{"id":105166,"date":"2025-02-26T09:02:53","date_gmt":"2025-02-26T14:02:53","guid":{"rendered":"https:\/\/editionap.ca\/?p=105166"},"modified":"2026-02-17T21:52:45","modified_gmt":"2026-02-17T20:52:45","slug":"drink-it-how-you-like-it-dunrobin-distilleries-focuses-on-taste-local-ingredients","status":"publish","type":"post","link":"https:\/\/tribune-express.ca\/en\/affaires\/drink-it-how-you-like-it-dunrobin-distilleries-focuses-on-taste-local-ingredients\/","title":{"rendered":"\u2018\u2018Drink it how you like it\u2019\u2019: Dunrobin Distilleries focuses on taste, local ingredients"},"content":{"rendered":"

When they set about opening their beverage-alcohol business in 2017, the founders of Dunrobin Distilleries set themselves some lofty and highly spirited goals.<\/p>\n

\u201cOur mantra when we started Dunrobin was to be second to none,\u201d according to co-founder Adrian Spitzer. \u201cWe put our heads down and said let\u2019s go head-to-head with whatever are the best whiskies out there.\u201d<\/p>\n

It was a heady challenge, so to speak: savoured in more than 150 countries around the world, Canadian whisky is an iconic and unique brand among its Scottish, Irish and American brown-spirit brethren.<\/p>\n

Having been distilled as early as the late-1700s in Quebec, Canadian whisky \u2013 often called \u201crye \u2013 established itself as a hyper-local agricultural product long before the many small distilleries making spirits were gobbled up by international monoliths like Beam Suntory, Constellation, Diageo, Pernod Ricard and United Distillers.<\/p>\n

The right people and the right ingredients<\/strong><\/p>\n

Today, there are over 200 distilleries across the country, including Ontario businesses such as Dunrobin of Vankleek Hill: Spitzer and co-founder Mark Watson \u2013 high school friends from The Glebe in Ottawa \u2013 sought to correct the imbalance of the international distillers and put the hyper-local back into premium Canadian whisky with their brand.<\/p>\n

The earliest of the distillery\u2019s roots were Watson\u2019s 10-acre hobby farm located in Dunrobin, about 35 kilometres from downtown Ottawa; it operated on the premise that with the right people and the right ingredients it could compete in a highly competitive market.<\/p>\n

When the quality of those initial ingredients they purchased was questionable, they found better sources, according to Spitzer.<\/p>\n

\u201cWe decided to grow ingredients in our organic farm environment and buy from neighbouring farms, so we knew what we were dealing with.\u201d<\/p>\n

After developing, testing and perfecting recipes, Dunrobin launched a vodka and got it onto the shelves of the LCBO. Since then, they\u2019ve won numerous awards and now sell 21 whiskies, a collection of bitters, some liqueurs and ready-to-drink cocktails such as raspberry-black tea soda and grapefruit and gin.<\/p>\n

The lineup also includes an admirable Canuck pun: \u201cBeaver\u2019s Dram\u201d are premium whiskies with either a port or a sherry finish, and as well two double-distilled single malt whiskies which are somewhat rare in the Canadian whisky pantheon.<\/p>\n

Whisky flavours are, in part, derived from their storage in wooden bourbon or sherry casks; Dunrobin has a process that reduces that finishing time from 18 or 24 months to 18 days, according to Spitzer.<\/p>\n

\u201cIt gives us a plethora of opportunities for flavour profiles,\u201d he says.<\/p>\n

\u201cCanadians love their Caesars\u2019\u2019<\/strong><\/p>\n

The Dunrobin catalogue also includes a 42%-proof potato vodka with juniper, anise and fennel elements \u2013 and which reaches far back into Spitzer\u2019s personal history.<\/p>\n

\u201cMy grandmother had her own still for distilling water and many years ago a Polish neighbour showed me how ferments convert to alcohol,\u201d says Spitzer who counts their rye, Earl Grey Gin and The Silver Pickle vodka \u2013 \u201cCanadians love their Caesars,\u201d he says \u2013 as their flagship brands.<\/p>\n

A growing international business, Dunrobin has maintained its community presence and their roots in the Ottawa area: they just finished participating in this year\u2019s Winterlude and were selling beverages to skaters on the frosty Rideau Canal Skateway from their kiosk.<\/p>\n

\u201cWe were serving hot chocolates and whiskies and rums,\u201d he notes. \u201cWe had our signature Northern Spike cocktail which is warmed maple sap with tea and rum. It\u2019s a beautiful drink that warms you right up.\u201d<\/p>\n

Covid pivot with Beau\u2019s Brewing<\/strong><\/p>\n

Spitzer describes himself as a \u201cserial entrepreneur\u201d and adds that Dunrobin\u2019s success didn\u2019t rely on borrowing large sums of money from banks; rather, they went the investor route.<\/p>\n

\u201cWe reached out to our network of business owners and seasoned professionals in the area. We got our initial investment from them as our seed money and angel investors. We established operational product development and all-Canadian products going into the market.\u201d<\/p>\n

In the spring of 2020, Dunrobin moved their main production into roughly 2,000 sq.-ft. at Beau\u2019s Brewery (now part of Steam Whistle) in Vankleek Hill; in December 2022, they bought the 35,000 sq.-ft. space and quickly found themselves using 90 per cent of that area for their various products.<\/p>\n

