When a brand new distillery releases their first whisky and it’s as well received as GrainHenge’s Meeting Creek, there is always a danger that the follow up release will be a bit of a letdown. Meeting Creek was the biggest and best surprise of 2021 for me: I believe I described it as pure chocolate malty goodness. The latest release, Elevator Row, had some big shoes to fill. I am very happy to say that the people at GrainHenge have done it again!
Elevator Row uses Troubled Monk’s Pesky Pig pale ale as the inspiration for its mashbill. The combination of 2-row and specialty dark Munich malt is aged for 43 months in both #3 and #4 charred American oak barrels. It was released at full cask strength (58.2%), and produced a limited run of only 440 bottles.
In the glass: Golden amber in colour. Similar to the original release, Elevator Row appears to have a relatively low viscosity and moves freely in the glass. It coats the sides nicely though, and clings there for a long time.
Nose: Lots of sweet malted barley. The sweetness is mostly reminiscent of caramels, but there is also some dried candied fruit. Touch of nutmeg.
Palate: It opens with dried candied fruit and Christmas cake. Caramel and roasted almonds and baking spices mid palate. Slightly creamy mouthfeel too.
Finish: Lingering sweetness, with some nice oak spice that sticks around for a long time.
This time, I’m not surprised. The relative youth of both the whisky and the distillery have no relation to the fantastic product GrainHenge is releasing. Garret Haynes has done it again, turning a well-loved brewery staple into a delightful, flavourful whisky. Elevator Row is a slice of spicy caramel Christmas cake. It’s a must have in my opinion, and I hope everyone gets the opportunity to at least try this fantastic dram.
For those of you not yet riding the Carn Mor train I suggest you go find yourself a ticket as quickly as possible. I’d recommend starting with an offering from their Strictly Limited range since new batches from various regions are released fairly regularly. Many notable and pungent weirdos come from their line and they carry some soft and more elegant little lovelies too, all with a common trait, quality. Consistent prices and reliable picks are pretty much guaranteed and based on their consistent track record of delicious and rare drams, there’s a chance they’ll have an expression that may fit your taste and budget..Enter stage left: a lovely expression from MacDuff (affectionately known as Glen Devron or The Deveron in some circles).
This particular MacDuff was distilled in 2011 and matured in a bourbon barrel for 10 years before being bottled at a monstrous cask strength of 57.4%. According to legends, the importers, RareDrams will be picking individual expressions from other distilleries and releasing them as a mini series of sort, set to promote the core range of and individual characteristics of each distillery contained within. Lucky for us here in Alberta our portion of the cask (picked by Bob Kyle) has been released to the western market at cask strength while the rest of the cask will go elsewhere and to other markets, with no gaurentee they will be bottled at cask strength..I could go on for another six months talking about the history of MacDuff, the post war whisky boom and the additional stills that were added in the 1990’s but that’s a topic more suited for Bearded Dave, the history professor.
What we know for sure is that at 57.4% this lovely MacDuff isn’t too sharp at all, quite the opposite. On the nose are notes of dried tropical fruits and wet wood. The palate is juicy and sweet with tons of butter on the finish..A touch of water should help spare this one along for a little while longer. You may find the nose is tamed quite a bit as notes of sweet bourbon vanillas and burned butter sauce comes to the tip of the tongue with a touch of zesty tanginess in the background. The alcohol bite has been almost completely removed as hints of fresh almond comes through with a touch of musty wood on the finish.
Unless you’re deep into the American single malt world, here’s something you probably haven’t tried. It’s a 100% single malt whisky, matured in virgin oak barrels and finished in ex-ruby Port casks. Before this review, neither had I.
I bought this bottle as I was really intrigued how the interplay between virgin American oak and the musty spicy European oak would play out. With ex-bourbon and port casks, you would expect the port to hold court, for the most part. Would the virgin oak be in more of a fighting mood? Would this be a Connors/McEnroe affair? Would I scroll through YouTube to see what that looked like? Would I later question how the heat affected my ability to write this today? Let’s find out.
