Skip to main content
The Globe and Mail
Support Quality Journalism
The Globe and Mail
First Access to Latest
Investment News
Collection of curated
e-books and guides
Inform your decisions via
Globe Investor Tools
per week
for first 24 weeks

Enjoy unlimited digital access
Enjoy Unlimited Digital Access
Get full access to
Just $1.99 per week for the first 24 weeks
Just $1.99 per week for the first 24 weeks
var select={root:".js-sub-pencil",control:".js-sub-pencil-control",open:"o-sub-pencil--open",closed:"o-sub-pencil--closed"},dom={},allowExpand=!0;function pencilInit(o){var e=arguments.length>1&&void 0!==arguments[1]&&arguments[1];select.root=o,dom.root=document.querySelector(select.root),dom.root&&(dom.control=document.querySelector(select.control),dom.control.addEventListener("click",onToggleClicked),setPanelState(e),window.addEventListener("scroll",onWindowScroll),dom.root.removeAttribute("hidden"))}function isPanelOpen(){return dom.root.classList.contains(}function setPanelState(o){dom.root.classList[o?"add":"remove"](,dom.root.classList[o?"remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); }

Black Fox from Saskatoon is one Canadian distiller exploring oaked gin.

Centuries ago, when gin was transported overseas in barrels, it arrived in North America not crystal clear and clean, but woody and aged, with a distinct yellow hue. As time progressed, shipping methods evolved to utilize stainless steel and plastic containers, keeping the alcohol clear. Now, craft distillers are rediscovering the potential of barrelling the spirit.

“The theory is that some of these old classic cocktail recipes – the ones that would have been made before the First World War – may have been made with an aged, barrelled gin,” says John Cote, co-owner of Black Fox Farm & Distillery in Saskatoon. “If you try a negroni with oaked gin, it’s spectacular.”

In addition to Black Fox, which took first place in the “cask gin” category at the World Gin Awards in 2017, other small Canadian distilleries such as Park in Banff, Wild Life in Canmore, Odd Society in Vancouver and Victoria Distillers in Sidney are adding to oaked gin’s growth. By law, you can’t sell whisky until it has been barrelled for at least three years, but gins can be barrelled for as few as five months, making it a shorter-term investment.

Story continues below advertisement

“The inside of the barrel is charred, so it acts like activated charcoal,” Cote says. “It’s taking some flavours out of the gin, but the alcohol is extracting vanilla and tannins – the woody, resinous flavours – from the barrel.” The result is a spirit that’s mellow but complex with herbal, floral and citrus notes. “Everyone understands what gin is, and everyone understands what whisky is,” says Cote. “If you like both, you can do some fun things.”

Black Fox Oaked Gin, $87 through

Visit to sign up for the Globe Style e-newsletter, your weekly digital guide to the players and trends influencing fashion, design and entertaining, plus shopping tips and inspiration for living well. And follow Globe Style on Instagram @globestyle.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to If you want to write a letter to the editor, please forward to
Comments are closed

We have closed comments on this story for legal reasons or for abuse. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies