Polished oak, dried orange peel, vanilla.
The first breath is the cask. Charred Kentucky bourbon barrel still talking after three decades. Underneath: candied citrus, a soft baking spice, and a thread of caramel that doesn't push.
Thirty-three years, tasted in three breaths. Drawn at cask strength. Cut by the master blender, Jarod Grant, to 42% ABV. Bottled without chill-filtration so nothing is taken from the spirit beyond the alcohol the cask itself surrendered.
The first breath is the cask. Charred Kentucky bourbon barrel still talking after three decades. Underneath: candied citrus, a soft baking spice, and a thread of caramel that doesn't push.
Mouth-coating. The wheat sweetness still surfaces. Then the oak, slow and unhurried. Dried fig and a memory of dark chocolate. Nothing tries to introduce itself. Everything is already known.
It stays. Twenty seconds, then thirty, then it's hard to say. A whisper of clove, a return of the orange peel, and finally just oak. The kind of finish thirty-three years is meant to earn.
The Stuarts kept whisky on Speyside long before they kept it in Alberta. The same family that once ran Macallan stands behind this one. A line that crossed an ocean and waited a century to pour again.
Each bottle arrives in a hand-finished walnut case. Inside, a numbered certificate carries the fill date and the Founder's signature. The case is built to outlast the bottle, and in most homes it will.
$333 CADPer bottle · 750ml
Highwood Distillers sits in High River, Alberta, a small town named for the Highwood River that runs out of the Rocky Mountains and across the prairie. The distillery was started in 1974 as a farmer-led cooperative, an early experiment in Western Canadian whisky-making. It is still working with the same grain it began with.
Caldera Distilling, the parent company today, took stewardship of Highwood in recent years. Centennial is the line of long-aged whiskies the distillery has quietly been holding back. The thirty-three-year-old is the deepest cask in that programme.
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