The first year we opened our doors, we laid down our first few dozen barrels of whisky. Now five years later we are just about to lay down our 300th barrel! We have experimented with wheat and rye grains, as well as corn to make our unique take on “bourbon”.

While we predominately use new American oak barrels for the first three years of each whiskies’ life, it’s the finishing barrels that make our whiskies stand out from all others produced in Canada.

Each whisky is sampled every quarter to gauge their maturation process and to determine how they will be finished. No other distillery in Canada has such a collection of finishing barrels as we do. We have collected and used Ruby and White Port barrels from Portugal, Madeira casks from off the coast of Africa, Spanish sherry casks, ex-bourbon barrels from many different A-grade distilleries in Kentucky, bourbon casks previously containing maple syrup from Washington, also the same from Quebec, Hungarian wine casks, local Vancouver Island wine barrels, and even casks from a world famous “smoky” distillery from the island of Islay in Scotland.

Our goal is to produce world class whisky that is unique and small batch craft. Collect them all, as once they are gone, they are gone for good!