Bearface Triple Oak is a single grain Canadian whisky distilled from 100% corn and matured for a minimum of 7 years in ex-bourbon American oak barrels, then finished for 3-6 months in French oak red wine casks, and 60-90 days in air-dried virgin Hungarian oak that has been toasted (not charred) three ways – medium, spiced medium plus, and heavy toast.

The 7 year old, ex-bourbon American oak matured corn whisky is sourced from an undisclosed distillery and undergoes aging in a traditional whisky warehouse. However, the barrel finishing is done by Bearface using “Elemental Aging,” a process where the casks are matured in repurposed shipping containers and exposed to the elements in the Canadian wilderness. The brand claims that the extreme northern climate amplifies how the whisky and wood interact, transforming the liquid inside for a “bolder, smoother flavor.”

Last fall, I had an opportunity to participate in a Bearface virtual tasting with Master Blender Andrés Faustinelli. Participants received samples of Bearface Triple Oak, as well as the individual components that make up the whisky. Below are my long overdue thoughts on Bearface Triple Oak.

Bearface Triple Oak Specifications:

• Spirit: Canadian Whisky.
• Classification: Single Grain.
• Age: 7 Years Old.
• ABV: 42.5% (85 Proof).
• Mash Bill: 100% corn.
• Cask Type: Matured in ex-bourbon American oak and finished in French oak red wine casks and air-dried virgin Hungarian oak.
• Other: Natural Color.
• Price Paid: N/A (Sample from Bearface Spirits).
• MSRP: $29.99 for 750 mL.

Tasting Notes:

• Color: Amber.
• Nose: Sweet and spicy. Aromas of corn, toasted oak, brown sugar, caramel, vanilla, and maple syrup intermingle with spice, citrus, and stone fruit.
• Palate: Relatively light bodied, though it does have an ever so slight creaminess. The interplay between sweet and spicy continues, leading with a ton of toasted oak, caramel, and vanilla, followed by mandarin oranges, raspberries, dried cranberries, nondescript stone fruit and red fruit, and black pepper and rye spice.
• Finish: Short-medium length. Slightly astringent and drying, the finish is dominated by the toasted oak influence. Behind the oak, we find more vanilla, brown sugar, caramel, maple syrup, and spice.

Bearface Triple Oak is a good whisky, but I can’t help but feel as though it could be better with a couple of tweaks. I’d like to see the toasted Hungarian oak influence toned down to provide more balance, and a slight bump to the ABV – say 46% – might lend it a richer mouthfeel and allow the aromas and flavors to pop more. With all that being said, this is a $30 whisky, and I’m just nitpicking. I don’t think anyone who picks up a bottle of Bearface Triple Oak will be disappointed.

Rating: C (73-76%).