u/raincitychris

Hey folks! I've been wanting to try one of Dillon's more serious whisky releases for a while, and this one finally caught my attention. First up, yes I review whisky on YouTube, but no this is not a paid promotional review or post.

This is the current Dillon's Rye 1, a distillery-exclusive 10-year-old whisky made from 100% Ontario rye. It's a single cask of new Ontario oak, bottled at cask strength, and made grain-to-glass at Dillon's in Niagara. The distillery calls it a "100KM Whisky" because the ingredients are sourced within 100km of the distillery.

This particular release is Cask 87, 54.1% ABV, 122 months old, with 450 bottles. It also picked up Double Gold / 96 points at the 2026 San Francisco World Spirits Competition. I've seen some older discussions of Dillon's Rye 1 on here, and I know the younger releases have had some pretty mixed reactions.

Nose: For me it's a really expressive rye. Fresh rye bread, honey, orange peel with a deeper layer of toasted oak and cedar underneath. There's a nice herbal quality if you like that sort of thing.

Palate: This is where the whisky really clicked for me. Lots of baking spice, caramelized sugar, toasted grain and dark fruit, but it is followed by a pretty substantial wave of rye spice. The new oak is definitely present and I'd be curious to see this aged even longer.

Finish: Long, warming and dry. Cinnamon and pepper hang around alongside toasted oak.

What I find most interesting about this whisky isn't just that it's a 10-year-old Canadian rye. It's how committed the production is to a particular place...

100% Ontario rye. New Ontario oak. Grain-to-glass. Distilled, aged and bottled at the distillery.

I also recently met Geoff Dillon while he was in Vancouver for the World's 50 Best Bars events. We ended up having a beer at Como Taperia and talked about everything from kids and running a spirits business in Canada to Dillon's approach to sustainability and local sourcing.

That conversation actually changed how I think about this bottle. The "100KM Whisky" idea doesn't feel like a marketing gimmick when you understand how deliberately Dillon's has built the production around local ingredients.

Has anyone else tried the current 10-year Rye 1 release? I'm especially curious how it compares to the older Rye 1 casks.

If you want to learn more, I have a full video review here; https://youtu.be/5LRQrE4vO-I

I've been working my way through a few Paul John expressions recently, and the thing that keeps striking me is just how tropical their whiskies are. FYI, no, this is not a paid or partner review.

Mango, pineapple, papaya, banana, honey... these aren't occasional notes for me. They seem to show up again and again, regardless of the cask.

The Paul John Madeira Cask might be one of the clearest examples I've tasted.

Before my notes, I'd love to know how folk are feeling about Indian whiskies and specifically Paul John?

On the nose for this bottle, I get ripe mango, grilled pineapple, papaya and guava, with honey, vanilla custard and a little orange blossom underneath. Yes, a lot going on.

The palate is rich and creamy (Paul John for me is generally fairly oily), with peach, baked pineapple, caramelized banana and golden raisins. There's plenty of sweetness, but it doesn't come across as syrupy. The texture is oily and coating, with some cinnamon and gentle oak keeping things in check.

The finish hangs around with tropical fruit, a little cocoa and warming spice. I love the finish on it.

What I find particularly interesting is that the Madeira doesn't seem to dominate the whisky. Instead, it feels like it amplifies what Paul John is already doing.

I've now tasted several Paul John releases, including their Port and PX expressions, and I keep coming back to the same house style: tropical fruit, richness, and a really distinctive texture.

That's what makes this bottle interesting to me. The Madeira finish adds dried fruit, honey, marmalade and a little extra richness, but underneath it is still unmistakably Paul John.

I wouldn't necessarily tell everyone they need a bottle, but if you enjoy fruit-forward single malts or want to explore what Indian whisky can do, I'd definitely look for a pour of this one.

I'm particularly curious what other people think of Paul John's "house style." Do you get the same tropical character across their different expressions, or am I just tasting mango everywhere now?

