Distiller Notes
2021 San Francisco World Spirits Competition Gold Medal Winner
The color of old gold with huge whisky tears constantly evolving aromas and flavors; beginning with maple-raisin-vanilla-fig, evolving with layers of praline, banana, butter cream, honeyed nuts, and orange blossoms that lingers with dried dark fruits and anise. On the palate it is full bodied with vanilla, butter cream, pepper spice and framed with oak, walnut, and smoke and finishes with fading spice and white pepper.
Proof: 80
Professional Ratings
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Whisky Advocate
A complex nose with citrus fruits, hints of sultanas, barrel tones, mild vanilla, butterscotch, and manuka honey. The sweetish palate is rich in stone fruits—peaches and apricots that merge into a vaguely pithy nuttiness, then dried Mediterranean fruits: dates and figs. Classic slippery corn sweetness complements hot, sweet rye spices. Ends in a medium, vaguely oaky, smoky finish
Often considered the lightest and friendliest of Whiskeys, Canadian Whiskey is most often corn-based, but a small portion of rye is often also added to the mash bill in order to enhance flavor. Because of the prevalence of this practice, Canadian Whisky is often referred to as Canadian Rye or Rye Whisky, though one shouldn’t confuse it with American Rye Whiskey, which must have a mash bill made from at least 51% rye grain. Canadian Whiskey must be entirely produced in Canada, including an aging period of three years in oak barrels.