November 10, 2016
Effective January 23rd, British Columbia’s licensed restaurants, bars, manufacturer lounges and caterers will be able to age and infuse liquor in order to create their own unique craft cocktails as part of the Province’s ongoing efforts to modernize liquor policies. Currently, the rules state that liquor must be poured and mixed in full view of patrons, cannot be infused or aged, and must be dispensed from the original container. Liquor aging and infusing will now be permitted as of January 23, 2017.
Licensees will have to follow rules for aging and infusing liquor found within their new terms and conditions available on the Liquor Control and Licensing Branch website:
- Liquor Primary Terms and Conditions (effective January 23, 2017): http://www.pssg.gov.bc.ca/lclb/docs-forms/guide-LP.pdf
- Licensee Retail Store Terms and Conditions (effective January 23, 2017): http://www.pssg.gov.bc.ca/lclb/docs-forms/guide-LRS.pdf
- Download all new Terms and Conditions handbooks here: http://www.pssg.gov.bc.ca/lclb/policy/index.htm
Establishments will have to ensure that ingredients, aging timeline and the mixologists responsible are recorded and available to a liquor inspector upon request. Individual health authorities can also implement additional processes to ensure the infusion and ageing techniques are safe.