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Archive for the ‘Cocktails & Recipes’ Category

Review: Baker’s Kentucky Straight Bourbon Whiskey

Posted by Arctic Wolf on March 27, 2014

BakersBaker’s Kentucky Straight Bourbon Whiskey is part of Jim Beam’s Small Batch Bourbon Collection. This collection is composed of Booker’s, Baker’s  and the previously reviewed Knob Creek,and Basil Hayden’s. The whiskey collection is considered by Jim Beam Distillers to be a selection of ‘ultra-premium’ bourbon whiskeys created to establish a high-end category for bourbon, and thus to appeal to the serious whiskey aficionado.

The Baker’s Bourbon was named for Baker Beam, who was the grand-nephew of James Beauregard Beam (Jim Beam). It is bottled at 107 proof (53.5% alcohol by volume) and produced from bourbon whisky which was aged for a minimum of 7 years. Interestingly, the mash for this spirit was apparently fermented utilizing a  special strain of ‘jug yeast’ that has been in the Beam family for over 60 years.

Wisconsin Old Fashioned (Whiskey)

Wisconsin Old Fashioned (Whiskey)

Recently I was given a bottle of Baker’s by the Alberta Beam Global Team for the purpose of a review upon my website, and you may read that review by clicking on the following excerpt link:

Review: Baker’s Kentucky Straight Bourbon Whiskey

“… The spiciness is off the charts no doubt aided by the 53.5% alcohol by volume bottling strength of the Baker’s Whisky. Despite the full barrel of spice (and despite the obvious push of alcohol) the spirit is remarkable easy to sip. This is because all that spice is accompanied by an equally forceful explosion of flavour and sweetness …”

A recipe which has become fashionable to write about on the cocktail blogs lately is the Wisconsin Old Fashioned, which mixes a nice oaky brandy with an orange slice, brandied cherries, and Angostura Bitters. It is really quite delicious. When I was tasting the Baker’s Bourbon, I could not help but think to myself how well this particular spirit would work using the Wisconsin method. At the conclusion of my review you will find my recipe for the Wisconsin Old Fashioned modified slightly to accommodate the Baker’s Bourbon rather than a fine Brandy.

Take care everyone, and please enjoy Responsibly!

Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y | Tagged: , , , , , , | Leave a Comment »

Review: Tanduay Gold Asian Rum

Posted by Arctic Wolf on March 14, 2014

gold finalLast year, Tanduay Holdings began its American Invasion by placing two new rums into the North American market. For those who do not know, Tanduay is one of the largest Rum producers in the world. (The reason they have been relatively unknown in North America is because their Asian rum is produced in the Philipines, and it sells almost exclusively into Asia.) The Tanduay invasion was launched with two premium rums (a Silver, and a Gold). The Silver Rum (reviewed here) is a blending of rums which have been aged up to 5 years and filtered to be a pale straw coloured spirit meant for mixing high-end cocktails. The Gold Rum is a blending of rums aged up to 7 years and is meant to be a spirit to be enjoyed neat or over ice, although the makers of the rum do not shy away from recommending their Gold Rum for quality cocktails as well.

SAM_1062

Rum Crusta

Here is a link to my full review of the Tanduay Gold Asian Rum:

Review: Tanduay Gold Asian Rum

” … I sense a light honeyed brown sugar and toffee aroma rising from the glass with spicy accents that are enticing. The spiciness carries impressions of ginger, cardamom, vanilla, clean oak and orange peel. There is also a bit of an exotic flair within this spice hinting that the rum may have a few surprises for me when I taste it …”

My review includes a classic nineteenth century cocktail recipe which tastes very nice indeed with the Tanduay Gold Rum. That recipe, the Rum Crusta is based upon a 1878 variation of the Brandy Crusta developed by Leo Engels who almost certainly used Joseph Santini’s 1840 Brandy Crusta recipe as his inspiration (see the Leo Engels Brandy Crusta recipe and explanation here).

Cheers everybody, and let us hope that the recent warmer weather is a harbinger of springtime!

 

Posted in Cocktails & Recipes, Dark Rums, Rum, Rum Reviews | Tagged: , , , , , , , | Comments Off

Review: The Wild Geese Premium Rum

Posted by Arctic Wolf on March 4, 2014

prumThe Wild Geese Rum Collection is the companion to the Wild Geese Irish Whisky Collection. While the Wild Geese Irish Whisky collection sought to bring the Story of the Wild Geese and their struggles in European Armies to light, the Wild Geese Rum Collection continues the saga bringing to light the story of some of these Wild Geese who after service in the continental armies of Europe found themselves transported to America and the Caribbean where many worked upon the Rum Plantations in the new world.

