I’m trying Bearface Triple Oak, a whisky that’s been making a name for itself in Canada for its bold approach to ageing. While it’s new to the Australian market, it’s been available in Canada since around 2019, and I’ve been curious to see what all the fuss is about.
What Is Bearface Whisky?
Although Bearface proudly wears its Canadian heritage on its sleeve, it’s not actually a distillery in the traditional sense. The whisky itself is contract-distilled elsewhere, with Bearface focusing entirely on the maturation process — where they believe the real magic happens.
It’s labelled as a single grain whisky, and the grain in question is corn — about 99.5% corn with 0.5% malted barley added to help convert starches into fermentable sugars during fermentation. That still makes it very much a corn whisky, and that choice of grain gives it a sweet, buttery profile that sets it apart from the rye-heavy whiskies for which Canada is better known.
It’s bottled at 42.5% and the bottle I tried displays a 7 year age statement, though in shopping around, not all bottles carry this age statement for some reason.
The Triple Oak Maturation
The name Triple Oak refers to the three different types of casks used during ageing:
- Ex-bourbon barrels – The whisky spends its first seven years in well-used American oak barrels, giving it time to mature gently without too much wood influence.
- French red wine casks – These casks add richer fruit flavours and a touch of tannin from the wine-soaked oak.
- Hungarian oak casks – Air-dried and heavily toasted, these barrels contribute spice and warmth, designed to echo the character of rye whisky.
But Bearface takes it even further with what they call Elemental Ageing. The whisky is matured in shipping containers placed outdoors in the Canadian wilderness — in bear country, no less. The casks are exposed to natural temperature extremes, ranging from –17°C to +37°C, allowing the spirit to expand and contract within the wood and draw out a wide range of flavours.
It’s a clever idea and a great marketing hook. The rugged label, with its claw marks and weathered design, perfectly matches the brand’s wild aesthetic. Honestly, it looks like something Logan from X-Men would drink after a long day in the woods.
Tasting Notes
Appearance: Golden amber in colour, with thick, oily legs that suggest a creamy texture. There’s a faint suggestion of red hue if you know to look for it — likely the power of suggestion from those red wine casks.
Nose: Sweet and unmistakably corn-led — buttered corn dominates, alongside light oak and hints of earthy spice. The influence of the Hungarian oak is subtle, adding depth without overpowering the sweetness.
Palate: Smooth, buttery and sweet. That corn foundation delivers flavours of butterscotch, toffee, and apricot preserve. The oak sits quietly in the background, while a gentle spiciness develops toward the back of the palate, especially after a few sips. Paired with a lightly spiced meal, the spice in the whisky really comes alive.
Finish: Medium length, with that soft rye-like spice lingering over a rich, sweet base of butterscotch and oak. Despite its 42.5% ABV, it’s remarkably smooth and approachable.
Overall Impressions
Bearface Triple Oak is an easy-drinking, approachable whisky that doesn’t require deep analysis — a great session dram for sharing with friends or using in a cocktail. The corn base gives it an inviting sweetness, while the triple-oak process adds enough complexity to keep things interesting.
It may not fit the classic Canadian rye profile, but that’s what makes it stand out. It’s different, confident in its identity, and not afraid to experiment.
At around $80–$85 AUD, it offers solid value for an imported whisky with a distinctive story behind it.
Final Thoughts
Bearface’s “elemental ageing” might sound like clever marketing, but it genuinely delivers a whisky with personality. It’s sweet, buttery, and subtly spiced — a great introduction to the diversity of Canadian whisky.
And if future releases ever make it to Australia, I’ll definitely be keen to compare them. Until then, this bottle will do nicely — even if it’s more “campfire conversation” than “deep contemplation.”