Product Review: Premium Blend Candian Wicket (Canadian Whiskey Alternative)

Most bars in the United States offer what is referred to as a “full bar.” That is, they’re licensed to sell liquor. However, many of them, especially restaurants, operate on a beer and wine license. That is, they can sell beer and wine, but not spirits that have been distilled. While this license offers many limitations, it is also substantially cheaper and is often the only feasible option for businesses. However, a beer and wine license does not necessarily limit a venue to only selling beer and wine as we know them.

A massive market of “spirit alternatives” has emerged to cater to venues that want to make conventional mixed drinks while not being licensed to sell actual liquor. In many cases, these spirit alternatives are malt-based, while others are wine-based. Enter Premium Blend’s Candian Wicket, a wine-based beverage meant to emulate the flavor and versatility of traditional Canadian whiskey, clocking in at 24% AVB (48-proof).

I received a bottle of Canaian Wicket from Premium Blend for review consideration. I figured that the best approach would be to evaluate it from a bar owner’s perspective, considering how well the Candian wicket would work as a whiskey substitute in various bar-staple cocktails.

First, it’s worth noting what it tastes like straight. Given that this is technically a wine-based drink, I was surprised to find that there’s no real discernible wine flavor to it, which works in favor of it working as a whiskey alternative. As far as aroma goes, you can definitely tell that this is not a true whiskey. There are sweet vanilla notes, but they lack the stiffness and burn that you get from a true whiskey. When taking a sip, there is definitely a resemblance to traditional whiskey, primarily through the sweetness on the nose. When you take a sip, it similarly lacks the burn of a true whiskey (which some will see as a perk). The first tasting note that comes to mind is maple syrup. While it doesn’t taste bad, there are certainly important differences that someone looking for whiskey would notice, most prominent of all being the thinness of the Candian wicket.

When it comes to actual cocktails, the game starts to change a bit. While there are some obvious discrepancies between Canadian whiskey and Candian wicket, the addition of other ingredients makes the difference less noticeable.

The first combination that comes to mind is an Old Fashioned. For this one, I stuck to a fairly traditional recipe:

• 2-ounces Candian wicket
• 1/4-ounce demeraro syrup
• 3 dashes Angostura bitters
• Garnish with luxardo cherry and orange swath over a big ice rock

Of all the combinations that I tried, this was probably the one that worked the best. The addition of bitters helped to fill out the thinner flavor profile of the wicket. It did err a little on the sweeter side thanks to the sweetness of the wicket, but overall, this was readily recognizable as an Old Fashioned. It is worth noting that this version will have around half of the alcohol content of a standard old-fashioned.

Next, I wanted to test out a shaken cocktail, so I opted for a New York Sour:

• 2 ounces Canaian wicket
• 1 ounce lemon juice
• 3/4 ounce simple syrup
• Red wine float for garnish

While the presentation was beautiful, the wicket did not have enough body to balance out the citrus, leaving something to be desired in the finish. Overall, the specs that I used led to the cocktail being dominated by the wine and lemon juice. Another bold ingredient might be all it takes to round it out.

The most intuitive use for the wicket might be to simply mix it with Coke. I added two ounces to a glass of Coke over ice (with a splash of lime juice to cut the sweetness). In this case, the additional sweetness and lack of burn from the wicket actually made the drink go down easier than a traditional whiskey and Coke. While it may lack the sophistication of the Old Fashioned, the simplicity more than makes up for it. This would be the ideal option to capture alcohol sales for customers who don’t like beer or wine and simply want something easy-drinking.

At the end of the day, this would be a good product for a restaurant or a bar that wants to expand beyond beer and wine without making the expensive commitment to buying a full liquor license. However, while doing so, it’ll be important to note that customers looking for something that tastes exactly like whiskey will be disappointed. Instead, make the effort to build drinks that play on the wicket’s lighter and sweeter flavor profile. If done strategically, this can be a great offering for customers who want something other than beer or wine, with limited potential for more upscale cocktails.

Premium Blend’s Canaian Wicket, and a myriad of other spirit-alternatives, are available for both commercial purchase as well as personal consumption.