Forty Creek Whisky BBQ Sauce

Forty Creek Whisky BBQ Sauce

You’re not here for the chatter. I love Forty Creek whisky, I love BBQ, I decided it was time to turn one into a sauce for the other.

Pretty straight forward and delicious.

Makes a great glaze and sauce for meatloaf.

Forty Creek Whisky BBQ Sauce

Sweet, tangy, with that Forty Creek goodness that fans just can't get enough of. You might find yourself wanting to do shots of this stuff!
Prep Time10 minutes
Cook Time20 minutes
Course: Versatile
Cuisine: Canadian
Keyword: BBQ, Forty Creek, sauce, sweet, tangy, whisky
Author: Chris Pollard


  • 1 small saucepan
  • 1 whisk or spoon or spatula for stirring
  • squeeze bottles or Mason jars as needed (varies based on sizes)


  • 1 cup ketchup
  • ½ cup dark brown sugar
  • ½ cup apple cider vinegar
  • ¼ cup molasses
  • 1 ½ tbsp yellow mustard
  • ½ tbsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tbsp oregano
  • ¾ tbsp onion powder
  • ¾ tbsp granulated garlic
  • ½ tbsp paprika smoked paprika preferred, regular is fine
  • 156 mL can of tomato paste small can
  • 2 tbsp honey
  • cup Forty Creek whisky


  • Combine all ingredients in a saucepan and stir together.
  • Put saucepan on low-medium heat (about a 3 out of 10).
  • Stir frequently until sauce comes to a slow simmer.
  • Simmer for a couple of minutes and turn off heat.
  • Continue to stir occasionally until bubbling stops.
  • Cool and pour into jar or squeeze bottles for use.
  • Keep refrigerated.


This will give a very mild spice level to the sauce. For extra heat, add some chili flakes or ghost pepper powder before simmering. Gochujang would also add some spice and umami flavour.

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