Aromas of vanilla and English toffee at first, followed by cinnamon and toasted coconut. Notes of baking spices and sweet butterscotch
on the palate. The whisky concludes with maple syrup, dry leather and a toasted oak finish.
Our second release is a throwback to a turn of the century style whisky. This wheated bourbon style mash bill of 57% corn, 27% wheat and 16% malted barley, was triple distilled in our copper pot still. The corn and wheat were grown and harvested by a local grower in southwestern Manitoba, and the barley was malted in Winnipeg. After aging, we brought the whisky to bottle proof with the addition of Manitoba spring water.
Release number 2 was casked in a new charred white Oak barrel and aged in our barrel room in the heart of the History Exchange District in Downtown Winnipeg.