Triticale Whisky

A Few Whiskies on the Way from Black Fox Farm, Saskatchewan by Jason Hambrey

Black+Fox+Whiskies+2.jpg

These days, most folks who start up a distillery have a background in brewing or distilling. However, Black Fox got an interesting start – from grain farmers John Cote and Barb Stefanyshyn-Cote. Many of the original distillers, indeed, were farmers who were able to distill grain to preserve it, make it easier to transport, and at times, make a bigger profit.

The prairies grow a lot of grain, and Saskatchewan is the heart of the prairies – indeed, there is more agricultural area in Saskatchewan than the other prairie provinces of Alberta and Manitoba combined. Based near Saskatoon, the farm distillery is taking a Canadian approach by focusing on single grain whiskies of various bases – wheat, triticale (a wheat/rye hybrid), and oat.

The whiskies, at present, are of age – about 3.4-3.6 years old each. I got sent some samples of a 100% unmalted wheat, 100% unmalted oat (toasted to help fermentability and flavour), and 100% unmalted triticale whisky each matured in new American oak as a preview – a date has not yet been set for their release. Triticale, particularly - is exciting - a hybrid of rye and wheat. The distillery had to go through a variety of different varieties until they found one which was good for flavor and fermentability. All the whiskies use a staged fermentation with multiple yeasts and are put into new oak. They are all coming along very well and they are in the group of higher quality whiskies which are currently on the market from Canadian craft distilleries and small producers. I wrote a few tasting notes below - note that these whiskies are not yet available and I will post proper reviews of the whiskies when they are ready to be released.

See a few notes on how they are progressing below:

Black Fox 100% Wheat Whisky Cask Sample

  • New American oak, filled 11/9/2015, sample drawn 4/03/2019 (3.4 yrs) 48%

The nose has charred oak, cream of wheat, red currants, orange, and a bit of black pepper. Some quite nice fruits to it – like elderberries and black currants. It is quite oaky, with an assortment of wood spices – it is a very nice woodiness. The nose isn’t raw, which is rather impressive at this age even with new oak.  The palate is lightly sweet, full of toasted oak flavours, orange, and light, sweet spice at the end along with freshly baked bread. The sweetness does well to balance out the spice and the oak – it’s lightly sweet, not too much. It has a really nice sweet wheat character to it. The finish has some more dark fruit, more oak, and spice.  The grain characteristics continue for some time, along with a bit more dried fruit.

If this whisky were to be released today, it would be in my “recommended” group.

Black Fox 100% Oat Whisky Cask Sample

  • New American oak, filled 8/22/2015, sample drawn 4/03/2019 (3.6 yrs) 48%

Again, we have some really nice grainy notes here. It smells, indeed, like oats! But there’s also some rich baking spices, a rich spicy woodiness, toasted oak, and even some more exotic wood notes like bamboo. Pear, too. Deep wood – it does a nice trick.

The palate is light, with creamy porridge, vanilla marshmallow, and a great creaminess. Vanilla and spice come in on the end, which is full of sweet creamy grain, light spices, and light charred oak. A bit more dried fruit and spice comes out on the finish. The finish has a set of notes I’d characterize as oats just starting to toast on a skillet. The finish is lightly tangy and sweet – which I quite like! Despite the new oak, the oat spirit is a worthy competitor and isn’t lost. Not as oaky or as sharp as the wheat, and a bit softer.

I recently pulled this out at a Japanese tasting and it was a hit.

If this whisky were to be released today, it would be in my “recommended” group.

Black Fox 100% Triticale Whisky cask sample

  • New American oak, filled 8/10/2015, sample drawn 4/03/2019 (3.6 yrs) 48%

Of the three samples I tried, this one takes the best to the new oak.

Quite different from the other casks. Coconut, pineapple, and a rich set of fruity rye-like spices, dried, fruit, cacao nibs, and vanilla. Lots of oak and toasted oak notes. This reminds me of rye whisky, with all the floral and spicy notes.  Nice caramel too. There is a nice grainy middle, and oaky base, and a spicy-floral intense set of top notes. Prunes, dried apricot, lilac, whole grain bread, whole mixed-grain porridge, toasted oak, and cinnamon.

The palate has a really nice spicy sharpness, lilac, clove, and a sweet grainy finish. There is a really nice set of dried fruit characteristics here which aren’t present in the other Black Fox whiskies. It has a really rich middle with quite good depth to it. The finish has dried stone fruit (prunes, peaches, apricots) but also fresh plums, peaches, and apricots – along with green pear, oak, baking spices, lilac, cream of wheat, and an Irish pot-still like green oily spiciness.

If this whisky were to be released today, it would be in my “recommended” group.