Like the regular single malt expression and the peated malt, this Boulder Spirits American Single Malt Whiskey – Port Cask was aged for at least three years in virgin American oak before being finished in ex-ruby Port casks and bottled at 46%.
Nose: Compared to their straight up single malt I reviewed earlier, the heavy virgin oak notes are very muted. Not surprising given the port finish. After letting this sit for about 45 minutes, there is a very strong red grape note mixed with a little bit of grape bubblegum. It’s not overly spicy. Mostly cinnamon with just a touch of ginger and allspice. The European and American oak are nicely balanced. There’s a little bit of a milk chocolate fruit and nut bar. After nosing this for a while, I get a slight mustiness bubbling up from the background. I’m finally getting sponge toffee and some vanilla.
Pallet: Quite sweet and slightly tart on the entry. Definitely concord grapes with the tartness from the skin. There’s also a good dose of stewed rhubarb fresh from the garden. It’s also a little bit confectionery. Like a grape danish dusted with icing sugar. A little bit of creamy milk chocolate is in there as well. The development isn’t in a hurry here. Those creamy, tart, grape and rhubarb notes start to bump up against the oak barrels mid-development and are joined by some orange zest, especially when I smack my lips (That always seems to happen, doesn’t it?). At this point, the balance between the oak and the rest of this whisky is thrown off just a touch and doesn’t really come back into line. Some people may like this oak bite, but personally, it’s not to my taste. The spicing is a little bit of cracked black pepper and ginger, both in equal measure
Finish: Speaking of balance, the major thing thing the finish has going for it is a balance between the dryness of the oaks and the tart, juiciness from the port. The later definitely wins out and makes my mouth water quite a bit. To this whisky’s credit, as I sip it more and more, I get that ginger snap cookie note that I loved so much in the regular single malt expression.
With water added…
Now the nose is coming alive. It was a tad muted without water. The grape notes have been taken over by the spicy European oak. The sponge toffee is a little darker. Just how I like it. I’m also getting a faint black tea note as well. Orange pekoe, maybe? Like the peated malt, the oak dominates from the entry to the finish. There is still enough tartness on the finish in the form of grape skins and orange zest so that it isn’t overly drying. The ginger snap cookie note is still there at the beginning of the finish, but it’s been left in the oven just a touch too long. There’s some medium dark chocolate in there as well.
Whether you will like this whisky with water added will really depend if you don’t mind a good dose of oak or not. Personally, it’s not for me. What I do like about all three single malts that are available to us from Boulder Spirits is that each of them is vastly different, but they are tied together by the virgin oak. Each one displays the affect of this maturation to varying degrees, but they are all interesting.
Out of the three, I’m surprised to say that the regular single malt is my favourite of the three followed by the peated malt and the port cask. Their regular single malt, actually called American Oak, tops the list as it stood up against a few drops of water so well.
Stay tuned for the final expression that’s available in Canada at the moment. Their (not so regular) bourbon.
There was a time, not so long ago, when pretty much everybody associated single malt whisky with Scotland. No longer. In America specifically, single malt whisky production is among the fastest growing spirit categories today.
This fast growth comes at a price, however. Any product that grows so rapidly and is being produced by so many companies with little agreement regarding standardization runs the risk of fracturing in one way or another. Back in 2016, a group of single malt distilleries such as Westland (Seattle), Balcones (Waco, TX) and FEW (Evanston, IL) were concerned by the lack of transparency and standards in their fast-growing category and wanted to do something about it. The American Single Malt Whiskey Commission (ASMWC) was born.
The ASMWC has two major mandates. The first is to act as a lobby group that is trying to get an official Standard of Identity, like bourbon and rye, written into law that establishes a specific category of American Single Malt Whiskey. Given how government works, this will be no easy task.
