Recap of 2025 Whisky Tour

A Midwinter Moment: Notes from the 2025 Glengarry Whisky Tour
By Aroha Jakicevich

Winter delivered the mood. crisp air outside, warm amber glow inside. Victoria Park was packed with over one hundred whiskies from New Zealand, Scotland, Ireland, and beyond. The shelves were cleared, tables full, and the store felt alive.

We started the day quietly in the cellar. A few early arrivals tasted rare drams like the latest Springbank and a Bruichladdich Links long gone from shelves, opened quietly. Upstairs, the pace lifted. Glenmorangie, Laphroaig, Ardbeg. Waiheke Whisky and Thomson. The space filled with smoke, salt, sherry, and spice.

Every year, the mix of people is what makes this event special. Collectors. Bartenders. First-timers. Some arrived with a list. Others with nothing but curiosity. A good wine-drinking friend said to me they were taken aback by how many people were genuinely excited to spend a whole afternoon drinking whisky - all kinds of whisky. They asked, “Do people really drink everything?” and “How can anyone taste anything properly after a few glasses?”

It’s a fair question! Whisky asks for a different pace. Most regulars come with a plan. Some start light and work their way towards bigger, more sherried and robust styles, finishing with the peaty, smoky expressions that linger. Others go by brand or region. Some head straight to Ardbeg and stay in the bog. It’s a mixed crowd, but an experienced one and most understand that the best way to taste is slow, steady, and respectful of the spirit.

We tend to say, for those still figuring out what they enjoy, this event is perfect. It’s generous. Accessible. And full of flavour. Whether you lean toward elegance or impact, whisky has a way of showing you something new.

The smell of open bottles wrapped itself around the store. The warmth from the casks, the conversations, and the people made the whole experience feel less like a tasting and more like a gathering.

At the centre stood a round table laid with wheels of cheese, juicy meats falling off the bone, warm breads, garden vegetables, and candles tucked among books. That table meant something to me as it started as a port barrel that belonged to my grandfather, Tony Jakicevich. My dad later turned it into a table. To share food from it with our community felt grounding. Full circle.

Some of the whiskies we poured are no longer in production. Bottles that mark a time and place. Tasting them again is like pulling a thread and suddenly, you’re right back where you first found them.

This was the eighth Glengarry Whisky Tour. No two are the same. This one felt generous and alive. A proper winter day for whisky in all its forms.

Slàinte,
Aroha Jakicevich