Posted by Arctic Wolf on August 29, 2013
The Glenfarclas Distillery is located on the Recherlich Farm at Ballindalloch in the heart of Speyside. The Distillery was purchased by the Grant Family in 1865, and it has remained in the control of the Grant Family for six generations up to the present day. In fact, Glenfarclas is one of only a few distilleries remaining in Scotland which is independently family owned and managed.
All of the Glenfarclas whisky is matured in two styles of oak barrels, plain oak barrels which have previously contained Bourbon or Scotch whisky, and Spanish oak which has previously contained Oloroso or Fino Sherry from Seville. The whisky is stored in traditional ‘dunnage’ warehouses that date from the late 1800s. These warehouses have thick stone walls and earth floors. The subject of this review, the Glenfarclas 17 Year Old Whisky is bottled at 43 % alcohol by volume.
You may read my full review of Glenfarclas 17 Year Old Highland Single Malt Whisky by clicking on the following excerpt:
“… The 17 Year Old Whisky enters the palate with nice mellow wood spices which have combined or melded with the smooth sherry flavours which are full of bittersweet dark chocolate and dried fruit. The vanilla is more obvious in this whisky than in the younger expressions, as is a nice nutty lightly bitter walnut flavour which sits underneath …”
Have a great day, and please enjoy the review!
Posted in Scotch Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: George Grant, Glenfarclas, Scotch Whisky, Single Malt Whisky, Whisky, Whsky Review | Comments Off
Posted by Arctic Wolf on August 27, 2013
I like to go back to my early reviews and re-sample the spirits to see how time and experience has changed my perceptions. (It could also be that the spirit changes over time.) This afternoon I opened a bottle of Corby Royal Reserve Canadian Rye Whisky and sampled it next to my old tasting notes. I decided to make some minor adjustments to my tasting notes, and to my original score.
This is a brand which traces its roots all the way back to a time before confederation, when Henry Corby began to distill whisky on the banks of the Moira River. In 1881, Henry’s son, also Henry (aka Harry), took over, and through the next ten years the Company began to bottle their own brand of whisky and sold it under the name of Corby.
Today Corby Distilleries Ltd. produces a strong portfolio of whisky brands which includes Corby Royal Reserve, Hiram Walker Special Old Rye Whisky, as well as the entire Wiser’s family of whiskies.
You may read my revised review of Corby Royal Reserve Canadian Rye Whisky by clicking on the following excerpt:
“… The aroma is one of oak spices mingled with rye, and an underlying butterscotch and vanilla. There is a touch of roughness in the air which some will find offsetting. I actually like a rye whisky to have some kick, so I am not put off rather I feel anticipation as I lift the glass …”
The review includes a nice recipe at the end, the Woodcutter.
Have a great day!
Posted in Canadian Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Cocktails, Corby, Royal Reserve, Whisky Review, Woodcutter | 2 Comments »
Posted by Arctic Wolf on August 20, 2013
Seagram’s has a rich and storied history which can be dated back to 1857 when the Granite Mills and Waterloo Distillery Company was formed. About seven years later, Joseph Seagram joined the company and by 1911 the company was known as Joseph E. Seagram & Sons. Today, over 100 years later, the Seagram name is still in use as a brand, but ownership of this whisky has been passed on to Diageo who now use the aged stocks at their Valleyfield Distillery in Quebec to produce the whisky.
You may read my review of the whisky by clicking on the following excerpt:
“… There are hints of sugary sweetness rising up which remind me of Corn Pops cereal. As well, the air above the glass seems somewhat effervescent with intense sweet and sour citrus zest. The longer the glass sits the more the sugared corn and the sweet and sour citrus zest take over …”
Please enjoy the review!
Posted in Canadian Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Diageo, Five Star, Seagram's, Whisky Review | Comments Off
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 10, 2013
The newest expression of the 15 Year Old Glenfiddich is a Single Malt Scotch Whisky aged in European (Spanish Sherry), American (American Bourbon) and New American (virgin) oak. The resulting whisky is then mellowed in a Solera Vat (which when introduced by Glenfiddich for the 15-year-old Single Malt, had no counterpart in the world of Scotch whisky). The final blend is married in Portuguese Oak Tuns. The resulting whisky is (according to the Glenfiddich website) the first 15-year-old expression to become one of the top 10 best-selling Single Malt whiskies in the world.
On June, 2013 Glenfiddich Single Malt Scotch announced that $2.00 from every bottle sold of Glenfiddich 15 Year Old Solera Whisky in Canada would be donated to benefit Canadian Forces Members as part of their continued support for Wounded Warriors Canada. In honour of the ongoing partnership, Glenfiddich has changed its regular packaging throughout 2013 and beyond in recognition of the donation program to help raise awareness and funds for Wounded Warriors Canada.
