Oh my, what wonderful whisky! On-line reservations from Monday, May 27th to Friday, June 21st, 2013. After that you take your chances.
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Dillon's unaged Canadian rye grain spirit is handcrafted in a copper pot still, from 100% Ontario-grown rye, without being aged in wood, thus showcasing the pristine flavours of the rye grain itself.
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Hard Christmas candy, sour rye and sweet fruitiness with hot pepper, hotter spices and heavy rye bread. A pleasing farminess accents sweet floral esters. ★★★★★
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Rich toffee and searing chili peppers with bursting rye spices, rye grain and bitter orange. A delicate floral touch with oaky maple syrup. Rich and hearty. ★★★★
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A complex synthesis of ginger, clove oil, hot white pepper, cedar lumber, and prunes, with fresh spring lilacs and pansies and wilted tobacco. Caramel, vanilla and cooling citric pith. Rich & Oaky. ★★★★★
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Spicy dark fruit, poached pears, gingery spice, and clean oak. Like a nutty fruit bar with cleansing bitter grapefruit pith on the finish. Treads softly into single malt territory. ★★★★★
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Full-flavoured and peppery with creamy maple syrup, clean oak, hints of rose petals, dark fruit, and tangy oranges. Fruity and Spicy. ★★★★
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A vibrant young whisky with a lush and creamy richness. Caramel and sweet fruits swim in peppery rye spices, musty rye and sweet fruit. A tightly balanced mixer. ★★★☆
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Prototypical light and smooth 1970s cocktail whisky. Starts small, gradually becoming complex but subtle, with brittle rye, hot pepper, creamy toffee and lemon zing. Spicy Rye. ★★★☆
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Full-bodied with floral rye, black fruit, herbs, butterscotch, licorice root, celery, gunpowder, & old Madeira. Spiced fruit berries, apple cider, sweet pipe tobacco, clean oak, peppery cloves and cinnamon hearts. ★★★★★
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Robust, yet elegant and fine. Continues to develop in the mouth and in the glass. Sip slowly for maximum pleasure. Red cedar, lilacs, kumquats, and spicy-hot pepper in a rich butterscotch. ★★★★★
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Wood, wood, wood, but ever so complex with hot pepper, baking spices, butterscotch, vanilla, rye grain, tobacco, cigar box, sour-dough, and dried baking fruits ending in a citric zestiness. Rich & Oaky. ★★★★★
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Spicy rye, butterscotch, and vanilla fudge, with glowing with heat. Hot pepper is softened by vanilla ice cream and fresh dairy butter. Real maple sugar and real maple syrup accentuate clean wood.
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An excellent example of a well-aged Canadian whisky with a bold display of gingery spice, pepper, exotic fruit - kumquats, passion fruit - and oak. Finishes with a slight pleasing pithiness. ★★★★☆
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Charred oak, pencil shavings and silky tannins melt into sweet citrus fruit, marzipan, hints of flowers and a certain meatiness. Peppery baking spices. Finishes long and hot with woody undertones. A carpenter’s nirvana. ★★★★★
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What's a visitor to bring home from a visit to Canada? The easy answer is maple syrup. The whisky lover's answer is Highwood's maple whisky.
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John K. Hall looked to Ireland for inspiration when crafting one of his latest creations, a cream liquor, made with fresh Ontario dairy cream in a base of Forty Creek whisky.
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Succulent buttery caramel cream, canned cream-style corn and Mackintosh's toffee waft gently into softly glowing peppery rye spices.
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Blueberries, grape popsicle, sweet simple syrup and maybe just a hint of clean oak in a whisky liqueur-cum-ice-cream-topping designed for summer patio or winter hot spot bliss.
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★★★★☆ Prune juice, sweet sherry and black fruit with spicy heat, clean oak and a delectable mix of clean farm smells and coniferous forest. Rich and creamy with a dash of black licorice.
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