Skip to Content (Press Enter)

English / Français

Domaine Pinnacle

Chic Choc

Domaine Pinnacle

Sugar-cane juice from Barbados, Trinidad and Jamaica is distilled in a traditional pot still and then aged in Quebec. Domaine Pinnacle adds boreal spices picked in the Gaspé’s Chic Choc Mountains: peppery green alder, pine forest spikenard, whiterod berries, lovage root, sweet gale seeds and wild angelica.


“Outdoorsy with a bit of smoke on the nose.”

Nordic notes. “Like an aquavit with the sweetness of rum, and an aftertaste of herbs and anise.”

Editors Say
“Our favourite.”

Brinley Gold Shipwreck

Spiced Rum

Brinley Gold Shipwreck

The Brinley family named their brand after a British troop ship that sank off the coast of St. Kitts in 1782. This molasses-based rum is aged in charred oak barrels and flavoured with vanilla extract, nutmeg, cloves and orange peel.


“Smells like Christmas: toffee, butterscotch, crème brûlée and banana flambé.”

The smoothest and sweetest of the three, with creamy vanilla notes.

Editors Say
“The most traditional.”

Lemon Hart & Son


Lemon Hart & Son

From a 200-year-old English company that was the British navy’s first official supplier, this rum is made with single-estate demerara sugar cane, pot-distilled, bourbon-barrel-aged and blended in Guyana, with cinnamon, ginger, vanilla bean, nutmeg, black pepper and cloves.


“A whiff of dried plum and dates.” The darkest of the three rums, it has hints of burnt almond, caramel and honey.

Sharp, with a creamy finish.

Editors Say
“Deep and fiery.”



Heart of Gold

Hart of Gold

1 oz Lemon Hart & Son spiced rum
½ oz Aperol
¼ oz Pierre Ferrand Dry Curaçao
1 tsp Pernod
½ oz fresh lemon juice
1 oz fresh pineapple juice
3 dashes Pimento Dram

Shake and strain. Pour neat into a chilled coupe or over ice in an old-fashioned glass. Garnish with exotic fruit of your choice.

Recipe by Cooper Tardivel, head bartender at Hawksworth, a Vancouver restaurant by Air Canada Culinary Partner, David Hawksworth.


Photo: Mathieu Lévesque; prop stylist: Pierce Atkinson; food stylist: Chantal Legault



Please leave a comment

HTML tags will be removed
Web addresses starting with http:// will be converted to links