Founded in 2006, Wounded Warriors Canada is a non-profit organization that helps Canadian Forces Members (be they full-time members or reservists) who have been wounded or injured in their service to Canada.
I arranged to receive a new sample of this expression of Glenfiddich such that through my published review, I could help bring awareness to Wounded Warriors Canada.
You may click on the following excerpt to read my full review of the 2013 bottling:
“… The initial nose reveals nice oaky scents of honey and butterscotch with some hints of dark fruit (raisin and dates) and mild notes of black licorice and cocoa. Some additional impressions of spruce and pine touch my nose with touches of heather and willow …”
Please enjoy my review, and remember every bottle purchased in Canada helps to support our Canadian Forces Members (be they full-time members or reservists) who have been wounded or injured in their service to Canada.
Posted in Scotch Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Glenfiddich Whisky, Scotch Whisky, Single Malt, Solera Vat, Whsiky Review, Wounded Warriors Canada | Comments Off
Posted by Arctic Wolf on August 8, 2013
Barry Bernstein and Barry Stein own and run the Still Water Distillery, Ontario’s first micro-distillery which they founded in 2009. They not only manage the distillation and the blending of the Still Waters’ products, they also act as the distillery’s Chief Bottle Washers and Bottle Fillers. In fact, there is not a single aspect of their business that they do not either personally oversee or do themselves.
Late last year, Still Waters released the cryptically named Still Waters 1+11 Canadian Whisky, a blend of selected whiskies from other Canadian producers to which they have added up to 10 % of their own Hand-Crafted whisky. I tasted this new whisky last fall when I scored it blind as part of my duties as one of the jurors for the Canadian Whisky Awards. When I later examined my scores and noticed the Still Waters Whisky had done well on my score sheet, I decided to contact the distillery to see if they would be interested in a review.
Happily, they agreed and forwarded me the necessary sample.
You may click on the following excerpt (link) to read the full review:
“… The initial nose brings a lovely dry rye grain to the breezes filled with scents of autumn harvest including the fresh straw and chaff. As the glass breathes, impressions of caramel and corn build with accents of tobacco, sandalwood and oak spice. I notice indications of both zesty citrus fruit (lemon in particular) as well as a touch of fruity sourness with the two nuances playfully dancing together in the light breezes above my glass …”
Please enjoy the review which includes a new cocktail I call the Crow’s Nest.
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: 1+11 Canadian Whisky, Canadian Whisky, Cocktails, Still Waters Distillery, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on July 23, 2013
Danfield’s Canadian Whisky is produced in the small City of Lethbridge in my home Province of Alberta. It is produced for Williams & Churchill by Schenley Distilleries Inc. at the Black Velvet Distillery, (also referred to locally as the Palliser Distillery). Williams and Churchill are not distillers themselves, rather they appear to be a third-party company which owns the Danfield’s Brand. They are also very difficult to contact, and therefore the only information I have about the Danfield’s Limited Edition 21 Year Old Canadian Whisky comes from the little booklet which is strung around the neck of the bottle. According to this booklet, the 21 Year Old is a small batch whisky produced from rye, corn and malted barley. It is bottled at 40 % alcohol by volume and prior to this bottling, the whisky is apparently “diamond filtered” to add further polish to the whisky.
Being a bit of a collector of Canadian Whisky, I have had a couple of bottles of the Danfield’s Limited Edition in my possession for about three years now. I finally broke down and opened one such that I could provide a review here on my website.
Here is a link to my full review:
“… The rye continues to pour out with the scent becoming earthier as it changes from a clean dry rye to a thick fruit-filled rye over the course of the nosing. Hints of marzipan and orange peel come forward as does a nice underlying nuttiness which reminds me of the wild hazelnuts which grown around the lakes in west-central Alberta …”
Please enjoy the review and the suggested cocktail recipe which follows, the Iced Ruby Manhattan.
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Cocktails, Danfield's Canadian Whisky, Iced Ruby Manhattan, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on July 16, 2013
Solan Number 1 Malt Whisky is produced by Mohan Meakin Limited at the Kasauli Distillery which is found in the Himalayan Highlands at an elevation of over 6,000 feet. (The town of Kasauli in located in the Solan District, Himachal Pradesh, India.) The distillery was founded in the late 1820s by Edward Dyer who apparently chose this location because the climate in this area of India was quite similar to his native Scotland, (and because the British troops in the nearby Punjab had a taste for Scottish style whisky).
