Bruichladdict wrote:Just got the word from John Hall. Forty Creek is possibly the ONLY canadian whisky that DOESN't use artificial colouring or flavour additives.
I may go invest in the Double Barrel now!
Bruichladdict wrote:I think that you are correct about Highwood, though I've never tasted it. I'm all but certain that there is substantial caramel in AP25. It is still great stuff though.
As for the rest of canadian, it is STANDARD PRACTICE to use GNS as a base , then flavour with more robust single grains. As for additives, Crown Royal for example adds BOURBON to the mix...you can actually pick it out on the nose!
Canadian whisky has a long way to go yet...I wish the industry would take a cue from Mr. Hall...I suspect that the bean counters and marketers will always get their way though!
Bruichladdict wrote:In my experience, the wood can give off a toffee like flavour, but this is usually associated with European Oak. AP is most certainly matured in ex-bourbon casks, which typify the vanilla, creme brulee, coconut profile. Now have a look at the colour on the AP...I'm not sure that even 25 in a bourbon would convey such colour. I've got a 16 year old Nadurra that is much lighter than that. But without info from the distillery (almost non-existant) it is impossible to know for sure.
The caramel aroma that is given off to my nose seems atypical of a matured whisky, even in European oak...Nonetheless, it is good stuff. I just wish more canadian distillers would take the craft seriously. I would love to try a sample of Highwood 10yo Centennial sometime...the price is right. Have you tried it before?
Bruichladdict wrote:Isn't Centennial Rye also blended with wheat and corn whiskies? I thought I read than on the label a while back.
Bruichladdict wrote:There is certainly caramel added, you can smell it in an evaporated empty glass. I'm not sure I like that. That is Canadian's biggest drawback, the adulteration with fruit juice, bourbons, and caramels
Dramsman wrote:My feeling is that to fix the issue once and for all, Canada must adopt a strict no-adulterants-permitted rule as for Bourbon. That would mean no caramel, no adjuncts. It's a respectable thing to do, and would force - yes, force - producers to go the creative route and do what the raw materials and maturing conditions permit.
We are a huge country, and can have a huge diversity of fine whiskies. Who needs caramel and other workarounds? Love of whisky before the balance sheet!