Our small batch whiskies are released only when they reach perfect maturity, not a particular age. We don’t look for shortcuts, instead we respect whisky making tradition. Each barrel is curated over the course of its aging, carefully matching its character to the barrel it will finish its maturation in, creating the perfect final whisky.

We are continuously looking for innovative ways to make unique spirits and showcase Vancouver Island terroir by using distinctive local ingredients. Wild picked berries, locally farmed rhubarb, and award-winning Cowichan Valley wine barrels are just some of the ways we express terroir in our spirits.