The Liberator brand is an authentic small batch craft brand produced by Highwood Distillers to honor the WWII RCAF base that was located in their home town of High River as well as to honor the brave men and women who fought in WWII. This is a small volume craft offering created such that Highwood Distillers would have a 100% Alberta made craft spirits line produced for the local market.
According to Michael Nychyk, Operations Manager at the Distillery:
This is a small volume brand in our portfolio; but we are proud it honours the RCAF and their connection to High River. And not to mention the spirits are great quality!
Their Liberty Vodka is distilled in small batches using locally sourced wheat. The local aquifer fed by the nearby Rocky Mountains is used as their water source, and the vodka is polished through a multi stage charcoal filtration system prior to bottling which is done with hand-applied closures and labels. The small batch production is limited to a maximum of 300 cases per batch.
Here is a link to my full review:
Review: Liberator Vodka (Highwood Distillers)
Please enjoy my review which includes my serving suggestion, the Vodka Daiquiri.
Chimo!
For each of the past four years Canadian Club has been releasing Canada’s oldest age stated Whisky. And each year, that release has been getting one year older. It started in 2017 with the Canadian Club 40 Year Old. According to my sources, that 40 year old Whisky was produced from a selection of American Oak barrels which contained 100% corn whisky.
Santa Theresa 1796 Antiguo de Solera is a self described Super Premium Venezuelan rum which traces its ancestry back to the year of 1796 when the Santa Theresa Hacienda was created. It was in 1996 (200 years later) that the Hacienda created this rum to commemorate the bicentennial anniversary of the Hacienda.
Espolon is a tequila brand created by Master Distiller Cirilo Oropeza made in a small batch process from ‘hand-selected’ 100% Blue Weber agave, grown in the rich red clay and cool climate of the Jalisco, Mexico. At that facility piñas of the hand selected agave are cooked for 18 to 20 hours prior to their fermentation. They apparently use a slower distillation technique than is in use at most other facilities, and when the spirit is finished, their Espolon Blanco tequila is rested for at least 11 months in ex-Wild Turkey Bourbon Barrels, and then bottled at 40 % alcohol by volume.
The 
The Rum Howler Blog 