In the meantime, the ASMWC’s second major mandate is to establish an interim set of standards for American single malt. These include the stipulation that the whisky is made from 100% malted barley which is distilled at one distillery. In addition, the whisky must be mashed, distilled and matured in the United States with a barrel entry proof of no more than 160 in oak casks not exceeding 700 litres. Finally, the minimum bottling strength must be the usual 80 proof.
This is definitely a very basic set of standards, but over the years, the eight founding members of the ASMWC have been joined by over 100 other distilleries who have agreed to abide by them and to help lobby for the Standard of Identity.
Amongst the ASMWC members, the biggest variation in their production revolves around the casks that they use to mature their whisky. Boulder Spirits, who is a member of the ASMWC and whose single malt is in the glass today, have chosen to mature their whisky in virgin American oak casks treated with a #3 char. This introduces notes that will be familiar to bourbon and rye drinkers, but with a single malt twist.
Boulder Spirits American Single Malt Whiskey is matured for at least three years in these virgin oak casks before being bottled at 46%.
Nose: Most of the notes that I am picking up in the foreground are associated with the virgin oak this was matured in. Sponge toffee, rich vanilla, a hint of cherry bubblegum and cinnamon. I’ve got my spice bottles out for this one as there’s some other stuff in here I want to identify. It’s not earthy like nutmeg or clove or citrusy like ground coriander. I’ve settled on allspice and just a touch of ginger. Yes, I’m talking to myself. Over time, I notice a brown sugar note. As for the actual single malt, I’m getting malted cereal and some barley sugar (aside: if you haven’t had barley sugar before, go to your local English sweet shop and discover what you have been missing!). Just before I take a sip, I get a little bit of fresh cut grass and wintergreen. As I said earlier, this is very virgin oak forward, but there are enough notes to remind you that there is, in fact, single malt in here!
Pallet: On the entry, I’m getting a very strong spice cake vibe that carries all the way through the rest of the experience. This has opened up hugely since I popped the cork a few months back. Back then it smelled and tasted young. Now it’s a different and tastier animal all together. Let this be a lesson to never do an in-depth review until your bottle has been drained past the shoulder. OK, back to the matter at hand! The entry is creamy and has a bit of a malted cereal note to it as well. That spice cake is now more a ginger cake (like, heavy on the ginger) on the development the longer I sip this. The youthful malted cereal note rears it’s head up here, but, rather than detract from the experience, it adds to it as it gets mixed into the ginger cake notes and the oak spice. When I smack my lips to let in air, I get a little bit of citrus and some walnuts.
Finish: Pretty darn long. Ginger cake and ginger snap cookies carry right on through. The bitterness from the oak was there on the first couple of sips, but is barely detectable now. There is enough of it along with some sponge toffee on the edge of burning to counterbalance the sweetness though.
With water added…
How interesting. On the nose I’m getting a bit of a rich, sweet BBQ sauce note. The sort of sauce that you would cook up at home. As I give this more time in the glass, that fades and I get more cinnamon and more fresh cherries than cherry bubblegum. The spicing gets a little earthier so I’m leaning more towards clove than allspice now. Over time, the baking spices increase on the nose. That ginger cake note is tamped down on the entry and finish and the oak becomes more prominent, but it’s not over oaked like the peated malt was. If anything, I like this balance with water better. Towards the end of the development into the finish, I get a definite dark liquorice note. Not the cheap Twizzlers candy. I’m talking the real stuff now. I don’t like liquorice, but here, it just adds on to everything I am liking about this experience. Over time, the development is more spicy ginger snaps cookie than ginger cake.
I’ll be very honest with you. I came into this review expecting to not like this whisky and was thinking of ways to word this in a diplomatic way that I didn’t like it. From my first few drams, I just thought it tasted too young. What a difference time has done to this bottle. I actually see my Boulder Spirits Sherry Cask bourbon shaking in the corner of my cabinet, afraid that I had found a new distillery favourite.
