During Prohibition, as the demand in the United States for illegal Canadian Whisky rose, the Canadian government approved regulations for the addition of up to 9.09% of “other ingredients” – neutral grain spirit, to modern day Orange Wine, sugar, glycerine, etc – to extend inventory.  The ‘rule’ stands today in most Canadian Whisky in the US.

We knew we could do better by producing it the old fashioned way, not the modern/mass produced manner. Nothing added – no sugar, no glycerine, no neutral spirit or Orange Wine to “cut” or extend the yield…Whisky, the way whisky used to be! So we set out to do just that. We found a partner distillery in Quebec. We selected the barrels – 3 – 14 year old barrels filled with Corn and Rye Whisky – shipped them to AUSTIN, TEXAS, carefully blended them together, and proofed the batch down to 42% ABV with Texas Hill Country Spring Water.  Just Oak aged whisky and Texas spring water.