"When ready, we blend selected casks to create a bold, smooth, balanced whisky with incredible natural color, long complex flavor and a unique spice finish."
BEARFACE Triple Oak is a single grain Canadian whisky matured for seven years in ex-bourbon American oak barrels, then aged in French oak red wine casks and air-dried virgin Hungarian oak.
BEARFACE Triple Oak is a demonstration of our whisky-making prowess.
Each cask delivers unique flavor, aroma and texture.
American Oak
Our single-grain Canadian whisky is aged for 7 years in ex-bourbon American oak barrels to impart notes of honey, butter and natural vanilla.
Tasting notes:
Honey, marzipan, crème brûlée, butter and natural vanilla.
French Oak
Three vintages of heavy-red, tight-grain, French oak casks are used to impart dry fruit notes of cranberry and pear, along with a rich Canadian red color.
Tasting notes:
Dry fruits and cranberry. Subtle flavors of saffron, balsamic, apricot and a hint of pear.
Hungarian Oak
After being air-dried for three years, our virgin Hungarian oak is toasted three ways. This imparts a unique spice with rye-like notes and a gentle smoke.
Tasting notes:
Spice, black cardamom, orange peel, mandarin, brown sugar and smoke.
Then, the skill of our Master Blender, creating that smoothness, balance, long complexity of flavor and gentle spice that we all love. Each year brings different nuances can ever be quite exactly the same, but exploring the subtleties that is part of the adventure. BEARFACE is made in the wild, not in a lab.
We source the best single-grain Canadian corn spirit for our whisky, but we see that liquid as just our blank canvas.
It’s what happens next that really matters. Elemental Ageing is the transformative process that we expose our whisky to in a variety of casks. That gives our Master Blender a palette of flavours to work with, to create delicious complexity and new bold expressions of BEARFACE.
Elemental Aging is our unique process where hand-selected oak casks are matured in repurposed shipping containers and exposed to the elements in the Canadian wilderness. Our extreme northern climate amplifies how the whisky and wood interact, transforming the liquid inside.
