Review: Alberta Premium Dark Horse Canadian Whisky

Big things are afoot at Alberta Distillers, as today Beam will be launching Alberta Premium® Dark Horse Canadian Whisky in my home Province of Alberta. This whisky promises to build upon the success of the Alberta Premium® brand which has won accolades for being one of the best rye whiskies in the entire world. In fact, Jim Murray, one of the world’s most renowned whisky critics, not only thinks the Alberta Premium Canadian Whisky is good, he thinks it is great! For years he has extolled the virtues of the Alberta Premium in his Whisky Bible naming it the best Canadian Whisky in 2006, 2007, and 2009. (The year that is missing, 2008 was the year that the Alberta Premium 25 Year Old won the award.)

According to my contacts at Beam, Alberta Distillers Limited is raising the bar with the new Dark Horse Whisky because they believe that Canadian whisky connoisseurs are ready for a bolder, richer tasting premium whisky. The Alberta Premium Dark Horse Whisky is designed to meet this challenge with a distinct new flavor profile which is to represent a bold new experience for the Canadian rye whisky drinker.

This new deluxe Canadian whisky builds upon its rye base with an added touch of sherry and bourbon flavour. The whisky is aged in heavily charred American white oak barrels, and represents a blend of 12-year-old rye, and 6-year-old small pot rye. It is bottled at a higher than normal 45 % alcohol by volume, and is being launched as a premium Canadian sipping whisky designed to deliver, (quoting from the information sheets here):

“high barrel aging extractives and a richer colour and flavour profile.”

This whisky launches today in Alberta, and will soon be available across Canada.

I received a pre-release bottle of the Alberta Premium® Dark Horse from Beam Global (who are the brand owners), and I have decided to provide a timely review here on my website.

Here is an excerpt from my review:

“… The nose is complex and engaging, presenting the sharp spicy smells of rye alongside aromatic breezes full of black cherries and fieldberries (strawberry, saskatoons, and black currants). The air above the glass is sharp with oak and rye spices leading out (represented by ginger, cinnamon, and hints of cardamom). Caramelized brown sugars, a freshly bitten Turkish Delight candy bar, and bits of black licorice all find their way into those breezes which also has a distinctive bourbon taint…”

Here is a link to the full review:

Although this is intended as a sipping whisky, I could not resist constructing a very nice cocktail which is appropriately called, the Dark Horse Cocktail.

Please enjoy my review and my cocktail libation, Cheers!

(Note: As more information has come to light, I have learned that the “added touch” of bourbon flavour is a whopping 8 to 8.5 % by volume addition of corn whiskey to the blend, and the “added touch” of sherry flavour is about 0.5 % by volume addition of sherry. These percentages stretch the definition of “added touch” and this knowledge which came to me after the review was written serves to illuminate some of my comments in the review especially with respect to balance.)

Review: Pendleton 1910 (Aged 12 Years) Canadian Whisky

Pendleton 1910 Canadian Whisky is a 100 % Canadian Whisky. The spirit is produced and aged in Calgary Alberta, and then transported to Oregon where it is brought to bottling proof by Hood River Distillers using the glacial fed waters from Mt. Hood. The whisky is named to honour the year of the very first Pendleton Round-up, which is a respected rodeo in Pendleton, Oregon. In fact, Pendleton Whisky sponsors numerous rodeos, including the aforementioned  the Pendleton Round-Up, the Cheyenne Frontier Days, and the Walla Walla Frontier Days.

According to the company website, the whisky is crafted from 100 % rye, distilled and oak-aged in Canada for 12 years.

I was given a bottle of the Pendleton 1910, by my contacts at Authentic Wines and Spirits who are the local importers of this whisky in my Province of Alberta.

Here is an excerpt from my review:

“… The whisky displays a pale gold colour in the glass and the initial nose is of gentle rye spices. Some sandalwood and oak lie under the rye and the overall effect of this combination is most pleasing. I notice some light honey scents and a pleasant drifting of vanilla.

The oak deepens over time and a few scents of charcoal are added to the fray. Some mild baking spices evolve (ginger, nutmeg and ever so light scents of cinnamon), and as the glass sits even longer, the whisky reveals more… “

Here is a link to the full review:

I have included one of my original recipes with the review, The Woodcutter.

Please enjoy my review and my original cocktail!

Cheers!

Review: Danfield’s Private Reserve Canadian Whisky

Danfield’s Private Reserve 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). According to the information on the product label, this whisky is a result of blending carefully selected small batch whiskies. The Private Reserve is apparently “diamond filtered” to add further polish to the whisky.

A friend of mine brought this whisky to a Canadian Whisky Tasting event which I hosted earlier this summer. He graciously allowed me to keep the bottle so that I could review it here on my website.