It’s strange how their straight up single malt didn’t collapse with water added in the way that their peated malt did. Having not tried this with water, I was really expecting the same to happen here. Once again, thankfully, I was wrong.
I would love to try their bottled in bond and, if available, cask strength expressions sometime just to see what time and a bit more (or a lot more!) abv does to the signature of this whisky. I bet I won’t be disappointed!
When whisky drinkers think of peated single malt whisky, they immediately think of the Isle of Islay. Although the most iconic peated single malt brands call that island their home, there is a whole world of peated whisky out there to explore. And not just in Scotland. Almost every whisky producing nation has it’s take on peat, it seems.
For those who are newer to the world of whisky, the basic difference between peated and un-peated malt is the burning of peat bricks (literally chunks of dried peat from bogs) when the malted barley is being dried. The smoke from the burning peat gets introduced into the barley. The phenols infused into the barley from the peat smoke gives peated malt it’s distinct smell and taste. Typical notes introduced as a result of this process include iodine, tar, ash and smoke.
The strength of this peated signature in the malt is directly related to the amount of time the malt is exposed to peat smoke. For example, Laphroaig exposes their malted barley to 15-30 hours of peat smoke. Some go higher. The standard measure of how “peated” the barley has become is its phenol parts per million, or ppm.
Different distilleries have different takes on peated single malt. Some distilleries take a great deal of pride in making the most peated single malt possible such as Bruichladdich and their Octomore series. Many of their releases are 150+ ppm. Most of the major Islay distilleries are in the 30-50 ppm range.
Boulder Spirits has taken a different approach. Rather than creating a heavily peated whisky, they keep their peated level quite low by mixing low ppm peated malt (35 ppm or so) with non-peated malt. The result is a whisky that has an earthy, rather than medicinal flavour. For those who have shied away from peated single malt in the last, this serves as a gentle introduction to what the genre has to offer.
The Boulder Spirits American Single Malt – Peated Malt was matured for at least three years in a #3 char virgin American oak barrel before being bottled at 46%.
Nose: This is a lovely intersection between peat and virgin oak. If I was forced to make a comparison between this and an Islay distillery, I would say it’s closest to Ardbeg. Much less peated of course! A faint whiff of Montreal smoked meat and campfire ash from the previous night. It’s ever so slightly briney. From my recent trip to Salt Spring Island, BC, we took several walks through cedar-rich forests. I’m getting that smell here too. As this sits in the glass for longer, some fresh herbal notes come up. Mostly Italian parsley and a bit of cilantro. There’s enough sweetness and spice to balance things out. A surprising hint of dark cherry lurks in the background. Some sponge toffee and a little bit of vanilla is in there too. For spices, I’m getting cinnamon and a little bit of allspice. Before I take a sip, some orange zest presents itself. The more time you give this in the glass, the more the notes of the virgin oak come to the fore. If you want the peat, drink it sooner! Otherwise, give it time! Speaking of time, it’s time to take a sip!
Pallet: The entry is rich and creamy. Dark toffee, dark chocolate, slices of lemon peel. It’s just a tad ashy. Some grilled cherries and rich vanilla. That cherry note becomes a little more sour as the entry transitions into the development. The volume on the orange and lemon zest gets turned up during the development along with the spices from the oak, but the sweet notes from the entry tame them just enough. Towards the back end of the development, this gets a little drier, but not overly so. After several sips, a peppercorn steak sauce note tingles the tongue along with a little bit of crushed red chilies. I’m getting something different with each sip.
Finish: Quite a long finish. It’s slightly drying and bitter from the oak and near-burnt sponge toffee. Some of the dryness is counterbalanced by the citrus which is fading from the development. Some old leather, a bit of ash and that cedar forest note come on at the end.
