Inside Monashee Spirits’ award-winning approach

Tucked into the mountains of Revelstoke, Monashee Spirits is carving out a reputation as one of the most innovative craft distilleries in Canada. It’s a place where sustainability isn’t a marketing ploy—it’s a way of life. The distillery recently took home the Award of Excellence in Sustainability at the 2025 Canadian Whisky Awards, along with a silver medal for their Triticale Whisky. And yet, for owner Josh McLafferty, the real victory is proving that great whisky and environmental responsibility can go hand in hand.

In the warmly lit cocktail lounge, bottles stretch from wall to wall, even hanging from the ceiling, an overwhelming invitation to explore. Behind, the heart of the distillery is alive with activity. The scent of mash, sweet and grainy, drifts through the air with the low hum of bubbling fermentation tanks.

“Sustainability isn’t always the easiest path, but for us, it’s the right one,” McLafferty said.. From repurposing spent grain and reusing packaging to sourcing locally, Monashee’s focus is on minimizing waste and maximizing efficiency. As Mclaferty puts it, they’re always asking themselves, “how can we do this better?”

Monashee Spirits doesn’t just talk about sustainability—it operates as a closed-loop system, ensuring that nothing goes to waste. 

“Everything that comes in the door, we find a way to repurpose,” McLafferty explained. Spent grain is sent to local farmers, providing feed for livestock, ingredients are sourced as close to home as possible, cutting down on transportation emissions while supporting regional agriculture and even the byproducts of distillation find new life, either in composting or as part of the innovative production cycle. At the cocktail bar, bartenders even sanitize and refill bottles instead of discarding them, “preventing over 50 bottles from being wasted on a busy weekend alone,” McLafferty said.

Monashee’s silver-medal-winning Triticale Whisky is a testament to its commitment to both craft and sustainability. Triticale, a hybrid grain born from wheat and rye, isn’t a common choice for whisky. But McLafferty saw the potential where others hadn’t. 

“Triticale brings a more rounded and balanced profile,” he explained. “It retains some of the rye’s signature spiciness but softens it with the delicate sweetness and smooth texture that wheat provides. It’s a grain that really works well in whisky, and we’re lucky to have access to it locally.”

Continuing, McLafferty described Monashee’s nearby source for triticale—Armstrong, only a short distance away.

Distilled with precision and aged in carefully selected barrels, Monashee’s Triticale Whisky is gaining recognition not just for its unique profile, but for the philosophy behind it. Every step of production is geared toward minimizing waste and maximizing flavor. 

As McLafferty talks about all of his local suppliers and collaborations, it’s clear that Monashee Spirits isn’t just about making great whisky—it’s about community, culture and pushing the boundaries of what craft spirits can be. Its cocktail program is a reflection of that ethos, designed to showcase the depth of the spirits while creating a space for education and exploration. 

“We create one-of-a-kind drinks that can only be experienced in our lounge, using spirits and liqueurs we’ve crafted exclusively for our space,” McLafferty said, adding his goal is to craft “drinks that are memorable, balanced and distinctly Monashee.” 

One example is the house-made oleo saccharum and syrups. A sustainable approach involves more than just distillation—it’s about the drinks, the garnishes and how the lounge is run. 

With its recent awards, Monashee Spirits is gaining national attention, but McLafferty is more focused on what’s ahead than on past victories. The distillery continues to try new grains, cask finishes and techniques that push the boundaries of Canadian whisky.

“We see this as an opportunity to experiment.”