Posted by Arctic Wolf on October 17, 2013
According to the company website, Bernheim Original Wheat Whiskey is produced at the Bernheim Distillery in Louisville, Kentucky, and then aged in Rickhouse Y at Heaven Hill’s, Nelson County aging facilities. The primary grain in the mash bill is winter wheat, and as I have indicated in my previous review for Highwood’s Centennial 10 Year Old Canadian Whisky, the use of wheat (which is more easily digestible than other grains) gives the resulting whisky a softer smoother flavour profile than corn, barley or rye. The Bernheim Original contains no age statement. However, as a ‘straight whiskey’ it must be aged a minimum of two years in new, charred oak barrels, and distilled at less than 160 proof. (The website implies an aging regimen of about 5 to 6 years and specifies that the whiskey contains no coloring, flavoring or blending agents.)
You may read my full review by clicking on the following excerpt (link):
“… The aroma is a nice mixture of spicy oak sap and toffee with some nuances of maple rising into the breezes as well. Although the whisky is predominantly a wheat mash there appears to be enough corn in the blend to give the aroma a very bourbon-like nose with fresh corn scents and honeycomb building as the glass sits …”
For your enjoyment, I have included a classic cocktail recipe for this whiskey at the conclusion of the review, the Whiskey Sour.
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bernheim Distillers, Cocktails, Wheat Whiskey, Whisk(e)y Review, Whiskey, Whiskey Sour | Comments Off
Posted by Arctic Wolf on September 17, 2013
Knob Creek Kentucky Straight Bourbon Whiskey is part of Jim Beam’s Small Batch Bourbon Collection. This collection is composed of Knob Creek, Booker’s, Baker’s and the previously reviewed, Basil Hayden’s. The whiskey collection is considered by Jim Beam Distillers to be a selection of ‘ultra-premium’ bourbon whiskeys created to establish a high-end category for bourbon, and thus to appeal to the serious whiskey aficionado. Knob Creek is the oldest of these small batch whiskeys, and is aged a full nine years in newly charred oak barrels, then bottled at 100 proof or 50 % alcohol by volume. The whiskey brand is owned by Beam Global and is produced at the Jim Beam Distillery in Clermont, Kentucky.
You may read the full review by clicking on the following excerpt (link):
“… The initial aroma is deep and rich with smells of freshly hewn oak timbers dripping with sap. I also sense loads of honeycomb, barbequed corn on the cob, baking spices (vanilla and cinnamon), brown sugar, and fresh maple toffee. As I take my time with the glass, indications of chocolate caramel and cola rise in the breezes along with rich pipe tobacco and crushed walnut shells …”
Please enjoy my review, slainte!
Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Knob Creek, Whisk(e)y Review, Whiskey | 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
Posted by Arctic Wolf on January 31, 2013
Bulleit Bourbon is produced at the Four Roses Distillery in Lawrenceburg, Kentucky. The brand traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created the brand and began to market it locally and eventually to areas outside of Kentucky. As misfortune would have it, Augutus Bulleit disappeared while transporting some barrels of his bourbon to New Orleans, and the brand disappeared for over 100 years. In 1987, Tom Bulleit revived the brand which bears his great grandfather’s name. Today the brand is owned by the Diageo Conglomerate who market the product throughout North America and into Europe.
The sample bottle of Bulleit Bourbon which I received was bottled at 45% alcohol by volume and is the standard bottle sold in North America. Here is an excerpt from my review:
“… There is a bit of a spicy swat that tickles the tonsils, but there is also a nice maple and caramel sweetness which accompanies that spicy swat and makes you want to take another sip. I can taste oak planks which are seeping just a little fresh sap from the wood pores, some delightful rye spices, and of course that rather sweet impression of maple and caramel …
Here is a link to my review which includes a recipe for the Old-Fashioned Cocktail:
Please enjoy the review!
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Bulleit Bourbon, Cocktails and Recipes, Diageo, Whisk(e)y Review, Whiskey | Comments Off
Posted by Arctic Wolf on November 8, 2012
This was a great year for the Rum Howler with respect to Whisky. I was able to help in a small way with the success of the 3nd Annual Edmonton Whisky Festival; I was selected to be on the North American Panel of Spirit Writers who judged the Canadian Whisky Awards; and I was able to almost double the number of Whisky reviews on my website this year. The result of all of this activity is that the year 2012 saw me taste and score more whisky than ever before. This means that my 2012 Rum Howler Awards for Whisky are better than ever.