Full video review here: https://youtu.be/ZHM_qwWFfWc

I've spent the past few years reviewing whisky on YouTube, but I've recently started exploring agave spirits as well. Waru Blanco is only my second tequila review, so I'm still learning the category and would love to hear what more experienced tequila drinkers think.

Waru is a Canadian-owned brand, but the tequila itself is produced entirely in Jalisco by La Galeria from what I could find, using 100% Blue Weber agave harvested at around 6–7 years of age.

On the nose I found fresh cooked agave, lime zest, lemon peel, soft herbs, and a touch of white pepper. Very bright and refreshing.

The palate is light and clean with cooked agave sweetness, citrus, gentle pepper, subtle herbal notes, and a nice mineral backbone. What stood out most to me was how approachable it felt, it leaned more toward freshness and balance than bold pepper or earthy vegetal character.

Curious what people think about the bottle and aztec-inspired designs?

As someone coming from the whisky world, I really enjoyed it neat and found it to be an easy bridge into tequila without sacrificing agave character.

For those with more experience than me, where would you place Waru among other quality blancos? Are there bottles with a similar fresh, balanced profile that you'd recommend next?

If anyone's interested, I also made a more in-depth video review discussing the production process and tasting notes, which I'll link in the comments.

I've been working my way through the Paul John lineup recently, and while the PX cask tends to get a lot of attention, I found myself maybe preferring this one. Also, that's my cat Kira...!

The Port Cask is matured using Port and Tawny Port casks, but unlike many port-finished whiskies I've tried, it doesn't lean into overt port sweetness. Instead, it still keeps the Paul John house-style (tropical fruit).

Distillery: Paul John (Goa, India)
Cask Finish: Port & Tawny Port Casks
ABV: 52.5%

This is an Indian single malt usign 6-row barley, non-chill filtered and no coour added.

For me the nose is dark berries, cocoa powder, and molasses. Maybe tobacco? Compared to the PX Cask, the fruit feels more restrained and less raisin-forward.

Palate: Rich and oily (I love oily whisky)...with dark chocolate, fig, espresso or burnt sugar, but still their tropical fruits like guava and pineapple. There's plenty of sweetness, but it's balanced by drying oak spice that keeps it from becoming syrupy.

Finish: Long, warming, and slightly smoky with tobacco, and oak.

I think this bottle is absolutely worth seeking out to try.

I expected something closer to a dessert whisky, but instead it has enough oak and spice to keep everything in check. Where I think the PX Cask is unapologetically decadent, the Port Cask feels more layered and savoury.

Curious if anyone else has compared the Port Cask and PX Cask side by side. Which one did you prefer, and why? Madeira is next for me!

If you feel like checking out or supporting my video reviews here's my youtube link to this video: https://youtu.be/3oFL_S8DkUk

This is the Odd Society Trí Stil, and a question for those who have tried it: Does this feel more like an Irish whiskey made in Canada, or a Canadian whisky borrowing Irish techniques?

This is one of the more surprising Canadian whiskies I've tried recently. On paper, it sounds almost too safe for Odd Society: triple distilled, Irish-style, made from malted barley and unmalted wheat, and matured in ex-whisky whisky casks.

The surprise is that despite being incredibly approachable, it still feels like Odd Society.

The nose leans fruity with apple cider, citrus, and even some pineapple. The palate is oily and rounded with maple syrup, milk chocolate (think Kinder Egg), warm spice, and a grainy character that reminds me of wet husks after a rainfall. There's also an herbal, leafy note that brought ferns and a damp West Coast forest to mind.

The finish dries out nicely, with espresso and maple lingering long after the fruit fades. I really enjoyed the finish on this one.

It was aged in their ex-Commodore and ex-Prospector rye casks, and the rye definitely shoes up with that herbal and graininess.

What I appreciated most is that the triple distillation didn't strip away the whisky's personality, and true to Odd Society ... the grain character remains front and centre with a beautiful mouth feel.

What is everyone's take on Odd Society? I loved their 10 year Anniversary Boneyard and I really enjoy their yearly Robbie Burns release too.

