A good Canadian Christmas needs a good Canadian whisky.  One that’s hand-crafted, small batched and spells whisky without an “e.”

Enter STALK&BARREL, a true Canadian whisky, 100% owned and operated in our backyard, not south of the border like all the big Canadian whisky brands.

STALK&BARREL celebrates its Canadian roots, inspiring us to keep things close to home this holiday season and start some new holiday traditions. 

This liquid luxury opens with aromas of caramel apple and white flowers, and offers notes of creamy vanilla and rich butterscotch, with a zingy white pepper finish. 

So whether you’re an old-fashioned Canadian whisky lover, or prefer sipping it neat, this stunning blend contributes to holiday memories one sip at a time. 

Here are some seasonal cocktails fit for the holidays and hometown Canadian Christmases. 

‘Six Shot Whisky Sour’ 


  • 2 oz STALK&BARREL Whisky
  • ½ oz Lemon juice
  • ½ oz Lime juice
  • 1 oz Simple syrup
  • 1 Egg white
  • Garnish: Citrus wheel, cranberries

Combine the STALK&BARREL Handcrafted Canadian Whisky, citrus juices, egg white, and simple syrup in a cocktail shaker filled with ice. Shake for 15-20 seconds. Strain into a coupe glass and top with an orange wheel and cranberries.                                                   

‘Smoked Bold Fashioned’


  • 2 oz STALK&BARREL Whisky 
  • ½ oz simple syrup 
  • 3 Dashes of Angostura bitters
  • 1 drop of Vanilla extract
  • Smoke
  • Rosemary sprig
  • Maraschino cherries 
  • 1 large ice cube or ball

Combine simple syrup, ice cube, and bitters in a rocks glass, and stir for 15 seconds. Pour STALK&BARREL Whisky into the glass, and stir for one minute.

Place smoking saucer over the glass, fill it with bourbon oak wood chips, and light, and smoke for 5-15 seconds.

Garnish with rosemary sprig and maraschino cherries.

STALK&BARREL is available at liquor stores across Ontario, Newfoundland, and Labrador and retails for approximately  $31.95. To learn more about STALK&BARREL, visit stalkandbarrel.com.

Published by Holr Magazine.