Tasting note

Grains primarily sourced from Ontario farms and water from Georgian Bay are used to create this whisky that pours a brilliant gold. Expect aromas of maple syrup, toasted cereal grain and caramel with complex flavours of roasted nuts and caramel balanced by citrus and a touch of spice followed by a warm mellow finish.

This whisky is triple distilled and matured in white oak barrels. Collingwood undergoes a finishing step called maplewood mellowing. It becomes exceptionally smooth though this mellowing technique, using toasted maple wood, removed any lingering harshness. The aroma of graham cracker sweetness with delicate notes of vanilla, caramela and butterscotch underpinned by a rich floral rose petal and fruit character. The taste of creamy with a prickly vibrancy that fades into a delicate marzipan dusted grain note. Faint hints of maple syrup drift about. Nice complexity, with a warm, sweet and long with a lingering floral and light malt whisky character finish.

Graham cracker sweetness with delicate notes of vanilla, caramel and butterscotch underpinned by a rich floral and fruit character. Creamy with a prickly vibrancy that fades into a delicate, marzipan-dusted, grain note with a nice complexity. The lingering floral and light malt whisky character is warm and sweet. Try making the Collingwood Bee: In a shaker with ice, add 1 1/2 oz (45 ml) Collingwood Select, 1 oz (30 ml) honey syrup (1 part honey, 1 part water), and 1/2 oz (15 ml) fresh lemon juice. Shake and strain into chilled, sugar-rimmed martini glass. For more drink recipes, check out our Drink Recipes page.