Thanks for reminding me about the rye there, Jérôme.
Occasionally there will be a bottle of rye in the house, though I've stuck with Alberta Premium. I think partially because it's not a bad drink at all, and partially because I really, really dig the irony of a me drinking something with Alberta on the bottle. It also mixes well in small quantities with juices and other summer drinks to shift the flavour profile; it kills a lot of the sweet flavour in potassium-rich berry juice, for instance, without using more than a quarter-shot or so per glass--and that's one of my favourite evening drinks after a lot of physical activity.
Also I need to pay attention, because it's a frikkin' SAQ, not ADQ. Seriously, my posts have had stupid typos all day.
I think I've gone on about beers before, but I love a good IPA. In a pinch, La Cinquante will do. I was surprised by how much I liked it, but that also makes sense.
I've picked out wines based very broadly on what I'm looking for in terms of what I was planning to cook--generally I find an excuse to try some random sharp white-or-other with richer meals just to act as a palate cleanser; criteria being that said white must come in a glass bottle. Carton wine is a crime, pass it on.