History

Anohka Distillery is located in Parkland County, Alberta, and was founded with the intention of showing that Alberta has the capacity to make some of the world's best whisky right where some of the world's best grazing conditions are found. On a 110-acre farm they grow their own barley without glyphosate or pesticides as part of a three-year rotation along with wheat and canola. A portion of the crop is malted by a local maltster, Hammer Malt, and they produce different styles of whisky from barley, including single pot still, single malt, and grain whiskies. They hope to one day experiment with local barley and oats and use a mash filter in the malting of their grain, which enables them to make whisky from any grain variety or mash bill. On the farm they have discovered a large peat bog area and are working to develop a limited release of a peated whisky made from their own barley and their own peat.

Production and Distillation

Mash and Technologies

This section describes how central mashing is to Anohka's character. They are the first and only distillery in Canada to use a Meura Mash Filter. The goal is both to achieve flavor intensity and to make production more sustainable. With the mash filter one achieves higher flavor and sugar extraction from the grain while water and energy consumption are reduced by up to about 30% compared to traditional mash and lautering methods. The grist is milled in a hammer mill to very fine particles, which provides faster conversion of starch to sugar and better flavor extraction. Thereafter the grain is mixed in our mash, mixed with hot water and enzymes are activated to break down proteins and starch. The mash is then pumped to the mash filter where a filter membrane and an air bladder press as much liquid from the grain as possible. The result is almost 100% extraction efficiency. The high original gravity of 1.080 provides a high concentration of flavor and sugars that start fermentation and distillation. Open fermentation allows the natural yeast cells and microorganisms from the local area to be present, and long 120-hour fermentations give complexity and character to the spirit. Because of the high starting gravity a fermented wash of nearly 11% ABV is produced, which also helps reduce energy for the distillation. The fermentation uses the special yeast strain Pinnacle MG+ which thrives at high gravity and high temperature and provides a fruity ester profile. The fermentation process takes place without the need for cooling and thus minimizes energy consumption.

Peated whisky and future plans

They have discovered a large peat bog on their own farm and are working on developing a limited release of a peated whisky based on their own barley and own peat.

Products and Whisky Series

Anohka produces whiskies from their own barley and malted barley ingredients and offers different stylistic approaches: single pot still, single malt, and grain whiskies. Their plans also include a limited release of a peated whisky produced from their own barley and own peat.

Visit and Experiences

Bar and Tasting Room are part of the distillery, and tours and tastings are offered. Visitors can gain insight into the distillation process and enjoy cocktails and pizzas on site. Opening hours are: - Wednesday and Thursday: 12:00–20:00 - Friday and Saturday: 12:00–22:00 - Sunday: 12:00–20:00 Monday and Tuesday are closed. For reservation information ring 780-965-1515.

Philosophy

Anohka celebrates the extraordinary and seeks to unite traditional distilling practices with cutting-edge science and technology. They strive to reduce water and energy use through Meura Mash Filter technology and by high-gravity fermentation, while creating strong and characterful spirits. Their approach to whiskies is to create depth and complexity through a sustainable and ambitious production method, and they are working to push the boundaries of what can be produced in Canada with a focus on flavor and innovation.