Posted by Arctic Wolf on August 16, 2013
Spicebox Whisky is based in Montreal, Quebec where they blend and bottle their Spicebox Canadian Spiced Whisky. Their new Spicebox Pumpkin Spiced Whisky was introduced last fall, and if you search enough through the liquor stores here in Alberta you can still find a few bottles hanging around. I really do not know much about this flavoured whisky as Spicebox website hasn’t listed it yet. I believe it is a seasonal product which might return in larger numbers again this fall. The Whisky is bottled at 70 proof or 35 % alcohol by volume and was brought into the Alberta Marketplace by Mondia Alliance Wine and Spirits of Montreal.
You may click on the excerpt to read the full review:
“… Impressions of vanilla, brown sugar and butterscotch are dominant, however bits and dabbles of cinnamon, nutmeg, cardamom and ginger work their way into the breezes as well. These breezes above the glass actually do remind me of the sweet spicy aroma of a freshly baked pumpkin pie, (minus the actual pumpkin of course) …”
I admit this offering surprised me with its tastiness, and I was able to construct a very nice cocktail, the Orange Pumpkin Spice Muddle!
Enjoy my review, and if you happen to own a bottle of the Spicebox Pumpkin Spiced Whisky, do try my cocktail!
Posted in Cocktails & Recipes, Flavoured Whisky, Spiced Whisky, Whisk(e)y, Whisk(e)y Review, Whisky Liqueur | Tagged: Canadian Whisky, Cocktails, Flavoured Whiskly, Mondia Alliance, Pumpkin Spiced, Spicebox Spiced Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on August 2, 2013
The Bowmore Distillery sits at the edge of Loch Indaal where the briny breezes of the sea blow directly across the warehouses full of Bowmore whisky barrels. As every barrel of Bowmore whisky produced spends at least some of its maturing life inside these warehouses it is reasonable to assume that at least some of that seaside character makes its way into the whisky. As well, the distillery is one of the few remaining Scottish distilleries which produces its own peated malt on its own malting floor. The location of the aging warehouses next to Loch Indaal, and the peated barley produced under Bowmore’s own malt drying kiln have been linked to the unique flavour and character of the whisky known as Bowmore.
Bowmore Legend is the youngest expression in the Bowmore Single Malt core range. It does not arrive with an age statement, and is produced solely from whisky aged in American ex- bourbon barrels. I was given a sample bottle for this review by Lifford Wines who are the local importer (in Alberta) and distributor of Morrison Bowmore products.
You may click on the following excerpt (link) to read the full review:
“… I notice bits of heather and willow thicket; a lowland hay-field of long green saw grass; some saltiness reminiscent of ocean brine and a few touches of iodine. I also sense some clean oak spices, orange peel, light citrus lemon balm, and a nice wafting of vanilla in the air. The whisky seems lively, and I appreciate that the peat has not devoured the rest of the whisky aroma …”
Please enjoy the review which contains a recipe (Bowmore Punch) suggested by Iain McCallum, the current Global Master of Malts for Morrison Bowmore Distillers.
Posted in Scotch Whisky, Single Malt Whisky, Spiced Whisky, Whisk(e)y | Tagged: Bowmore Punch, Bowmore Whisky, Iain McCallum, Morrison Bowmore, Scotch Whisky, Single Malt Whisky, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on July 6, 2013
Canadian Club has recently expanded their whisky line-up to include a flavoured whisky (Canadian Club Dock No. 57 Blackberry), and a new spiced whisky, (Canadian Club Dock No. 57 Spiced). According Tish Harcus, Canadian Club Brand Ambassador and Curator of the Historical Archives at the Canadian Club Heritage Centre in Walkerville, Ontario,
“C.C.’s new innovations will take the brand to the next level both for consumers new to whisky and more seasoned whisky drinkers who are seeking bolder flavour profiles and some spice. “
The Dock No. 57 branded whiskies are bottled at full strength (40 % alcohol by volume) ensuring that the full flavour of the Canadian Club whisky remains a strong component of the flavour profile. Last Spring, at a tasting event of mine, my friend Dennis brought over a bottle. I decided that this was a good opportunity to receive some feedback from my friends and a few months later, I did some more tasting and sampling and cobbled together this review.
