Glenmorangie 14 Year Quinta Ruban

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.

Colour

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.

Nose

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.

Palate

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.

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

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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!

  • Review written by Steven Shaw

Eau Claire Single Malt Batch 003

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.

Nose


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.

Palate


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.

Impression.

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.

Hansen – Northern Eyes Whisky

Something special and historic took place here on February 11th, 2020. Hansen, a home grown, blue collar distillery, has inspired an entire city by releasing the first Whisky ever distilled, bottled and labeled in Edmonton, Alberta. Prior to the doors opening, they held a VIP event to which we were humbly invited to take part in. Attendees of the event included family, friends, Mayor – Don Iveson, Media, local business owners, and members of the local whisky community which in retrospect, didn’t really matter. We were all just Edmontonians, anxiously nosing their whisky, soaking in the moment and admiring all the hard work and genuine passion present on Kris and Shayna Hansen’s faces. After a great presentation which included, honouring the City of Edmonton and Don Iveson with a couple of the first bottles filled, it was time to taste the goods but as everyone proudly held up their Hansen inscribed glencairn in an inaugurating cheers, you couldn’t help but notice a common look of trepidation across the room while everyone lowered their glasses from the air and slowly to their lips for that first sip. It didn’t take long to turn the anxiousness into excitement though because simply put… it was delicious.

Honestly though, I was already fairly confident the juice was going to be good as Kris seriously didn’t show a glance of nervousness during the entire presentation leading up to that point. If it was at all a question in his mind, I am confident he would have shown it. Now, I should have prefaced this though, it’s a 3 year old whisky, 100% rye, aged in new American charred oak barrels so it’s important to always judge according to its weight class. Because of this, I purposefully didn’t set my expectations too high. In fact, I kind of expected an edgy, unpolished young rye smelling like shoe polish and tasting of dry cereals, banana, unbalance spice and tannic oaky bitterness. Okay so, I probably set my expectations a little too low and should have given them a bit more credit than that but truth be told, I didn’t want it to disappoint considering the significance and what it represented.

Anyways, back to the first sip. It was surprisingly clean and carried a nice body for a young rye. It’s youthfulness didn’t present itself rigidly but rather in a spry and energetic way. I was very pleasantly surprised.

Nose

The nose is soft and youthful accompanied by some light fruity and caramel characteristics. After nosing off and on for like 20 minutes, a slight hint of the leather came through which is part of the profile Kris is going for.

Palate

Upfront, savoury rye spiciness, banana forward (typical of a young whisky), burnt sugar and a decent amount of sweet vanilla coming through which is a nice surprise as it usually takes a few more years of aging to really infuse the whisky with the oak’s vanillins.

Finish

A little sharp at the height of the finish but it calms down nicely with a fruity and peppery notes. Once the whisky is completely down, the char from the barrel and some very subtle tobacco slightly lingers. The finish is medium in length.

Overall, I enjoyed it. Not overly complex, but can you really expect that of a young, proofed down whisky? No, you can’t. The important thing here is, the profile Kris is aiming for is evident and the foundation is built. His vision is create “a real cowboy-style whisky” which I believe his on the path to creating. That hearty, spicy rye with the boldness to add some hair to your chest and the complexity to keep you continually appreciating its layers. It’s going to be an exciting ride for them and I am stoked to follow along.

Lastly, if you live in the area or ever visiting Edmonton, please go check out their distillery and take the tour to hear all about their heritage which ultimately led them to this destiny. Their family history is quintessentially Albertan and full of distilling tradition dating back before prohibition.

  • Review by Steven Shaw

Check out their website for their story and a ton of other great products.

https://hansendistillery.com/

Barrel Aged Old Fashioned

Dumping the Barrel to serve at our Club Tasting (Feb. 21, 2020)

How to age an Old Fashioned Cocktail in a Oak Barrel…? Good Question. I am by no means an expert but fortunately for me, my experience went great and the cocktail turned out to be maybe the best Old Fashioned I have ever had. So… that being said, I can certainly tell you how I managed to make that happen and try and help you out!

