This was Forty Creek’s annual limited edition release in 2015, and uses some of the oldest rye and barley stocks in Forty Creek’s inventory. The distillery distills and matures each grain separately, and blends them together after maturation. In this case, the older rye and barley whiskies were blended with younger corn whisky to create a nose with notes of maple, brown sugar, and a hint of ginger, along with crème brûlée, allspice, and orange pekoe tea. The taste starts off creamy, then turns spicy with a bite of cinnamon, orange pekoe tea, honey, and ginger root. The finish is long, light, clean, and fruity. (November, 2015)