Distilled for you. The ethically minded, 
the intrepid whisky appreciator. 

Locals and tourists.
Consume in good company.

Distilled for you. The ethically minded, the intrepid whisky appreciator.

Locals and tourists.
Consume in good company.

Influenced by American Moonshine recipes, our small-batch corn Whisky and Whisky Liqueurs are made in a hybrid reflux still with organic, BC ingredients No additives | Non chill filtered.

Mashed and Distilled in South Surrey,  BC

Craft, American-style Whisky and Whisky Liqueurs. 

 

Influenced by American Moonshine recipes, our small-batch corn Whisky and Whisky Liqueurs are made in a hybrid reflux still with organic, BC ingredients

No additives | Non chill filtered.

Mashed and Distilled in South Surrey,  BC

CORN
WHISKY
CINNAMON
WHISKY
WILDROSE
WHISKY
LIQUEUR

CHERRY
WHISKY
CORDIAL

CORN WHISKY

CINNAMON
WHISKY

CHERRY
WHISKY
CORDIAL

WILDROSE
WHISKY
LIQUEUR

Mainland Patio is OPEN!

COCKTAIL LOUNGE & RETAIL SHOP

Magnificent house-made cocktails served in our speak-easy

lounge,  nestled in the Campbell Heights Business Park. 

Once you come for a drink, you’re a part of our extended family.

Fri-Sat: 4pm-11pm
Sun: 12-5pm

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  • 15 ft bar. A great place to perch while sipping cocktails and discussing hot topics with your favorite bartender.
  • Tasting lounge window. Get a look at our 1000 L hybrid reflux whisky still – while sipping whisky.
  • 125″ projector screen. Classic movies on rotation, or a place to plug in your powerpoint presentation.
  • We love music. Crooners of the 60’s, post-punk, new wave, rock n roll, blues, modern pop.
  • New cocktail list each month, and small snacks available.

CONTACT

#107-3425 189th St,
South Surrey, BC V3S0L5

1 (604) 372-4424

Hours

Cocktail Lounge and Retail Space

Friday: 4pm-11pm

Saturday: 4pm-11pm

Sunday: 12pm-5pm

Whisky Diary

Divulging adventures in craft whisky from South Surrey, BC, Canada.

Includes special offers, news, recipes, and anecdotes.

STEVE WATTS: OWNER/DISTILLER

A bush party in South Texas is where Steve first saw a whisky still drip. It was a homemade still -nothing more than a pressure cooker modified with a copper coil submerged in a bucket of ice. As it began to drip, it quickly became the centre of the party. Nobody cared about the Miller Hi-life they were drinking, they wanted a taste of the ‘clear stuff’. Steve was inspired. After this pivotal experience, he returned each week to that small farm house in the middle of the Texas bush to build stills, and to learn the fundamentals of distilling spirits. Next, Steve relocated to Ontario to attend the University of Waterloo, after graduation, he headed to the westcoast to become an actor.

Like most aspiring actors, a second job is a must.  Steve became a bartender, and developed his affinity for classic cocktails. Inspired to dive into distillation full-time, he began building stills, testing spirits, reading literature, attending whisky workshops and even drove across the US, visiting 30 distilleries in 8 days. These days, Steve is the owner and distiller of Mainland Whisky in South Surrey, BC. He uses organic BC corn and malted barley to produce a mellow and sweet whisky reminiscent of his days in south Texas. All manufacturing is done on site, from mashing, fermentation, distillation and bottling/barrelling.