First thing first, I recommend you to read multiple people’s articles about different experiences because chances are, everyone’s barrel and ingredients are going to be a little different.

The Barrel…

So… To start off, I used a 8 Litre (2 gallon) Ex-Sherry Barrel. Reason being, ordering a new oak barrel to Edmonton, Alberta is not an easy task as there are no reputable manufacturers close so by the time it was shipped to me, it would have been past the tasting it was intended for and I was not that proactive and also have a tendency to procrastinate and to try and accomplish things last minute. Luckily for me, when I reached out to some friends, it just so happened my pal, Whisky Joe had just ordered a handful of smaller barrels for a crazy Tullibardine aging experiment (we will get into that story another day). Anyways, the barrel that I was able to get my hands on from Joe, like I mentioned, is ex-sherry and not new oak, but because it had to meet certain health codes prior to being shipped here, it had already been thoroughly rinsed and prepared. As far as I understand, this allowed me to skip an important step of having to clean the barrel beforehand but, I still filled the barrel with warm water, letting it sit for a few hours to make sure there wasn’t any leaks. If you are using a previously used barrel then please search around for cleaning and rinsing techniques prior to dumping in your ingredients. If you are using a new oak barrel then there will most likely be some simple preparation instructions that come with it.

The Cocktail…. mmmmm

When it comes to selecting your whiskey cocktail, you want to stick to the ones without any perishable ingredients that will go bad during the aging process. Personally, I love a good Old Fashioned so it was a natural choice for me. Other good options are, a Boulevardier, Manhattan, Vieux Carre, Sazerac, Rob Roy or similar. You also have to be careful with using simple syrup, especially if it home made as the shelf life at room temperature isn’t a long one. Store bought syrup tends to last quite a bit longer or using maple syrup which is what I did, works a lot better. I wouldn’t recommend aging the cocktail longer than 3 – 4 weeks though when there are sugars in the ingredients. Also, keep in mind, you don’t need to use as much syrup as a recipe normally states. You will draw sweetness and complexity out of the wood and you will not want to mask those flavours with the extra sugar. For mine, because it was an ex-sherry barrel, I used about 1/2 of the quantity I normally would, knowing that the sherry was also going to contribute to the sweetness. I also matched my syrup quantity with water, pouring in equal parts of both so that the cocktail wouldn’t become too concentrated after the aging process.

From there, it’s just a matter of picking your favorite lower shelf whiskey and your bitters of choice. Calculate the quantity of ingredients according to the volume of barrel and start pouring it all in!

Make sure to set the barrel in a place slightly cooler than room temperature and out of the sunlight and then make sure to be taste testing you cocktail every 4 or 5 days to make sure you don’t miss the mark and over age it.

The Pouring

The reason I decided to do this in the first place was to pour out for our Park Whiskey Society members at our most recent tasting. Usually I am making cocktails for everyone after the tasting with the help of my buddy David, but the idea of just pouring it all out into a dispenser and having everyone pour their own drinks for the evening was a pretty awesome one. I was pretty nervous at first but also confident because lucky for me, I consume a lot of cocktails and was relatively sure that, if it tasted good for me then it was going to taste good for everyone else. Lets just say… it was a massive success! Well… at least the fogginess and empty barrel can suggest so. Like I mentioned, one of the best Old Fashioned Cocktails I have ever had. The sherried wood lent such a beautiful character, creating a bold flavoured, yet very smooth cocktail.

This was seriously a ton of fun and something I definitely recommend trying and will be doing again!

If you have any questions please reach out and I’ll be glad to help! Cheers everyone!

Talisker 15 Year (2019 Diageo Special Release)

Diageo’s “Rare by Nature” 2019 special release. “Limited” to 42000 bottles worldwide and sounding like very few made it to Canada. “Natural Cask strength” at 57.3% abv. Matured fully in freshly charred American oak hogsheads and comes in a tin with beautiful art prints of oysters and seaweed as found near the distillery around the Isle of Skye.

