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DISTILLER'S NOTES
Scott Coburn, Banff, Alberta.
What type of barrels are used in the rye whisky blend?
We used two types of barrels for this whisky, both of which are new American oak. The seven-year rye was aged in half cask barrels. The smaller barrels have a higher surface area to volume ratio, leading to a whisky with a rich and woody character. The three-year rye was aged in full cask, resulting in more spirit forward, floral, and spicy characteristics.
What was behind the decision to release a blend of rye whiskies?
We decided to blend the two whiskies together to create a product greater than the sum of the individual components. The three-year rye whisky is more prevalent on the front end of the product, offering black currant, candied ginger, and sweet baking spices. The seven-year rye reveals itself more on the back end of the blend, with flavors of toffee, rich vanilla, and cigar box. These flavors will linger on the palate well after the last sip. The art of the blend is to balance these two distinctly different profiles, resulting in a delicious, layered, and complex whisky.
What is the mash bill of the whiskies used in the blend?
Both of the whiskies in the blend are made from a 100% rye mash, with all the rye being sourced in Alberta. Oftentimes rye whisky will use corn, barley, or wheat in the mash bill to tame the flavors of rye grain. We wanted to lean fully into the essence of rye, embracing the spice and bold flavor. This is to pay homage to the world class rye grown in the foothills of the Canadian Rockies.
Premium Canadian Rye
