Written By Gary Hynes Cocktails / Libations / Spirits Nov 8, 2016 Aging and Infusing Liquor Now Allowed in BC Restaurants & Bars SHARE VIA: Facebook Twitter PinterestBritish Columbia’s licensed restaurants, bars, manufacturer lounges and caterers will be able to age and infuse liquor in order to create their own unique craft cocktails as part of the Province’s ongoing efforts to modernize liquor policies.Cutting red tape so that businesses can age and infuse liquor allows for more creative drink menus, and responds to growing interest and evolution in cocktail culture. The change will also provide B.C. bartenders and mixologists the opportunity to compete with the world’s most innovative industry pioneers in cocktail competitions and the broader marketplace.Aging cocktails involves placing ingredients in a glass vessel or barrel to deepen the flavours. This practice has taken off in the U.K. and the United States and is already permitted in Saskatchewan, P.E.I., Ontario and the Northwest Territories. Infusion involves adding ingredients such as spices, herbs, fruit or candy to enhance the flavour. The aged or infused liquor is then used to create signature cocktails.Currently, the rules state that liquor must be poured and mixed in full view of patrons, cannot be infused or aged, and must be dispensed from the original container. These changes remove unnecessary restrictions and create more flexibility for businesses, increase consumer convenience and modernize B.C.’s liquor laws. Liquor aging and infusing will be permitted as of Jan. 23, 2017.To protect the health and safety of British Columbians, licensees will have to follow rules for aging and infusing liquor found within their new terms and conditions available on the Liquor Control and Licensing Branch website.Establishments will have to ensure that ingredients, aging timeline and the mixologists responsible are recorded and available to a liquor inspector upon request. Individual health authorities can also implement additional processes to ensure the infusion and ageing techniques are safe. Shawn Soole, of S/Squared Hospitality Concepts and EAT contributor says, “This is an exciting change for our industry and we’re happy that government is acting on our requests to allow aging and infusions. Professional bartenders take mixology seriously and this is our opportunity to elevate our craft in British Columbia with innovative and exciting cocktail menus. These changes opens up our industry for more creativity and creation while also elevating our already world class culture to a higher level. ”Quick Facts:The flavour of some signature cocktails, such as the Negroni, Manhattan, Rob Roy and Cosmopolitan can be changed or enhanced through barrel aging.Infusion has been a practice in Europe for many decades, particularly vodka in Eastern Europe.Learn More:For more information on B.C.’s ongoing effort to modernize B.C.’s liquor laws: http://engage.gov.bc.ca/govtogetherbc/impact/bc-liquor-policy-review-results/For more information about the rules surrounding infusion and barrel aging: http://www.pssg.gov.bc.ca/lclb/haveaLL/terms.htmAbove photo by John Johnson: Scott Lansdowne at Cenote SHARE VIA: Facebook Twitter Pinterest Written By: Gary Hynes Gary Hynes, a writer and photographer, founded EAT magazine in 1998 and is its editor and chief paperboy. He studied Electronic Music with Samuel Dolan at Toronto’s Royal Conservatory of Music, Audio Recording Technology at ... Read More You may also like Cocktails / Victoria November 13, 2016 A Conversation With Super Caesar Fan: Liz McArthur Different cocktails have different philosophical traditions attached to them. At least this is how I see it. I still reject the notion that, just ... Read More Cocktails / Drink This May 19, 2016 It’s National Caesar Day – You Know You Want One “Celebrating Caesars: Canada’s Signature Cocktail” If you enjoy sipping on a caesar get ready to raise your glass on May 19th, to ... Read More Cocktails / Spirits March 31, 2016 27 BC Distilleries Showcase Their Craft at BC Distilled The local spirits industry is growing and if the showing at BC Distilled on Saturday is any indication, it’s growing in the right direction. ... Read More Cocktails / Spirits March 18, 2016 Meet Akvavit – the Obscure Nordic Spirit Akvavit is misunderstood, an obscure Nordic spirit where every country in the region has its own rules and standards on production, aging and ... Read More Cocktails February 26, 2016 Sherry in Cocktails Sherry in cocktails is not a new thing in any regard. Lorded a century ago in precursory drinks of the 1800’s; punches and cobblers listed sherries ... Read More Cocktails / Spirits January 12, 2016 5 Rums Worth Sipping If you’ve been following, we have been talking about rum quite a lot during summer in the Rambunctious Series of summer refreshing cocktails. But ... Read More Comments are closed.