Tasting note

Aged in seasoned oak with natural spice extracts this pours a brilliant amber with gold highlights; very pronounced vanilla bean aromas are underscored by apple pie spices and toasty grain whisky notes; medium sweet and round on the palate with flavours of vanilla and spice on a medium length finish

Notes of pepper and fruit are complemented with hints of vanilla and dried spices.

The rye in our blend emerges on the palate with notes of pepper and fruit. Cold extraction ensures deep flavours of vanilla, nutmeg, cinnamon and black pepper.

We start with a top notch whisky, which happens to be a blend of whiskies aged in bourbon barrels, from 3 to 6 years. What gets us in the kisser is the great rye in our blend, which comes off as pepper and fruit. But, here’ s the interesting part. Through cold infusion, we extract the pure, beautiful flavours of spices and vanilla, which makes this good stuff smooth and inviting. There’ s a reason it’ s been called one of the best-tasting spirits on the market.

Featured in TASTE Magazine, Winter 2012 issue. Inspired by the story of a Prohibition-era Canadian bootlegger who sold whisky in wooden barrels stamped with the word “spices,” this small-batch blend of rye whisky is infused with nutmeg, cinnamon, cloves and vanilla. Great for enjoying on the rocks or mixed with cola or ginger ale.