Made from locally grown 100% Ontario rye grain. They mash, ferment, and distill by hand in small batches in their small copper pot still. Their whisky is aged in ex-bourbon casks on site for a minimum of three years. Each barrel is bottled individually as a single cask offering. No additives nor colouring and no chill-filtering.
The nose is fragrant like a fall drive through the country with spicy grasses, hay and floral rye. The heat spikes in the finish leaving the mouth tingling. The whole time a juicy freshness counterbalances the spice with a touch of brown sugar and some wood after the bonfire burns down.