Forty Creek Whisky unveils Maplewood Select at exclusive tasting event

On September 17th, TL Insider and Forty Creek Whisky came together for an exclusive evening at Compton Ave., offering whisky enthusiasts a deeper look into the craftsmanship behind Forty Creek’s latest release, Maplewood Select. The evening, hosted by Forty Creek’s Master Blender Bill Ashburn and North American Brand Ambassador Chris Thompson, was a celebration of Forty Creek’s annual tradition of crafting small-batch, limited-edition whiskies.

Guests were welcomed with signature cocktails like the Forty Creek Rusty City and Honey Spiced Lemonade before settling in for the tasting experience. Ashburn, who has nearly four decades of experience in the beverage industry, spoke about the process behind creating limited-edition whiskies year after year. “It’s probably the most enjoyable part of my job,” Ashburn shared, underscoring the sense of creativity and innovation that goes into each bottle. The highlight of the evening was  Maplewood Select, marking the 18th annual limited-edition whisky for Forty Creek.

As Ashburn explained, Maplewood Select, despite its name, doesn’t taste like maple syrup. Instead, the whisky was steeped with kiln-dried sugar maple wood, which lends the blend subtle fruity notes and a rounded vanilla finish. Ashburn’s use of wood treatments has become a hallmark of his craft, drawing on experiments with over 35 different wood species. “Some of them were really good, and some of them were really bad,” Ashburn quipped, adding that one wood to avoid is white birch: “If you see anyone making whisky with white birch, run!”

The tasting introduced guests to a whisky unlike any other, featuring a mix of six-year-old and 15-year-old corn whiskies with an eight-year-old rye. The resulting spirit is a bold and balanced expression that surprised even seasoned whisky lovers. “It’s a spice bomb,” Thompson noted. “There’s a long lingering finish, and I love that the nose doesn’t match the taste—it surprises you every time.”

The sensory experience continued with a cocktail masterclass led by the team at Compton Ave., where guests learned to craft a custom cocktail using Forty Creek’s Copper Bold whisky. The cocktail, a riff on an Old Fashioned, included a unique sweetener made from Pandan syrup, a Southeast Asian plant with a roasted, nutty flavour that paired perfectly with the whisky’s complex profile. “It’s super simple,” the mixologist explained. “We use culinary techniques in our cocktails, and with a little extra work, anyone can make something special.”

Complementing the whisky and cocktails was a carefully curated food menu, featuring passed canapés such as cottage pie croquettes and steak tartare, along with a plated meal of picanha steak with Diane sauce, garlic and leek mashed potatoes, and sticky toffee pudding to close the evening on a sweet note.

As the night came to a close, guests left with a deeper appreciation for the innovation and artistry behind Forty Creek’s award-winning whiskies. The event not only highlighted Maplewood Select’s unique flavour profile but also demonstrated Forty Creek’s ongoing commitment to pushing the boundaries of Canadian whisky-making. With each new release, the brand continues to challenge the whisky world’s expectations, and Maplewood Select is no exception, adding another chapter to Forty Creek’s storied history.

Want to experience the magic of Forty Creek for yourself? Explore their full range of whiskies, including the limited-edition Maplewood Select, and discover where to purchase your own bottle at fortycreekwhisky.com.