Currently one of the most unique gins you can find on the market (aside from Radoune, but a bit more on that further down the list), the "#10" from Black Fox Farm and Distillery just outside of Saskatoon uses locally-grown mustard seeds in the distilling process. The result is a golden-hued gin with a distinct savoury taste that finds a happy home in classic cocktails such as a Caesar, Bloody Mary or straight-up martini.

This gin isn't for all palates, but if you lean toward savoury with cocktails like I do, you'll love it.

Try it in: a Caesar.

Sweet or bittersweet, there are very few Canadian-made vermouths available to purchase. So few, in fact, it might not even occur to you to seek one out. Dillon's makes one of the best on the market and like all of their products, is made from Ontario-grown ingredients. Their sweet vermouth incorporates strawberries grapes as well as locally-grown wormwood for a finished product that is robust enough to be sipped as-is, but works well in a stiff drink such as Manhattans and Negronis.

Try it in: a Negroni.

I started my love affair with this micro-distillery in rural Quebec this past fall and have been smitten ever since. The Zeste is the distillery's take on Aperol (more or less) using their base spirit, a combination of grapefruit, orange and kumquats and a proprietary blend of Quebec botanicals.

The result is a slightly sweeter and less bitter version of Aperol, but overall much brighter. It's perfect with plain ol' soda water and a splash of vodka. Try softening in-season berries in it when peak summer rolls around.

Try it in: a spritz.

Perhaps more unusual in its preparation than its final taste, this small-batch rum is aged partially inside the distillery, but also on Ironworks' floating boat "warehouse". This distillery produces exceptional rum, if not the best in the country–though, admittedly there are very few rum producers in Canada–so whether by land or sea, or both, Rum Boat Rum is the perfect spirit for a dark 'n' stormy and using it will always make for a good story too.

Try it in: Hot buttered rum.

I can't profile a variety of "quirky" Canadian spirits and not give a shout-out to the originators of dill pickle-infused vodka, Saskatchewan's Last Mountain Distillery. In addition to producing small-batch spirits long before it was the "it" thing to do, their dill pickle vodka may have increased in popularity over the years, but it has maintained its quality. Infused with Saskatchewan-grown cucumbers, garlic and dill, there are no subtitutes for this.

This is the dill pickle vodka you need in your life.

Try it in: a dirty martini.

Not for the faint of heart, Legend Distilling's smoked rosemary-infused gin packs quite the punch. Much like the herb itself, this gin is best used sparingly. In a classic Gimlet, for example, try swapping out half the amount of standard gin for Black Moon Gin and you'll be pleased with the results. Likewise when it comes to martinis, but a salty mix like Clamato or its similar facsimiles can stand up to the spirit's intensity just fine.

Try it in: a Gimlet.

Perhaps the msot oddball gin you can find in our country, O'Dwyer's operates in one of the most Northern points of Quebec in the city of Gaspé. The distillery produces its Rodoune Gin using a mix of wild mushrooms in the Gaspé Peninsula, along with a line-up of traditional gin botanicals. Being notably earthy (not surprisingly) with a little bit of spice, it can be hard to decide what exactly to do with a spirit like this one.

Sipping it over ice while pondering what you might concoct with it is a good start.

Try it in: a Vesper.

If you've ever been to a Scandinavian country, chances are that you've had a shot of akvavit (or aquavit) or two.

Known for creating spirits that are nothing less than memorable, Sheringham Distillery brings some West Coast terroir to their akvavit by incorporating winged kelp off the shores of Vancouver Island into the intense spirit that boasts flavours of anise, dill and lemon peel.

Try it in: a shot glass, chilled.

As the name implies, this gin was literally made for Caesars. Using fundamental botanicals of a dry gin, Stumbletown Distilling goes to, well, town, with adding familiar Caesar flavours like tomatoes, garlic, Worchestershire, celery seed as well as Drake Meats' bacon.

Vegans need not apply.

Try it in: what do you think?