All of my whisky awards are based upon side by side tastings of the various spirits which are in competition for each particular award. Just as it is with my other Rum Howler Awards, all of the samples which I receive for review in a given year are automatically considered for the awards. I do my review, and then I set aside the remainder of the spirit for the end of the year judging. I also receive additional industry samples specifically for these awards.
And so without further ado, it is time for me to reveal the recipients of my 2012 Rum Howler Awards for Excellence in the Production of Whisky. These Awards are for the best Whisky Spirits I encountered in the year 2012, here is the link:
Posted in American Whiskey, Awards, Canadian Whisky, Extras, Irish Whskey, Scotch Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Canadian Whisky, DrinkWire, Irish Whiskey, Rum Howler Awards, Scotch Whisky, Whisky Review | 2 Comments »
Posted by Arctic Wolf on October 19, 2012
According to the Wild Turkey website, Austin Nichols Wild Turkey Bourbon, is composed of a mash bill which includes three grains: corn from Kentucky and Indiana; barley from Montana; and rye grain from North Dakota. Apparently the yeast used in the fermentation has been cultured at the distillery and the actual strains used are kept a closely guarded secret. The whiskey is distilled to a low proof which results in less water needing to be added after maturation to bring the spirit to bottling strength. The belief is that this leads to a fuller more authentic ‘just from the barrel’ flavour.
Wild Turkey, like all American bourbon is aged solely in new white American oak barrels.
Here is an excerpt from my review:
“… The Wild Turkey is full of oak and rye spices in the initial delivery. Being a huge fan of rye, I am really liking what I am tasting. Along with the rye and the oak, I taste the sweetness of corn, some honeycomb and tobacco, a nice smattering of cloves, cinnamon and vanilla; and a light dry bitterness which actually works well with the overall flavour…”
You may read the full review here:
I included a nice Mint Julep recipe with the review, one which I call the Northern Julep.
Please enjoy my review and cocktail!
Posted in American Whiskey, Whisk(e)y | Tagged: Austin Nichols, Bourbon, Cocktails and Recipes, Mint Julep, Whisk(e)y Review, Whiskey, Wild Turkey | Comments Off
Posted by Arctic Wolf on June 15, 2012
Yesterday I shared a few of my rum experiences which were, let me say, less than enjoyable. The list was meant to help you avoid similar pitfalls in your search for a suitable rum to buy Dad for Father’s Day. Today, I think it is only fair, that I also list a few of the whisky decisions I have regretted as well. The list I came up with, isn’t really a list of horrible whiskies that left me gasping (although a couple are). It is more of a list of whiskies which in some way tainted my enjoyment such that I kind of wished I had never succumbed to their charm in the bottle.
They made me run to them, and then they made me run from them, kind of like that Gloria Jones song covered by Soft Cell:
These are my regrets, and I publish this list in hopes that I can help you avoid a regret or two this Father’s Day. (Just for the fun of it, I think I will count them down in reverse order starting with a few minor regrets, working my way to my biggest whisky regret.)
Happy Father’s Day Everyone!
Posted in American Whiskey, Canadian Whisky, Howls, Irish Whskey, Japanese Whisky, Scotch Whisky, Whisk(e)y | Tagged: American Whiskey, Canadian Whisky, Father's Day, Irish Whiskey, Scotch Whisky, Whisky, Whisky Review | Comments Off
Posted by Arctic Wolf on December 9, 2011
I like eggnog at Christmas, and so for the third year in a row I am going to post my favourite recipe for Christmas Eggnog.
This is a simple recipe in terms of ingredients, but it requires a bit of a baker’s touch get it just right. I switched up the Rum and the Whisky in the recipe from last year and found it to be as good as ever.
