Our objective for the Patent 5 Gin Club is to create a community of people who are as passionate as we are about craft spirits and the community they live in. This should generate ideas about new spirits and cocktails, create excitement for new releases, and develop friendships around common interests. The Patent 5 Gin Club will be a forum where members can share experiences and learn from each other, and enhance their appreciation for distilling methods, ingredients, and equipment.
New school twist with old school appeal for both gin and liqueur lovers alike.
An aromatic liqueur made with our Elettaria spice gin, local honey, cacao nibs and tonka bean. Silky smooth, the spiced gin provides a complex base while the tonka and cacao make for a luxurious liqueur with a lingering finish.
“There hasn’t been a distillery in downtown Winnipeg since Radiger & Erb closed their Higgins Avenue distillery in 1880,” says Brock Coutts, Patent 5 owner and lead distiller. “This new spirit has taken us more than 4 years to create and was made by marrying modern distilling methods with a traditional process that Winnipeg distillers would have followed 142 years ago.”
So, what makes this whisky — which Coutts and his team are calling ‘Single Barrel Release 1’ — so worth the wait?
Single Barrel Release 1 is made using Manitoba grown and milled corn, rye and wheat as well as malted barley.
Single Barrel Release 1 is barrelled in a new American white oak medium-char barrel and aged in Patent 5’s barrel room
Single Barrel Release 1 is finished in a French oak PX sherry barrel
Single Barrel Release 1 is not chill-filtered and has zero additives of any kind
Patent 5 whisky is a celebration of the history of Winnipeg’s distillers and a salute to modern methods. This release was distilled in a traditional pot still – double- distilled actually – like whisky was a hundred years ago and still is by traditional distilleries. Barrelled in a first-fill American white oak medium-char barrel and aged in our barrel room, our early tastings revealed that the pot distillation and the whisky yeast had created beautiful fruit esters.
To further develop those fruity esters, the team at Patent 5 knew that to get the flavor profile they wanted they needed to source some unique oak. They chose to use a more modern aging technique, finishing the spirit in a French oak barrel that previously housed aged PX sherry.
The sherry creates a gentler whisky, with the spice still present but with a warmer edge, fruitiness, and floral notes that add greater depth and complexity to the flavor. The whisky was brought to bottle proof (88 proof or 44% abv) with the addition of Manitoba spring water. The spring water brings a hint of minerality to the finished product.
Aromas of baking spice, gingerbread and banana are detected on the nose with notes of sweet berry, dark cherry and hints of peach and almonds. The finish is smooth and warm with hints of dark chocolate.