Whisky & Food

Alberta is Canada's cattle country. Vast pastures define the province's south, and beef from here is considered especially tender across all of Canada. Co-founder Max Bell was himself a rancher before investing in Alberta Distillers in 1946. To this day, Alberta beef carries this reputation far beyond the province's borders.

A second influence came later. Between 1891 and 1914, many Ukrainian families immigrated to the prairie, bringing their cuisine with them. Perogies have belonged to Alberta ever since, just like rye: dumplings filled with potato, onion, and cheddar. They're served with brown butter, sour cream, and crispy bacon bits.

With a robustly grilled Alberta beef steak, the cask strength of Alberta Premium Cask Strength Rye pairs wonderfully. The pepper and power of the whisky hold their own against the fat and charred flavor of the meat. Rather than getting lost, it adds its own distinct accent. A sip between bites also cleanses the palate for the next one.

Perogies, on the other hand, call for something gentler. The floral sweetness of Alberta Premium at standard strength complements the butter and sour cream on the plate. Its light spiciness picks up the roasted flavor of the bacon bits without overwhelming the delicate dumpling. Anyone who tries both together tastes two immigrant stories on a single plate.

The rancher and the Ukrainian settlers never knew each other, yet their cuisines meet today in the same glass of rye whisky. Neither dish needs much fanfare. Alberta's rough, honest prairie cooking gets by without much fuss, and that's exactly what suits the whisky from Calgary.