My full review here: https://youtu.be/sOaQgtqGT3I

I've always had a soft spot for Bushmills. The 10 Year remains one of my favourite value bottles in Irish whiskey, Black Bush is a staple, and the 16 Year is one of those bottles I almost always keep on my shelf. So, when I finally got around to the 12 Year, I was curious where it would fit in the lineup.

For those unfamiliar, it's matured in ex-bourbon and oloroso sherry casks before spending a full year in Marsala wine casks. At under $65 CAD where I live, it sits only slightly above the 10 Year in price.

On the nose, it's surprisingly rich and sweet. Honey, shortbread, figs, raisins, and plums. There's also that familiar Bushmills character underneath it all (a slightly bready, yeasty note that I always find with them).

The palate is where this whiskey won me over. It's soft, silky, and creamy. More fruit-forward than the nose, with figs, raisins, plum, honey, and a gentle nuttiness that reminded me a little of almond or marzipan. The texture is especially impressive considering it's bottled at 40%.

Which brings me to the obvious criticism. A lot of whisky enthusiasts dismiss anything bottled at 40% before they even taste it. And honestly, if Bushmills released this at 46% or higher, I suspect it would be an even better whiskey.

But here's the thing: it doesn't feel thin. The finish is admittedly on the shorter side, but what impressed me most is that Bushmills didn't try to make this whiskey something it's not. Instead of chasing power, it leans into approachability and balance and keeping it affordable.

Would I choose it over the 16? No.

Would I spend the extra few dollars over the 10? Absolutely.

Curious where others land on this one. Does 40% ABV immediately put you off a bottle, or are there exceptions?

I have a full video review too: https://youtu.be/6ppgDwHSzm0

Let me start by saying...not every bottle needs to be a revelation.

Sometimes a whisky just needs to be pleasant, affordable, and easy to reach for on a weeknight. That's where Bearface Bear-Bon lands for me.

"Bear-bon" practically begs to be compared to bourbon, and if you're expecting this Canadian whisky that can go toe-to-toe with a big bourbon, you'll probably walk away disappointed.

But after spending some time with it, I think that's missing the point and wish they didn't name it Bear-bon at all.

The nose for me opens with sweet corn, vanilla, and caramel. Very familiar territory. There's a bourbon influence here, no question. What surprised me was the maltiness underneath it all. It's subtle, but it adds a layer that keeps things from feeling one-dimensional.

On the palate, the corn sweetness arrives first, followed by caramel and oak. There's some depth and spice (perhaps from the rye?), and there's a soft fruitiness that I suspect comes from the wine cask influence.

It's not especially rich. It's not particularly complex. It won't blow your mind. But it's balanced.

What interests me most is Bearface's approach to wood management. Being part of the Mark Anthony Group gives them access to wine casks that many distilleries simply can't source in the same way. Instead of relying entirely on the secondary cask market, they can leverage relationships and work with French oak that has already spent time in Okanagan wineries.

That influence isn't loud. If you're expecting a wine bomb, this isn't it. But I think it contributes to the whisky's softer edges and layered character.

Where Bear-Bon really won me over was in cocktails, especially in a Boulevardier, it shines. The corn sweetness stands up to the Campari.

Not every bottle needs to be extraordinary.

Sometimes "pretty good and easy to drink" is exactly what you're looking for!

Would I buy another bottle?
Yes, especially if I'm hosting and maknig cocktails.

I’ll admit it ... when I first saw “Virgin Irish Oak”, I assumed this was going to lean more gimmick than substance (because whisky marketing loves a tree story).

“This oak came from a mystical hillside harvested under moonlight by ancient coopers…” etc.

But after spending some time with the Glendalough Pot Still Virgin Irish Oak, I actually think the wood matters here. And more importantly… I think you can taste it.

This is a pot still Irish whiskey matured in ex-bourbon and finished in virgin Irish oak casks sourced from the Wicklow Mountains. Each bottle is traceable to the cask... and apparently even the tree itself. They also plan 7 sapplings for every tree harvested.

Cool story.

