Filed under: Spirits
White Owl Whisky takes a different approach. Unlike in the United States where regulations don't mandate that a whisky needs to be aged, Canadian rules are closer to those in Scotland: a whisky must be aged for at least three years in wooden barrels to be called whisky. White Owl does even better, with some of the spirits contained therein having been aged for ten years. Its makers Highwood Distillers of Alberta have filtered it extensively through charcoal until the color is gone, but the flavor stays.
The result can be enjoyed neat or on the rocks like any other whisky, or mixed into cocktails for a fresh take on the Bloody Caesar – a Canadian version of the Bloody Mary that adds clam juice and which Highwood calls the Clam WOW (White Owl Whisky) – or the Night Owl, an intriguing alternative to the usual Vodka/Red Bull.