The Local’s Guide to Anohka Distillery
A trip to the "Deep Science" farm where they are literally inventing new ways to taste Alberta grain.
If you are looking for the absolute cutting edge of the Alberta spirit scene, you need to drive 20 minutes west of Edmonton to Parkland County. Tucked away on 110 acres of prime barley land is Anohka Distillery. The name means "unusual" or "extraordinary" in Sanskrit, and believe me, they live up to it. This isn't your grandfather’s distillery—it’s a high-tech "farm-to-flask" laboratory run by a former lawyer turned master distiller who is obsessed with flavor chemistry.
The Story Under the Soil
Founder Gurpreet Singh didn't just want to make whisky; he wanted to maximize the science of the "mash." Anohka grows their own barley right on-site without any glyphosate or pesticides. They are one of the only distilleries in North America using a Meura Mash Filter—a massive piece of tech that allows them to extract almost 100% of the sugar and flavor from the grain, resulting in a concentration of flavor that is theoretically impossible for traditional distilleries.
The real "mad scientist" move? They use a specific yeast strain that thrives in high heat and high sugar environments. Most distilleries have to cool their tanks down, but Anohka lets theirs run hot, creating an explosion of fruit esters and tropical notes that become the signature backbone of their spirits. It’s sustainable, intense, and uniquely Alberta.
The Spirit Lineup
Anohka exploded onto the scene by winning World’s Best London Dry Gin at the 2022 World Gin Awards, but their whisky program is what has collectors buzzing. Here is what you should be looking for:
Tempest Dry Gin
The "World's Best" winner. It uses 10x the normal amount of botanicals. When you mix it with tonic or chill it, it actually turns slightly cloudy—that is the massive amount of essential oils reacting to the cold. It’s like drinking a botanical cloud.
Anohka Single Pot Still Whisky
This is their heavy hitter. Because of their mash filter tech, they produce a wash that is much higher in alcohol than traditional single malts, leading to a richer, oilier, and more complex whisky that hits the palate like a freight train of flavor.
Heavy Peat Limited Releases
They are currently experimenting with peat found right on their own farm. If you see a bottle of their peated spirit, buy it immediately. It is Alberta’s answer to Islay, but with a prairie soul.
Beyond the Bottle
The tasting room is a stunning 6,200 sq. ft. space that feels more like a high-end lounge than a farmhouse. It is open Wednesday through Sunday and features some of the best cocktails in the province.
The food here isn't just an afterthought. They serve fresh-baked pizzas and artisanal snacks that are designed to stand up to the bold flavors of their spirits. If you visit on a weekend, make sure to book a tour—seeing the "Louise" still and the mash filter in person is a must for any gearhead or whisky nerd.
🕵️ The Insider Secret
Here is the "super secret" detail: Anohka uses a Hammer Mill instead of a traditional roller mill. Most whisky traditionalists think this is crazy because it turns the grain into a fine powder (flour), which would normally clog up a distillery. But because they have that specialized Meura Mash Filter, they can process this "grain flour" to unlock flavors that remain trapped in the husks of traditional whiskies. It’s the secret to why their spirits have such an incredibly heavy, silky mouthfeel.
Other Things to Try Nearby
- The Cocktails: Try the "Tempest G&T"—it’s the purest way to experience their award-winning gin.
- Family Friendly: Unlike many city bars, Anohka is family-friendly, so you can bring the kids along for a pizza while you do a flight.
- The Area: You are right near the North Saskatchewan River valley, perfect for a nature walk before or after your tasting to see where that "Parkland" character comes from.