Nose:
Richer and more structured than a lot of Irish whiskey at this price point. Buttery, toffee-forward, fresh pear, a little shortbread. BUT, drying woody spice that already hints this isn’t going to be a super “smooth” pour. And likely a little young.

Palate:
Way more texture than I expected. The pot still creaminess is there, but the oak adds something different. There’s a tannic spice running through it that reminds me almost of strong black tea or fresh-cut hardwood. Not bitter, but structured. The toffee and pear notes keep it balanced, but this definitely leans more toward spice and grip than sweetness. Definitely young with a bit of bite. No age statement but I think about 4 years if they mature in ex-bourbon for 3 and then finish in Irish Oak...? Anyone know?

Finish:
Drying, spicy, lingering oak, with the buttery/toffee notes hanging on underneath.

What surprised me most is that the Irish oak doesn’t just feel like a novelty, it genuinely gives this whiskey a different personality. Less “easy sipping Irish,” more texture-driven and slightly rustic. Whether that's your thing or not is up to you.

The trade-off is that some people probably won’t like that dryness. If your daily affordable Irish whiskey is ultra-soft and delicate Bushmills 10, this might feel a little too oak-forward.

But personally? I think that’s what makes it interesting. Works wonders in a cocktail TBH.

At around $75 CAD here in Canada on the West Coast, I honestly think this punches above its weight for uniqueness alone.

Love the labels too.

Full review here:
https://youtu.be/Cl3fN50SogQ

Over the years, I’ve really come to appreciate what Okanagan Spirits has been doing.

They’ve never felt interested in simply copying scotch or bourbon. A lot of their releases feel distinctly Okanagan, local barley, local climate, and increasingly, local wine casks shaping the whisky itself.

One of my favourite examples of that was their Laird of Fintry lottery release, finished in Foch barrels from Quails Gate winery. That whisky struck this awesome balance between rich wine-driven fruit and a really solid malt backbone, and it honestly made me pay closer attention to what Okanagan Spirits was doing.

So when I saw this BSV Pipe Finish , a 9yr single malt finished in port pipes from Black Sage Vineyard, I was immediately curious.

And honestly? This thing leans hard into the port cask… but mostly in a good way if you like jammy sweet whiskies.

Nose:
Big wave of dark fruit right away. Cherry, raspberry jam, but sweetness like caramelized sugar, cocoa powder, toasted oak. Definitely dessert-adjacent, but not obnoxiously so.

Palate:
Rich. Fruit-forward. Pretty decadent for a BC single malt. I got chocolate-covered berries, honeyed malt, and some gentle oak. The port influence is very obvious, but the whisky still shows up (which is the important part).

There’s always a risk with these bigger wine finishes that the cask just steamrolls the spirit, especially when distilleries use them to hide younger whisky. This didn’t feel like that.

Finish:
Medium-long with lingering dark fruit, cocoa, and drying oak tannins. Slight wine-like richness hangs around nicely without turning syrupy.

Honestly, this almost drinks like a dessert whisky at times, but in a way I kind of enjoyed.

Not a traditional Canadian whisky by any stretch, but I think that’s kind of the point. The cool part here is how “Okanagan” the whole experience feels from all the ingredients Feels less like a gimmick and more like Okanagan Spirits continuing to develop its own whisky identity while surrounded by world class wineries.

Curious if anyone else here has tried this one, or other Okanagan Spirits whiskies in general? I saw they have a new hopped whisky...

Full review here:
https://youtu.be/67qWhhvysrg

Twenty-eight-year-old Canadian whisky is a weird thing.

Not because Canada can’t make whisky that old or doesn't have it, but because most producers never let it get there. The category has traditionally been built around accessibility, blending, and consistency, not long-term aging and prestige releases.

TL;DR: Reminds me of Found North's Gold Finch. Creamy and oaky, I enjoy it, my wife hates it. hahah.

This one comes from Canadian Rockies Whisky, an independent bottler quietly sourcing and aging whisky from distilleries across Canada. While details are sparse, I’m told this release leans heavily on Alberta-distilled stock with some Ontario grain whisky in there. Bottled at 46% ABV, and the bottle is neat (same folks who created Pendleton 1910 bottle).

