7 Worst Rated Canadian Beverages

Advertised as the black sheep of Canadian liqueurs, Yukon Jack is a liqueur that combines blended Canadian whiskey and honey. It is an overproof liqueur available as 100 proof for American and 80 proof for the Canadian market. Yukon Jack has an appealing golden color. It is a potent and sweet liqueur that has a smooth flavor and aromas of vanilla and spices. Although it can be enjoyed neat or on the rocks, it also works well in cocktails and long drinks. Yukon Jack is produced in Valleyfield, Quebec, while the Sazerac Company owns the brand. Expand

Spruce beer or bière d'epinette is a fermented beverage flavored with spruce—needles, buds, or spruce essence. It comes in an alcoholic and non-alcoholic form, and it typically takes on fruity, citrusy, and herbal aromas. Modern varieties usually come in the form of herbaceous soft drink, with an alcohol content that does not go over 0.5% ABV. Alcoholic versions were not common, but several microbreweries have recently introduced modern spruce beer interpretations, usually promoted as seasonal, wintertime, or Christmas specials.The history of spruce beer is ancient, dating back to Vikings and Native Americans. In the 18th century, American colonists promoted spruce beer as an excellent scurvy remedy.Expand

Caesar is a Canadian cocktail made with a combination of vodka, clam-infused tomato juice, hot sauce, and Worcestershire sauce. The cocktail is typically served with ice in a large glass with a celery salt rim, garnished with a lime wedge and a celery stalk. It is believed that Caesar was invented in 1969 in Calgary by a restaurateur named Walter Chell, who made it to celebrate the opening of a new Italian restaurant. The drink got its name after Chell’s Italian ancestry. Although the cocktail hasn’t gotten much love beyond the Canadian borders, it is considered a great hangover cure and nowadays it is a staple at Canada Day celebrations and informal gatherings.Expand

Canadian whisky is a complex and somewhat confusing whisky style. Officially, to be labeled Canadian whisky the spirit must be distilled from a mash of cereal grains and aged for a minimum of three years. Most examples are blends, and they almost always include some percent of rye whisky, though not always. It is a common misconception that Canadian whisky is rye whisky, and the two terms are often used interchangeably. This stems from the time when rye was added to spirits, mostly based on wheat, to improve their flavor. The name rye whisky soon caught up, and it was often used for most Canadian whisky styles—regardless of their rye content. Most producers in Canada distill and age whisky separately, and then blend them. The law also permits the addition of 9.09% of other spirits—such as brandy, bourbon, or rum—to the blend. Corn is probably the most important grain, but rye provides the most flavor. All these elements influence the great diversity among the category. Canadian whisky rose in popularity during Prohibition. It was smuggled and supplied to speakeasies that were scattered across the States. Even after the Prohibition, it was the whisky of choice among Americans, mostly because of its lighter character. Nowadays, some of the best-selling whiskies in the United States are Canadian. For a very long period, Canadian whisky got a bad rep because of their blending technique. However, this perception has recently started to change, and Canadian whisky became a legitimate contender on the global whisky market. Most examples are of high-quality and showcase a unique character—mostly due to the great art of blending. Interestingly, Canadian whisky is spelled without an e—same as its Scottish counterpart—unlike whiskey, used in Ireland and the United States. Expand

Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze. It results in full-bodied and fruity ciders that are sweet but should be balanced by subtle astringency and bright acidity. The ciders are usually golden or amber-colored, while the alcohol content varies between 7 and 13%. They are mostly bottled in smaller bottles and are intended for sipping. These ciders can be made with various, usually local North American apple varieties. Ice ciders are traditionally made in winter. Commercial varieties were introduced in 1996, and most production is still based in Quebec. Christian Barthomeuf and Pierre Lafond are considered pioneers of the style.Expand

Vidal Blanc, commonly known as Vidal, is a dry white wine produced from the Vidal hybrid grape variety that is grown in Ontario and the northeastern United States. The Vidal hybrid is a cross between the French Ugni Blanc and Rayon d'Or. This hardy variety with thick skin is very resistant to cold, has high natural acidity and sugar levels, and it is very low in tannins. As a result, Vidal wine can be made in two varieties: medium-bodied dry and off-dry variety, but it can also be vinified into a luscious dessert wine or ice wine. Regardless of the variety, Vidal always has strong fruity and floral flavors with tropical aromas of peaches and mangoes, while the flavors and aromas of caramel, apricots, honey, and butterscotch can be experienced in its ice wine variety. While off-dry Vidal pairs well with pork, ham, cold cuts, fruit salads, and dishes from Tex-Mex, Chinese, Mexican, and Cajun cuisines, the dry variety is best paired with light seafood dishes, chicken, salads, smoked meat dishes, and numerous dishes from Asian cuisine. The sweet variety of Vidal can be consumed as a dessert wine on its own, but it can also be combined with cheese-based desserts, fruits, and blue cheese.Expand

B-52 is a layered cocktail that was invented in Banff, Canada in 1977, and was allegedly named after the long-range bomber used by the Americans during Vietnam War. It consists of coffee liqueur (usually Mexican Kahlúa), Irish cream (usually Baileys), and Grand Marnier orange liqueur. In some versions, Grand Marnier can be replaced with triple sec, Amaretto, Cointreau, or even absinthe. If prepared correctly, the elements are built in a shot glass, and the layers should be visible, with coffee liqueur on the bottom and orange liqueur on top. The classic B-52 version is served neat in a shot glass, while the variation known as Flaming B-52 usually comes with a top layer of rum, which helps to ignite the flame.Expand