Most Canadian whisky is produced by fermenting multiple grains together and aging the spirit before bottling. John Hall, whisky maker of Kittling Ridge Distillery, takes lessons learned from decades in the wine business to use a different approach in whisky production — he distills each grain separately and blends at the end of the process to produce a superior balance and complexity. The resulting spirit exhibits a bouquet of honeyed apricot and vanilla with toasted oak and walnut spice flavors. Enjoy this bold whisky on the rocks, in a variety of cocktails or to spike your next steak marinade.