The March Madness is in full swing – the snow gods are bombarding us with one snowstorm after another. Our heliskiing guests consider skiing untouched piles of fresh powder the ultimate goal, the Holy Grail, and so do we. But with such great gift from Mother Nature comes the big obstacle of sipping air (unless you’ve powderpigged so much that you’ve developed some sort of gills). So how do you breathe while skiing in powder? G.P conducted series of serious tests and the results are in:
One of the most asked questions we get at Great Canadian is “When is the BEST time for heli-skiing”? Well that’s an easy question to answer with another question… What kind of skiing do you like?!! The best thing about operating between December and March is that there is excellent skiing to be had THE WHOLE TIME! March is an exciting time to book a trip, and here’s why:
1. The snow is still incredible!
Think you’ll be risking the quality of snow the later you book? Think again. The snow is still fantastic in March and checks off all the boxes for a perfect ski experience: dry, light and buttery smooth. Our snowfall for the month averages almost 2 metres according to historical data, and as you can see from the current forecast, there’s another storm on it’s way.
2. You Get to ski the BIG Stuff!
With clear days and great visibility, our expert pilots get to fly out to some of our most exciting runs in our tenure. Ski through some of the most dramatic landscapes and you’ll get to admire your tiny tracks when you get your next lift to the top of another amazing run.
3. Looooooong Days
Here’s where that Unlimited Vertical can really pay off. With so much extra day light to play with, our groups are often getting an extra hour of flight time which can truly add up to INSANE vertical numbers. Getting your money’s worth in March is a secret that keeps many guests coming back year after year.
That magical sunshine.
4. It’s good vibes all around!
The suns out, the snows great and hey, down at Heather Mountain Lodge spring is in the air! Our staff are finding as many ways as possible to make sure outdoor Apres is bumping with music and hearing the stories of the day. Expect shot skis, sunglasses and BIG SMILES.
5. The price is right.
If you book a trip March 18 or later, you get our Endless Tracks pricing. And getting a deal for some of the best skiing of your life is worth it! There’s still time to book and we have dates available from March 25-31!
There’s a lot going on in the evenings that suits our lodge lifestyle. For instance, Sundays at Great Canadian Heli-Skiing are for sabering.Some have never heard the term, some of you have done it – maybe even during dinner with us. There’s a slight chance that it’ll be you or your ski buddy on your next heli-ski trip doing it!
Victor, showing how it’s done
Although it rhymes with “sobering”, the act itself tends to lead the people involved in the opposite direction. If you dig into the history of sabering, two names surface more often than others – Napoleon and Madame Clicquot. One had victorious army and the other one was running a champagne house. Cavalry had sabers and she had the bottles. Destiny connected the dots, they threw a big party, and the joyful practice was born. Some might argue that perhaps we’ve fallen for a marketing campaign that has lasted for centuries. Or are we following a tradition that suits well with our desire to celebrate the long lines drawn on the fields of pow? Either way, heli-skiing makes us feel exultant, and sabering helps to convey that emotion.
The Champagne Saber – can be used instead of skis and snowboards.
What goes through the minds of first-timers? Probably the vision of exploding shards and countless questions about how is it even possible – to open a pressurized bottle with a saber (or something more ski-lodgy, say a ski or a snowboard) and walk away with intact fingers and a clean shirt. And we agree, things could get messy and sticky if certain steps are not followed. After all, we’re not sitting on a horse in Madame C’s rose garden. Since we expect you to hold your poles the next day, the bottles go through saber-prep – we cool them, ice the neck, remove the foil, and the wire cage gets moved up by one rim.
One must steer clear from others and follow the saber up the faint vertical seam on the side of the bottle. The inside pressure of a typical champagne bottle is around 620 kilopascals (90 psi), which creates enough force to send the cork (and the top of the neck) flying. It usually takes 2-3 attempts – it’s like hucking pillows, we start small and a bit hesitant until we’re confident enough to commit to bigger jumps.
Sabering-related fun facts: According to the Guinness Book of World Records, the greatest number of champagne bottles sabered in one minute is 66 and it was achieved by Ashrita Furman. The greatest number of champagne bottles sabered simultaneously? 630. The GCH high score is 5 bottles, but we’re willing to up the number, just talk to our barpersons!