Nose

While it has the typical notes of spice and herbs and brine that Talisker is known and loved for, the smoke is rather faint on the initial nose. Digging deeper though, the smoke starts to present itself more firmly but the drill sergeant here seems to be the sweetness. As a mixture of flame melted and burnt sugar hits the top of my sinuses, a faint citrus fruit note poke it’s way through. Citrus like orange peels, and a freshly peeled peach. The high ABV doesn’t really show up too much on the nose which I like as it allows a lot of time searching around for ever changing notes without tickling those nostrils with high alcohol.

Palate

Immediately rich and clingy in the mouth. Spices and herbs literally fighting their way to the tongue. A touch of the smoke clears the way. A nice campfire style smoke. A second sip and the sweetness shines through. Salted caramel without the crunch and a touch of the citrus arrives again. Lemon rind and brown sugar dance together, muddling the high ABV which is present, but not obnoxious at all. Maritime brine and seaweed round of the profile but again, that sweetness is surprising refreshing.

Finish

Not the longest finish and medium in length. Starts heavy on cinnamon and smoke and the “tongue tingle” copyright… sticking around for a bit as the finish fades from salty spiced smoke to more fruit and burnt sugar sweetness again.

Talisker for me is always a fairly consistently, decent to great distillery with very few misses, with a lot of releases I have really enjoyed over the years. This one particularly, while not as typical as some other releases, really impressed with its subtle differences. That sweetness is such a welcoming surprise, as I previously mentioned, which offers a beautifully balanced and complimentary quality to those maritime and peat notes Talisker has become known for. If you can find this bottle and like this style of whisky, do not hesitate to buy one. 

Outside of my recommendation to purchase this Talisker release, I have some other advice to share….

Please always wear socks when Steve asks you to come help him with a few photos, just encase he asks you to walk through waist high snow banks! I learnt my lesson.

  • Review by Sean Kincaid

Glenmorangie – Signet

Truthfully speaking, factoring in all the variables, Glenmorangie Signet is my favorite single malt. It is a uniquely crafted masterpiece with a rich distinctive profile that is unrivaled among whisky’s of its ilk and cost class. When Signet is brought up in conversation, you can expect to hear “chocolate in a glass” from anyone who has tried it and anyone who knows me, knows I love my chocolate!

Glenmorangie markets this release to perfection, with a sleek regal bottle design combined with dramatizing the secrecy surrounding the recipe and ages of the casks they use to blend this magic juice but… when you create such a consistent expression like this, then you can have a little fun things and people will play along. Plus, it’s that visage that makes this bottle so intriguing and why its always proudly placed on the top shelves of whisky collections around the world displayed in a way it will always remain an interesting conversation piece and an even more impressive pour.

Created by Glenmorangie’s Director of Distilling, Bill Lumsden, this creation was the first single malt to use a method that involves roasting ‘chocolate malt’ barley at high temperatures which evidently brings out that chocolate taste we are all so familiar with. In combination with this process, some of the distillery’s rarest and finest of their collection, aging for as long as 30+ years in bespoke designer casks which are blended together meticulously to create this chef-d’oeuvre. The Glenmorangie Distillery actually shuts down for a full week each year, known as Signet week, to focus solely on the production of the ‘chocolate malt’ which is roasted in much smaller quantities in order to persuade out those rich flavors of chocolate and espresso. The rest of the profile is created by the assortment of casks selected for maturation including ex-Bourbon, sherry butts and even new charred oak.

ABV – 46% / Age – unknown / Mash – 100% Malted Barley / Region – Scotland (Highlands) / Cask – ex-Bourbon & ex- Sherry butts & new charred oak

NOSE – Terry’s chocolate orange combined with malt, raisins and an array of spices like cinnamon, nutmeg, cloves, pepper, etc. Honestly reminds me of walking into my moms house after baking her signature coffee cake.

PALATE – This is where the chocolate and espresso flavours come in droves along with a beautiful sweetness of dark fruits like blackberries, plums, and BC cherries and a perfect accompaniment of oak cask influences of bourbon and sherry.

