Glynnevan Cabot Triple Barrelled Canadian Rye Whisky Has A Lot Going On

The act of barreling whiskey, as any good distiller will tell you, is part art and part science. It takes the skill of a good palate and knowledge of your aging environment to know when to pull booze from the barrel and bottle it up. A lot of whiskey ends up being double barreled, often with cask finishing used to add more types of flavor. Triple barreling, however, is a rarer beast.

Taking things now one step further, Authentic Seacoast takes the whisky and finishes it in their just-dumped rum barrels from their Fortress Rum expression which, as the name implies, is aged in a nearby historical fort. What you end up with after an undisclosed amount of time of additional aging is one rather unique bottling which clocks in at 45% ABV.

“As our whisky makes a trek across Canada, coming to rest in oak barrels here against the Atlantic Ocean, so too, do many Cape Bretoners travel to the West seeking employment,” said Glynn Williams, president of Authentic Seacoast Distilling, in a prepared statement. “Our Cabot Triple Barrelled Whisky makes this journey come full circle. We’re honoured to make products that can bring people together. Our Glynnevan emblem brings together prairie grain, the ocean, the Nova Scotia and Williams’ rampant lion, and now, with Fortress Rum barrels, Glynnevan includes the Celtic heart of North America.”

Plans call for this whisky to be available at the distillery and in Nova Scotia for the time being. Official tasting notes for it are below and, in case you are wondering about who else might be triple barreling, the only other whiskies we are aware of in this vein are Glendalough Triple Barrel and Bull Moose Three Barrel Rye.

Glynnevan Cabot opens with a sweet nose of butterscotch and tropical fruit. The palate is complex and warming with classic rye spices, cinnamon, vanilla, caramel and toasted oak. Fortress Rum arrives with force for the finish with lingering spice; long, creamy and smooth.