoor deck (two levels), and it does get quite windy up there. Keep an eye out for the water because you might spot some whales. See pricing here. 

Important notes:

• Check-in is 30 minutes prior to departure for vehicles and 10 minutes for foot passengers
• Make a reservation ahead of time, they do sell out
• If anything happens, call them: 0800 066 5000 (we had to)

3. Booking events 

You do not need tickets to attend Fèis Ìle, most distillery days are open. But you do need tickets for special events. Throughout the week, there are many events, some run by distilleries and Fèis Ìle officials. Distillery events will be released directly by them, so follow them for updates. Official festival event tickets are released at the beginning of January/February (could be later) and dropped on various dates over the next couple of months. I strongly recommend you sign up for the festival newsletter and follow them on social media so you don’t miss any notifications.

Things to keep in mind:

• There is a time difference between Scotland and North America, so the newsletter will arrive at unusual times. This can also be attributed to the fact that the entire thing is organised by one small committee, really mostly one guy.
• Their website is not super mobile-friendly, you might have issues with your credit card type or browser. So if any issues occur, try a different browser, try a different card, try a different device, need be, try someone else’s phone. We had to do all of the above.
• The tickets sell out fast, if you see one, stop whatever you’re doing and buy it. I mean it. The festival’s Instagram or newsletter would often mention when tickets go on sale, so I would set an alarm and watch my inbox in anticipation. 

More on the Fèis Ìle events

Each day is dedicated to a single distillery that will host the celebrations in the manner they choose. The festival releases the program on the website, and some events might be added quite late in the season. There is always a public opening event with performances from local dance troupes, bands, and pied pipers. The pied pipers appear around villages throughout the week, unannounced as well, which I loved. Do visit the website frequently as more details are added often, and it might include those rather important shuttle and ticket notes. 

Other distilleries are open during the week, too, so it can be a good opportunity to pop in somewhere you might not get a chance to visit another day. Additionally, some years there are off-distillery events celebrating Islay life and ingenuity in other ways. Lagavulin always hosts on day two (opening the event) while Ardbeg tends to close.

There are nine active distilleries on Islay and a number of “lost” distilleries, no longer active, but remnants of them are still present and historically significant. The distilleries are spread across the island, but three of them are located nearly side by side: Ardbeg, Lagavulin, and Laphroaig are all within walking distance from Port Ellen. 

Lagavulin Distillery

Lagavulin always opens the festival, and this was hands down our favourite event. In addition to the public open house, they host a wide array of special activities. Last year, for example, our morning started with a rather special cellar tasting led by Ian McArthur.

McArthur retired a few years ago but had worked at the distillery warehouse for nearly 50 years prior to his departure. A group of us gathered in a cellar around five barrels, which we got to taste over friendly banter. This being my first time on Islay intrigued Ian, so he invited me up to pipe out a 17-year-old sherry cask straight from the barrel. The entire video is here if you want to see me struggle.

One of the other tours we did at ‘Laga’ involved a little stroll around the property to a fantastic view of the distillery in its full glory. Our guides, Ervin Trykowski (Global Single Malt Whisky Ambassador, Diageo) and Ewan Gunn (Senior Global Brand Ambassador, Diageo), shared stories about the village and whisky while offering scenic samples on the go.

Bruichladdich Distillery

From the day we descended on Islay, nearly everyone brought up the Bruichladdich day. This re-imagined Victorian distillery produces wonderful classic whisky packaged in turquoise bottles with heavy modern lettering – a departure from tradition.

For their distillery day, Bruichladdich hosts a festival called Rock’Ndall. People lined up on a hill early in the morning, and most of them stayed till the end despite the rain. This distillery day is a full-fledged music festival with plenty of food and drinks to go around. Employees were also offering free tours on the hour. 

Caol Ila Distillery 

Caol Ila Day in 2022 took place in a city square because they were still working on finishing up the new property. If you visit this year you are certainly in for a special treat because this will be their first ever Fèis Ìle in the new space. Personally, I am quite curious about all the events that will unfold at Caol Ila this time around. 

The event itself is another fun occurrence. There were multiple food vendors, a craft market, a Caol Ila cocktail bar, and a few special event spaces. My favourite event on this day was hosted by the same dynamic duo as the Lagavulin walk. Ervin and Ewan hosted us for a relaxing tasting titled “Scotch and Vinyl” during which a small group of people nestled in beanbag chairs and chilled out to classic records matched to classic releases. 

Where to eat

There are a few restaurants, pubs, and cafes. Some of them require reservations, and you guessed it — they also book up fast. Many of them don’t rely on the internet, so you will need to call to see if and when they might have an opening. Plan ahead if you like variety. Naturally, each distillery day will have plenty of food vendors, and nearly every one of them will have fresh oysters – must try!

In Bowmore, you can eat at the Bowmore Hotel Restaurant. The food is traditional pub snacks and local fresh seafood. On night one, I tried the scallops, which here on Islay always come with the roe (orange tail), which was a bit odd (new) at first, but after a few bites, delicious. The Bowmore Hotel pub is also a good spot to try a wide range of rare whiskies. 

