Review: Centennial Spiced Canadian Rye Whisky

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!

Review: Centennial Honey Canadian Rye Whisky

Highwood Distillers is a Canadian spirits manufacturer in the town of High River, Alberta, which is situated 40 minutes south of Calgary, in the foothills of the Rocky Mountains. A few years ago, I visited this distillery, and watched first hand as they turned the local prairie grains into whisky, vodka. and gin. They make their spirits one batch at a time in a family style atmosphere which could not help but make me a fan. Recently I received a sample of their Centennial Honey Canadian Rye Whisky. The spirit represents a fusion of Highwood’s 10 Year old Centennial Rye Whisky with the decadent sweetness of natural honey. No artificial flavours or additives (except caramel for colour) have been used in the production of this whisky liqueur which is bottled at 35 % alcohol by volume.

Here is an excerpt from my review:

“… The theme of light and appealing continues with a flavoured whisky which is both smooth and delicious. I was fearful that the honey flavor (which might have been too intense) would overpower the subtle nuances of the Centennial Rye Whisky. However, I am pleased to report that although the flavour of the natural honey is obvious, the flavour of good old Canadian rye whisky also shines through…”

You may read my full review which contains my new recipe, Cool Honey, here:

Please Enjoy the review!

Review: Bowmore Tempest Batch No. 3

The Bowmore Distillery is the oldest of the Islay Distilleries in Scotland, (and it is one of the oldest distilleries in all of Scotland). It has sat at the edge of the sea on the craggy coastline of the Hebridean Island since 1779. This location close to the sea and of course close to the rich Islay peat has been linked to the distinctive floral and smoky character of the Bowmore Whisky. This character is a result of rich peat flavours being absorbed by the barley as it dries under the peated fire of the malt drying kiln, and of the whisky aging in the famous Bowmore seaside vaults (which are below sea-level) as the briny seaside air is allowed to mingle with the oak aging casks.

The Bowmore Tempest is a relatively new 10-year-old peated whisky aged in first-fill bourbon casks. (A first-fill cask is one which has only been used once before usually for either bourbon or sherry). This whisky has seen three separate releases to this point. Small Batch Release No. 3 which is the subject of this review is non-chill filtered and bottled at a full 55.6% alcohol by volume.

Here is an excerpt from my review:

“… The nose is full of phenolic peat smoke with plenty of rubbery smells rising into the breezes above the glass. Within this menagerie of peat smoke are some welcome scents of orange peel, lemon grass, and hints of floral woodland (heather, lavender and wood spices) …”

Here is a link to the full review which includes a new recipe of mine, What Rough Beast.

Enjoy the review!

Review: Wiser’s Spiced Whisky (Vanilla)

Wiser’s Canadian Whisky is distilled at the Hiram Walker Distillery in Walkerville, Ontario (since 1989), and aged in their facilities at Pike Creek near Lakeshore Ontario. I have previously reviewed most of the current Wiser’s range including: Wiser’s Special Blend, Wiser’s De Luxe, Wiser’s Small Batch, Wiser’s Legacy, and the Wiser’s 18 Years Old.

Recently I was given a sample bottle of the Wiser’s Spiced. For those who do not know, Wiser’s Spiced Whisky is a new spiced (or perhaps we might say flavoured) whisky which features the classic Wiser’s Whisky taste profile accented by vanilla spice.

Here is an excerpt from the resulting review:

“… The air above the glass is mildly sweet with a honey-like caramel accompanied by a gentle sweep of vanilla. You can easily detect the underlying scent of Canadian Whisky with a bit of rye spice, and light oak accents. The whisky seems rather pleasant and laid back hinting at a more subdued spicy character … “

Of course the full review may be found by clicking this link:

The review includes a nice high-bail cocktail based upon the Canadian Mammy.

Please enjoy the review and the recipe!

Review: Yamazaki 12 Year Old Single Malt Whisky (Suntory)

The Suntory Group is a large multi-national conglomerate whose holdings include Morrison Bowmore Distillers, Pepsi Bottling Ventures LLC, and Subway Japan among many others. The company was established in 1899 and is one of the oldest Japanese companies in the business of producing and distributing alcoholic beverages. Their Yamazaki 12 Year Old Single Malt Whisky is produced at the Yamazaki Distillery in Shimamoto, Japan. This is a true 12-year-old whisky as Japan uses the same criteria for age statements as countries like Canada and Scotland, namely that every drop of whisky in the bottle must be at least as old as the stated age on the outside label. The Yamazaki 12 Year Old is considered the flagship whisky for the Yamazaki Brand, and I am happy to provide a review here on my website.

Here is an excerpt from the review:

“… A bevy of fresh fruit aromas (yellow apples, honey-dew melon, bananas, and peaches) rise up along side honeyed oak spices. There is a light maltiness (beer-like scent) apparent, with wisps of vanilla, hints of almond and orange peel. The whisky seems lightly smoky with a few sherried notes of raisin and dates making their way into the air …”

Here is the full review which includes a decadent cocktail called Alpine Meadows:

Please enjoy my review!

Note: The Yamazaki 12-year-old is distributed by Lifford Wines in my home Province of Alberta.