FINISH – Classic highland like finish with some subtleties of chocolate and espresso remaining. Slightly dry and spicy down the throat.

Magnificence in every aspect and a perfect low calorie substitute for desert after a nice dinner. I strongly advise everyone to own it.

Rating – 9.6/10   

  • Review by Steven Shaw

Lot 40 – 11 Year Cask Strength

Nestled in the cold Alberta plains where rye is born, the next bottle to make our tasting line up is a Canadian masterpiece, Lot 40 Cask Strength, aged 11 years. This limited release cask strength is quintessentially Canadian and has become the country’s darling within the whiskey community. The 100% Rye, aged in new oak is once again receiving the highest of praise across the country and internationally. It’s 2017 predecessor is almost impossible to find only a year later and I can only assume this bottle will follow suit. Snag one while you can before its too late. I can’t stress enough how important it is to have a few home grown beauties like this on the shelf to demonstrate some nationalistic pride. Canada still occasionally punches in a high weight class but never seems to get the attention it deserves in the whisky community.

ABV – 58.4% / Age -11 years / Mash – 100% Rye / Region – Canada / Cask – New Oak

With Scotch and Bourbon as kings, Rye whisky seems to patiently sit in the back seat waiting for its opportunity to shine. Problem is though, there is a lot of rye out there that’s kind of flat and boring outside of their typical spiciness. This particular release by Lot 40 though is so full of flavour and wonderfully well crafted that once you have warmed up your palate with a couple sips and ease past the cask strength rye spice, your tongue will roll with pleasure.

NOSE – A big bold portrayal of its flavour bursting with overwhelming rye spices with hints of apple, butterscotch, and a slight smokiness.

PALATE – The spicy boldness increases as the aromas transition to a savory blend of cinnamon, vanilla, pepper and a strong oak influence emphasizing the strength of this expression.

FINISH – Leaving a lasting impression, the high proof is quite evident. The palate carries itself through the finish with less spice and a very slight trace of menthol as it dries out before finally fading out.

This whisky will not be for everyone and will impress the connoisseur more than the casual carouser. Cask Strength whiskies can be a lot to endure and this rye is one of the more boldest I have tried. Spicier and stronger than it’s 12 year predecessor that was bottled in 2016, the 2018 release is still something pretty special so I am looking forward to the continuation on this series. My personal rating was 8.5/10.

Ratings varied across the group for this one which was kind of expected. With a heavy scotch influence among the boys, not many of them frequent a bottle of good rye. Collective rating for the bottle is 7.3/10.

  • Review by Steven Shaw

Michter’s – Single Barrel 10 Year Bourbon (2017)

Representing Bourbon in our tasting comes from one of my favourite brands around the industry, Michter’s Distillery. Reliably bottling and releasing consistently great whiskeys, this Single Barrel 10 year is no different. It’s a very delicious bourbon and is more than deserved to be part of everyone’s collection. Worth the price tho? Maybe for the $100 USD I found it for in Minneapolis but up in Canada where is cost upwards of $230 CAD, I am not sure it is… Luckily for me I frequent the states. For those of you that don’t, there are plenty of Michter’s offerings that will still impress in lower price ranges.

The issue with bourbon these days is that the market has been distastefully spread out based more on rarity within the secondary market than than the quality of the liquid inside. This forces us to spend much more than a bottle’s worth to acquire those rare choices. The thing is with bourbon though, there is an infinite variety at cheaper price ranges that stand toe to toe with a lot of the big boys. Though the price of this bourbon may deter buyers from adding it to their collection, it checks all the boxes of a top shelf bourbon and deserves some worthy consideration.

Now lets get to the tasting of this bad boy!

High Level Bridge, Edmonton, Alberta


ABV – 47.2% / Age – 10 years / Mash – 79% Corn, 11% Rye, 10% Barley / Region – USA (Kentucky) / Cask – New Charred Oak

NOSE – Prototypical bold bourbon like nose, hitting you with some orange peel, candied bacon, sweet pepper but light on the alcohol. Very distinctive which sets up the palate quite nicely.

