THE FIRST CANADIAN WHISKY TO EVER BE BOTTLED BY THE SCOTCH MALT WHISKY SOCIETY

The nose was attractively sweet – caramel log, vanilla toffee and syrup-glazed pear tart but also with a vibrant side of lemon squeezed over straw, sea air and various spices (ginger, cinnamon, star anise). The neat palate seemed feisty and punchy – still sweet, with dark chocolate, marzipan, chocolate limes and Lebkuchen, but with penetrating citrus, pepper and wasabi on the finish.

The reduced nose had boiled sweets in a paper bag, white pepper on raspberries and some burlap. The palate now became zingy and lip-tingling – lemon drops, herbal liqueur, coffee grounds, amaretto, ginger cake and pine – full of character and vigour!