This release features whiskies from three carefully selected barrels. These barrels were expertly
blended to create a whisky with the soft spice of rye and the sweetness of corn. The whisky
pulls the best elements from these two grains – both the rye and corn were harvested and
milled in Manitoba. A small amount of local wheat and barley were also used to add an
additional layer of depth, complexity and a hint of sweetness.
With nearly equal parts of rye and corn this is a Manitoba original whisky. Release #3 was double distilled on our copper pot still and aged in new charred oak casks in our barrel room at 108 Alexander Avenue in the Exchange District in Winnipeg.
Aromas of sweet rye spice, butterscotch, clove, light smoke and faint red apple on the nose give
way to candied apple, cotton candy, bubblegum and fades into light cinnamon and black
pepper on the palate. The finish is spicy and slightly dry, starts off with cinnamon hearts and
fades to oak tannins and burnt sugar.