Made using Manitoba grown and milled corn, rye and wheat as well as malted barley. 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 finished 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.
Not chill-filtered and has zero additives of any kind.