Lots of complexity follows the Canadian triad of caramel, pepper, and cleansing pith. Master blender Andres Faustinelli sourced 7 year old whisky in Okanagan red wine barrels then finished it in virgin, air-dried, 4 year old Hungarian oak. Rich oak and red wine on the nose lead to exotic spices, tingling peppers, burley tobacco, and vaguely phenolic grape skins on a buttery palate. Burnt sugar and chocolate cherries, then a long, spicy finish.