I received samples of the entire rum collection from the brand developer, Protege International, and began my review series of the Collection with reviews of the Wild Geese Golden Rum, and the Wild Geese Caribbean Spiced Rum. This review of the Wild Geese Premium Rum concludes my examination.

Rum Club Signature Cocktail SAM_1059

Rum Club Cocktail

The Wild Geese Premium Rum is a blend of Bajan, Guyanese, and Jamaican rums which have been aged for up to eight years, and bottled at 40 % alcohol by volume.

Here is a link to my full review:

Review: The Wild Geese Premium Rum

“… When I bring the glass to my nose, I sense a light sweetness of canned peaches and apricots a rather firm impression of vanilla. There are some light oak spices in the breezes as well as the light spiciness of orange and banana peel. Hints of tobacco and a light grassiness rounds out the nose …”

Please enjoy my review which includes a new signature cocktail I designed for my rum club, the Rum Club Cocktail.

Cheers!

Posted in Cocktails & Recipes, Dark Rums, Rum, Rum Reviews | Tagged: , , , , , , | Comments Off

Review: Revel Stoke Spiced Whisky

Posted by Arctic Wolf on February 27, 2014

Revelstoke SpicedRevel Stoke Spiced Whisky has been around for almost 15 years. It is a product of  Ed Phillips and Sons in Princeton, Minnesota, and the spiced whisky is apparently (according to the back of the bottle anyway),

“Inspired by the age-old tradition of rugged Canadian outdoorsman infusing their whisky with vanilla and spices.”

According to Davin de Kergommeaux (at Canadianwhisky.org) the Revel Stoke Spiced Whisky is named for the town of Revelstoke, located in the mountains of British Columbia. The base whisky is however, distilled on the eastern side of those mountains in Alberta, at an unnamed Albertan Distillery from a base of wheat and rye. According to the back label of my sample bottle, the flavours and spices within are produced from sugar, water, natural flavour, and citric acid.

Revalation SAM_1046This Spiced whisky was originally bottled at 40 % abv. The brand had all but disappeared until a few years ago when it was relaunched by the Phillips Distilling Company, this time as a 45 % abv spirit. During the relaunch, they gave the bottle given a bit of a make over to better reflect those rugged Canadian outdoorsmen which are said to have inspired its creation.

You may read my full review by clicking on the following excerpt:

Review: Revel Stoke Spiced Whisky

“… The initial nose brings both sweet butterscotch and some nice dusty rye scents (ginger and cardamom) forward into the air. There is a sweep of vanilla in the air as well with hints of other spices (perhaps nutmeg, coriander and a speck of cinnamon). As the glass sits, the sweetness builds bringing to mind very mild scents of cherry nibs and a speck of menthol …”

I hope you enjoy my review which includes my original cocktail suggestion, Revelation!

Slainte’!

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Note:
You may find my 2013 list of the 25 Best Canadian Whiskies here:  The Rum Howler 2013 – Top 25 Canadian Whiskies

Posted in Cocktails & Recipes, Spiced Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , | Comments Off

Review: Tanduay Silver Asian Rum

Posted by Arctic Wolf on February 25, 2014

Tanduay silver finalLast year, Tanduay Holdings began its American Invasion by placing two new rums into the North American market. For those who do not know, Tanduay is one of the very largest Rum producers in the world. (The reason they have been relatively unknown in North America is because their Asian rum is produced in the Philipines and sells almost exclusively into Asia.) This invasion was launched with two premium (a Silver, and a Gold) rums. The Tanduay Silver Rum reviewed here is a blend of rums aged up to 5 years and filtered to be a pale straw coloured spirit meant for mixing high-end cocktails.

Note: The origin of Tanduay Holdings Inc. can be traced to 1937 when The Manilla Wine Merchants Inc. was incorporated. This company was basically an amalgamation of several business interests, the important one for our discussion being the Manilla Steamship Company which held agricultural interests in the Western Visayas and had been producing rum (and other spirits) in the Philippines since at least 1893. In 1999, the Manilla Wine Merchants Inc. formally changed their name to Tanduay Holdings. (For more information please visit the Tanduay USA Website.)

SAM_1056

Tanduay #2

Here is a link to my full review:

Review: Tanduay Silver Asian Rum

“… When I raise the glass to my nose, a gentle but firm butterscotch toffee rises out of the glass followed by a soft waft of fine oak spice, soft banana and lightly sharp orange peel. I allowed the glass to breathe, and enjoyed developing scents of light baking spices (vanilla, cinnamon, and ginger) and the delicious scent of light brown sugar …”

As you will see when you read the review, I enjoyed mixing a few daiquiri recipes with the Tanduay Silver. For your enjoyment, I included two recipes, the Lime and Maraschino Daiquiri, and Tanduay # 2 (based upon the Bacardi No. 2 Daiquiri).

