Alberta Premium Canadian whisky is an enigma. It’s an affordable, run of the mill, 5 year old whisky made from 100% rye grain. But it is also highly regarded and even considered to be the best Canadian whiskies, according to Jim Murray. What we do know is that Alberta Premium is a 100% rye whisky made in Canada that is
Here is an interesting article from the New Haven Register (August 18,1880) about how bourbon was made. It discuss both sweet mash and sour mash methods of making bourbon. It also lists a couple of laws I had never heard of before including the maximum amount of time for bourbon mash fermenting. I’ve transcribed the article, and back in 1880,
Bourbon is a whiskey with a long history of tradition and craftsmanship. Very few spirits, let alone other whiskies, have bourbons well defined production specifications. The laws, on bourbon production, create a very flavourful spirit, but with such well defined specifications some companies loose interest in creativity. Not Woodford Reserve, and their Master Distiller Chris Morris. For the past few
The Seagram’s brand has a long history in the whisky market. Seagram’s VO is a very common whisky in North America and many bartenders use it on their rails, since it is the whisky included in the “Diageo rail” (Captain Morgan white rum, Tanqueray gin, Smirnoff vodka). It seems every bar I work at uses the same products, Diageo must
Most people’s impression of Canadian whisky is that it is a rather uninteresting spirit with little depth. I think the reason for this is that of the four major whisky groups, Canadian whisky is the friendly, easy going one. Not surprisingly, many people see Canadians the same way. There is the casual side to Canadian whisky, with its light flavour,
The house of Johnnie Walker has been a mainstay in the scotch market for many years. For good or bad, they have created whisky branding that is easy for the average consumer to identify and define the quality of the spirit in the bottle. Obviously I’m talking about the Red, Black, Green, Gold and Blue labels. But there is more
This is the first article, in a series, that will be intermingled with the other posts over the next few months. Basically, I’ve been looking at some scientific research on alcohol, beer, wine and bitterness published over the past few decades. Basically, these are studies that are conducted in a scientific fashion and have been published in peer review journals.
After the last two post (Malt vs. Blend and Whisky vs Cognac) I think it would be good to tie up some loose ends and discuss some of the good comments that were posted. The one thing that these two simple research papers show is that tasting spirits, at least whisky and brandy, is more difficult than we generally think.
It seems people are finding lots of old bottles of whisky that are still sealed and are wondering whether they are still good and what the value of the bottle would be. For the most part, any bottle of unsealed high proof spirit should be safe as we’ve seen by the sales of very old scotch whiskies. As for the
To start my Canadian whisky review I figure I should start with the royalty of Canadian whisky, Crown Royal, and one of the standards by which I’ll judge other Canadian whiskies. Almost everyone who drinks whisky has heard, tasted or observed Crown Royal sitting on the back bar. Crown Royal was one of the first super premium spirits when it