Around the corner is a restaurant called Peatzeria, a lovely spot with a heated patio and a view of the sea. Their menu is packed with some baked pizza options, pasta, and a few other plates. On a more upscale end, there is the Lochside Hotel & Restaurant serving up Scottish breakfasts and elevated Islay scallops. And a short drive will take you to a tiny spot called the Munchie Box with sandwiches and fish to go

Kilchoman Distillery Cafe has some hearty soups and tasty sandwiches. Make sure to try the famous Cullen Skink soup (fish). The cafe at Ardbeg, called The Old Kiln, is a fun spot to sit back and enjoy a home-baked pie. You can also hang out in their yard, enjoying snacks from the Ardstream Trailer (which opens in April). 

In Port Ellen, there is  SeaSalt Bistro, known for its fresh seafood. I would recommend trying one of the larger sharing seafood plates, and if you aren’t able to dine in, definitely try the takeaway. No. 1 Charlotte Street B&B nearby has a fun pub. Cosy atmosphere, hearty sandwiches on the menu, and a dartboard at the back – a rather common type of entertainment on Islay. If we stayed in Port Ellen, this would’ve been our local for sure. 

Other notable mentions on my list are Lochindaal Seafood Kitchen, Port Mor Community Cafe, The Ardview Inn, The Islay Whisky Bar in the Ballygrant Inn, and Old Port Bar in the Port Askaig Hotel.

Sightseeing & Exploring 

If you have a car, drive it down every road on the island, especially those that lead to the beach. Honestly, there aren’t that many, and in the course of a week, one way or another, you will see them all. As expected, there are many sheep out and about – they will stare back. And if you are lucky enough, you will also see many coos (Scottish Cows), which I was absolutely obsessed with.

Scenic beaches 

Islay boasts 130 miles of sea coastline, so there are many beaches you can enjoy even in gloomy weather. Machir Bay is a smaller beach on the Western coast of the island and close to Kilchoman; you could easily pop in there before or after your distillery visit. Saligo Bay Beach is all beautiful dunes and dreamy sand with rocky formations arching along the coast. One of the other must-visit locations is Sanaigmore Beach, a hidden beach at Port Ghille Greamhair. See the full list of beaches here on islayinfo.com. 

Note: Only a few beaches are safe for swimming: Laggan Bay, Loch Gruinart, and Loch Indaal.

Historic monuments

There aren’t that many, but those that do exist are worth a visit. The American Monument, for example, is an oval-shaped tower built in the mid-1800s. Better locally known as “The Oa,” the monument is a memorial to all the soldiers who lost their lives in Islay in World War I. Another memorial is the Kilchoman Cross and churchyard of the Old Parish Church, which has been there since the 13th century. And then there is the Carraig Fhada Lighthouse in Kilnaughton Bay. It’s a square-shaped, 2-part lighthouse nestled at the end of a rocky passage. You get a wonderful view of it immediately from the parking lot, but do take the stroll to the front steps. 

Carraig Fhada Lighthouse in the background.

Walks & Hikes

There are many trails, but some locals highly recommend RSPB Loch Gruinart. It is a protected wildlife reserve hosting a lush range of birds, insects, hen harriers, and otters, to name a few. The visitor’s centre does have a map of all the different walks you can take. Some are shaded by trees, others are wide open fields. The greenery and flowers are all absolutely stunning, creating rather magical forest passages in some spots.

 If you are spending time in Bowmore, there is a cute boardwalk near the distillery and a rocky beach. Bring your takeout and some whisky for a picnic; no reservations are needed.

See all possible walking trails on Islay here on Walk Highlands.

Above and below images are from the walk at the RSPB Loch Gruinart.

What to pack & How to dress

Generally speaking, nothing fancy. Bring all your rain and wet-weather essentials – rain boots, raincoats, etc. Many events take place outdoors, so comfortable layers are essential. And so are the comfortable shoes, and I mean really, no place for heels here. The weather is mostly overcast and a little wet, but miracles do happen. Pack an umbrella. You can still be cute, obviously, but warmth and comfort are key. Being whisky-drunk while cold is not a fun vibe. During our visit in 2022, the sun decided to bless Islay, to everyone’s surprise. The first distillery day was so unseasonably sunny that many people got a sunburn, which they had to rock for the rest of the week. Yes, it was funny. Yes, pack a sunblock next to that umbrella.

Herschel classic rain jacket was definitely my most popular piece of clothing this trip.

Getting around Islay

If you have a car, it will be your primary mode of transportation, naturally. Most of the roads are single lanes with specific rules for how to pass other vehicles, using a “passing place”. There is a brochure on the topic at the ferry terminal; make sure to grab it. A common courtesy is to wave at a passing car. Just a simple raise of a palm would suffice. It is rude not to, so wave .

