I am very happy to have rediscovered this whiskey, as I missed an opportunity to buy it several years ago while traveling and felt regret ever since. I've had it somewhere at a tasting longue, but don't recall anything that's worth remembering. Even still, the reason I remain excited and hopeful is simply because of this being a Canadian product, since some of the most quality rye grain comes out of the Canada. The country is big enough and I am ignorant enough that I don't know which regions grow the "best" rye, what those differences might be, and if there even are major differences, but I do know that some of the best rye whiskeys I've had have either been from Canada, or distilled elsewhere using Canadian rye grain. Adding to that fact that this is cask strength and a 100% rye mashbill gives me very high hopes that I hope the flavor can live up to. At an impressive 127.4 proof and the lack of added water after leaving the barrel, I'm a bit shocked at how light the color is, especially since charred barrels are used. In the end, I'm guessing this is due to a very short time in the barrels overall, or perhaps a very light char level used. Despite this, the nose is very simplistic and yet creates an air of a very full body. Notes of caramel and familiar wood sugars tell me the barrel did impart plenty here, but is balanced well alongside freshly cracked rye grain, with notes of spicy cinnamon and a floral background, but closer to grass than anything blooming. Not quite the best balance of sweet and spicy that I've encountered, but by smell alone, it's definitely very close to the top. Intially in the mouth, the sweetness leads the way, specifically with caramel and basic sugar, not quite flavorful enough to be wood sugar. The spicy notes come through with some air in the form of the familiar cinnamon, but doesn't penetrate very far into the gums like I would have expected of both the grain and proof. A strange flavor amalgam begins to surface near the finish, almost like that of a charcoal tinge, but not as aggressive. Thinking on it more along with a few more sips, my guess is that I may be tasting some of the unique minerality that could be present in the mountain water that was used. This isn't quite off-putting, especially if you continue to refresh the palate with continued sips; this is notably easy because, even with half the glass gone, the ABV isn't potent enough to slow tasting. There's one thing that I've learned for certain when tasting Canadian rye whiskeys versus whiskeys made using Canadian rye: every Canadian-distilled whiskey has been highly unique. In the case of this one, my assumption of the specific water used delivers a finish unlike any other rye whiskey, despite the immediate and intermediate flavors still being fairly predictable. A good representation of the "Great White North," but definitely outside the bounds of being worth it for the price, especially because the proof isn't that impressive as far as tasted than one would think at this high a level.