Made of product hand-harvested by multiple generations on a Saanich Peninsula farm, the latest taste from Best Coast Distillers on the Saanich Peninsula marks a first in Canada.
The North Saanich distiller launched its Agricole Rum, named from the French Martinique where the word agricole describes a rum made of sugar cane juice rather than molasses.
Sugar cane requires far warmer weather for longer than even south coastal B.C. boasts, but sorghum, an African grain, seemed like an option when the men who formulated the plan first broached the idea.
“We took a very traditional concept of agricole and gave a Canadian spin on it and used sorghum,” said Best Coast co-founder Corey Wood.
The region’s “unique microclimate” provides the just over 120 days of good growing weather required before the October harvest.
“You’re nursing this crop all spring, summer and into the fall,” Wood said.
The harvest is likely the limiting factor for other farms and distilleries slipping into rum territory. At the Peninsula farm, where co-founder Cory Hastings’ family has farmed since 1927, the hand-sickle sorghum harvest harkens back to that time – it’s a family affair.
“Even coming from the prairies and the farmer lifestyle, it’s the first time I’ve felt that connection back to the farming community,” Wood said.
Even the kids are involved in knocking it down, stripping the leaves, clipping the ends and loading it into the crusher to juice.
This batch, at an admittedly higher premium just shy of $140 with only 170 bottles, features hand-written numbering on the labels.
“This batch is very personal to us. We’ve done something nobody else has done.”
“This release of the rum is special to all of us, because it’s the one we completely pioneered together, the families were all involved … it was a lot of work,” he said. “And it’s the first in Canada.”
With three subsequent harvests under their belts, Woods expects the volume will go up, offering a more accessible (lower-priced) bottle in the future.
The rum itself is earthy and a bit fruity on the back end, Wood said.
“We rest this in French oak for about a year, so it does pull some oakiness from the barrel.”
As far as mixing a drink, he personally recommends traditional Ti’ Punch.
“What I love about it is the way they serve it. It’s a couple plugs of the rum, some cane sugar, and a few drops of lime. Mix it up, and that’s it. It is delicious. It’s strong, but it’s delicious,” he said.
The distillery has operated for about a year, starting sales last spring just before jumping headlong into the Sidney market.
Best Coast Distillery is also known for its WildFire Whiskey, which raises funds for Victoria Firefighters Foundation, and Cold Coffee Whiskey with partners Level Ground Coffee Roasters. Both are popular products used at Victoria cocktail bars, Wood noted.
Future plans include vodka-based teas this summer, and everything includes simple, natural ingredients.
A Best Coast bourbon – made with local corn and grains malted from Five Fields Farms – is set to launch at the tail end of 2026 as the farm celebrates centennial status.
It's particularly poignant as the farm, used in several agriculture and other iterations over the century, comes full circle to be an active, productive farm creating ingredients for the on-site distillery.
Their next big experiment is estate-grown agave spirits.
The agave survived the winter, and now the goal is to expand that tenfold this year. Extracting the sugars is a process, and they’ve enjoyed tasty success on a small scale guided by a producer out of Puerto Vallarta.
Scaling up is challenging, but Wood figures they’re up for it.
Agricole Rum is available online at bestcoastdistillers.com or at the distillery, 1725 McTavish Rd.
