Lovers of all things hot and spicy are going to be clamouring to get their hands on Fireball Cinnamon Whisky. With a recent history that began in Canada in the min-80s, cinnamon infused spicy whisky's were the perfect tonic for the icy cold winters. With a strong cinnamon taste that is best served in a shot, Fireball Whisky is both hot and cold, smooth yet with a bite and sweet but spicy.

Canadian Club Whisky & Zero Sugar Dry is a smooth mix of Canadian Club Whisky and Zero Sugar Dry Ginger. Enjoy chilled or poured over ice.

Made since 1858, Canadian Club was first distilled by Hirem Walker and quickly became of the worlds most recognisable brands. Delivering a smooth, light flavor, it is the embodiment of a whisky with the widest appeal, so much so Queen Victoria was known to enjoy Canadian Club, as does fictitious secret agent, James Bond. Blended before aging in white oak barrels for a full six years, Canadian Club, is a benchmark whisky with an extremely smooth, approachable, & versatile taste profile. Best served mixed, with Dry Ginger Ale and fresh squeeze of Lime, Cola or Lemonade.

BEARFACE Triple Oak is a single grain Canadian whisky matured in ex-bourbon American oak barrels, then aged in French oak red wine casks and air-dried virgin Hungarian oak.

Fireball is made with Canadian Whisky and natural cinnamon flavours. Originally created to fight off the harsh winters in North Canada it's popularity has been built on it being enjoyed with friends as a 'shot' occasion to 'ignite the night'.

Canadian Club 12 Year Old is aged for the extra 6 years to allow maturing in wood to produce a darker spirit with more of the traditional characteristics of aged whiskies and a richer, more aromatic flavour. This 12 Year Old whisky is perfect for mixing, or can be served on the rocks.

Bearface Triple Oak Whiskey is a unique and adventurous whisky that is proudly Canadian. Its home is on the edge of the inspiring Canadian wilderness, surrounded by miles of unexplored forests, mountains, lakes and rivers. Living in harmony with nature is part of the Canadian way of life and Bearface works with the wilderness and its powerful natural elements to transform their whisky into something wild and adventurous. The unique Canadian rules about whisky making allow for innovation, experimentation and unexpected creations. Bearface's ambition is simple to make it an iconic world whisky and an aspirational symbol of the wild Canadian North. They go beyond borders and even beyond the world of whisky to find people with unique skills, endless energy and bold ideas. Bearface is a collective tribe of like-minded people who inspire each other and share a passion for adventurous whisky. Their group of collaborators includes seekers, makers, coopers, blenders, mixologists and even oak scientists. However, it's their inspirational master blender, Andres, who leads the team. Together, they strive to create a whisky that is bold, adventurous and truly unique. Bearface is dedicated to sourcing the best single-grain Canadian corn spirit for their whisky, but they see that liquid as just a blank canvas. It's what happens next that really matters. Elemental Ageing is the transformative process that exposes Bearface whisky to a variety of casks, giving their Master Blender a palette of flavours to work with and create delicious complexity and new bold expressions of BEARFACE. The Elemental Whisky process is unique to Bearface, where hand-selected oak casks are matured in repurposed shipping containers and exposed to the elements in the Canadian wilderness. The extreme northern climate amplifies how the whisky and wood interact, transforming the liquid inside for a bolder, smoother flavour. This process is a testament to Bearface's commitment to innovation and experimentation, resulting in a truly exceptional whisky that embodies the wild and adventurous spirit of the Canadian North. BEARFACE Triple Oak is a single grain Canadian whisky that undergoes a unique and innovative maturation process. The whisky is first aged for 7 years in ex-bourbon American oak barrels, imparting notes of honey, butter and natural vanilla. The result is a smooth and complex flavour profile that is the foundation of the whisky. Next, the whisky is aged in French oak red wine casks, with three vintages of heavy-red, tight-grain casks used to impart dry fruit notes of cranberry and pear, along with a rich Canadian red colour. This process creates a complex flavour profile that is both subtle and nuanced, with flavours of saffron, balsamic, apricot and a hint of pear. Finally, the whisky is aged in air-dried virgin Hungarian oak that is toasted three ways, imparting a unique spice with rye-like notes and a gentle smoke. The result is a whisky with tasting notes of spice, black cardamom, orange peel, mandarin, brown sugar, and smoke. The skill of the Bearface Master Blender is crucial in creating the smoothness, balance and long complexity of flavour that we all love. Each year brings different nuances, and no two bottles are ever quite exactly the same. Exploring the subtleties of this exceptional whisky is part of the adventure and it's all made possible by the wild and adventurous spirit of the Canadian North.

Drink high quality spirits in a reusable stainless steel hip flask, easily fits in your coat jacket, back pocket or purse! This delicious version is our Rye Blended Canadian Whiskey! A smooth, supple entry and medium-bodied palate with clean fruity, aged-rum-barrel and buttery vanilla flavors. Finishes smooth with vanilla cake and slight nuttiness.

A fusion of peach, spices and Bourbon that captures the essence of America's South.

Paan the flagship creation combines the enticing aromas of sweet Indian herbs and spices infused with maple, vanilla, and citrus. It is the Meetha Paan just in the liquid form. Jaan Paan is a liquid twist on the Meetha (sweet) paan (minus the betel nut), with Gulkand (rose petal Jam), Khajoor (dried date) and Sauf (fennel) inspired flavours on a base of Canadian grain spirit sweetened with maple syrup. Thandek (menthol) is added for a palate cleansing burst. Paan is a South Asian dish of fruits and other spices rolled in beetle leaf. The traditional after dinner restorative dates back centuries. Nimatnama-i Nasiruddin-Shahi, a 16th-century Indian cookbook, describes tender betel leaves sprinkled with rosewater, topped with saffron, fragrant spices and chopped areca (betel) nuts, then rolled into an elaborate betel chew or paan. Jaan Paan Liqueur is a sweet paan-flavoured spirit/liqueur. It is made with neutral grain spirit, Canadian maple syrup, and a blend of herbs and spices, excluding areca nut. It is produced and bottled in Toronto, Ontario, Canada.

Still with their trade mark smoothness, the classic has subtle notes of spice and vanilla. Beautifully neat. Aromas are soft, round, full balanced and creamy. The palate is smooth with spice and hints of vanilla and mellow wood. The finish is long and dry.