Tyler Dyck lifts a dram of whisky to the light, musing that it holds a field — distilled.

It’s the kind of taste the Okanagan-based distiller and president of the Craft Distiller’s Guild of B.C. says could spur renewal of B.C. farms — but only if there are changes to a tax that’s deeply rooted in Canada’s history.

“(Making) whisky, that’s the same process as making beer,” he explained. “Except we take the water out of the beer, put it in barrels — and I have to use ten times the amount of grain.”

Continued on the National Observer.