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Bearface Triple Oak is a boldly distinctive single grain Canadian whisky crafted by Master Blender Andrés Faustinelli under the Mark Anthony Wine and Spirits portfolio. Built on a foundation of 100% corn spirit sourced from the shores of Lake Huron and aged for seven years, it undergoes an innovative three-cask maturation process the brand calls "Elemental Ageing" — a method that exposes the whisky to the dramatic temperature swings, humidity, and wilderness conditions of the Canadian outdoors in shipping containers, accelerating flavour development in a way that is entirely unique to the brand.
The triple oak journey begins in ex-bourbon American oak barrels, which lay down the whisky's foundation of honey, butter, and vanilla. The spirit is then transferred to tight-grained French oak ex-red wine casks — predominantly Bordeaux-style varieties including Cabernet Sauvignon and Merlot — which add layers of dried fruit and subtle tannic structure. The final stage in air-dried virgin Hungarian oak, toasted three ways, imparts warm spice, cardamom, orange peel, and a gentle smokiness that gives Bearface its signature rugged character. The finished whisky is bottled at 42.5% ABV and presented in a striking bottle etched with bear claw scratches — as bold in appearance as it is in the glass. A Gold Medal winner at the 2019 Canadian Whisky Awards.
Tasting Notes
Rich amber in the glass. The nose opens with generous sweetness — brown sugar, butterscotch, burnt marshmallow, and crème brûlée, with underlying notes of toasted oak and subtle red fruit. The palate is surprisingly full-bodied and assertive, delivering maple syrup, vanilla, cranberry, orange peel, and bold baking spice — cinnamon, cardamom, and clove — underpinned by a firm Hungarian oak grip. The finish is medium to long, peppery and warming, with toasted wood, dark coffee, and a lingering sweetness.
Serves Best With
Best enjoyed neat or over a single large ice cube to appreciate the full complexity of its three-cask character. Also excellent alongside grilled red meats, aged cheddar, or dark chocolate, where its oak spice and corn sweetness find natural partners. Works well in a whisky sour or an oak-forward Old Fashioned for those who prefer to mix.
