Master Blender Andrés Faustinelli takes two-year-seasoned and toasted French Oak barrels previously used for winemaking in the Okanagan Valley, British Columbia, then seasons them with Elementally Aged whisky. They’re then charred by hand in Quebec. These very special barrels uniquely integrate the best flavours of the Canadian-grown grains, resulting in a familiar yet complex step up for drinkers of traditional American spirits. Confectionary, sweet corn dominates the mash bill and lands on the tongue first, along with classic vanilla oak notes. Toasty malted barley rounds out a deeply gratifying mid-palate. Rich, aromatic rye starts out with warm spice and finishes dry.