So, we start with a top notch whisky, which happens to be a blend of whiskies aged in bourbon barrels, from 3 to 6 years. What gets us in the kisser is the great rye in our blend, which comes off as pepper and fruit. But, here’s the interesting part. Through cold infusion, we extract the pure, beautiful flavors of spices and vanilla, which makes this good stuff smooth and inviting. There’s a reason it’s been called one of the best tasting spirits on the market.
Our master blender tells us he’s used three different vanilla beans (from places I’ve only seen in an atlas) and his secret blend of spices* (see, he’s a really secretive kind of guy) to create this fine whisky. I say Taste it Naked, and see what all the fuss is about.
|During the Prohibition, our spirited history tells of a unique network of rum running and bootlegging, or what we Canadians call “exporting.”
Spicebox was inspired by an enterprising Canadian who would ship contraband cargo in wooden barrels marked “spices” — all was going according to plan until a barrel took a spill, and their exporting days were over!
Whether through Moose Jaw or Windsor, Canadian Whisky made its way to the USA, by speedboat, cars traveling over frozen rivers or by airplane! “Rum Row” and “The Funnel” became some of the highest traffic waterways around!
At the roadhouses, or blind pigs and speakeasies, along the Canadian side of the Detroit River, hiding the whisky cache was a creative pursuit — blind pigs bore false floors, hideaway cupboards, secret passageways and secret boxes.
Their free lunches drew quite a crowd — free after a few drinks were purchased! To avert the law, these places had watchtowers, were wired, and “With a tip of the stick, the bottles of liquor would slide down a chute.”
Spicebox Whisky pays tribute to this True Canadian Spirit.