PALATE – On the palate, flavours presenting themselves more animated that a typical bourbon. A little warm on the tip of the tongue but the caramel, cocoa, baking spice, butter, praline and vanilla blend out beautifully throughout the mouth but leaving a slight oily residue behind as it finishes.

FINISH – A pleasant finish of camp fired marshmallows and pecans lingering perfectly while not over staying its welcome. Although, that sweet after taste will leave you salivating and anxious for the next sip.

Like I previously mentioned, this bourbon truly does check all the boxes and the quality is plausible at every stage. I was a big fan and personally rated it a 9.1/10.

The rest of the group shared similar opinions as it was enjoyed across the room. Collective rating ended up 8.2/10.

  • Review by Steven Shaw
Estes Park, Colorado

Kavalan – Solist – Sherry Cask Strength

Picture taken in Edmonton River Valley

For our inaugural tasting we elected to start off with an internationally renowned Taiwanese Whisky from Kavalan. From the Solist series, this single malt, cask strength aged in Oloroso Sherry casks, possesses a completely natural and beautifully aphotic like colour and is a favourite for most from this distillery. Due to Taiwan’s humid and tropical climate, the maturation of their whiskies are accelerated which has afforded Kavalan the capability of producing some fairly high end juice full of rich aromas and flavours wonderfully complex. An essential edge for a young brand still in their infancy compared to the whisky giants around the world.

ABV – 59.1% / Age – 5-6 years / Mash – 100% Malted Barley / Region – Taiwan / Cask – ex-Oloroso Sherry

This bottle was probably the most controversial. Being a full flavoured and cask strength whisky, everyone’s tastes buds and palate maturity clearly varied as I witnessed the differing expressions light up the table while everyone felt this Kavalan out. 

NOSE – I always love the nose at cask strength as the scents rush to you quickly and come easier to identify, especially the prominent notes. For me, a dense Sherry and some fennel/anise or black licorice is at the forefront, mixed with a low lying spread of chocolate, tobacco, raisin, assorted berries and vanilla.

PALATE – A lot of the same here on the palate. The Sherry influence is precise with a ton of dark fruity elements like black berries, raisins and prunes. Underlying when the fruitiness fades a bit is some slight baking spices and a bitter nut like taste.

FINISH – Spicy and warm as it finishes. Not a baking type spice but a
fruitier spice like ginger and caraway. this coupled with a subtle note of
tobacco and cocoa or even coffee like hints.

Overall, nice complexity and an array of good flavours and aromas. not crazy about licorice/anise/fennel notes which is a common thread but the mix of those with the other attributes married quite well. I really enjoyed this choice and have always enjoyed the Kavalan whiskies I have tried in the past so I gave it a 8.5/10.

The group was not as generous, averaging out at 6.7/10. Which the high proof may have been the microcosm driving the scores.

Inaugural Tasting

The Line up!

Park Whiskey Society held our first tasting event at the end of November and without reservation, the evening was a total success. You could tell there was a feeling of dubious excitement among the guys as they introduced themselves and absorbed the environment. Which I can’t blame them for. They were all asked for and sent their money with no true explanation besides the fact we were going to use their funds to purchase whisky. How much? What kinds? Where from? Are all valid assurances that we could have informed them of but truthfully we were kind of just flying by the seat of our pants, optimistically expecting everything to fall nicely into place… which it certainly did. When you are as passionate as we are for whisky, good things just simply come together. So good that, we even had a surprise bottle slip into the tasting that left us all, jaws dropped and panties removed. It pays to surround yourself with amazing people!

Each tasting will experience representation from all over the globe with a few fixtures of course. One being, since we are proudly Canadian, we will always showcase a whisky from the great white north. Second and third being, there will always 2 scotches and a bourbon there as well. The remaining bottles will be made up of any other of the various whiskies or whiskeys from all over the world. 

