Collingwood, a blend of two whiskies, takes its aging in white oak barrels, but receives a finishing stage in casks made of toasted maple wood. Master Distiller Chris Morris perhaps not coincidentally this year released a new expression from Woodford Reserve Masters Collection that is maple finished.
"Sugar maple does not lend itself to barrel making the way oak does," Morris told Luxist in a recent interview. "But we can work with it in finishing stages, and it imparts a very unique flavor and finish to the whisky that is very desirable."
Water for Collingwood is spring water drawn Ontario's Georgian Bay. The whisky is triple distilled. And the new brand is bottled in a unique flask-style bottle with a large "over-cap."
The whisky is smooth at 80-proof, and not as rye-centered as other Canadian whiskies. Notes of applesauce, cedar, butterscotch and molasses are in the nose.
The new brand is initially available in Texas, Florida, Kentucky and Louisiana, hitting more markets throughout 2011. A 750ml bottle will retail for around $27.