Canadian Whisky Launches Wilderness Series
Whisky distillery, Bareface Canadian Whisky, has released the first expression in its recently launched Wilderness Series. The spirit is dubbed Matsutake 01 and is one of the world’s most unique whiskies made with unusual components. Ingredients include distinctive notes of Matsutake mushrooms, a natural fungi that grows in the Canadian forests and wilderness.
“With each new limited release, we strive to shatter category norms and challenge traditions,” said Faustinelli.
“I know Bearface Matsutake does just that. As seen with the latest spirits trends – umami flavors are in.
“The Matsutake mushroom grows once a year in the Canadian wilderness making it highly covetable and rare and brings a sophistication to this bottle unlike any other whisky.”
Bearface Canadian Whisky Elemental Aging Process
Notably, this is mostly unexpected from a Canadian distillery where whisky production rules are extremely rigid. According to the Select Club, some of these rules make whisky manufacturing a considerably hard process.
“All Canadian whiskies must be aged a minimum of 3 years in 700 liter or smaller wooden barrels. It must have a 40% ABV, must be made of a cereal grain, and must be made in Canada.”
However, Bearface Canadian Whisky was able to pull off this mushroom-based whisky. This limited-edition series begins with an Elementally Aged trilogy blend of French Oak, Sherry Pipes, and Casked Matsutake, which results in a first-of-its-kind whisky in the US.
“This Matsutake expression has been a long time in the making,” says Master Blender, Andrés Faustinelli.
“With each new limited release, we strive to shatter category norms and challenge traditions. I know Bearface Matsutake does just that. As seen with the latest spirits trends – umami flavors are in. The Matsutake mushroom grows once a year in the Canadian wilderness making it highly covetable and rare and brings a sophistication to this bottle unlike any other whisky.”
In elemental aging, carefully selected oak casks are placed in repurposed shipping containers and subjected to fluctuating temperatures to enhance the interaction between whisky and wood, creating a smoother, bolder taste.