Please enjoy my review and my suggested cocktails!

Posted in Cocktails & Recipes, Rum, Rum Reviews, White Rums | Tagged: , , , , , , , , , | Comments Off

Review: Last Mountain Canadian Rye Whisky

Posted by Arctic Wolf on February 23, 2014

Last Mountain 1The Last Mountain Distillery is part of a small wave of Micro-Distillers which have began to appear on the Canadian landscape over the last few years. These are small ‘mom and pop’ operations which make their spirits in small batches usually only a barrel or two at a time. This particular distillery is located in Lumsden, Saskatchewan, and it is owned and operated by the husband and wife team of Colin and Meredith Schmidt.

In the early stages of the development of their rye whisky I was sent a sample bottle and asked to publish my thoughts here on my website, (see article here). It is almost 2 years later, and I am happy to report that the Last Mountain Canadian Rye Whisky (bottled at 40 % abv. and made from prairie wheat) is in full production.

Here is a link to my full review:

Review: Last Mountain Canadian Rye Whisky

“… The dusty dry rye continues to pour out of the glass with smells of freshly baled straw, sanded oak, sandalwood and fresh tobacco running alongside. Joining are sweeter accents of butterscotch and honey. As the glass sits some fruity aromas develop as well with canned apricots and peaches, a few raisins and a hint of gooseberry jam bringing more sweetness to the nose …”

Please enjoy the review which includes a few nice cocktail recipes for your enjoyment, the Icy Breeze, and a nice Rye and Soda!

Cheers Everyone!

Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , , , | Comments Off

Alabazam and Miguel Torres 20 Hors d’âge – Instant Classic!

Posted by Arctic Wolf on February 21, 2014

Torres Alabazam SAM_1051The Alabazam is an old cocktail recipe usually credited to Leo Engels, an American bartender (working in London) who published the recipe in 1878 (recipe number 192 by the way) in his cocktail book, American and Other Drinks (grab yourself a copy because this is not the only gem in the book). His recipe bears a resemblance to the modern Sidecar, but with one significant difference, Mr. Engels used Angostura Bitters in the recipe (with the lemon juice and orange Curacao), lots of Angostura Bitters!

I have seen a few modern versions of the recipe, usually with the bitters toned down, and the teaspoon of sugar replaced with a teaspoon of simple syrup. However, I recommend the original construction,  as well as the use of a robust brandy which will stand up to the bitters. After a bit of experimentation I found Miguel Torres 20 Hors d’âge works extremely well.  (see review for Miguel Torres 20 Hors d’âge  here)

Leo Engels recipe can be summarized as follows:

Alabazam

Half a wine glass of brandy (about 1 3/4 oz)
2 teaspoons Orange Curacao
1 teaspoon Angostura bitters
1 teaspoon white sugar
1 teaspoon lemon juice

Shake well over fine (crushed ) ice
Strain into a wine glass
Enjoy

The Miguel Torres 20 Hors d’âge Brandy, with its strong oak flavour running throughout, works very well with the heavy dose of bitters in the Alabazam. I also used Pierre Ferrand Dry Curacao (see review here) to obtain as close to an original 1878 Curacao flavour as possible. When you try to duplicate the recipe please, do not skimp on the sugar, as the lemon juice and bitters are unforgiving if not balanced by the appropriate amount of sweetness.

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Note:

Miguel Torres 20 Hors d’âge, is a double distilled brandy made by the Torres family (or bodega) who have been intrinsically linked to the wine making region of Spain known as the Penedès for over three centuries. Their brandy is produced from selected wines of the Parellada (a traditional Catalan white varietal) and Ugni Blanc (also known as Trebbiano in Italy) grape varieties. After distillation of the wine in copper pot stills, a careful selection process is undertaken to choose the most positive aromatic fractions, and these are aged in french Limousin oak barrels.

Posted in Brandy and Cognac, Brandy Review, Cocktails & Recipes | Tagged: , , , , | Comments Off

Review: Wild Geese Caribbean Spiced Rum

Posted by Arctic Wolf on February 18, 2014

srumThe Wild Geese Rum Collection is the companion to the Wild Geese Irish Whisky Collection. While the Wild Geese Irish Whisky collection sought to bring the Story of the Wild Geese and their struggles in European Armies to light, the Wild Geese Rum Collection continues the saga bringing to light the story of some of these Wild Geese who after service in the continental armies of Europe found themselves transported to America and the Caribbean where many worked upon the Rum Plantations in the new world.

