|
|
|
These days, establishments that have built a reputation and following are well placed for continued success. Operations manager Dave MacIntosh shares why Johns keeps its customers coming back
|
|
It’s probably sitting on your back bar, but how often do you use it? Liquor Canada sat down with CEO Phil Parnell and marketing director Miranda Rennie to find out if a new bartender-friendly bottle design and cocktail campaign will help shake the dust off the Drambuie bottle
|
|
Dan Tullio, director of Canadian Club Whisky talks about the iconic brand and shares tips on how to move more Canadian Club this November
|
|
Opening a successful bar takes concept, strategy and careful execution. First-time bar owner Joe McGuinness shares how he’s made Durty Nelly’s Irish Pub in Halifax an immediate success
|
|
As a beer educator, founder of Thirst for Knowledge, Canada’s leading beer education company and beer professor at Humber College’s renowned School of Hospitality, Roger Mittag is well versed on how to pour the perfect pint. Liquor Canada caught up with Mittag as he was on site at The Labatt Beer Institute in Toronto, demonstrating the Stella Artois nine-step pouring ritual in anticipation of the 2009 World Draught Master Competition
|
|
Packaged in one of the most recognized liquor bottles in the world, Jack Daniel’s is no stranger. Master Distiller Jeff Arnett explains what separates this iconic brand from the competition
|
|
Forty Creek Barrel Select whisky maker John Hall is the only independent whisky maker in Ontario. Here, he shares how he got started and how his winemaking skills have informed the development of his award-winning whisky
|
|
After being received with open arms, Brad Lazarenko’s Culina Mill Creek restaurant is growing steadily year after year. Here, he and his business partner, Ed Donszelmann, share how they’ve grown their business in the face of economic recession by adapting as needed
|
|
The man behind the No. 1 selling Cabernet Sauvignon in Canada was recently in the country on a whirlwind media blitz to speak to provincial liquor boards, wine writers and his legions of Canadian fans. With the release of his autobiography, Behind the Bow Tie, Wolfgang Blass shares his thoughts on the Canadian market, what he likes to see when wine is served and where he thinks the wine industry is headed
|
|
Gone are the days when tequila was the shot of choice for rowdy partiers. Patron proves there’s class, prestige and a loyal following behind its super-premium tequila. John McDonnell, chief operating officer of Patron Spirits Company, explains why this “simply perfect” spirit belongs on the top shelf
|
|
Quebec City’s Pub Saint-Alexandre has been serving pints to pubgoers for more than 20 years. Director Yvan Waddell shares how a commitment to beer selection and customer enjoyment has allowed this pub to stand the test of time
|
|
Sebastien Le Goff maximizes on space and location with Vancouver’s Uva Wine Bar by opening during the day
|
|
When it comes to fine beer, Toronto’s award-winning Mill St. Brewery knows its stuff. Here, owner Steve Abrams and brewmaster Joel Manning share their thoughts on selling craft beer in today’s industry
|
|
How do you draw a crowd on a Tuesday night? Toronto’s Duke of York found the answer in a trivia league
|
|
These days maximizing your success can mean doing double duty. Supper club owner Brenda Lowes mixes fine dining and bottle service to create the stylish Ultra.
Words by Christine Otsuka Photos by Nicola Betts
|