Originally published on Western Horse Review
It’s becoming increasingly prevalent to consider source (local) and company (niche) in our world. In a sense, our western culture has perhaps always leaned more towards a high standard of craftsmanship, than an overload of cheap trappings. We cherish one well-made bit crafted from a local artisan, over 10 made overseas. A pair of chaps so beautifully constructed they must be passed on from mother to daughter. And so on.
I’ve as much as possible refined and practiced the same criteria in my kitchen and lifestyle. I’d rather have less, and enjoy quality than stack up on bulk buys of ridiculously processed foods.
All part of why I never grow tired of this friend, and her consistently positive mind and joy of life.
It took baker Kamla McGonigal of Calgary, Alberta, four years to perfect her recipe. Determination, baby, that’s what it took. The fourth generation Calgary native wanted to use whisky, locally distilled at Highwood Distiller’s, from grain at nearby farms as one of the main ingredients in her delectable cakes. Finally after countless hours over an oven, McGonigal developed one of the best tasting and most unique baked-goods available to those with discerning palates – the Alberta Whisky Cake.
Using only the finest locally-sourced ingredients, Alberta Whisky Cakes offer a seductive flavor. You will be able to smell it’s sweet, distinct goodness before you will ever taste it, but as whisky advocates know – this is a desirable trait.
So, as I’m working through my Christmas list of gift-giving and thank-you’s – both personal and corporate, Alberta Whisky Cakes in their delightful western-styled packaging are a top pick. The beautiful bundts are simple to order, and because of the dense, whisky intinction, keep well through shipping and into the Christmas season.
Find Alberta Whisky Cake on Facebook or, here.
