Posted by Arctic Wolf on February 25, 2014
Last 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.)
Here is a link to my full review:
“… 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: Asian Rum, Cocktails, Daiquiri, Daiquiri No. 2, Lime and Maraschino, Rum, Rum Review, Silver Rum, Tanduay, White Rum | Comments Off
Posted by Arctic Wolf on February 23, 2014
The 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:
“… 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!
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Cocktails, Icy Breeze, Last Mountain Distillery, Rye and Soda, Rye Whisky, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on February 21, 2014
The 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:
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
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.
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: Brandy, Brandy Review, Cocktails, Dry Curacao, Miguel Torres 20 Hors d’âge | Comments Off
Posted by Arctic Wolf on February 20, 2014
Image courtesy The Savory
If you have ever bounced around from website to website looking for the best information about your favourite alcoholic beverages, then The Savory just made your life a little easier. Today their beverage team published the definitive list of the 8 Best Booze Blogs for 2014.
I am quite happy to report that my very own The Rum Howler Blog was selected as one of the best. In announcing his selections, Ross Gardiner, beverage editor for The Savory wrote me the following email message:
“Just stopping in to say that we love the website (The Rum Howler Blog) and that we mentioned that your site was the best rum blog online in an article we posted earlier today.”
Other online sites of note honoured as part this elite group were, Michael Kravitz’s – Diving for Pearls; Tom Fischer’s – The Bourbon Blog; Michael Kiser’s – Good Beer Hunting; Jon Thorsen’s – The Reverse Wine Snob; Emily Arden Wells’ – Gastronomista; Aaron Knoll’s – The Gin Is In; and the poignant website founded by a recovering alcoholic, The Spirit of Recovery. Each of these websites is an online gem, and I am very proud be included in their company.
Here is a link to The Savory article:
A special Thank You to all my readers who have been following and encouraging me. You have all helped me in making The Rum Howler Blog the Best Rum Blog in Cyberspace!
Posted in Awards, Extras | Tagged: Best Booze Blogs | Comments Off
Posted by Arctic Wolf on February 20, 2014
The Auchentoshan Distillery is somewhat of an anomaly amongst Scottish Distillers. It is the only Scottish Distillery that triple distills their entire core range of whisky on three separate stills. Triple distillation is common amongst Irish distillers, but very uncommon for a distillery producing Single Malt Whisky. The result of this triple distillation is a more laid back easy-going style of whisky which perhaps carries more floral elements through to the new make spirit; but which also may be a little less robust in character than traditional single malts. As such, the Auchentoshan Whisky is considered by some to be a more approachable single malt whisky with a wider range of appeal than a heavier malt whisky.
The Auchentoshan 11 Year Old Bordeaux Cask Single Malt Whisky is part of the Auchentoshan Distillery’s Freedom of Expressions Limited Edition Range of Single Malts. The whisky is (of course) a triple distilled Single Malt which has been produced from aged stocks which were barreled in French Oak (Bordeaux Casks) for 11 years and bottled at 58 % alcohol by volume.
You may read my full review here:
“… As the glass breathes I begin to detect hints of the Bordeaux wine finish. Some Turkish Delight candy bar and red licorice seem to have woven themselves into the breezes with both willow bushes and fresh-cut poplar wood also finding their way into my consciousness. Hints of vanilla, and some light nutty almond aromas round out the nose which is pleasant …”
For your enjoyment I have included a nice tall Scotch Whisky cocktail (Black Donald) which tastes great when mixed with the high-octane goodness of the Auchentoshan 1999 Bordeaux Cask.
Posted in Scotch Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Auchentoshan, Black Donald, Bordeaux Cask, Cocktails, Scotch Whisky, Single Malt Whisky, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on February 18, 2014
The 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:
“… 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.
Posted in Cocktails & Recipes, Rum, Rum Reviews, Spiced Rum | Tagged: Cocktails, Metro Swizzle, Rum, Rum Review, Spiced Darwin, Spiced Rum, Wild Geese Collection, Wild Geese Soldiers | Comments Off
Posted by Arctic Wolf on February 16, 2014
The Still Waters Distillery proudly proclaim themselves to be the first Micro Distillery in the Province of Ontario. Barry Bernstein and Barry Stein commenced operations in the fall of 2009 and produced their first new-make spirit just two months after they received their custom German-made pot still. The year is now 2014, and this means that the Still Water’s Distillery, being in its fourth year of operation, has been bottling their first batches of their own 100 % Hand-Crafted whisky (which they have aged the required 3 years in oak barrels) for several months now. In the case of their Still Water’s Single Malt Whisky, the distillery has chosen to bottle each of the first barrels of whisky as Single Cask offerings.
I was rather fortunate in that I received my first samples of the Stalk and Barrel Single Malt Whisky from the very first three casks (Casks 1, 2 and 3). This review is from Cask No. 2, which was aged in a first-fill used American bourbon barrel, and was bottled at 61.3 % alcohol by volume.
This is a 3 Year Old Single Malt whisky, the youngest allowed by Canadian law. You may read my full review by clicking on the following excerpt:
“… The initial aroma in the breezes above my glass carries strong impressions of leather and hazelnuts within the more familiar whisky scents of sweet malt, butterscotch and spicy oak. The power of the 61.3 % alcohol by volume becomes apparent and this gives the whisky a strong sharp push of astringency. Pushed along as well are earthy scents of freshly upturned soil, piles of newly harvested grain, damp wooden granaries and sour gooseberries. …”
Enjoy my review of this surprisingly 3 Year Old, Canadian Single Malt Whisky!
Posted in Canadian Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Single Malt Whisky, Stalk and Barrel, Still Waters Distillery, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on February 15, 2014
The Famous Grouse Blended Scotch Whisky has a history in Scotland reaching back in time to 1896 when Wine Merchants, Matthew Gloag and Son, first blended their Grouse Whisky. Over the next nine years, the whisky became so popular that Matthew Gloag decided to add the word ‘famous’ to the name in 1905. Over the next century it would become one of the most popular brands of whisky in Scotland. Although the home of famous Grouse is the Glenturret Distillery, according to The Famous Grouse Website, the Famous Grouse Whisky is a blend which contains premium single malts such as The Macallan and Highland Park.
The Black Grouse is an offshoot of its popular cousin which begins where The Famous Grouse ends. The whisky is the result of a further blending of the Famous Grouse Whisky with Islay Malt Whiskies. The resulting whisky has a peated flavour profile with a reportedly dark smoky character.
It has been about four years since I examined each of these blended whiskies, and recently I had a chance to sample each blend side by side as I was gifted a bottle of each this past Christmas. I took advantage of this opportunity to revisit each of my previous reviews tweaking the tasting notes and the scores (neither changed significantly).
Here are the links to each of the revised reviews:
Note: The astute reader will notice that the suggested cocktails for each have been tweaked as well!
Posted in Scotch Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: Black Grouse, Blended Whisky, Edrington Group, Famous Grouse, Scotch Whisky, Whisky | Comments Off
Posted by Arctic Wolf on February 14, 2014
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
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:
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: Cocktails, Red Runner, Rum, Tanduary Silver, Tanduay, Tanduay Gold, Tanduay Superior | Comments Off
Posted by Arctic Wolf on February 13, 2014
Chivas 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.
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:
“… 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: Blood and Sand, Chivas Regal, Cocktails, Pernod Ricard, Scotch, Whisky, Whisky Review | Comments Off