Turner Valley distillery wins big at global competition with 'the quintessential Alberta grain'
1,800 people blind-tested chose Eau Claire Distillery's gin as their favourite
By David Bell, CBC News Posted: Jun 15, 2017 3:42 PM MT Last Updated: Jun 16, 2017 10:39 AM MT
Turner Valley's Eau Claire Distillery is punching above its weight, after winning big at a international competition.
A southern Alberta craft distillery which launched just three years ago is crediting barley for its success after winning big at an international competition.
David Farran, owner at Turner Valley's Eau Claire Distillery, says barley makes all the difference in their success. (Submitted by Eau Claire Distillery)
"While it is slightly more expensive in terms of efficiency, it is way, way more flavourful."
Farran's flavoured vodka took a gold medal in the competition which draws thousands of entrants.
"There's a lot of flavoured vodkas out there," Farran said.
"We do one that is very unique. We make it out of Alberta barley and we use prickly pear cactus which is a cactus that grows in southeastern Alberta. It gives it a really unique flavour. It's rare to make it out of barley and it's super rare, I think it's the first time ever, that anybody has distilled it with prickly pear."
Eau Claire's parlour gin took bronze that was chosen in a blind taste test that Farran says is noteworthy.
"Probably more thrilling for us is we won the consumer choice award in the sip awards this year. It's 1,800 people blind-tested across the United States and they chose our gin as their favourite," Farran said."There are thousands of entries. You are competing with some very well established and big brands but out of our little distillery in Turner Valley, we seem to be turning out some pretty good stuff."
As the first independent craft distillery, Farran says he's hoping for a revolution similar to another craft product in the province.
Eau Claire Distillery takes two medals at World Spirits Competition
"Craft distilling is brand new in this province. It has given us the push to make sure we create flavours that you are just not used to on the market," he said.
"You think about what happened to craft beer 30 years ago. The same thing is starting to happen with craft distilleries."