Release #34
Two Brewers
Canada
40%
Mash bill: 100% single malt
Barrels used: Ex-bourbon, virgin oak, & maple syrup barrels

Fun fact about me! I was born in Whitehorse, Yukon! Though I grew up mostly in BC & have been in Victoria for a decade, I’ve still got loads of family & friends up there, so shoutout to my Yukon fam! Why am I telling you this? Well, much like me, our whisky today was also born in Whitehorse!

Two Brewers has a fantastic and very “Yukon” origin story. Two buddies go for a canoe trip on the Yukon River & fall in love with the land, decide to move there & manage to get their wives on board. They open a craft brewery called Yukon Brewing, it becomes wildly popular! The guys want to make whisky, so they give it a try with the malted grain & yeast they have on hand for their beer, & the rest is basically history. Winning awards at every turn, the skill and talent these guys learned with beer, is clearly a transferable skill. With every release being different, it’s both a whisky enthusiast's dream & nightmare as it is difficult to try them all! However it really showcases the immense diversity that they can create. Co-founder Al refers to their barrel warehouse as his spice rack & that approach starts to make a lot of sense when you hear him & fellow co-founder Bob discuss their methods of tasting & blending to create each expression. This expression for example is 43% 6 yo, 14% 7 yo, 24% 10 yo, and 19% is greater than 10 yo.

This dram is extra special because it has been finished in maple syrup barrels from a Whitehorse company. In return, after the whisky has been removed from their barrel, they refill it with maple syrup, age it for 6 months, then sell the barrel aged syrup. Don’t miss the cocktail today at 4… 😉😉

Tasting notes: The maple is present but not overpowering, great care has been taken to balance these flavours. There is citrus present alongside raisins & a maltiness to keep things grounded. I am reminded of date squares, with the sweet dates, the oaty cereal notes, and the creaminess of a cream cheese icing.

What do you think?