Niagara Falls Distillers Craft –
Maple Whisky

Home > Niagara Falls Distillers Craft – Maple Whisky

ABV 40%
Aging 4 years
Recipe 100% Rye grain, brand new American oak
Blended with Dark Maple Syrup
Bottle size 750mL

Tasting Note
Showcasing the best of Canada is part of our mission, this 4-year-old whisky is blended with dark maple sourced from local farms. Light bodied, smooth and slightly sweet on the palate with a clean finish, this whisky will soon be your new favourite to sip or add that little extra sweetness to your mixed drinks. Our best seller!


Signature Servings


Canadian Maple Brunchsky

This cocktail combines a cast of rich flavours to finish off your morning brew with the crew.

1½ oz. Niagara Falls Maple Whisky
1½ oz. cold-brew coffee
1 spoonful maple syrup
1 scoop vanilla ice cream
Tools: shaker, strainer
Glass: coupe
Garnish: coffee ground

whisky maple mint

This heavenly simple cocktail infuses minty freshness with a sweet and spicy finish.


4 Mint leaves
2 oz Canadian Maple Whisky
2 oz Water
1 Cup ice
Method: Shaken over ice
Garnish with mint leaves

Niagara Maple Cherry Sour

Niagara is Canada’s fruit basket; our cherry farms produce both sweet and sour cherries, the perfect garnish for our Maple Whisky sour.

1 ½ oz Canadian Maple Whisky
1 oz fresh lemon juice
1 oz Maple Syrup
2 oz Water
Pinch of cinnamon

Method: Stirred over ice
Garnish with cherries

Signature Recipes


Maple Whisky Butter Glazed Chicken



1 whole chicken
Kosher salt and black pepper
2 to 3 rosemary sprigs, plus 2 1/2 teaspoons finely chopped rosemary
4 tablespoons unsalted butter
2 tablespoons maple syrup
2 Oz Maple Whisky


1. Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side into your favorite cooking dish and stuff the rosemary sprigs into the bird’s cavity.
2. In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary, maple syrup, maple whisky and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that’s O.K.
3. Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown about 55 to 60 minutes. Remove from the oven and baste an additional time. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.