Arctic Wolf’s Christmas Eggnog
(This makes about four servings. )
3 eggs at room temperature, (yolk and whites separated)
3/8 cup sugar (for the yolks)
3 tablespoons sugar (for the whites)
1/4 teaspoon vanilla
a touch fresh ground cloves (About 1/16 of a teaspoon)
a pinch of fresh grated nutmeg (About 1/8 of a teaspoon)
a dash of fresh ground cinnamon (About 3 /16 of a teaspoon)
1 1/2 cups whipping cream, chilled
1 cup whole milk
1/2 cup Spiced Rum (George Street Spiced)
2/3 cup Bourbon Whiskey (Knob Creek)
Here is how to make it:
First the yolks
Separate your egg yolks and your egg whites in two bowls. Whisk the first amount of sugar and the vanilla into the egg yolks. Add a touch of ground cloves, a pinch of nutmeg and a dash of cinnamon into the yolk bowl. Add the cream, the milk and the rum and whisky (for adult consumption only). Make sure everything is mixed thoroughly.
Now the whites
This is where a baker’s touch is necessary.
Beat the egg whites until they form soft peaks (3-4 minutes). Add the second amount of sugar slowly during this beating process.
Now we combine
Gently and with large circular motions blend the egg white mixture into the yolk mixture, trying to keep things as ‘poofy’ as possible.
Sprinkle a little left over spice on the top of each glass, and enjoy with your favourite chocolates!
Merry Christmas Everyone!
Posted in American Whiskey, Cocktails & Recipes, Flavouerd Rums, Howls, Rum, Whisk(e)y | Tagged: Bourbon, Eggnog, George Street Spiced Rum, Knob Creek, Rum, Spiced Rum | 1 Comment »
Posted by Arctic Wolf on October 9, 2011
(rī)1™ (pronounced rye one) Kentucky Straight Rye Whiskey is a rye whiskey produced by Beam Global Spirits. It is a blend of several different straight rye whiskeys of differing ages (minimum 4 years). It is bottled at 45 % alcohol by volume bringing a little more zip to the palate than a lower proof spirit.
I was gifted a bottle recently when my oldest son traveled to Boston and decided to pick me up something that I wouldn’t find here in Alberta. I decided that a review of this spirit here on my website would be a fun exercise.
Here is an excerpt from my review:
“…The nose from the glass is full of wood and rye spice. The woody notes are manifesting themselves as banana peel which has a certain astringent spiciness similar to the sharpness of Appleton Reserve Rum. Dry grain notes are evident, in particular rye grain which adds to that spicy flair, although I also sense some honeycomb in the breezes as well. Fresh sap filled pine planks are being cut somewhere in the background and green grassy tobacco smells well up as well…”
Here is a link to my full review:
Please enjoy the review and the two cocktails which follow, the Buckeroo, and the Horses Neck.
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Beam Spirits, Cocktails and Recipes, Rye Whiskey, Whisk(e)y Review, Whiskey | Comments Off
Posted by Arctic Wolf on January 23, 2011
For the past two weeks I have been reviewing some bourbon whiskey which I received in a collection of sample jars from the personal collection of J. Leslie Wheelock, (a member of the Alberta Beam Global team), which spanned an impressive range of unique whiskies from Canada, Scotland, and the USA. This week I dipped into the samples and chose Sample Jar # 14, Red Stag Black Cherry Flavoured Bourbon.
Red Stag Flavoured Bourbon is a black cherry flavoured, 4-year-old, Jim Beam Bourbon. It appears to be intended primarily for the mixing of cocktails and bar drinks although it has been suggested that it can be enjoyed as a sipper as well.
For the purposes of the review I broke the process into two parts. The first part of the review process involved five independent taste sessions (about one ounce each) consumed neat and with ice, and I drew my tasting notes from that part of the review process. I then constructed a few cocktails including two which I found on the Red Stag Website (The Brass Buck and Red Stag and Cola). I used these cocktails to round out the review with ancillary information regarding the suitability of the flavoured Whiskey for bar style cocktail drinks.
You may read the results of my research here:
And please remember that the intention of my blog is to help you drink better spirits, not more spirits!
Posted in American Whiskey, Cocktails & Recipes, Flavoured Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Beam Spirits, Cocktails and Recipes, Flavoured Whisky, Whisk(e)y Review | Comments Off