A whisky time machine

Whisky in just two weeks? Get a taste of the “synthetically aged spirits” world

To make his synthetically aged whisky, distiller Steve Watts uses staves from Okanagan wine barrels. Photos courtesy of Mainland Whisky

It’s amber in the glass, with aromas of toasted bread, fresh-cut wood, apple and pear. It’s flavours of butterscotch with clove and pepper spice. I’d blind-taste it as a young but promising Canadian whisky from a craft distillery, somewhere on its three-year journey to the glass.

“It’s two weeks old,” says Steve Watts, distiller and founder of South Surrey’s Mainland Whisky, of his Time Machine Hungarian Oak bottling. One of the craft renegades experimenting with accelerated maturation and “synthetic” aged whisky, the Texas-trained distiller says, “There are so many people who are traditionalists in this industry—I don’t need to be a traditionalist.” While his Time Machine spirits can’t be labeled “Canadian whisky,” Watts says, “I see this as a product not to replace barrel-aged whisky, but as something totally different.” (He eventually plans to release traditional wood-matured whiskies, too.)

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Mainland Whisky

Mainland Whisky photo

Influenced by American Moonshine recipes, Mainland’s small-batch corn whisky and whisky Liqueurs are made in a hybrid reflux still with organic ingredients, in Surrey, B.C.

107-3425 189th St., Surrey
MainlandWhisky.com


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• Corn Whisky
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