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#Top100CanadianWhisky #33: Two Brewers Yukon Single Malt – Special Finishes

Posted by Arctic Wolf on November 21, 2017

In 2009, the folks at Yukon Brewing decided that it was time to expand their horizons, and so they formed a sister company called Yukon Spirits, grabbed a still and began to make whisky. My understanding is that they make three basic expressions, a Classic Single Malt Whisky, a Peated Single Malt Whisky, and what they call their Two Brewers Single Malt Whisky (Special Finishes). Each expression will apparently vary over time as their whisky barrels season and are re-used.

This is the review for the Two Brewers Yukon Single Malt (Special Finishes). It carries no age statement and is bottled at 46 % alcohol by volume.

Here is a link to the review for the #33 Canadian Whisky of 2017:

Review: Two Brewers Yukon Single Malt – Special Finishes

” .. Yummy melding of oak, cedar and maple with vanilla, tobacco and bits of sweet and sour fruit. I want just a little lower proof as some youthful exuberance within the whisky threatens to derail the experience. A cube of ice works wonders and causes both sweet milk chocolate and bitter-sweet dark chocolate impressions to form. I think I taste just a drop of aged rum too …”

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Note: As indicated earlier, I will not be creating a posting for every whisky in my countdown on this website; but I am going to try to highlight every Canadian spirit that I have not reviewed previously.

To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100CanadianWhisky. Alternatively you can view the  list as it grows by viewing my Reveal Page:

The Rum Howler – Top 100 Canadian Whiskies of 2017

The Reveal Page will be updated at least weekly through September, October and November and then daily in December.

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This entry was posted on November 21, 2017 at 9:00 am and is filed under Awards, Canadian Whisky, Extras, Whisk(e)y, Whisk(e)y Review, Whisky Review. Tagged: , , , , , , , . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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