Issue Three

Issue Three

$15.95

All prices in CAD $

Meet American visionary Todd Leopold and learn about his plans to resurrect genuine 19th century American rye whiskey in the world’s only three-chamber still, and we also pay a visit to Campbeltown, Scotland’s fallen whisky capital, where Glen Scotia is quietly exceeding all expectations. Across the pond superstar Julian Temperley is making brandy from root to apple to glass, and Derek Duncan reports from Georgia where Erik Vonk is one of the fewer producers anywhere in the world to make rhum agricole from his own estate-grown sugar cane. This leads us to Martinique, the source of his inspiration, for a cross-island journey that uncovers both the culture and characters of one of the spirit world’s most niche categories.