Barrell Craft Spirits Unveils 33-Year Canadian Whiskey Bottled at Hazmat Strength

(Photo: Barrell Craft Spirits)

Last week, Barrell Craft Spirits unveiled its oldest age statement to date — a 33-year-old Canadian whiskey finished in French Oak and Oloroso sherry casks.

The release has been limited to just 1,500 bottles, of which 333 will be sold online and 70 will be available at Barrell’s Watterson Trail facility in Louisville. The remaining lot will be sold at select stores in select states. No matter the location, bottles are expected to cost $199.

The 140-proof whiskey was produced at an undisclosed Canadian distillery before aging 33 years in its original barrels. During that time, the spirit is said to have picked up flavors of zesty citrus and herbal characteristics of vanilla and leather. The batch was then transferred to the Barrell facility, where French Oak and sherry casks imparted “toasty highlights” punctuated by notes of hazelnut liqueur and garam masala.

There isn’t a liquor brand on planet Earth that knows how to put together tasting notes quite like Barrell,  so we’ll let the product description speak for itself:

Barrell 33 YR Canadian Whiskey Tasting Notes, Per the Brand

Appearance: “Dark goldenrod.”

Nose: “Begins with a gentleness that belies its high strength. Rather, it opens ethereally on concord grape and ozone. Fudge is lifted by the spirit’s fresh lager and green grape and grounded in age’s paraffin and dusty attic. The finishing casks are seamlessly integrated; the oloroso expanding the complexity with elderberry and walnut shells. French oak pads out the nose with the richness of pistachio ice cream.”

Palate: “It shows its proof now, but beneath it lies a syrupy foundation of grenadine, hazelnut liqueur, and poppyseed. Hay and buttered popcorn typify Canadian whisky’s retention of primary grain flavors. The oak, too, displays primary flavors including endive and pine resin. But at its core is a classic profile of gingerbread, clove, and peppercorn. Basil and mint tea make an herbal counterpoint.”

Finish: “An almost medicinal burst of eucalyptus and menthol subside to expose some tannin and astringency that extend the earthy finish. Autumn leaves and radish evolve into mulch and leather then fade on peanut oil.”

With a Splash of Spring Water: “Butterscotch pudding, milk chocolate, and espresso transform the nose into a dessert platter. On the palate, baklava, roasted chestnut and black cherry take center stage. The oloroso’s savory side brings grilled portobello mushroom with a hint of miso and salt. Burnt marshmallow leads the finish. Fresh cider, licorice root and beeswax follow it.”