With water added…
I’m not so fond of the nose with a few drops of water. It’s a little too oak forward and swamps all of those other notes that make this whisky so unique. This sentiment carries forward through to the entry and, particularly, the development. It’s just too heavily oaked for my taste. For the first time, the youthfulness of this whisky is starting to rear it head. The finish is much the same.
This is definitely a better whisky without water added. Sipped neat and given some time, this is another reminder for the “age is everything” cohort that that adage simply does not ring true. For lovers of scotch, the addition of exclusive virgin oak barrel maturation introduces notes that come both from the single malt and bourbon worlds, creating a hybrid that can be found nowhere else at the moment.
If you have always been shy of peat, this is the perfect whisky to finally take that plunge. It’s not going to slap you across the face and even has some notes commonly associated with bourbons, if that’s the realm you’re coming from.
When I was asked to review a couple of samples from Penelope,I was excited. I had been seeing these bottles all over social media and the first thing I was noticing was the eye-catchingdesign. The bottle is a beautiful elongated design that is reflected in the simple and elegant foiled letter ‘P’ on the label.
Just a quick foreword, I take a bit of a different approach when tasting a new whiskey and writing notes. I do this as blind as possible. I do not read up on the whiskey until I have captured my notes and had two different occasions to sit down and explore the whiskey in front of me.
Penelope Bourbon Four Grain 40%
This whiskey has a soft golden syrup color as I swirl the glass around. It is intriguing how golden the color is.
On the nose, there are those immediate soft hints of vanilla, straw, lemon, powdered sugar, and wax candy wrappers. When I let this sit and come back an hour later, some faint oak notes had developed.
The palate is very surprising, having a hot and light spice to it with a dry snap. Not as sweet as you would expect with the nose. There are hints of warm strawberries in straw with a gentle citrus note. There is a lovely dry leather and dusty finish to the whiskey. Very unexpected and intriguing.
I tried this whiskey also in a rocks glass and found that there were additional cereal notes and tart green apples. There was more of that corn sweetness when water was added to the whiskey. The finish retains that dry snap on the finish.
Now the facts about this whiskey. This is a blend of 3 bourbon mash bills comprised of 4 grains – corn (75%), wheat (15%), rye(7%), and malted barley (3%). This whiskey has been aged 2-3yrs with #4 char on the staves, #2 char on the heads.
Penelope Bourbon Barrel Strength 58.3%
The color on this whiskey has a burnt orange quality, which has me thinking I will be greeted by some strong bourbon flavours.
On the nose, there is that immediate push of caramel, butter, and an interesting underlying mustiness that makes me think oak barrels and leather – that worn leather of horse bridle. At the edge of the nose, there is a faint hint of menthol. With some time, I get additional sweet notes of caramel popcorn and honey glazed nuts.
The palate for this whiskey I do find to be hot and with a dry note to it. There are some sweet notes of candied fruit peels, citrus notes and some of that bitter of the pith from an orange. On the finish, the orange notes becomes more pronounced with a medium-dry finish.
When I tried this whiskey in a rocks glass, I found that the nose did indeed go sweeter, with tones of Roger’s syrup and warm toast. With a bit of water, there are some beautiful chewy leather notes and dark chocolate (92%) notes – that dry and bitter bite from the cacao.
Now the facts about this whiskey. This is a blend of 3 bourbon mash bills comprised of 4 grains – corn (76%), wheat (15%), rye (6%), and malted barley (3%). This whiskey has been aged 3-4yrs with #4 char on the staves, #2 char on the heads.
To catch-up on the idea behind these whiskies.
The back-story to this whiskey is rather interesting. Two friends who had a passion for drinking bourbon and taking that passionand translating their knowledge of the restaurant industry, supply chain management, tech, and e-commerce into a brand. Rather than building a distillery, they took the approach of working with established businesses to produce their product. This includes sourcing their distillate from MGP Inc. and working with Castle & Key on the bottling and blending of their end product. If you don’t know about MGP – do yourself a favor and go read up on them!
