The bourbon drought has officially hit Toronto, and local bars are getting creative to keep the whiskey flowing. As someone who’s spent countless evenings reporting on our city’s vibrant hospitality scene, I’ve watched bartenders scramble to adapt since the LCBO’s unprecedented boycott of American alcohol products began earlier this month.
“Our regulars come in expecting their usual Old Fashioned or Manhattan, and we’ve had to have some awkward conversations,” explains Darcy O’Neil, bar manager at Cocktail Bar on Dundas West. “When people want bourbon, they want bourbon—not an alternative.”
The boycott stems from an ongoing trade dispute between Canada and the United States over dairy quotas. In retaliation for U.S. tariffs on Canadian products, the Liquor Control Board of Ontario stopped ordering American alcohol, leaving bars and restaurants to work with dwindling inventories.
At Civil Liberties, a popular cocktail destination in the Annex, head bartender Nick Kennedy has transformed the challenge into an opportunity. “We’re pushing customers toward Canadian whisky and international alternatives. It’s actually opened up conversations about the quality of local spirits that people might have overlooked before.”
Kennedy isn’t alone in this pivot. Across Toronto, bartenders are rewriting menus and retraining staff to suggest alternatives like Canadian rye, Japanese whisky, and even rum or brandy-based substitutions for classic bourbon cocktails.
The shortage comes at a particularly challenging time for Toronto’s hospitality industry, still recovering from pandemic-related disruptions. According to Restaurants Canada, alcohol sales represent approximately 30% of revenue for full-service restaurants and bars in Ontario, with American whiskey being a significant contributor.
“We’re fortunate that we stockpiled some key products when we first heard rumors about the boycott,” says Robin Goodfellow, co-owner of PrettyUgly Bar in Parkdale. “But once that’s gone, we’ll be in the same boat as everyone else.”
Some establishments with international connections have found creative workarounds. Bar Raval on College Street has reportedly arranged private imports through Quebec, where provincial liquor authorities haven’t implemented similar boycott measures. However, this approach involves significant logistical hurdles and additional costs that smaller venues can’t easily absorb.
The LCBO, which controls alcohol distribution throughout Ontario, has defended its position as necessary to protect Canadian interests. In a statement, they indicated the boycott would continue until trade negotiations produce results, offering no timeline for resolution.
For Toronto’s consumers, the impact varies widely depending on where they drink. Larger establishments with existing inventory may continue serving bourbon for weeks, while smaller bars have already exhausted their supplies. Retail shelves at LCBO stores show growing gaps where American whiskey products once stood.
Local distilleries see opportunity in the shortage. Spirit of York in the Distillery District has reported increased interest in their Canadian whisky products. “We’ve had bar managers coming directly to us looking for quality alternatives,” notes Joshua Beach, master distiller. “It’s unfortunate it took a trade dispute to highlight Canadian products, but we’re happy to help fill the gap.”
The situation has even spawned an underground market of sorts, with some bourbon enthusiasts making trips to Buffalo to bring back bottles for personal consumption. While legal in limited quantities for personal use, this doesn’t help commercial establishments.
As summer approaches—typically peak season for whiskey-based cocktails on patios throughout the city—bars are bracing for continued challenges. Some are developing signature drinks highlighting available spirits, while others are focusing on education to help customers appreciate alternatives.
“The silver lining might be that more Torontonians discover the quality of Canadian whisky,” suggests Jen Agg, restaurateur and owner of several prominent Toronto establishments. “But make no mistake, this hurts businesses already operating on thin margins.”
For bourbon lovers wondering when their favorite spirits might return to Toronto bars, the outlook remains uncertain. Trade negotiations continue between Canadian and U.S. officials, but resolution timelines remain vague.
In the meantime, Toronto’s resourceful bar community continues adapting—mixing up alternatives, educating customers, and perhaps most importantly, maintaining their sense of humor about the situation.
As Kennedy from Civil Liberties puts it: “If prohibition couldn’t kill cocktail culture, neither will this trade dispute. Torontonians will still get great drinks—they might just discover new favorites in the process.”