But age can do two very different things to whisky.

It can deepen complexity… or slowly sand away personality.

Nose:
For me soft and oaky right away. Vanilla, toffee, and brown sugar lead things off, followed by older oak and a slightly dusty sweetness that reminds me of antique furniture or old bookshops in the best possible way. There’s a bit of citrus brightness underneath it all, alongside light mint and dried hay. Nothing about it is loud, very subtle but the longer I sit with it the more that appears.

Palate:
Very elegant. Caramel, vanilla cream, soft rye spice? and gentle oak. The texture is lighter than you might expect at this age, but it works. There’s no sharpness anywhere. Instead, it slowly unfolds with layers of polished oak, faint herbal notes, and lingering sweetness.

Some people are going to interpret that subtletly as refinement. Others might wish for more intensity or concentration. Personally, I think the whisky succeeds because it leans into subtlety rather than fighting against it.

Finish:
Medium-long. Oak spice, citrus, toffee, and soft drying tannins. Quiet but persistent.

To learn more and watch my full review: https://youtu.be/oWYNf4KFoS8

Hey folks, I posted the TB Release 51 the other week so thought I'd share this one too!

I’ve always liked what Two Brewers does because their releases actually feel experimental without losing the identity of the whisky underneath. Personally, I'm a big lover of rum-cask whiskies so this had high expectations (if you have a favourite rum-finish let me know please!)

Rum finishes can go one of two ways for me: either they bring depth and texture, or they completely flatten the whisky into generic brown sugar sweetness. I wasn’t sure which direction this would go but was hopefully. TB usually stands up well for me.

At the risk of being repetitive, their whole model revolves around small-batch numbered releases, with each batch built around different mash bills, yeasts, peat levels, and cask strategies.

Release 49 starts with their single malt before heading into Barbados rum casks for finishing. Bottled at 43% ABV.

Nose:
Classic Two Brewers for me but quite soft. Baked sweetness like caramel but also a cereal note. Reminds me of maple fudge.

Palate:
Medium-bodied and surprisingly balanced. Nutty to start, gets me thinking about a Snickers bar. The faintest smokiness and peat, and buttery popcorn.

Finish:
Medium-long, warming and a malt sweetness. An odd herbal quality like olives. A whisper of peat sticks around.

Compared to the Balvenie Caribbean Cask, this isn't quite as sweet as that. This is more subdued.

Curious if anyone else here has tried Release 49, or if you’ve had other rum-finished whiskies you'd recommend?

I do a more detailed review in my video if you want to check it out: https://youtu.be/wit3EQhMh5o

First time poster here! I see reviews are allowed so I hope this is cool? I’ve always loved Two Brewers and wanted to finally get some thoughts on paper for Release 51, their latest in the Peated lineup.

Distilled up in the Yukon, this is part of their ongoing series, where each release is essentially its own snapshot of process and maturation. Release 51 leans into a mix of cask influence, aging, but as always with Two Brewers, it’s less about replicability and more about exploration.

On the nose for me it opens surprisingly orchard fruit, honeyed grain, a soft sweet smoke, and a slight citrus.

The palate is where it really clicks. Medium-bodied with a silky mouthfeel. A wonderful honeycomb and chocolate sweetness. The peat is subtler than expected and I wish they state the PPM, but for me it works well! There’s a subtle “craft edge” here that I actually think works in its favour.

Finish is medium-long, drying slightly, with lingering spice and a touch of tannin. It doesn’t overstay, but it leaves enough to think about.

What stood out most to me is how expressive this feels without being chaotic. It’s not trying to be a classic single malt profile (and that’s kind of the point). If you’re into distilleries that treat each release as a creative exercise rather than a fixed product, this is a fun one to spend time with.

Curious how others found Release 51, especially compared to earlier batches. This is my first peated expression of theirs.

I’ve got a deeper video breakdown up as well if anyone wants to go further down the rabbit hole.

My links if you’re curious: https://linktr.ee/shortpours.yt