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So, we start with a top notch whisky, which happens to be a blend of whiskies aged in bourbon barrels, from 3 to 6 years. What gets us in the kisser is the great rye in our blend, which comes off as pepper and fruit. But, here’s the interesting part. Through cold infusion, we extract the pure, beautiful flavors of spices and vanilla, which makes this good stuff smooth and inviting. There’s a reason it’s been called one of the best tasting spirits on the market.
Our master blender tells us he’s used three different vanilla beans (from places I’ve only seen in an atlas) and his secret blend of spices* (see, he’s a really secretive kind of guy) to create this fine whisky. I say Taste it Naked, and see what all the fuss is about.
* I swear I can taste nutmeg and cinnamon…
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