Here is an excerpt from my review:

“… The initial nose is full of rye spices, cardamom and ginger in particular, with a few scattered scents of cloves. Some light hints of butterscotch reach the breezes (although this whisky displays less sweetness than most Canadian Whiskies I have nosed). Some sandalwood and sawdust rise up as well as some light hints of effervescent fruitiness… “

Here is a link to the full review:

Please enjoy the review and my suggested recipe, the Emerald Cooler.

Cheers Everyone!

Introducing: Forty Creek Copper Pot Reserve

Forty Creek Distillery, formerly Kittling Ridge Estate Wines & Spirits, has announced the September release of their new Forty Creek Copper Pot Reserve. Made in the same style, as the Forty Creek Barrel Select (See my write-up here: John Hall and Whisky: A Good Meritage), Forty Creek Copper Pot Reserve is blended to be bold, complex, and flavourful. In fact, with the Forty Creek Copper Pot whisky, Master Distiller and Whisky Maker, John Hall has promised that he has ‘amped up’ the flavour to deliver a deeper and richer taste profile through patient extra aging in white oak barrels, and careful selection of whisky stocks.

The Copper Pot Reserve Whisky will be bottled at 43% alcohol by volume to complement the depth of flavour in this bold Canadian Whisky.

Here are the tasting notes from the distillery:

“… Deep copper (amber) colour. Bold aromas of toffee, nuts and spice. Dried stone fruits follow through on a smooth, supple entry.  Full bodied with rich brown spice notes and hints of marmalade. Finishes with a long, sensual fade. A whisky worthy savouring…”

Sadly, it seems this may be an Ontario only release.  I may have negotiate a road trip!

For those who are interested, here are my reviews for some of the other Forty Creek Whiskies from John Hall:

• Forty Creek Barrel Select
• Forty Creek Confederation Oak Reserve Whisky
• Forty Creek Double Barrel Reserve Whisky (lot 240)
• Forty Creek John’s Private Cask No. 1 Whisky
• Forty Creek Portwood Reserve

Cheers Everyone!

Review: True North Canadian Rye Whisky

True North Rye Whisky is produced from western prairie wheat and grains. It is aged in charred American oak barrels for a minimum of three years (as per Canadian Law) before being blended and bottled at the Highwood facility in High River, Alberta. True North is what I refer to as an economy whisky. It is inexpensive compared to other whisky in its category, and is a whisky meant for tall drinks as well as other cocktails in bars and restaurants (or on your back deck).

Highwood Distillers is the only Canadian distillery which uses wheat as its primary distilled grain. I have noticed when tasting the wheat based spirits in their portfolio that this grain seems to lend a soft gentleness to the final spirit. They use Rye is in much smaller quantities, and this grain adds a flavourful spiciness. Corn may also be used, and when it is, the corn provides additional sweetness, and body to the spirit.

Earlier this summer, I was given a bottle of Highwood’s True North Whisky for the purpose of a review here on my website. Here is an excerpt from the resulting review:

“…. True North tastes pretty much like an old-fashioned rye whisky with a nice bite of rye spice complemented with notes of butterscotch and caramel. I can taste the spiciness of ginger with perhaps just a dash of cloves and cardamom, and a very light sweetness. The spiciness warms the mouth, but there is  just enough dusty dryness and flavours of ripened grain to appeal to me… “

You may read the full review here:

I have also provided a nice cocktail with the review, the Rye-jito.

Please enjoy the review and cocktail.

Cheers!

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For those who are interested I have provided a detailed overview of Highwood’s distillation and whisky making process which you may find her:

The Highwood Distillery Tour

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Review: Adams Private Stock Canadian Whisky

I was a little curious about the heritage of Adam’s Private Stock Whisky so I dug into its past a little. When I did, I found a newspaper ad on page 98 of the Ottawa Citizen (dated December 1, 1960), which advertised Adam’s Private Stock Whisky. The ad says (in part),

” … Years ago Adams distilled 29 great whiskies, each with its own distinctive characteristics, and then aged them in special oak casks. Now Adams has married these 29 rare whiskies to create the superb flavour of Adams Private Stock. This custom blend is presented in its crystal decanter at a popular price…”

That ad is the earliest trace that I can find of the existence of Adams Private Stock Whisky. It was apparently produced by Thomas Adams Distilling Ltd. of Toronto Ontario. Things change of course, and according to the label on both of my bottles, the whisky is now imported into the USA and bottled by White Rock Distilleries. Of course, I have no idea whether Adam’s Private Stock is still blended from 29 rare whiskies. I just know that this whisky is getting harder and harder to find. And that’s a pity, because I have fond memories of the Private Stock Whisky which stretch back over 30 years when I received one of my first ever bottles of whisky. I was never a regular consumer of the Adams, because even back then, it was hard to find.

Sadly this whisky is going to be even harder to find in my locale as I have noticed that it has been discontinued from the Alberta Gaming and Liquor Control website. However, recently, I decided to go into my private collection and pull out one of my last remaining bottles of the Private Stock Whisky to put it through the paces of my review system. It was a bit of a nostalgic experience for me, hopefully it will be a useful review for some of you.

