Wild Life Classic Gin

Wild Life Classic Gin brings together the grain spirit of Canmore and a clear, familiar gin profile. The distillery uses Alberta spring wheat, malted barley and Rocky Mountain water, then bottles the gin at 43.3% ABV. Its strength gives it enough presence for a martiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary or a shaken cocktail, while the grain base remains part of the experience rather than disappearing behind the botanicals.

Citrus · Spicy

Lemon and blood orange lead on the nose, with juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary close behind. The first sip follows that order: fresh citrus arrives brightly, then coriander and grapefruit widen the middle palate. The grain spirit gives the texture a rounded feel, and the finish turns toward cassia, spice and roots. It is a useful balance of familiar gin markers and a distinctly cereal warmth, with no single note crowding out the others.

The maker describes this recipe through its progression from nose to body to finish. That sequence is easy to follow in the glass: the citrus is immediate, the juniper and coriander hold the centre, and the spices linger after the fruit has receded. The same bright, structured profile explains why the distillery recommends the gin for a martini as well as for longer mixed drinks. At the table, its lemon and spice notes also make sense alongside charcuterie, fish wrapped with prosciutto or lemon sorbet.

For a long drink, serve 45 ml over firm ice with 120 ml of 1724 Tonic Water. A lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary and blood orange peel bring the gin's own citrus notes into the aroma; place both in the glass and repeat them on a small plate beside it. The tonic adds a clean quinineQuinineAn alkaloid from cinchona bark that gives tonic its bitterness. The British in India drank it against malaria and added gin: the gin and tonic was born.Glossary bitterness, while a gentle single stir keeps the bubbles lively. The result stays focused on the grain, juniper and citrus rather than turning sweet or heavily perfumed.