During Covid-19, they helped Beau\u2019s with thousands of litres of beer \u2013 that has a relatively short shelf-life \u2013 when the popular brewery had no restaurants to sell to. The ensuing alliance became one of those fortuitous silver-lining moments in a dark-cloud era: like hundreds of other businesses, Dunrobin \u201cpivoted.\u201d<\/p>\n

\u201cWe had just received a new still made in Amsterdam. It was state-of-the-art, computerized and made of stainless steel instead of copper,\u201d Spitzer says. \u201cInstead of bringing it to Dunrobin, we set up at Beau\u2019s and sucked the alcohol out of the hundreds of litres of beer.\u201d<\/p>\n

In 2022, Dunrobin also established a strategic partnership with Swiss distiller Seven Seals Innovation AG.<\/p>\n

A pebble dropped in the water<\/strong><\/p>\n

A self-described lover of many varieties of Scotch, whisky and bourbon, Spitzer and the founding members of Dunrobin, impressively, didn\u2019t come out of the beverage-alcohol sector: they essentially pulled themselves up by the distilling bootstraps.<\/p>\n

\u201cWe put our minds to it, took some courses and met with people in the industry. We acquired the knowledge over time and with practice. It\u2019s kind of like cooking,\u201d he says. \u201cYou have a basic recipe, but then you make it your own. When you get into spirits production, you start off with basic recipes and adjust them to your own liking.\u201d<\/p>\n

He\u2019s says growth has been like dropping a pebble in the water, perhaps an apt description given the vastness of the $130 billion (CAN) revenue generated by the brown-spirits industry across the globe: Dunrobin has seen sales of their products grow from bottles to cases to pallets to shipping containers sent as far away as Singapore and Japan.<\/p>\n

No matter where you drink it, though, Dunrobin spirits focus on taste rather than price and age, according to Spitzer.<\/p>\n

\u201cSome people like to add some water. Some people put ice cubes in their whisky. It\u2019s matter of preference. Drink it how you like it. That\u2019s really what we preach.\u201d<\/p>\n

Food writer Andrew Coppolino lives in Rockland. He is the author of \u201cFarm to Table\u201d and co-author of \u201cCooking with Shakespeare.\u201d Follow him on Instagram @andrewcoppolino.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

When they set about opening their beverage-alcohol business in 2017, the founders of Dunrobin Distilleries set themselves some lofty and highly spirited goals. \u201cOur mantra when we started Dunrobin was to be second to none,\u201d according to co-founder Adrian Spitzer. \u201cWe put our heads down and said let\u2019s go head-to-head with whatever are the best […]<\/p>\n","protected":false},"author":20,"featured_media":105167,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-105166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-affaires"],"acf":[],"featured_media_global":[],"yoast_head":"\n\u2018\u2018Drink it how you like it\u2019\u2019: Dunrobin Distilleries focuses on taste, local ingredients - Tribune-Express<\/title>\n<meta name=\"description\" content=\"After developing, testing and perfecting recipes, Dunrobin launched a vodka and got it onto the shelves of the LCBO. 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Le distillateur s\u2019efforce d\u2019obtenir des ingr\u00e9dients de la plus haute qualit\u00e9 aupr\u00e8s des producteurs locaux, y compris certains ingr\u00e9dients provenant de sa propre propri\u00e9t\u00e9 de 100 acres."},{"@type":"BreadcrumbList","@id":"https:\/\/tribune-express.ca\/en\/affaires\/drink-it-how-you-like-it-dunrobin-distilleries-focuses-on-taste-local-ingredients\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/tribune-express.ca\/en\/"},{"@type":"ListItem","position":2,"name":"\u2018\u2018Drink it how you like it\u2019\u2019: Dunrobin Distilleries focuses on taste, local ingredients"}]},{"@type":"WebSite","@id":"https:\/\/tribune-express.ca\/en\/#website","url":"https:\/\/tribune-express.ca\/en\/","name":"Tribune-Express","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/tribune-express.ca\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-CA"},{"@type":"Person","@id":"https:\/\/tribune-express.ca\/en\/#\/schema\/person\/25dbd073b952565ed09ca19dbbfccc27","name":"Joseph Coppolino","image":{"@type":"ImageObject","inLanguage":"en-CA","@id":"https:\/\/secure.gravatar.com\/avatar\/68b588951b507643baa44096457818fb7c15c73a18975a47ba0caf868bab32aa?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/68b588951b507643baa44096457818fb7c15c73a18975a47ba0caf868bab32aa?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/68b588951b507643baa44096457818fb7c15c73a18975a47ba0caf868bab32aa?s=96&d=mm&r=g","caption":"Joseph Coppolino"}}]}},"_links":{"self":[{"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/posts\/105166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/users\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/comments?post=105166"}],"version-history":[{"count":1,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/posts\/105166\/revisions"}],"predecessor-version":[{"id":131490,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/posts\/105166\/revisions\/131490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/media\/105167"}],"wp:attachment":[{"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/media?parent=105166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/categories?post=105166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tribune-express.ca\/en\/wp-json\/wp\/v2\/tags?post=105166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}