Seeing the craft distillery explosion happening in Canada currently, we are seeing this start with the building of distilleries,so having a company develop a brand and sourcing each stage of their product from other producers is intriguing. Without a doubt, it will be worth watching how this bourbon develops further.
The Bardstown Bourbon Company is a compelling one to me. Mostly because of their willingness to be innovative and creative, and to explore and push the boundaries. In a vast world made up of numerous methodologies and inventive capabilities when it comes to distillation, blending and finishing, it is clear, Bardstown’s goal and passion is to light up the world and create a product that can effectively stand out in a saturated whiskey climate. I respect tradition but I am not a traditionalist when it comes to whisky. I am a huge advocate of being bold and daring when it comes to the creation of whiskey and love to see those who are willing to experiment and risk being criticized for their efforts. Its important for Craft distilleries maintain modern approaches and be the visionaries in order to keep the house hold names humble and in check. Needless to say, Bardstown is well on their way to effectively doing so and being recognized as a distillery people can rely on for a quality product.
A great example of the innovative minds behind the Bardstown brand is, they have become the first distillery to develop and offer a full Napa Valley style destination and experience providing an all-inclusive look into their genius on the Kentucky Bourbon Trail. A place that sits firmly atop my list to visit when go!
Okay, on to the bourbon itself. The Fusion series as I am aware, would qualify as their entry level expression. It composition is made up of 60% of their own bourbon and 40% of a sourced bourbon from a fellow Kentucky distiller. Combined in the 60% are two bourbons; one of which is aged 2 years and 3 months, carries a mash bill of 68% corn / 20% wheat / 12% malted barley, and makes up 18% of the blend; the second is aged 2 years and 1 month, carries a mash bill of 60% corn / 36% rye / 4% malted barley, and makes up 42% of the blend. The remaining 40% which is a sourced bourbon is 11 years and 7 months old and carries a mash bill of 74% corn / 18% rye / 8% malted barley.
As I destruct everything Bardstown has blended here, it looks like they are combining some youthful bourbons to add some liveliness and edginess with an elder bourbon that can act as a back board, providing stability to the pour. The two different Bardstown mash bills are interesting as they have taken a decently high rye – bourbon which should bring a lot of spiciness to the table and a high wheat – bourbon to potentially tame it and provide some softness especially considering the 11 year bourbon is also a rye – bourbon. In my opinion, I might have gone a little higher with the Wheat – bourbon to increase the potential for softening the back of the palate where the pepper like spiciness usually lies the heaviest and adding a nice creamy sweetness to the fore palate. That being said… I am no expert so who am I to tell the experts what to do!
ABV – 49.45% / Age – 2 – 11 years / Mash – See above / Region – Kentucky Bourbon / Cask – New American Charred Oak
Time to taste the Bourbon!
A very soft nose with subtle notes of vanilla sweetness, wet leather and very light fruitiness. Honestly, very pleasant but not a ton there to unpack.
On entry, there isn’t a lot of present but quickly uncovers a little vanilla, brown sugar and tart cherry similar to that of a cherry simple syrup made with a demerara sugar. Now brace yourself because the palate drastically changes toward the back and into the finish with a punch of pure pepper which is what that 38% rye – bourbon is bringing to the table.
The finish is dry, oaky with pepper for days with a bit of bitter black tea. It is fairly lengthy but mainly because of the peppery spice.
Overall, its a perplexing pour. Youthful with a mix of distinguished behaviors coming from the elder bourbon. Not very complex but not a lot of Distiller’s entry bourbons are. I am curious to see how it performs in cocktails because I think that spiciness will provide some interesting character to classics like a Manhattan or Sour. The price is a little up there but what everyone needs to consider is that this is a craft distillery still in the infancy stages, and it is not cheap to build and run a world class facility so just like we support local boutiques, we pay a bit more to support the passion and potential Bardstown Bourbon Company represents.