Review: The Singleton of Glendullan

About two years ago Diageo launched a new (what I am going to term) “entry level” 12 year old Single Malt Scotch from the Glendullan Distillery (in Dufftown) called The Singleton of Glendullan. The malt is part of their Classic Malts Selection, and is produced from spirit aged in both European Sherry Oak casks and American Bourbon Oak casks. I first encountered this Single Malt at a local Food and Wine event two years ago, and I was impressed enough to buy a bottle for myself, and one for a friend that Christmas. My bottle was sipped slowly over time and has long since disappeared; but fortunately for me, I was recently given another bottle to review on my website by the Northern Alberta Diageo Marketing Rep.

Here is an excerpt from that review:

“… As I pour the whisky into my glencairn glass, my nose is greeted with some nice butterscotch and caramel notes which are accented with lightly smokey tones of sherry (think dark fruit like dates and raisins), fresh fruit, some sweet malty notes, and a mild herbal punky peat. As the glass sits, the caramel turns to toffee as the oak spices assert themselves …”

You may read the full review here:

Please enjoy the review!

Announcing the 2013 Edmonton Whisky Festival

In Support of the MS Society

Where: Edmonton Delta South

When: Wednesday, January 16, 2013

Ticket Price: $75.00 each

This event is a must for any whisky enthusiast or for those new to the exciting world of whisky.

Tickets includes entrance, whisky sampling, and the commemorative Glencairn Whisky Glass.

Chat in a relaxed atmosphere with whisky and scotch principals from across Canada.

All proceeds raised at this event are donated to the MS Society of Canada – Alberta Division.

For more information please contact:

Vines – Riverbend Wine Merchants (Edmonton)
Telephone: 434-9444
Email: info@vineswinemerchants.com

_______________________________________________________________________________________________________________________________________________________________________________________________________________________________

Review: Glenfiddich 30 Years Old – XXX

I thought I should start the new year, 2013 off with a bang. A very expensive thirty year old bottle of Scotch from Glenfiddich, which I received as a gift from my wife about one year ago.

The Glenfiddich Distillery was founded in 1886 by William Grant in Dufftown, Scotland. The Gaelic word “Glenfiddich” translates to “Valley of the Deer” in English and as a result the Distillery has adopted the emblem of a large male stag to symbolize the distillery and their whisky. According to the Glenfiddich website, their Malt Master personally selects each Oloroso Sherry and Bourbon Cask that goes into the Glenfiddich 30 Years Old Whisky by nosing and tasting each of them to ensure that they contribute the right character and flavour into the final Malt which is produced from only a handful of vattings each year.

Here is an excerpt from my review:

” … The initial nose brings forward a rich menagerie of wood and honey spices. I sense some willow thicket in the air above the glass as well as a grassy meadow complete with clumps of heather and faint wiffs of woodsmoke as if there were a campfire nearby. As the glass breathes the woody notes grow bringing forward stronger impressions of willow, balsam wood, and oak …”

You may read the full review here:

Happy New Year Everyone!

Tasting the Glenfarclas Range with George Grant

This Sunday, November 18^th, the Edmonton Golf and Country Club (6201 Country Club Rd NW, Edmonton) will be the location for an extraordinary tasting event hosted by George Grant, the Sales Director for the Glenfarclas Distillery where the entire core range of Glenfarclas Whisky will be discussed and of course, tasted. (Mr. Grant is part of the 6th generation of the Grant Family who originally purchased the distillery in 1865. His family still controls and manages the distillery today.)

The line-up for the tasting will be as follows:

• Glenfarclas 15 Year Old 
• Glenfarclas 17 Year Old 
• Glenfarclas 21 Year (click the link for my review)
• Glenfarclas 25 Year Old
• Glenfarclas 30 Year Old (click the link for my review)
• Glenfarclas 40 Year Old (click the link for my review)

Price: – $65 per ticket

Please call  780-904-2684 for more information!

(This is quite truthfully an impressive range from one of the only remaining distilleries in Scotland which is independently family owned and managed. I hope I see some of my readers there. Sláinte!)

__________________________________________________________________________________________________________________________________________________________________________________________

Review: Forty Creek Copper Pot Reserve

The Forty Creek Copper Pot Reserve, (like all Forty Creek Whiskies), is built upon Whisky Maker, John Hall’s, foundation of three separately distilled grains: barley, corn and rye. Each grain is distilled and aged in oak separately. When each whisky is ready, the three finished whiskies are blended together and ‘married’ in oak once more allowing the three to become one.

Indeed, John Hall’s flagship whisky, the Forty Creek Barrel Select is a perfect example of that concept of marrying three separately distilled and aged grain whiskies into one. The Copper Pot Reserve is a more ‘premium’ version of the Barrel Select. Mr. Hall chose his best grain whiskies as the base for the Copper Pot. He aged these best whiskies a little longer to bring in more flavour from the oak, and then he chose the best of these whiskies to marry together in oak once more to complete the final blend. The Copper Pot Whisky is bottled at 43 % abv (rather than the traditional 40 %) allowing this premium whisky to showcase its robust flavour.

Here is an excerpt from my review:

“… The initial nose of the whisky brings oak and rye spices into the breezes above the glass with an effervescent orange peel zest riding the coattails of the spice. As the glass sits, green tobacco and orange marmalade jump in with a soft punky caramel tainting their scent. I detect some cinnamon and ginger rising up from the glass and my sense is that the Copper Pot is going to be a very interesting and complex whisky… “

You may read the full review here:

Please enjoy my review of this outstanding whisky!