Here is a link to my review:

As well you might want to check out my suggested cocktail for this whisky, the Double Diamond Fizz.

Cheers Everyone!!

Review: Wild Cinnamon Whisky Liqueur

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. Recently, 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 Wild Cinnamon Whisky Liqueur. The spirit represents a fusion of Canadian Whisky and aromatic cinnamon. No artificial flavours or additives (except caramel for colour) have been used in the production of this whisky liqueur which is bottled at 36 % alcohol by volume.

Here is an excerpt from my resulting review:

“… When I pour the liquid from the bottle into my glass and bring it to my nose, what I smell first and foremost is cinnamon. In fact the aroma is very reminiscent of those little red cinnamon heart candies which are all the rage on Valentines Day. Under this obvious cinnamon scent are some indications of whisky, but these whisky accents are only that, accents upon a strong cinnamon presence… “

Here is a link to the full review:

Enjoy the review and my wonderful cocktail that follows, the Buzz Saw.

Cheers Everyone!

Introducing – Master of Malts, Iain McCallum

I would like to welcome Iain McCallum, the current Global Master of Malts for Morrison Bowmore Distillers to my website. I was granted an email interview with Mr. McCallum in early June, and after a bit of back and forth the interview was concluded in mid July.

Iain discusses his job as the Global Master of Malts for Morrison Bowmore Distillers (MBD) as well as the various styles (and brands) of whisky that Morrison Bowmore produces at the three MBD distilleries in Scotland, the Bowmore Distillery, the Auchentoshan Distillery and the Glen Garioch Distillery. The interview moves on to the McClelland Single Malt Whisky brand which is also produced by Morrison Bowmore, and then on to a questions about MBD’s practice of aging the Bowmore Islay whisky offsite.

I am surprised to learn that the The Scottish Whisky Act has very little to say regarding the use of oak casks which have previously contained other wines and spirits (and how much of this liquid may be left in these casks to influence the flavour profile of the resulting whisky). Finally, Mr. McCallum gives his recommendations for the enjoyment of each of the Morrison Bowmore Distillery offerings sharing opinions regarding his favourite Malts, and his favourite cocktails with me.  I am happy to learn that even the Master of Malts allows himself to enjoy a great cocktail!

You may read the full interview here:

An Interview with the Global Master of Malts, Iain McCallum

Please enjoy the Interview!

Review: Crown Royal XR (LaSalle) Canadian Whisky

Crown Royal unveiled their new Crown Royal XR, LaSalle Whisky in the US market a few short months ago. The previously released Crown Royal XR Whisky, (click here for my review) was a unique bottling of Crown Royal Whisky, which included in the blend, the last aged stocks from the Crown Royal Waterloo Distillery which burned down in 1993. This latest Crown Royal XR Whisky blend focuses its attention instead, on selected remaining whisky stocks from the renowned LaSalle Distillery in Quebec, Canada. The LaSalle Distillery is significant to Crown Royal, as it was the first distillery opened by the Bronfman Family (a legendary name within the spirits industry). The Bronfmans were responsible for the creation of the original Crown Royal Whisky in 1939 to commemorate King George VI and Queen Elizabeth’s visit to Canada.’

I received my whisky sample several weeks ago and here is an excerpt from my review:

“…The whisky is a richly coloured amber, and that trademark punky caramel-corn Crown Royal nose rises from the glass immediately. The air is rich with vanilla and honeycomb, and displays a strong rich oak taint….”

You may read the full review here:

Please enjoy my review!

Review: McGuinness Silk Tassel Canadian Whisky

McGuinness Silk Tassel Canadian Whisky was recently purchased by Sazerac Company, Inc. as part of a strategic investment in the Canadian Whisky marketplace. This brand has been around for a while now, although I believe that it was originally introduced as McGuiness Gold Tassel in the late 1960′s or perhaps the early 70′s. I remember the brand being quite popular in my youth. Young aficionados of the brand would collect the gold tassels that decorated the bottle and hang them like trophies from the rear view mirrors of their pick-up trucks (as you can tell, growing up in rural Alberta was a hoot).

The brand was changed to Silk Tassel many years ago, although there may have been a brief period when both a Silk Tassel and a Gold Tassel Whisky were available. (Just think of the decorating possibilities for those rear view mirrors.)

I was provided with a bottle of the Silk Tassel recently by the local distributor, Charton Hobbes, for the purpose of a review upon this website.

Here is an excerpt from that review:

“… The initial nose from the glass resembles a fruit-filled rye spice with some hints of almond and vanilla. There is a light presence of oak and citrus zest in the background and even a bit of dusty wooden granary and freshly baled straw… “

You may read the full review here:

And for these hot days we have been experiencing lately I have a new cocktail I call the Icy Breeze!

Please enjoy the review and the cocktail!

Cheers!