Copper Pot Whisky by John Sleeman & Sons

Light and floral on the nose, with a lift of bright citrus. Then it turns soft and sweet—bubblegum, and the plain cereal sweetness of the grain itself. If that reads like an Irish whisky, that’s the idea.

Copper Pot is John Sleeman & Sons’ nod to the Irish tradition. The mash runs raw barley alongside malted barley, with wheat and corn in the mix, pot-distilled and aged in ex-bourbon casks right here in Guelph. The raw barley is the Irish part, and it’s what gives the whisky that soft, faintly creamy body. The bourbon barrels impart the vanilla. The finish is clean and gentle, with soft vanilla and a whisper of spice.

Probably the gentlest bottle in the John Sleeman & Sons range. A great place to start if whisky has always seemed a bit much.

How to enjoy:

• Sip neat—the Irish style is built for it, and there’s little heat to get past
• Long in a highball with soda and a wedge of lemon, or over one large ice cube
• Pair with something mild and buttery, like brie, camembert, or a young Gouda

750 ml bottle, 40% ABV