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Life in a slow place that quickly steals your heart.

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Distillery

Slow down and smell the whisky at Naramata’s Legend Distilling

One of the things in life that gets better with age.

Naramata is world-renowned for taking it slow. Our little village is one of only three Canadian communities with a special status as a “slow city” bestowed on us by Cittaslow, an international organization formed in Orvieto Italy in 1999. We just get better and better and living up to our slow status.

Here is a new and most wonderful way to celebrate life in the slow lane in eight painless steps:

  1. Saunter up to the bar at Legend Distilling.
  2. Order a dram of Wyatt Whisky.
  3. Take your time, decide if you want it neat, with a splash of water to open up the flavours or on ice if it’s a hot day and that’s your jam.
  4. Stroll on out to the patio with the best view in stunning Naramata overlooking vineyards, Okanagan Lake and Giant’s Head mountain.
  5. Pull up an Adirondack and place your tumbler on the arm.
  6. Leisurely contemplate the amber colour of the whisky as the sun lights it up.
  7. Get your nose involved and appreciate the aromas of dried fruits, vanilla and spice.
  8. Take a sip…savour.

It took Legend Owner/Distiller Doug Lennie four years to make this beautiful Wyatt Whisky, we owe it to him to push pause and fully immerse ourselves in the tasting.

“Making whisky is why I wanted to get into distilling in the first place,” says Doug as he talks to me on the sunny patio in early spring about Legend’s inaugural 1,400 bottles of Wyatt Whisky. “It’s special because it’s named after our son. It’s special because it’s made with British Columbia wheat and aged in oak barrels that previously held local wines and ports. It’s special because we are excited about good food and wine and we are making something unique that is full of character.”

Wyatt Whisky joins a growing list of hand-crafted spirits the Naramata distillery is garnering a loyal and enthusiastic following for. It’s best known for its range of legendary gins.

Doug describes his first whisky as very much a Canadian style whisky made from 90 per cent wheat (Red Wheat from Peace River), 10 per cent rye and aged in toasted French oak barrels. The grain is milled, mashed, fermented and distilled at Legend Distilling in its gorgeous copper beauty, the centrepiece of the distillery’s front window.

Wyatt Whisky is 40 per cent alcohol and is non-chill filtered which Doug says makes for a more flavourful, full-bodied whisky. To ensure the first release was amazing, Doug waited a year longer than the three-year cycle many new distilleries are on for their whisky programs.

“The art comes into the blending,” he says. “The whisky is stored in barrels from different cooperages with different char levels.” His Canadian-style,”…is not as aggressive as an American whisky which is aged in barrels with a 1/4 inch of charcoal. My style is more subtle. You taste the wood flavour and the fruity notes from the barrels along with the lovely caramel and wheat flavours of the grains.”

For those still working on acquiring the acquired taste whisky drinkers talk of and aren’t quite ready for a neat or nearly neat taste, Legend Owner and cocktail genius Dawn Lennie came up with her own take on a whisky sour in collaboration with Naramata’s Elephant Island Winery.

ON NARAMATA THYME
2oz Wyatt Whisky
1oz Elephant Island Apricot dessert wine
1/2 oz lemon juice
1/2 oz honey syrup (1:1 honey and water)
2 sprigs fresh thyme
Ice
Add all but 1 sprig of thyme to a shaker full of ice and shake shake shake.
Strain into coup glass and garnish with fresh thyme.

Each of the beautiful packages and bottles of Wyatt are numbered. It retails for $69 and is available online and at the distillery.


Part of the packaging and my mantra while I took way to many whisky photos in the beautiful spring sunshine.


Roxy, the distillery dog will begin welcoming visitors for the season April 18. The next batch of Wyatt will be released this summer.

If I had made a fine whisky that I hovered over for four years it would be a grand Tom Hanks, “I made fire” moment shouted at full volume. Doug Lennie, in his humble, laid-back style says, “I hope everyone loves it as much as I do.” Give it a taste, take your time.


Bottling Summer — Legend Raspberry Jam Recipe

 

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Take just picked raspberries from our Naramata berry farm and a craft-distilled slowly infused Farm Berry Vodka from our neighbour Legend Distilling and bottle it. Think toast on a cold January morning in front of a fire slathered with the colours and aromas of a hot summer day – elegant and not oversweet.

