Barrel #3* used the same great Vancouver Island grown malt and same double pot-distilled method as our first barrel.

This new whiskey was aged for 2 years in an American Bourbon barrel before being finished 1 year in a lighter, French Oak Kokako Kiwi Sour barrel.

This results in a slightly heavier Oak presence up front with a lighter colour and finish.

*Barrel #2 is aging for an extended time, keep following for updates on its release.