Soole Hospitality Concepts
Creating Unique Approaches to the Hospitality Industry

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Client Updates, Media and Awards

Auchentoshan New Malt Order
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Recently, I was lucky enough to be announced in the Top 10 for the Western Regionals for the Auchentoshan New Malt Order. Here is the recipe for my entrant this year, featured on Liquor.com

Shawn Soole
Sheringham Akvavit in Nuvo Magazine - Summer 2018
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Apparently, it isn’t hard to make aquavit. The spirit—a kind of Nordic gin goosed with licorice-y caraway, fennel, and anise—has roots going back centuries and spreading throughout Scandinavia. The Internet tells me that for all that history, every aquavit is essentially the same: a base spirit macerated with herbs and a bit of citrus. Emboldened, I head to my kitchen and whip up a batch in a spare Mason jar to add to an upcoming blind tasting party. Easy, right?

Shawn Soole
Merridale Cidery & Distillery - Dockside Green, UPDATES

Plans and renderings for the upcoming project. 

Shawn Soole
Merridale Cidery & Distillery - Dockside Green
An artist's rendering of Merridale Cidery & Distillery's Victoria location, proposed for a parcel along Harbour Road at Vic West's Dockside Green development. Cowichan-based Merridale plans to operate a spirit distillery at the Victoria location, together with a restaurant and a tasting bar. 

An artist's rendering of Merridale Cidery & Distillery's Victoria location, proposed for a parcel along Harbour Road at Vic West's Dockside Green development. Cowichan-based Merridale plans to operate a spirit distillery at the Victoria location, together with a restaurant and a tasting bar. 

Luckily to partner with Rick Pipes and Janet Docherty for this amazing project. Tasting Bar, Mezzanine Function space and a Patio Bar with a view of the city. 

Full custom stainless steel work along with all new refrigeration specs, cocktail menu and training. 

Shawn Soole
BC Distilleries Reinventing Amari - Montecristo Magazine
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Brilliantly coral-coloured, in a wine glass of ice topped with Prosecco and sparkling water, the orange-wheel-tipped Aperol spritz—the chic Italian cousin to the stodgy wine spritzer—was the “It” drink of 2017. Rhubarb-infused Aperol, aperitifs like Campari and Lillet, and bartender-favourite digestifs like Fernet Branca are bittersweet enough to create mouthwatering pre-dinner drinks, with enough stomach-calming herbs to also soothe after a big meal. 

Shawn Soole