THE TASTE FROM UP HIGH
The angel’s share, the evaporation during maturation, tends to be more water than alcohol, enabling us to keep flavour complexities within the liquid. Similarly, our barrels breathe with the wide temperature fluctuations inherent in Southern Alberta's Chinook winds, allowing flavours to impart from the barrel in hot weather and to oxygenate rapidly on the cooler days.
GLACIER FED, MOUNTAIN FILTERED
Our water comes from the limestone rocks of glaciers and mountain water, as it flows through the Sheep River basin from the Canadian Rocky Mountains, only 20 minutes from the distillery.
THE HEART OF THE BARLEY BELT
Alberta, our home Canadian province, is widely acknowledged as the best barley producer in the world. Our hot, dry summers, with 100 day grain maturation, gives us uniquely flavourful 2-row barley kernels. Most of the worlds whiskies use Alberta barley, so it is only natural that we make whisky in the heart of the world’s barley belt.
THE SPICE OF LIFE
In wine, sommeliers and vintners talk about terroir. That is, the flavours that arise from the regional soil, the climate conditions and the growing conditions in a given year. Like the wine industry, we revel in the annual variation that an individual year can produce in flavour. Year to year, you will always know it is Eau Claire whisky, but we don’t blend to conformity, we share with our consumers those subtle flavour note variations.
THE TASTE FROM UP HIGH
The angel’s share, the evaporation during maturation, tends to be more water than alcohol, enabling us to keep flavour complexities within the liquid. Similarly, our barrels breathe with the wide temperature fluctuations inherent in Southern Alberta's Chinook winds, allowing flavours to impart from the barrel in hot weather and to oxygenate rapidly on the cooler days.
GLACIER FED, MOUNTAIN FILTERED
Our water comes from the limestone rocks of glaciers and mountain water, as it flows through the Sheep River basin from the Canadian Rocky Mountains, only 20 minutes from the distillery.
THE HEART OF THE BARLEY BELT
Alberta, our home Canadian province, is widely acknowledged as the best barley producer in the world. Our hot, dry summers, with 100 day grain maturation, gives us uniquely flavourful 2-row barley kernels. Most of the worlds whiskies use Alberta barley, so it is only natural that we make whisky in the heart of the world’s barley belt.
THE SPICE OF LIFE
In wine, sommeliers and vintners talk about terroir. That is, the flavours that arise from the regional soil, the climate conditions and the growing conditions in a given year. Like the wine industry, we revel in the annual variation that an individual year can produce in flavour. Year to year, you will always know it is Eau Claire whisky, but we don’t blend to conformity, we share with our consumers those subtle flavour note variations.
THE TASTE FROM UP HIGH
The angel’s share, the evaporation during maturation, tends to be more water than alcohol, enabling us to keep flavour complexities within the liquid. Similarly, our barrels breathe with the wide temperature fluctuations inherent in Southern Alberta's Chinook winds, allowing flavours to impart from the barrel in hot weather and to oxygenate rapidly on the cooler days.
GLACIER FED, MOUNTAIN FILTERED
Our water comes from the limestone rocks of glaciers and mountain water, as it flows through the Sheep River basin from the Canadian Rocky Mountains, only 20 minutes from the distillery.
THE HEART OF THE BARLEY BELT
Alberta, our home Canadian province, is widely acknowledged as the best barley producer in the world. Our hot, dry summers, with 100 day grain maturation, gives us uniquely flavourful 2-row barley kernels. Most of the worlds whiskies use Alberta barley, so it is only natural that we make whisky in the heart of the world’s barley belt.
THE SPICE OF LIFE
In wine, sommeliers and vintners talk about terroir. That is, the flavours that arise from the regional soil, the climate conditions and the growing conditions in a given year. Like the wine industry, we revel in the annual variation that an individual year can produce in flavour. Year to year, you will always know it is Eau Claire whisky, but we don’t blend to conformity, we share with our consumers those subtle flavour note variations.
