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
Influenced by American Moonshine recipes, our small-batch corn Whisky and Whisky Liqueurs are made in a hybrid reflux still with organic ingredients, in Surrey, BC.
No additives | Non chill filtered | Craft distillery
Mashed and Distilled in South Surrey, BC
CORN WHISKY
TIME MACHINE
CHERRY
WHISKY
CORDIAL
TRIPLE SEC
WILDROSE
WHISKY
LIQUEUR
CINNAMON
WHISKY
COCKTAIL LOUNGE & WHISKY SHOP
Magnificent house-made whisky cocktails served in our speak-easy
lounge, nestled in the Campbell Heights Business Park in Surrey, BC.
Once you come for a whisky , you’re a part of our distillery family.
Private Bookings Available
- 15 ft bar. A great place to perch while sipping whisky 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.
mainland on instagram
CONTACT
#107-3425 189 St,
South Surrey, Bc
1 (604) 372-4424
Hours
Cocktail Lounge and whisky shop
Whisky Diary
Divulging adventures in craft whisky from South Surrey, BC, Canada.
Includes special offers, distillery news, whisky 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.
He 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.