Pike Creek 10 Year Old Canadian Whisky, 70cl

Product Information

Value Added Products are subject to limited availability and may not be included with online purchases. This is important because the extreme climate fluctuations cause the wood to expand and contract, which is crucial for oak maturation. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development.

Dark honey and mild tobacco appear late on the palate as the beautiful oak structure hits with soft oak tannins and a peck of rock sugar that drifts all the way from Windsor to Niagara. Due to the modest ABV, this whisky has just enough heat to let the port flavors and wood tannins merge to a balanced finish. I think too many times as product developers we look for the exotic when designing whiskies and we miss the forest for the trees," admits Livermore.When looking at labels like this I’m often reminded of the saying, “Watch out for people who are always bragging about who they are. This idea for this whisky started during an introductory training program for the Foreign Affair Winery's production team when they visited the Hiram Walker Distillery after Corby acquired the winery," explains Livermore. After a couple of years, reportedly due to sourcing issues, the Port casks were replaced with rum barrels.

If you have questions regarding the collection and use of your personal information please contact LCBO’s Freedom of Information and Privacy Office: 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7, foi. The barrels also house an endless source of inspiration for Hiram Walker Master Blender Dr Don Livermore's Pike Creek whisky releases.

Anything past that point would create a concentrating effect due to evaporation losses of alcohol, otherwise known as Angel's share.

The smell of rye, which is usually buried by other elements, is strongest in an empty glass after the sweetness has faded.The liquid provides ample warning of what’s to come with its repugnant aroma, and those that fail to heed the signs will be greeted by an increasingly wretched experience, right down to the unmercifully long finish. As a scholar in oak management, Livermore knew that the majority of the wine flavours trapped in the oak would diffuse into the whisky in 200 days.