Whisky On The Water With Porter

with Martha Chapman

It’s hard not to love Porter Airlines. Whether it’s the flight attendants’ cheeky pillbox hats, the modern but adorable ferry that takes a minute to get to Toronto Island (surely the Thomas Tank Engine of ferries) or their on-message advertising, they always seem to have more verve than the other guys.

And how’s this for verve: partnering with a prestigious Scotch whisky company Glenfiddich and offering tastings in your departure lounge? As someone who is used to grudgingly lining up for a Tim’s beside Gate 22C, I figured it was too good to be true.

Och no. In fact Porter has just wrapped up its second set of tasting sessions (each lasting several weeks) in its departure lounge at Billy Bishop Airport on Toronto Island.

Rather than just dishing out lashings of free booze, the experience is a proper tasting, with passengers invited to taste unmarked glasses of 12, 15 and 18 year old Glenfiddich, with a knowledgeable server to explain the intricacies of whisky. “We feel that the whisky tastings enhance the premium experience as the ultimate pre-flight amenity,” says Bob Deluce, Porter’s President and CEO.

Also on hand last week was kilted Ian Millar, Global Ambassador for Glenfiddich, who gave some tasting tips such as “always warm a glass of whisky in your hand” and “add literally only a couple of drops of water to enhance the flavour.” And for entertainment of the non-alcoholic sort we watched Glenfiddich cooper (barrelmaker) Ian McDonald assemble a whisky barrel from a clutch of staves and a few metal rings…in about eight minutes.

The whisky tastings were just part of a new partnership between Porter and Glenfiddich. Coming November 1 is a contest where nine winners will take a trip to Montreal, Chicago or New York for New Year’s Eve. You can enter it at www.glenfiddich.ca. Good luck…and cheers!