When Okanagan Spirits first opened in 2004, they were pioneers in the craft distilling trade for Western Canada. The tax and distribution structure made it a risky venture for Tony Dyck and his son Tyler. But over the last decade, the father-son team weathered the storm, launched more than two dozen products, helped establish the province’s craft distillers’ guild and have been joined by over 30 other distilleries in British Columbia.
When the Dycks first established the Okanagan Spirits, they focused on capturing the fruit produced in the abundant orchards of the Okanagan region to create European-style fruit liqueurs. They first made liqueurs distilled and later flavored with fruits like raspberries, cranberries and blueberries, then moved into eau de vie style fruit brandies such as Poire William, Framboise and an apple brandy similar to Calvados they call “Canados.”
Tyler Dyck explains that traditional style European liqueurs are unlike the cloying fruit liqueurs that have long been produced in North America. “You start with the fruit, distill the alcohol from that fruit, then combine the resulting spirit with the fresh fruit again,” he says. “No artificial flavor needed. When it’s done in that fashion, it’s a true expression of the fruit itself.”
The Dycks have enjoys their longstanding relationships with farmers and orchardists in the region, and work closely together. “It’s a fun part of the industry,” Dyck says. “Either you’re growing the crops yourself, or you are working very closely with the growers. We are out in the fields with our agrologist and together determine what to grown. We can talk about the style of rye or variety of barley we are looking for, or where it will grow best. He then comes up with a plan for growing and harvesting seasons. You get that sense of community when you are working together through the seasons.”
Since 2007, Okanagan Spirits has been producing vodka and gin, plus whiskey styles ranging from single malt to rye whiskey. They also began making their Aquavitis aquavit, based on the aromatic spirit that originated in the Scandinavian countries that is typically infused with pungent herbs and spices such as caraway, coriander and anise. At the time, producing the aquavit was a fun challenge, and it wasn’t a category of spirit widely available in Canada. The Aquavitis has been well received since its launch, and in 2015, it earned a double-gold award at the World Spirits Awards held in Denmark, an epicenter of Scandinavian aquavit production.
Dyck admits the aquavit has a challenging flavor profile that doesn’t appeal to everyone. When mixed well, however it can make a complex and interesting cocktail. Lauren Mote, the bar manager at UVA Wine & Cocktail Bar in Vancouver, and co-proprietor of Bittered Sling, is a longtime fan of Okanagan Spirits. She created a dynamic cocktail called the Oracle, using both the Aquavitis and the Poire William from the distillery. The drink also includes some mezcal and Cocchi Americano, creating a dry yet balanced cocktail with a mild, smoky flavor.
Oracle, courtesy of Lauren Mote
1 ounce Okanagan Spirits Aquavitus
½ ounce Okanagan Spirits Poire Williams
½ ounce Fidencio Mezcal
¾ ounce Cocchi Americano
1 bar spoon peach-quinine syrup
2 dashes Bittered Sling Clingstone Peach Bitters
Stir ingredients with ice and serve neat in a chilled cocktail glass. Garnish with an orange peel.