This bourbon isn’t going to please everyone, but what does? I would recommend it because I believe in the brand. I have been closely watching Bardstown release all kinds of interesting expressions over the last while and to date, have only tried a couple different expressions myself, thanks to some samples from good friends. Its unfortunately not available in Canada which I really hopes changes in the future because I would really love to dive further into their products. Until then, samples will have to do!
The 12 Year Quinta Ruban has always been a steady ‘go to’ for me. It’s one of those bottles that I put on the table for all occasions because it is as palatable a whisky there is. It is sweet, succulent and smooth from the nose to the finish and carries just enough depth to please the experienced whisky drinker but not complex enough that it becomes too much to unpack for the inexperienced consumer to enjoy.
The name Quinta Ruban is derived from the estates in Portugal the wine was produced; Quinta, and the type of Port; Ruby or Ruban as pronounced in Gaelic. The more interesting part of this to me is that, Ruby Port is typically the most extensively produced and most simplistic in character out of all the varieties of Port and it’s normally aged in concrete or steel tanks to prevent oxidation so the lively bright fruity colour and flavours remain. Its not often a Ruby Port is aged in oak casks so they aren’t widely used by whisky distillers which makes this expression somewhat unique.
This whisky is first aged in ex-Bourbon casks which gives it a nice uniform sweetness and a perfect foundation for the Ruby cask finishing. Both of which lend perfectly to one another, creating a balanced dram until you reach the height of the palate where you’ll find a beautiful facsimile of those bright Ruby characteristics we talked about earlier.
I don’t typically talk about he colour unless its a real stand out quality and with this one, it will solely draw you into buying it without knowing anything else. Its a vibrant amber with a beautiful ruby red glow. Colour can be very important and in this case, it is always a conversation piece and generates some excitement prior to the tasting.
Somewhat mellow so you really need to plant your nose in the glass it find its true character. Once you sinuses are firmly invested, you’ll find that rich port sweetness accompanied by some malty milk chocolate, citrus and oak spice.
I love the balance of fruit, chocolate and spice in this dram. It starts off fruity for me, full of peaches and sweet citrus followed by almond and mint chocolate before the baking spices and oak take over up to the finish.
The spice continues into the finish with a pleasant tannic wine dryness. In between are some lingering hints of the chocolate and citrus remainng from the palate.
All in all, a superb dram. I would prefer enjoying it as an digestif but it by no means should be type cast as such. As usual, it is a great value by as we know and love Glemorangie for always being, so get out there and put one of these on your shelves!
Comparison to Quinta Ruban 12
This tasting would be complete without doing a quick side by side with it younger version. I honestly wasn’t expecting a huge difference between the two, yet then found myself quite surprised. Don’t get me wrong though, the profile is almost identical but the vibrancy an extra 2 years of maturation attributed to this whisky is outstanding. Adding some needed life to the nose, more creamy maltiness, chocolate and oaky characteristics building some complexity and sharpness to the palate, and then subtly lengthening the finish. All great additions to an already solid drinkable whisky.
Another interesting thing is that they increased the volume to a 750ml bottle instead of the previous 700ml. Considering the Age increased and you get a few each drams out of the bottle but the price pretty much remained solidifies my earlier sentiment. Now, go get this bottle! Cheers!
This is the 3rd single malt release from Alberta’s own Eau Claire Distillery. A distillery operating since 2014, located the foothills of the Rocky Mountains in Turner Valley, Alberta. This single malt comes from 100% Alberta grown Barley and is aged in New European oak and American ex-bourbon casks. Non-chill filtered, natural colour and weighing in at 43% ABV.
A fairly subtle nose with nothing immediately jumping out. Digging a bit deeper though, there is some sweetness shining through. Red fruits and caramel sweets. Following that comes a rich, almost earthy note mixed with some woodiness. Almost like sawdust covering a fruit basket sitting on a warehouse floor. The youthfulness of this malt may be why none of the flavours immediately jump, but once you get your schnoz deep into the glass, you can pull out some wonderful notes from each cask types used in the aging of this whisky.
