At Cascadia Seaweed, we cultivate local species of seaweed and manufacture products for crop and cattle farmers.
BC Businesses Collaborate to Create
Canada’s First Seaweed Peated Whisky
Sidney, B.C.
— Days after commencing their first harvest, Cascadia Seaweed announced a new sales agreement with Victoria Caledonian Distillery to produce Canada’s first seaweed peated whisky.
Cascadia Seaweed is growing to be one of the largest providers of cultivated seaweed to the human food industry in North America. Cascadia's success grows from building mutually beneficial agreements with First Nation communities to cultivate this climate-positive crop which requires only sea and sunlight to grow.
Cascadia Seaweed and the Victoria Caledonian Distillery both believe strongly in supporting fellow BC businesses and that using locally sourced ingredients will create the highest and best quality products.
“The essence of the ocean should come out in the flavour profile” says Graeme Macaloney, the founder and whisky maker at Victoria Caledonian Distillery.
The Victoria Caledonian Distillery distillers have successfully developed a rapid aging process that will allow whisky connoisseurs to taste this one-of-a-kind whisky in just 12 months, compared to traditional techniques which can take up to 12 years.
Cascadia Seaweed is also on a fast track to scale up the production of kelp and they are committed to work with communities, First Nations and the BC Government to acquire licenced tenures for expansion areas.
“It’s a timely opportunity to help develop this climate positive sector for British Columbia, while building our business and providing economic stability for coastal communities” describes Williamson. “Seaweed is renewable and fast growing. It requires no freshwater, fertilizer, pesticide or arable land to grow, and the process of cultivating seaweed sequesters more carbon than land plants, creates habitat, and utilizes excess nutrients from the water in which it grows” he explains.
Cascadia Seaweed is also working with the provincially funded Food Hub in Port Alberni to secure space for primary processing. Cascadia is farming seaweed in the Uchucklesaht and Huu-ay-aht Territories on Vancouver Island, and has agreements in progress with other Nations interested in exploring this exciting new economic opportunity for coastal BC.
Cascadia Seaweed is growing to be one of the largest providers of cultivated seaweed to the human food industry in North America. Cascadia's success grows from building mutually beneficial agreements with First Nation communities to cultivate this climate-positive crop which requires only sea and sunlight to grow.
Cascadia Seaweed and the Victoria Caledonian Distillery both believe strongly in supporting fellow BC businesses and that using locally sourced ingredients will create the highest and best quality products.
“The essence of the ocean should come out in the flavour profile” says Graeme Macaloney, the founder and whisky maker at Victoria Caledonian Distillery.
“We are excited to be partnering with another local business and demonstrating the wide variety of uses for ocean-cultivated kelp” says Mike Williamson, president and CEO of Cascadia Seaweed. “We have samples from our first harvest going to food processors who are eager to put this highly nutritious product into the hands, or mouths, of consumers” he added.
The Victoria Caledonian Distillery distillers have successfully developed a rapid aging process that will allow whisky connoisseurs to taste this one-of-a-kind whisky in just 12 months, compared to traditional techniques which can take up to 12 years.
Cascadia Seaweed is also on a fast track to scale up the production of kelp and they are committed to work with communities, First Nations and the BC Government to acquire licenced tenures for expansion areas.
“It’s a timely opportunity to help develop this climate positive sector for British Columbia, while building our business and providing economic stability for coastal communities” describes Williamson. “Seaweed is renewable and fast growing. It requires no freshwater, fertilizer, pesticide or arable land to grow, and the process of cultivating seaweed sequesters more carbon than land plants, creates habitat, and utilizes excess nutrients from the water in which it grows” he explains.
Cascadia Seaweed is also working with the provincially funded Food Hub in Port Alberni to secure space for primary processing. Cascadia is farming seaweed in the Uchucklesaht and Huu-ay-aht Territories on Vancouver Island, and has agreements in progress with other Nations interested in exploring this exciting new economic opportunity for coastal BC.
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Cascadia Seaweed is honoured to announce its participation at the Conference of the Parties (COP) in Dubai.
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The three-year project is funded by Global Affairs Canada (GAC) and implemented by Plan International Canada (Plan) in partnership with Cascadia Seaweed, the Jane Goodall Institute of Canada, and Kenyan experts.
Cascadia Seaweed, the leading ocean cultivator of brown seaweeds in Canada, is pleased to announce the successful completion of its recent harvest season which exceeded biomass predictions.
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Greater Victoria gears up to welcome an impressive gathering of industry experts, academics, Indigenous Peoples and students at the highly anticipated 25th International Seaweed Symposium from May 4 - 9, 2025.
Liquid Seaweed Extract is produced by Cascadia Seaweed on Vancouver Island and will be sold under the ReFeed Brand.
Cascadia Seaweed Accelerates the Commercialization of Large-scale Agrifeed and Biostimulant Products with funding from the BC Centre for Innovation and Clean Energy
Regenerative and restorative aquaculture operations, such as seaweed farms, can be economically – as well as ecologically – sound, according to two of the key players in the space.