Solan Number One is blended with mature Malt Spirits produced using traditional Scottish methods of malting, kneading, and distillation on vintage copper pot stills and aged in oak casks. I was recently sent a sample bottle by the local Alberta distributor, Madira Spirits Inc. and asked if I could provide a review here on my website. I was more than happy to oblige.
You may click on the following excerpt to read my full review:
“… The initial nose is honeyed with a mixture of sweet malt and butterscotch, some clean oak spices and hints (but only hints) of a rum-like cane syrup. I let the glass sit to see how the nose developed, and I was rewarded with a few new notes of orange peel, heather and tobacco. I find the aroma appealing …”
Included at the conclusion of my review of this surprisingly good whisky is my latest cocktail, Indian Summer.
Please enjoy my latest review!
Posted in Cocktails & Recipes, Indian Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Cocktails, India, Indian Summer, Indian Whisky, Kasauli Distillery, Malt Whisky, Mohan Meakin Limited, Solan Number One, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on July 15, 2013
Three years ago a new whisky was produced in Canada which was completely different from any other whisky I had seen. For one thing, the distillation mash for the whisky was based primarily upon wheat, not barley, corn, or rye. (This was not as surprising as you may think, as the distillers of White Owl Whisky are Highwood Distillers, based in High River, Alberta. They have, after all, been distilling their very wonderful Centennial Whisky with a wheat based mash for many years.) However, it was the next feature of the whisky which I found most interesting and unusual. White owl is a clear, well-aged, ‘cocktail’ whiskey! In fact if the bottle did not say whisky on the front you would be forgiven for believing this was an Ultra-premium Vodka, until you opened the bottle, at which time you would realize that the spirit inside is unmistakably whisky!
The whisky achieves its clear form by the means of carbon filtration. Highwood crafts and blends an aged whisky, and then runs it through a filtration process to remove all colour and smooth out the taste profile. This is a first for me, and I believe a first for well-aged Canadian Whisky!
I was lucky enough (sorry Portwood, I couldn’t resist) to receive a sample bottle directly from the distillery after touring the facility three years ago, and today, as the good folks at Highwood Distillers are hard at work cleaning up after the recent flash flood which affected their town and their distillery (read here), I thought it would be nice to revisit my review of three years ago. (My original review was, I believe the first published review for Highwood’s ground breaking cocktail whisky.)
Please click on the excerpt to read my revised review. (Actually only slightly edited to correct some grammatical errors in the original review. I concluded after a recent tasting that the character and quality of the whisky had not changed.)
“… As I take the first sip, the first impression I have is of a soft whisky flavour accented by a hint of licorice. The oak flavours are mild and there is no harsh tannin or unbridled spice. Yet in the background, if you let it develop, that true Canadian rye whisky spice and flavour present themselves. Butterscotch rises and falls as does the hint of licorice and even a touch of cereal grain …”
Three years ago, I was so enthusiastic about this new whisky that my review included, not one or two, but rather five cocktail recipes which all tasted fantastic when made with White Owl Whisky.
(And for the record, I am still enthusiast about Highwood’s ‘cocktail whisky’, and I still feel very lucky to have been on of the very first persons to have received a sample bottle three years ago.)
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Clear Whisky, Cocktail Whisky, Cocktails, Highwood Distillers, Whisky Review, White Owl Whisky | Comments Off
Posted by Arctic Wolf on July 13, 2013
Jim Beam Kentucky Straight Bourbon Whiskey is produced by the Jim Beam Distillery which was founded in 1795, and has operated as a family run business for seven generations. According to the company website, after bourbon whiskey ages (or any other straight whiskey for that matter), and it is emptied from the oak barrel, a certain amount of the spirit is left behind, trapped within the wood fiber of the empty barrel. This portion of trapped whiskey is called the “devil’s cut” and is usually lost to those who make bourbon. Recently however, the folks at Jim Beam have developed what they call a proprietary process which releases the devil’s cut from these empty barrels. What Jim Beam extracts from the barrel is held for a certain length of time (which apparently allows the flavour to develop), and then blended with a 6-year-old bourbon. The mixture is bottled at 90 proof (45 % ABV) and the result is a new style of bourbon which they call Jim Beam Devil’s Cut.
You may read my full review by clicking on the following excerpt.
“… Very briefly I taste sweet impressions of caramel, marmalade and maple syrup. However, very quickly the woody flavours and the spices within the whiskey build up and overwhelm the sweetness. The heart of the Devil’s Cut is a sort of whiskey extract which is literally pulled from the inside of the wood fibers of oak barrels …”
Please enjoy the review which includes a nice cooler style recipe of mine called Minted Brass.
Have a great day everyone!
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Cocktails, Devil's Cut, Jim Beam, Minted Brass, Whisk(e)y Review, Whiskey | Comments Off