You may click on the following excerpt to read the full review:
“… I notice some nice honey and vanilla accents as well as some a pungent spiciness reminiscent of ginger and nutmeg. Some dry fruit is hinted at (dark cherries mainly) as is some dark pipe tobacco. I like the overall mixture, and I like that it is the whisky aroma which leads the parade of scents into the air …”
My suggested cocktail for this spiced whisky, is my new recipe, the Spiced Northern Julep. Take care everyone and have a great day!
Posted in Canadian Whisky, Cocktails & Recipes, Spiced Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Club, Canadian Whisky, Cocktails, Dock 57, Spiced Northern Julep, Spiced Whisky, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on March 21, 2013
Flavoured and Spiced Whiskies seem to be popping up all over the landscape these days. It seems that not only rum companies are jealous of the success of Captain Morgan. The Whisky producers want a share of this market too. Time will tell whether these flavoured spirits are just a fad or part of a new market trend. But since they have arrived with such force, I will continue to review those which cross my path.
SinFire Cinnamon Whisky is produced by Hood River Distillers, an importer, producer, and bottler of spirits in the Pacific Northwest of the United States. The Company’s bottling plant is located beside Columbia River with Mt. Hood standing majestically behind the facility, and they have been there since 1968. I received a small sample of their new SinFire Whisky a few weeks ago and decided to put the sample through the paces of my review methodology. This cinnamon flavoured whisky apparently combines imported Canadian whisky with spicy-sweet natural cinnamon flavors. It is bottled at 35 % alcohol by volume.
You may click on the following excerpt to read the full review which includes a nice Highball style cocktail for Cinnamon Whisky called The Buzz Saw Highball:
“… As I put my snoot near the glass I receive a very strong indication of cinnamon heart candies. Some butterscotch is apparent in the breezes as well as a light sandalwood and hints of rye whisky. Although I receive indications of sweetness, it does not appear to be overdone …”
Please enjoy the review!
Posted in Canadian Whisky, Cocktails & Recipes, Flavoured Whisky, Spiced Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Cinnamon Whisky, Flavoured Whisky, Hood River Distillers, SinFire, Spiced Whisky, Whisky | Comments Off
Posted by Arctic Wolf on February 6, 2013
Not that long ago, I had a discussion with a well-known Master Blender (from a major producer of whisky) about the rush of spiced and flavoured rums and whiskies which are entering the marketplace. I lamented the fact that most of these spirits were constructed using young inexpensive spirits as their base, rather than beginning with a spirit which already showed age and character. The master distiller gave me this ‘father knows best’ look and explained that this category was meant for the new spirits consumer as an entry-level product, and using a better spirit as the base would just be a waste of good whisky (or rum). I countered that I thought the spiced and flavoured category could be much more; but I also quickly changed the subject. (I could see that he thought I was nuts).
Well maybe I am nuts; but recently, I actually received a sample of just the very kind of spiced whisky I had been talking about, Highwood Distillers - Centennial Spiced Canadian Whisky. Unlike most of the spiced and flavoured whiskies which have sprung up recently which use a very young whisky as the base for the spirit, Highwood’s Centennial Spiced Whisky uses a well aged 10-year-old whisky, (their own Centennial Rye Whisky) as the foundation for this spiced spirit.
And I am happy to report, that as I suspected, quality always shines through as my review attests, here is an excerpt:
“… Rather than a whisky buried by spice, we encounter flavours of vanilla, ginger, and cloves (and yes butterscotch too) which are lifted by the character of the well aged Centennial Whisky. Although the combination of spices does not appear to be complicated, there is a punch of ginger in the flavour profile that to me, taste’s absolutely brilliant …”
Here is a link to the full review which includes two cocktails, the Centennial Celebration, and Tall Ginger:
Please enjoy this review of what I feel is a groundbreaking new spirit!
Posted in Canadian Whisky, Cocktails & Recipes, Flavoured Whisky, Spiced Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Centennial, Cocktails and Recipes, DrinkWire, Highwood Whisky, Spiced Whisky, Spiced Whisky Review, Whisky, Whisky Review | Comments Off