But let’s be honest, we are coming here to drink scotch, so driving might not always be an option. And it is worth mentioning that for the duration of the festival, there are a lot more police on the island, shipped in from across Scotland. So here are some other options:

• Car hire: They’ll drive you around wherever you want to go. There are two companies:  Creswell Cars Ltd and Islay Car Hire 
• Taxi: There are a few, but they are sparse and also need to be booked ahead of time. The list of taxis is at the end of this section.
• Festival shuttle: on occasion, Fèis Ìle does organise shuttle buses from popular locations to special events, but I will be honest, we had a hard time figuring out when and where those are. Some are posted on the website, like the “final flag” bus, but those sell out quickly. 
• Biking: If you are brave and not far from your destination, you can rent a bike from Islay Cycles in Port Ellen or Islay Bike Hire in Bowmore.
• Walking: Can honestly be a good option if you are staying close to the distillery. Port Ellen, for example, is within walking distance of three!
• Transit: There are two bus routes on the island. However, they only operate from 7 AM to 6 PM. See the timetable here.
• Make friends and carpool: Is also an option, after all, you are here for a very social event.

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And that is all, folks. Enjoy your Islay adventures, be safe, and have a great time!

I absolutely loved all the greenery and wildflowers on the island. So peaceful and beautiful.

Carraig Fhada Lighthouse, an aerial view from a low altitude.
The windy and cold temperatures make it hard to operate a drone on the island.

Islay taxi master list

The post The ultimate guide to Fèis Ìle, The Islay festival of whisky & music appeared first on Paths to Travel.

Our brief weekend itinerary was built around 3 breweries and 2 distilleries all of which have made my journey home a few bottles of beer heavier. Yes, I shopped. Unlike the Ontario craft beer market Rochester brewers are not as driven by the hoppy trend, the ROC continuously experiments with recipes and selections brewing up some interesting flavours like Chocolate Vanilla Porters and Blueberry Ales.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here. 
This trip was hosted by Visit Rochester, which did not review or approve the story.

Genesee Brew House: a large warehouse space transformed into a 9,200 square-foot featuring interactive exhibits in the main store area, a tasting room overlooking the on-site brewery, a large restaurant, and a fantastic rooftop patio with a view of High Falls.

Tip: you absolutely have to try the pretzels at the restaurant, words can’t describe those.

Beer favorites: Genesee Cream Ale and Scotch Ale from the Pilot Batch Series.

ROC Brewing: a much younger microbrewery located in the heart of downtown. The younger character of the brand and the modern architecture of the tasting room attract a similarly fun audience to their location. The beer selection is inspired by German recipes, the flavors are simple and rich with super fun names.

Beer favourites: The Ugly Sweater, an English old ale with a complex caramel malt bill

Rohrbach Beer Hall: Rochester’s original craft beer is located in a factory-style building near the city’s Public Market. This brewery is a little more spacious with an on-site restaurant and occasional live entertainment. The beer selection is also quite fun: Vanilla Porters, Scotch Ales, and seasonal locals like Red Wing Red Ale. There is also a new line of beers called Neoteric Series 1.0 with a small lineup of beers like Space Kitty IPA and Penelope Imperial Pilsner. All beers are freshly brewed, canned, and bottled on-site. If you come in for a pint or to re-fill your jar the beer comes directly from the well in which it was cultivated. The case for almost all breweries in Rochester.

Beer favourites: The Blueberry Ale – that subtle hint of blueberry is very refreshing!

Black Button Distilling: located next door to Rohrbach, Black Button is a smaller, calmer space. We got to tour the distillery with the founder and owner Jason Barrett. Jason was nice enough to briefly share the distillery’s story with us before encouraging me to try some overproof samples from the ‘work in progress’ jars. The story goes like this: Barrett’s family made buttons for four generations but Jason turned out to be colour-blind so the joke was that if he were to carry on the family business he’d have to make black buttons only. Realizing buttons were not his thing in more than one way Barrett went on to open a distillery. Black Button is now a staple in the Rochester craft spirits market.

While paying homage to the classic spirits Black Button keeps on reinventing its flavours, pointing out that no one wants to “be smacked in the face with a Christmas tree”. Their Citrus Forward Gin, for example, is built on subtle notes of juniper with orange zest and has been named “The official gin of summer” by the American Craft Spirits Association. The barrels from the liquors get passed on to other uses such as aging Maple Syrup.

Favourites: Bespoke Bourbon Cream and the previously mentioned Citrus Forward Gin.

Apple Country Spirits (ACS): a half-an-hour drive out of the city into the countryside Apple Country is a farm distillery that produces gluten-free spirits and ciders. The apples (and other fruits) are grown nearby, pressed, fermented, and bottled on-site. All ciders are made with real fruit juice, no artificial substitutes, which makes for crisp and refreshing flavours. Even the vodkas are infused with real fruit flavour, the Pear Vodka for example is dangerously tasty and even smells like fresh fruit.

Favourites: Pear Vodka, Sour Cherry Cordial, and Original Rootstock Cider (though all ciders are pretty fantastic).

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For more information and to plan your own road trip visit Rochester Craft Beverage Trail.

The post Exploring Rochester’s craft breweries & distilleries appeared first on Paths to Travel.