Centennial 33 Year Old Canadian Whisky bottle
Allocations open

Centennial 33 Year Old Canadian Whisky

$333.33

Pre-order · Ships late October 2026

Allocation 800 bottles · numbered by hand

Numbered by hand. When they are gone, they are gone.

Distilled in copper at Highwood Distillers in the Alberta foothills in the autumn of 1993. Filled to Kentucky bourbon oak and left to rest, undisturbed, for thirty-three winters.

Drawn in spring 2026. Eight hundred bottles. Each one filled, sealed, and numbered by hand, signed in pencil by Jarret Stuart.

Drawn at cask strength and refined to 55% ABV using Rocky Mountain water. Bottled without chill-filtration, so nothing is taken from the spirit beyond what the cask itself surrendered.

A limited release from the family that has stood near fine whisky since 1868, when James Stuart took the lease on the Macallan distillery.

750mL · 55% ALC./VOL.

Sold on pre-order. Your card is charged today for the bottle. Every order ships in late October 2026.

Shipping is quoted before dispatch. Shipping is not charged at checkout. We confirm that we can deliver to your address, then send a separate shipping quote before your bottle leaves the distillery. Import duties, alcohol taxes, VAT, GST, brokerage fees and other destination charges are payable by the recipient unless stated otherwise. If lawful delivery cannot be arranged, your reservation is refunded in full.

Each bottle is numbered by hand and signed by Jarret Stuart. Your card is charged for the bottle today. Shipping is quoted separately before dispatch, and every order ships in late October 2026.

On the palate

Thirty-three years, tasted in three breaths.

Drawn at cask strength and refined to 55% ABV using Rocky Mountain water. Bottled without chill-filtration, so nothing is taken from the spirit beyond what the cask itself surrendered.

I · Nose

Polished oak, dried orange peel, vanilla.

The first breath is the cask. Charred Kentucky bourbon barrel still talking after three decades. Underneath: candied citrus, a soft baking spice, and a thread of caramel that doesn't push.

II · Palate

Rich vanilla, leather, toasted almond.

Mouth-coating. The wheat sweetness still surfaces. Then the oak, slow and unhurried. Dried fig and a memory of dark chocolate. Nothing tries to introduce itself. Everything is already known.

III · Finish

Long, warming, faintly spiced.

It stays. Twenty seconds, then thirty, then it's hard to say. A whisper of clove, a return of the orange peel, and finally just oak. The kind of finish thirty-three years is meant to earn.