Whisky Tasting Flight


1. Monashee Spirits - Triticale American Oak Whiskey

Our multiple Gold Medal Award-winning 4yrs old Triticale Whisky is our flagship whisky of Monashee Spirits. Crafted with hyper-locally sourced grain from within 58 miles as a crow flies from the distillery, this whisky pays homage to its Scottish roots, where triticale, a cross between wheat and rye, originated in the 1800s. Its robust flavour profile, combining the sweetness of wheat with the spiciness of rye, is complemented by a rich array of secondary notes, including stewed fruits, vanilla, and festive spices reminiscent of your Grandmother's Christmas cake.

45% alc./vol.

 

 

 

 

2. Bearface Triple Oak Single Grain (Corn) Whisky

 

Bearface Triple Oak is a single grain corn Canadian whisky is aged in ex-bourbon American oak barrels, then aged in French oak red wine casks and air-dried virgin Hungarian oak.

Bearface Elementally Aged is a unique aging process used to mature the whisky. It involves placing hand-selected oak casks in repurposed shipping containers exposed to the harsh Canadian wilderness elements allowing the climate to influence the interaction between the whisky and the wood. This process creates a complex flavor profile.

Tasting Notes:

Dry fruits and cranberry. Subtle flavors of saffron, balsamic, apricot and a hint of pear.

42.5% alc./vol.

 

 

 









3. Lot No. 40 %100 Pot Still Rye Whisky

Lot No. 40 is crafted in small batches using 100% rye grain in a single copper pot still. This concentrates the spicy rye notes, while retaining the fruity and floral notes from fermentation. The whisky is then aged in virgin white oak barrels to bring forth notes of vanilla, caramel and toffee, resulting in a complex and bold whisky.

Tasting Notes
Heavy rye spices and white pepper unite with roasted walnuts, English toffee and subtle dark fruits.

 

 







4. Montis Distilling - Whistler Whisky (single malt)

What began as a single malt spirit, distilled in copper pots using Whistler's local glacier water from Rainbow Mountain, the spirit has patiently endured the test of time.

Barrel-aged in small batches, hibernating from season to season in Whistler's unique climate-it's finally earned the honour to be called whisky. The result is bold flavours of a freshly charred oak barrel that has developed with time, adding character, depth, and complexity to Whistler Whisky.