We’re turning up the heat with a little Society experiment that’s been 27 years in the making. Prepare your palates for Exp. #1, our chilli-infused spirit drink that can be enjoyed in various ways, whether you want to sip, mix or cook with it.

We doubt those working the stills from distillery 42 back in 1995 could have imagined that their new-make spirit would have ended up in a cask alongside two kilograms of sliced Scotch bonnet chilli peppers. But it’s no surprise that the Society is uncovering new and wonderful ways to break down conventions in the whisky industry. 

Once upon a time this spirit was a single malt that had matured for around 10 years in a refill ex-bourbon hogshead. That was until we added around 100 pre-sliced Scotch bonnet chillis into the cask – stripping it of its title as a Scotch whisky. The curious concoction was then left to fuse with the spices for a further 17 years before being bottled. 

At 55.6% abv these 100ml miniatures offer members the chance to continue the experiment, by sipping, mixing and cooking with this spicy spirit at home. We don’t expect anyone to be knocking it back undiluted, unless you have a particularly strong constitution. But how about adding a bit of spice to your cocktails or recipes? Check out the July 2023 edition of Unfiltered for recipe suggestions from 28 Queen Street members' room executive chef James Freeman.

Available only in Alberta at Kensington Wine Market.