Double Oak Rye Whisky (46% alc./vol.)
Our Flagship Rye Whisky! This 100% B.C. rye grain whisky was initially aged in a combination of 75% ex-bourbon and 25% Cowichan Valley red wine casks with a final maturation in custom toasted and charred American Oak casks.
Our Flagship Rye Whisky!
This 100% B.C. rye grain whisky was initially aged in a combination of 75% ex-bourbon and 25% Cowichan Valley red wine casks made from European oak. The spirit was then finished for eight months in a custom charred and toasted new American oak barrel. The finishing oak cask extracts additional soft, sweet oak characteristics, providing a round and velvety finish.
Brown sugar from a freshly opened bag, cinnamon butter on toast, and dried orange peel. Oak undertones from the new American oak finishing barrel. Lovely baking spices, toasted hazelnuts and a slight herbal note round out the scents.
Your palate is rewarded with fresh creamy caramel, vanilla bean, apple crumble with cinnamon and marzipan sweets. Slight cracked white pepper notes appear and disappear. Freshly roasted hazelnuts and pecans provide earthy notes, dried dark fruits, and dark cocoa powder abound as well. Lastly warm rye spice and oak notes are present from start to finish, though in a perfectly balanced way.
The finish is very complex as the multiple oak barrels each imparted their own flavours and robustness to the final blend. The spice notes continue long after you have finished sipping, leading to a velvety smooth and wonderfully sweet finish of honey and chewy caramel notes. The more you sip, the more flavours you pick up and the softer and more rounded the finish becomes. It’s a hard whisky to put down as a straight sipper, but also works magically in any whisky cocktail like an Old Fashioned, Manhattan, Whisky Sour, Boulevardier, Whisky Smash, highball with soda, Irish Mule, Mint Julep, Irish Coffee (Cowichan Coffee as we call it!), Sazerac, or even a Rusty Nail for those of you who were legal in the 1970s!