Innis & Gunn
Canadian Cask
7.1% alc/vol

This special Innis & Gunn was exclusively made for Canada to celebrate Canada Day 2009. Innis & Gunn selected and imported to Scotland rare Canadian Whisky barrels, then matured the beer for 71 days inside these barrels to capture the delicious flavours locked inside the oak grain. To complement the flavours from the rare Canadian whisky barrels, Innis & Gunn created a unique beer recipe, adding some lightly kilned Malted rye which imparts the fruity, toffee raisin character and gives the beer its deep red hue.

About Innis & Gunn:

Back in 2002, leading whisky producer William Grant & Sons decided to make ale-finished whisky. Renowned Brewer, Dougal Sharp, was commissioned to formulate a special beer to impart a smooth, beery character to the bourbon barrels. This would in turn flavour the maturing whisky (port and sherry finished whiskies are made in the same way). A unique, malty, Scottish Beer was produced. This was placed in the barrels for 30 days, before being discarded to make room for the whisky.

The Ale Cask Whisky was a real success, and it was only many months later, after thousands of gallons of beer had been used, that Dougal received a call that would change everything.

Upon emptying the barrels and carrying out analysis of the beer, the staff at the Distillery had discovered that it had been completely transformed by its time in the oak – a most unexpected but welcome discovery.

The beer was then tasted by industry experts and scored an unheard of 9 out of 9! In August 2003, Innis & Gunn Oak Aged Beer was launched to a thirsty world, and no one has looked back since.
And the name Innis & Gunn? It’s the middle names of the founder, Dougal and his brother Neil.

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Elephant Island
Pink Elephant

This traditionally made brut starts out as a Granny Smith Apple cuvee with Cassis dosage. Brilliant pink color, crisp apple flavors with a hint of black currant flavour carried on millions of tiny bubbles – delicious!

About
Elephant Island

Elephant Island Fruit Winery was founded in 1999 by Miranda and Del Halladay, in partnership with Miranda’s grandmother, Catherine Wisnicki. The foray into fruit wine was guided by the fascination of Miranda’s grandfather, Paul, whose recreational pursuit of fruit winemaking and distilling left a heritage rich in notes and memories. Paul had the foresight and vision to believe that there was a market for well-crafted fruit wines and that the fruit grown in the Okanagan Valley would provide the essential raw ingredients. His recipes, brought from the old-world, have laid the foundation for all of the wines at Elephant Island.

Professional Winemaker Christine Leroux was hired to bring her exceptional level of training and experience to Paul’s recipes and has since refined and expanded the winemaking process to ensure that only the highest quality products are produced under the Elephant Island label.

The name Elephant Island is a result of Grandmother Catherine, an architect, acquiring the orchard as a retirement investment. Her husband Paul, an engineer, was convinced that the investment would be a ‘white elephant’. Collectively they proceeded to battle their respective professional impartiality and collaborated on their coup de grace, the house at Elephant Island. Out of this clash of professional wills (Grandma’s visual versus Grandfather’s logical) emerged Poppy’s name for the property … the architects ‘EYE-land’ – testament to his perception of Grandma’s obsession with the aesthetic.