Blending is the main dial. Like most Canadian whisky, the components are distilled and aged separately, then married, which lets the blender tune sweetness, spice and oak independently. A corn-forward base brings the sweet corn, caramel and butterscotch, while rye supplies nutmeg, clove and fresh ginger. A decade in a mix of new oak, ex-bourbon and used Canadian whisky casks rounds everything out: new and bourbon oak add vanilla, honeycomb and baked notes like buttered scone, while the well-used casks keep the oak from dominating and let the canned peach fruit through. At 40% ABV the result is soft, easy and versatile.