This easy jam recipe can be adapted for ingredients you have easy access to if you don’t happen to own a berry farm or live near a distillery. There is no substitute for the Wine Glass Writer pens I used to mark the jars with, however. They are invaluable for canning, as I like to re-use jars and scrubbing sticky labels off is an unnecessary and annoying step.  The writers are fun to use and lets you be creative, jazzing up and customizing your jars.

 

Adding a soupçon of a summer wine like rosé or a fruit-infused spirit like Legend’s Slowpoke Farm Berry Vodka plays well with the beautifully ripe fruit. Legend’s limited release handmade vodka – slowly infused with the best local fruits, is the distillery’s tribute to those who value the slow and steady – acknowledging that all great things come to those who wait.

The berries in Legend’s Slowpoke come from our farm, which is a cool fact I brag about a lot. I think this makes the jam especially nice. Our berries are hand picked in the mornings and delivered to the distillery that same afternoon. Distiller Doug Lennie does his magic and now I’m adding this infusion into more fresh picked berries with some sugar and a dash of lemon juice. It’s like raspberry essence distilled, given a kick and married with yet more raspberries.

 

I like using a touch of alcohol in sweet preserves to give them a certain je ne sais quoi. It elevates a nice jam to an extraordinary one. A half cup for the jam, a small glass for me…

 

Like all cooking and baking, the end results are always, always about using the best quality ingredients you can source. Pick your own raspberries, buy them from a local farmer at the market, buy organic ones from the supermarket or as a last resort, use top quality frozen berries. Choose a hand-crafted spirit or a nice bottle of rosé.

Legend Raspberry Jam Recipe

Makes about 12 small jars (125 ml) of jam or six to eight larger jars.

Ingredients

  • 16 cups raspberries
  • 4 cups sugar
  • Juice from ½ lemon
  • ½  cup Legend Slowpoke Farm Berry Vodka (or another berry-infused spirit, Kirsch or a nice dry rosé)

Directions

1. In a large mixing bowl, combine all ingredients. Using your hands, crush the raspberries until completely broken down.

2. Transfer the raspberry mixture to a large saucepan and bring it to a boil over high heat, stirring often with a wooden spoon. Reduce the heat to medium-high and continue to stir until the jam has thickened, about 12 minutes. During this 12 minutes, I like to ladle about the half the jam mixture through a sieve placed over the boiling jam to remove some of the raspberry seeds.

3. Transfer the jam to a sterile airtight container and let it cool to room temperature. Store in the refrigerator and use within a month.

4. If you wish to store the jam for up to a year as I do, follow these canning instructions.

Tip

To check if the jam has set, place a teaspoon of jam onto a chilled plate and place in the freezer for a few minutes. Using your finger, push through the jam. If it wrinkles, it has set; if not, cook the jam for an additional minute or two.

Canning directions

  1. Fill a canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack to the side until ready to use.
  2. Wash jars, lids and bands in hot, soapy water. Rinse well.
  3. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. Set the jars on a cookie sheet in a 250F degree oven.
  4. Boil some water in a kettle and pour over the lids placed in a heat-proof bowl. Set the bands aside in your work area. Use a canning magnet to easily remove the lids from the hot water with out touching them.

Fill your jars

  1. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight.
  2. Place six filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Repeat until all your jars have been boiled.
  3. Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 12 to 24 hours by pressing on centre of cooled lid. If the jar is sealed it will not flex up or down. Store any un-sealed jars in the fridge and use within a month.

 

 

 

Steep well my friends…how our raspberries become distilled Legends

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Ingredient and end product pictured on our Naramata raspberry farm

Our raspberries are summer captured in juicy jewel bites. When they hang out with Legend Distilling‘s craft vodka along with some BC blueberry and cranberry pals summer is but a pour away, anytime of the year.

IMG_8485.jpgA good portion of our Naramata Carpe Diem berry farm’s raspberries end up at Legend Distilling, a short walk from us. They use them as a cocktail garnish and in their Slowpoke Farm Berry Vodka.

Distiller and Legend owner Doug Lennie was pressing off the fruit that had been infusing  into his craft vodka for a secret amount of time when I dropped off this morning’s harvest.

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Doug giving the batch a stir

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The spent fruit goes into a fruit press

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The raspberries have given up their lovely hue to the vodka.

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Fruit press in action

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The pressed juice goes back into the steel tank and the vodka will be bottled and labelled next week.

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The whole operation is closely supervised by distillery dog Roxy

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The vodka has a beautiful colour and Legend’s legendary view is the perfect backdrop. It tastes out of this world but for me the lovely fruity aroma is the best part.

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I can’t think of a better home for our organically-grown raspberries…

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