To produce the whisky, Jill Lindquist and her team at Raging Crow fermented a mixed mash of 65.2% corn, 17.4% rye and 17.4% barley, then aged the distillate in brand new Kentucky oak barrels for 13 to 16 months.
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When Spring rolls around in Nova Scotia, it’s time to harvest spruce tips. Experts suggest that tips from young trees, around a decade old, have the best flavour and you don’t need a ladder to pick them. With spruce trees growing around their property, it was natural that Jill Linquist and Chris Pruski at Nova Scotia’s Raging Crow Distillery would harvest the tips for the distillery’s Spruce Tip Gin.
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