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Bearface Triple Oak Whisky 42.5% 700ml

Bearface Triple Oak Whisky 42.5% 700ml
Bearface Triple Oak Whisky 42.5% 700ml
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Bearface Triple Oak Whisky 42.5% 700ml

SKU: BTOWNV10 UCAU
Sustainable
Ready, but will Keep
Regular price $105.00 $94.99 / bottle
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Bearface ages whisky in 3 oak types with wild BC water, crafting bold, layered spirits true to Canada's wild landscape.

Best New Whisky & Gold Medal - Canadian Whisky Awards; Gold Medal - International Wine & Spirit Competition

Matured in French, American, and Hungarian oak casks, this Canadian whisky's triple-barrel process delivers extra depth, layering richness, spice, and subtle smoke.

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Bearface Triple Oak Whisky 42.5% 700ml

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Tasting Notes

Bearface Triple Oak Whisky
A Wilderness Whisky with a Carpenter's Soul

The name "Triple Oak" refers not to age or mashbill, but to an unusually architectural maturation process. The whisky begins life as a classic Canadian corn whisky, aged in ex-bourbon barrels for smoothness and vanilla depth. It then spends time in French oak casks that once held bold red wines, lending spice and dark fruit. Finally, it finishes in Hungarian oak, a denser wood known for its tight grain and intense tannin - rarely seen outside of high-end Tokaji.

This is oak as palette, not pedestal. Three types, each with purpose. It's whisky as woodworking.

The nose is immediate and inviting: vanilla fudge, red apple skin, and a curious note of smoked cinnamon. There's a touch of forest floor, too - damp oak, pine resin, and the faint echo of woodsmoke. It smells like a campsite morning after the fire's gone cold, with coffee brewing and a berry tart left just out of reach.

On the palate, it's smooth without being simple. Butterscotch, clove, and dark cherry compote arrive first, followed by the gentle bite of black pepper and the drying pull of toasted oak. The French oak lends a wine-like grip - red fruit acidity, tannin, and a ghost of merlot skin - while the Hungarian oak gives backbone: black tea, roasted walnut, and a touch of cigar wrapper.

The finish is medium-long, with a slow fade of caramel, baking spice, and that sweet, earthy whisper of oak embers. Not fiery - but warming. Confident.

 

A Canadian Whisky for the Curious
Bearface doesn't play by the old Canadian rules - and that's a good thing. There's no rye bite here, no dusty old vanilla bomb. Instead, what you get is texture, depth, and a sense of thoughtful rebellion. It's a whisky made for people who read labels, who want to know where the wood came from, and who enjoy a dram that rewards quiet attention.

You could sip it neat. You could throw it into a New Old Fashioned. You could even pour it under the stars with your boots off and your thoughts unhurried.

 

Final Thought
Bearface Triple Oak is a whisky of intent. It's not wild for wildness' sake, nor oaky for oak's sake. It's a whisky that asks, "What else can wood do?" - and then answers it with every sip.

It's not just a Canadian whisky.
It's a woodland blueprint, bottled at 42.5%.

Distillation & Provenance

Crafted only for our premium spirits

Distillation

Bearface Triple Oak is aged for seven years across three distinct oak cask types, each delivering a different flavour dimension. First, the single grain corn spirit is matured in ex-bourbon American oak barrels, imparting honey, vanilla, and butter. It is then transferred to heavy-red French oak casks from three separate red wine vintages, adding dry cranberry fruit and a subtle balsamic depth. Finally, the whisky is finished in virgin Hungarian oak — air-dried for three years and triple-toasted — which contributes distinctive spice, black cardamom, and orange peel. Master Blender Andres Faustinelli selects and marries the casks for each release. Bottled at 42.5% ABV.

Provenance

Bearface Whisky is produced in British Columbia, Canada — the gateway to what the brand calls 'Bear Country', a landscape of forests, mountains, lakes, and rivers on the edge of the Canadian wilderness. The spirit is a single grain Canadian whisky made from corn, sourced and then subjected to the distillery's signature 'Elemental Ageing' process: hand-selected oak casks are matured in repurposed shipping containers exposed to the extremes of the northern Canadian climate, from -10°C winter cold to 40°C summer heat. This thermal cycling accelerates the interaction between spirit and wood, producing pronounced flavour development over a seven-year maturation period.

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