Canadian Club Canadian Whisky Chronicles 43 Yr Issue No. 3 "The Speakeasy" Producer_emmets becoming chocolate and Bourbon biscuit
Description
becoming chocolate and Bourbon biscuit
We took our R6 DISTILLERY 4yr Rye Whiskey and rested it in a special selected Pedro Ximenez barrel to gain great color
You deserve to relax
Intense and vividly focused
The quality of the estate fruit is so high
Canadian Club Canadian Whisky Chronicles 43 Yr Issue No. 3 "The Speakeasy" Producer_emmets becoming chocolate and Bourbon biscuit
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- Final sale items are not eligible for returns or exchanges.
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