In 2021, CASK Whisky Vault launched and is a 65-seat sanctuary of style and unapologetic celebration of the finer things in life. The venue vibe is 1920s Art Deco meets Shanghai, infused with a contemporary Asian aesthetic that incorporates rich woods and lush emerald green velvets.
Upon entering the room, and if the sliding doors of the circular private dining area are open, guests can view an overwhelming and seemingly endless array of single malts, bourbons, and blended whiskies displayed floor-to-ceiling. CASK Whisky Vault is located in the AMTD Versante Hotel, just minutes from Vancouver Airport, the far from a typical airport hotel.
The hotel dazzles with vibrant colours, natural light and iconic furnishings, like the handcrafted chinoiserie rug by Andy Dixon in the lobby, the charcoal sculpture by Marie Khouri and the custom pink reception pod. CASK has become a destination for spirit aficionados within a relatively short period of time. It features live entertainment during the week, signature events throughout the year, and two private dining rooms that can be exclusively reserved for up to 10 guests each.
DESIGNING A DREAM
With over 500 varieties of single malts, bourbons, and blended whiskies, including Macallan 30-year Sherry Oak at more than $1,000 per ounce, Bunnahabhain 46-Year, Highland Park 40-Year, Port Ellen 15th Release 32-Year, and Auchentoshan 21-Year, guests are invited to relax on the low plush seating with views of the expansive and beautifully designed bar complimented by oversized black and white photography. Additionally offered are American, Canadian, Indian, French, and Japanese single malts, blends, bourbons, whisky flights (which explore different labels, cask types, and aging methods) and whisky-based cocktails.
A sanctuary of style and an unapologetic celebration of the finer things in life, CASK complements its line-up of spirits with a menu of Japanese-inspired cuisine, which includes numerous plant-based options available upon request and designed by Chef William Lew.
SUSTAINABLE FEAST CURATOR
Chef Will Lew is the executive chef of Club Versante in Richmond and looks after Bruno, Cask, Acre, and Alaia, along with the banquet and catering departments. His impressive resume includes Glowbal Group, Fairmont Pacific Rim and a stint as Chef de Cuisine of Notch8 at Fairmont Hotel Vancouver. Amazingly, through Club Versante, Chef Lew has access to its organic 120-acre farm aptly named Acre Lavande on Cortez Island, where the majority of the produce and plant-based products originate from that are used in the hotel’s restaurants and are the backbone of the inspirations for the foods created.
A MEAL TO REMEMBER
The evening began with the delivery of a ‘Tour of Japan’ whisky flight.
Iwai Mars – Mars Shinshu is Japan’s highest whisky distillery, nestled between the Southern and Central Alps. Their Kiichiro Iwai release takes inspiration from American whiskies, featuring corn, malt, and a hint of rye aged in ex-bourbon barrels. The result is a lean and slightly sweet whisky with notes of pear, quince, red fruits, and vanilla. (Paired with Heirloom Tomato on Silken Tofu with Lime Dressing and vegetarian Fish Sauce).
Shinobu 15-Year Pure Malt – Shinobu is a distillery located in Niigata, Japan, known for its pristine water, rice, and sake. Their Shinobu 15-Year whisky is aged in ex-sherry and ex-bourbon casks before a finishing touch with Japanese Mizunara Oak, resulting in a complex flavour profile with hints of vanilla, fresh oak, spices, citruses, and coffee. (Sipped with Blistered Shishito Peppers and Oyster Mushroom Skewers).
Nikka Yoichi – Yoichi Single Malt is a bold and smoky range of single malt whiskies from Nikka’s first distillery, built in 1934. The founder chose Yoichi in Hokkaido for its resemblance to Scotland’s environment. The malts are made using traditional coal-fired distillation and influenced by the sea breeze from Ishikai Bay, resulting in a briny note. (Enjoyed with both the Agadashi Tofu and the Dessert Course of Frozen Cucumber and Wasabi Sorbet).
READY TO DINE?
In the heart of Richmond and a stone’s throw from the YVR International Airport, CASK Whisky Vault is a quintessential elevated hideaway serving world-class whisky, classic cocktails, and a subdued, elegant energy.
Gather to celebrate, catch up with friends or enjoy a leisurely meal in retro-chicness. AMTD Versante’s CASK offers an exciting taste of Asia on the West Coast. Make it your go-to space for sipping the world’s finest whisky, popping bottles, dining, and celebrating away from the hustle and bustle of downtown. At CASK, the average dining experience ranges from 90 minutes for smaller groups and up to 2 hours for larger parties. Open Wednesday to Saturday with varying hours and menus. We recommend checking the website before dropping by to ensure your evening is well-spent.
Author Profile
- Helen Siwak is the founder of EcoLuxLuv Marketing & Communications Inc and publisher of Folio.YVR Luxury Lifestyle Magazine, PORTFOLIOY.YVR Business & Entrepreneurs Magazine, and digital women's lifestyle magazine EcoLuxLifestyle.co. She is a prolific content creator, consultant, and marketing and media strategist within the ecoluxury lifestyle niche. Post-pandemic, she has worked with many small to mid-sized plant-based/vegan brands to build their digital foundations and strategize content creation and business development. Helen is the west coast correspondent to Canada’s top-read industry magazine Retail-Insider, holds a vast freelance portfolio, and consults with many of the world’s luxury heritage brands. Always seeking new opportunities and challenges, you can email her at helen@ecoluxluv.com.
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