For this tasting we elected to start off with an internationally renowned Taiwanese Whisky from Kavalan. From the Solist series, this single malt, cask strength aged in Oloroso Sherry casks, possesses a completely natural and beautifully aphotic like colour and is a favourite for most from this distillery. Due to Taiwan’s humid and tropical climate, the maturation of their whiskies are accelerated which has afforded Kavalan the capability of producing some fairly high end juice full of rich aromas and flavours wonderfully complex. An essential edge for a young brand still in their infancy compared to the whisky giants around the world.

For entire tasting notes and ratings follow this link. https://parkwhiskeysociety.com/2019/01/09/kavalan-solist-sherry-cask-strength/

Representing Bourbon in our tasting comes from one of my favourite brands around the industry, Michter’s Distillery. Reliably bottling and releasing consistently great whiskeys, this Single Barrel 10 year is no different. It’s a very delicious bourbon and is more than deserved to be part of everyone’s collection. Worth the price tho? Maybe for the $100 USD I found it for in Minneapolis but up in Canada where is cost upwards of $230 CAD, I am not sure it is… Luckily for me I frequent the states. For those of you that don’t, there are plenty of Michter’s whiskeys that will still impress in lower price ranges.

For entire tasting notes and ratings follow this link. https://parkwhiskeysociety.com/2019/01/12/michters-single-barrel-10-year-bourbon/

Nestled in the cold Alberta plains where rye is born, the next bottle to make our tasting line up is a Canadian masterpiece, Lot 40 Cask Strength, aged 11 years. This limited release cask strength is quintessentially Canadian and has become the country’s darling within the whiskey community. The 100% Rye, aged in new oak is once again receiving the highest of praise across the country and internationally. It’s 2017 predecessor is almost impossible to find only a year later and I can only assume this bottle will follow suit. Snag one while you can before its too late. I can’t stress enough how important it is to have a few home grown beauties like this on the shelf to demonstrate some nationalistic pride. Canada still occasionally punches in a high weight class but never seems to get the attention it deserves in the whisky community.

For entire tasting notes and ratings follow this link https://parkwhiskeysociety.com/2019/01/13/lot-40-11-year-cask-strength/

Up first in the scotch department is Bunnahabhain’s 25 year single malt. This carefully created and methodically aged scotch is highly regarded with some very impressive accolades. Both sweet and smooth, this sherry aged whisky offers a complexity of flavours finished off by that signature kiss of Bunnahabhain peat smoke. This distillery is highly regarded and makes some unbelievable juice but this 25 year they have created is a stand out and is absolutely magnificent.

For entire tasting notes and ratings follow this link. https://parkwhiskeysociety.com/2019/01/13/bunnahabhain-25-year-single-malt/

Lastly, we have the acclaimed release of anCnoc’s 1975 Vintage by the Knockdhu Distillery. Bottled in 2014 making it 39 years of age and officially older than most of the gentleman that took part in this Friday’s tasting. Distilled in the northeast of the Speyside region almost bordering the Highlands region (why its considered a Highlands scotch) known for being an area rich is natural springs, local barley and inexhaustible peat. This limited edition expression was selected from merely 3 casks, only producing 1,590 bottles. Aged for as long as it was, in a combination of Spanish and American Oak, surprisingly came out lighter in colour than most whiskies of its maturity. That being said, older whiskies tend to go down a little hot but this vintage finishes as smooth as butter.

For entire tasting notes and ratings follow this link. https://parkwhiskeysociety.com/2019/01/13/ancnoc-1975-limited-edition-single-malt/

As for our surprise bottle…

None other than the godfather of bourbon himself! Looking so damn sexy was a bottle of Pappy Van Winkle 23 year standing heavenward, casting a shadow over the rest of the line up as if they weren’t there at all. Let me preface by saying, in Canada, this whiskey or any Pappy for the matter is pretty much impossible to come by unless you are going to pay a $100+ dollars for a single ounce in the couple bars that serve it. So, to see it grace our presence tonight was a pretty special thing. Full review coming soon.