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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
$144.99
With 572 total bottles, Release 47 From Two Brewers will likely not last too long. Bottled in December 2024, this release is from their Classic range and contains at least some whisky (if not all) aged more than 10 years. It is bottled at 58% ABV.
Producer Description
"Two casks, distilled together and aged side by side for a decade and more, combined again into a single, special bottling. Ripe to be enjoyed, savoured, and shared."
750 mlProducer Tasting Note
"Fragrant and fruity from the moment liquid and glass meet, blooming as fields of wildflower and low bush berries. Simmered citrus meets an arresting nuttiness, preserved lemon and marzipan orbiting a rich nougat core, flashing and flittering as the furor fades."
$107.99
Bottled at 50% this is a peated release of Two Brewers Yukon Single Malt.
$105.99
Two Brewer's 46th Limited Release of Yukon Single Malt Whisky is bottled at an apropos 46%. Part of their Innovative range, this whisky was created by combining mature whisky with fresh brewers' wort and glacier water.
Producer Description
"Innovation in a new form, using sweet and flavourful wort in tandem with crystal clear glacier water to build on flavours years in the making. Deproofing whisky is simple, but should it be?"
$107.99
Bottled at 43% and part of the Classic Range from Two Brewers, limited Release 48 showcases the distillery's style in its purest form.
$109.99
The second release of GranHenge's Elevator Row New World Single Malt Whisky is bottled at 48.2% ABV after 6 years maturing in #2 and #4 char virgin oak casks. It is made from a mash bill containing 2 row barley malted to a Dark Munich style - the same malt spec that is used for Troubled Monk Distillery's Pesky Pig Pale Ale.
Producer Description
"Elevator Row’s flavour profile is informed from the malty backbone of our pale ale, Pesky Pig, named after the same little piggy that never went to market. This 43 month old, cask strength whisky lets the speciality malt of Pesky Pig rise to fame and shine. When head distiller, Garret Haynes, rewrote this recipe for distillation, he used Pesky Pig’s mash bill for inspiration, tripling the speciality dark munich malt so notes of golden raisin, and dried fruits would sing in the finished spirit."