The Wild Geese Caribbean Spiced Rum has been aged for up to five years and has been blended with tropical fruits and spice. You may read my full review  here:

Spiced Darwin

Spiced Darwin

Review: Wild Geese Caribbean Spiced Rum

“…  the possibilities for mixing the Caribbean Spiced Rum seems to be opening up in front of me as I sip. The initial flavour impressions I receive across my palate are similar to what I experienced as I nosed the glass. I sense a trio of fruitiness which resembles cherry licorice, fresh mango and sliced pineapple …”

Please enjoy my review which includes two cocktail suggestions, the Metro Swizzle, and the Spiced Darwin.

Cheers Everyone!

Posted in Cocktails & Recipes, Rum, Rum Reviews, Spiced Rum | Tagged: , , , , , , , | Comments Off

A Review and a Valentine’s Cocktail for Tanduay Rum

Posted by Arctic Wolf on February 14, 2014

Tanduay Red Runner

Photo and Cocktail courtesy Tanduay Rum

In 1999, The Manilla Wine Merchants Inc. formally changed their name to Tanduay Holdings, and the rum they produce, Tanduay Rum is regularly listed alongside Bacardi Rum as one of the best-selling brands of rum in the world. If you haven’t heard of Tanduay, do not be alarmed, it is a fact that as few as six years ago, I had not heard of them either. The reason is simply because almost all of those rum sales occur in Asia where Tanduay is the most popular brand.

About two years ago my good friend Lance, who also reviews rum (see his website, Liquorature) supplied me with a sample of Tanduay Superior a 12 Year old Rum for me to review. More recently (two days ago in fact), I was sent two additional sample bottles (from Tanduay’s North American PR firm) of what I believe are Tanduay Distiller’s best-selling rums, the Tanduay Silver, and the Tanduay Gold.

I will of course be reviewing the Tanduay Silver and Gold rums over the course of the next several weeks; but in the meantime, I thought you might like this nice Cocktail recipe sent to me from Tanduay’s PR Company which I am featuring as my 2014 Valentine’s Cocktail.

The Red Runner

1 ½ oz. Silver Tanduay Asian Rum
1 ½ oz. Tart Cherry Juice
½ oz. Lemongrass Syrup
Ginger Ale
Ice
Brandied Cherry (or three)

Combine the Tanduay Rum, the Cherry Juice and Lemongrass Syrup over Ice and Shake well.
Strain into an Iced filled Rocks Glass and top with ginger ale
Garnish with a brandied cherry (or three).

I will be adding this recipe to my cocktail menu shortly; but in the meantime, I hope you all have a Happy Valentine’s Day spending some time with that special someone you hold dear to your heart. And if you are interested, please enjoy my previously published review of the Tanduay Superior Rum:

Review: Tanduay Superior Rum

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Note: If  you are interested in more of my original cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes! And yes, do try the The Red Runner, it is quite delicious!

Posted in Cocktails & Recipes, Rum | Tagged: , , , , , , | Comments Off

Review: Chivas Regal 12 Year Old Blended Scotch Whisky

Posted by Arctic Wolf on February 13, 2014

chivasregalChivas Brothers were established at the turn of the 19th century (1801) as a grocery store in Aberdeen, Scotland. The company gained a strong reputation for luxury goods, and as a result they began (in the 1850′s) to produce a premium blended scotch whisky to meet a growing demand from their customers for a more refined whisky than was available at that time. Chivas Brothers cemented their reputation for producing quality whisky, and even today they are considered by many to be the standard-bearer for premium blended Scotch whisky. The company is currently owned by Pernod Ricard, and the home of their blended whisky brand, Chivas Regal, is the Strathisla Distillery (founded in 1786) located at Keith, Moray in the Speyside whisky producing region of  Scotland.

SAM_1022 Blood and Sand

Blood and Sand

Chivas Regal 12 Year Old Blended Scotch Whisky is Chivas Brothers’ flagship whisky. The blend includes both grain and Single Malt Whiskies which have all been aged a minimum of 12 years. Their line-up also includes 18 and 25-year-old blended whisky expressions. Although the Company is owned by Pernod Ricard, in Canada the Chivas Brand is distributed by Corby.

You may read my full review here:

Review: Chivas Regal 12 Year Old

“… the initial aroma is very pleasant with notes of butterscotch entwined with vanilla and herbal notes of lemon grass and heather. As the glass breathes, I begin to notice more woody tones with scents of willow, and sandalwood mixed in. A bit of sweet maltiness comes through as well as just a small dab of grainy spice …”

For your enjoyment I have included a classic Scotch Whisky cocktail (Blood and Sand) which tastes absolutely great with the Chivas Regal.

Posted in Cocktails & Recipes, Scotch Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , , | Comments Off

 
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