Surprisingly nothing too sweet right up front. Youthfulness again shows up but this time as a bit of heat. When the heat subsides an oaty semi-sweet note comes through followed by a hint of the caramel from the nose. Maybe even a bit of vanilla or possibly very light banana. That slight earthy note again comes up way in the back with some bitterness. A sweeter note shows towards the finish like a chalky sweet candy, similar to those rockets that come lined up in the transparent wrapper. As the finish goes on (medium to long) more of that caramel lingers with a bit of non-citrus fruit.
After sourcing out a sample of Batch 001 and a bottle Of Batch 002, this Batch 003 offering is noticeably different. In a good way. It leaves me waiting impatiently to see what Batch 004 and 005 and 010 and 020 will herald. If the quality keeps increasing from Eau Claire and the kindness and hospitality from their people behind the scenes doesn’t disappear they are quickly going to ascend to the top of the Canadian spirits landscape.
– Reviewed by Sean Kincaid
Check out their website for more information on their distillery and all the quality spirits they have to offer.
With Batch 01 come and gone, Batch 02 of the first barrel aged single malt whisky in Alberta’s modern history was released in limited quantities just before Christmas along side the familiar signs of “only one bottle per customer” just to make sure the love is spread as far as possible throughout the local markets. This is very exciting for an Alberta born whisky man like myself and I have no doubt the community around me feels the same. Eau Claire Distillery who has already received international accolades for there spirit releases have demonstrated the same dedication to quality and workmanship into producing their single malt, made of 100% Alberta grown barley from the soils of the Turner Valley area. Southern Alberta is world renowned for producing some of the best barley and rye in the world which is why scotch makers purchase it for their own distillery’s, so as Eau Claire has so plainly put, “it is only natural that we turn that agricultural gold into fine whiskies.” Makes sense to me!
ABV – 43% / Age – 3~ years / Mash – 100% Malted Barley / Region – Canada (Alberta) / Cask – New Oak
Displayed humbly on their label is the use of a hand plow which I assume is to foreshadow their farming methods. There may be many variations of their motto, “From farm to glass” used by several distillers but Eau Claire uniquely embodies and encapsulates their beliefs and the true definition of what they stand for by that message. More specifically, for their rye and single malt whisky’s, Eau Claire’s farming operations actually use traditional horse farming methods to plant and harvest the grain. That my friend, is a true artisanal and organic approach to manufacturing, and whether its necessary or not, it is those kinds of efforts and ethics I can ride the bandwagon for.
NOSE – Hints of cheese, avocado and malt aromas near the start for me but quickly blossoms into floral and citrus with a subtlety of unripe banana and apple. The nose rounds off fairly nicely and comes together a little more the second time around with more of the sweetness and smell of alcohol coming through.
PALATE – The malt and fruity notes present themselves eagerly from the first drop with entries of vanilla, honey, butterripple and a trace of humus which gives a buttery or waxy like mouth feel. Overall, smoother and more flavourful than I expected finishing off creamy and citrusy but with a hint of banana again which my palate usually pulls out in younger whisky’s. A little more hearty oak influence will go a mile with its already good flavour profile.
FINISH – Light and gentle finish with a caressing sweetness and spice that linger on the back of the tongue.
Eau Claire’s passionate approach is clearly evident in this whisky they have created. From the nose to the finish, this single malt punches way above its weight class in every way. It takes real innovation and forethought to stand among the good single malts of the world, especially as a young three year old Canadian but in my eyes they have introduced themselves to the conversation and left behind a lasting impression. Reaching recognition is the hard part but they still have some road to travel. Some age will do wonders for this whisky helping it mature and balance the adolescence establishing it’s current ceiling.
My rating, which may be a little biased due to my desire for a local distiller like Eau Claire to succeed, is a 7.9/10.