Whisky Magazine Issue 124
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If I dont get rye whisky, well I think I will die
Indignation over caramel colouring has withered to a whimper and most whisky lovers now accept that sulphur is an important ingredient in whisky flavours. This year, whole foods mania has spilled over into whisky, and it's grain that's all the rage.
Thursday, 2 October, 2014
Canadian Club is launching a new whisky made solely from rye grain. For the first time, a traditional Canadian whisky brand name will appear on all rye whisky. I'm at a high-end launch party for Toronto media and whisky elite. In case you're wondering, I'm definitely media.
Mixologist Matt Jones wets our whisky whistles with Rye and dry Manhattans then sends us on a glee-filled spree of whisky glazed beef satay and Canadian Club mushroom crostinis. Even Davin, always restrained at these events, is cramming beef satay into his mouth like a mother bird with many young to feed.
Canadian Club brand ambassador, Tish Harcus walks us through the Canadian Club portfolio, each whisky paired with chocolate and cheese. A wafting epicurean jet steam draws my eye to food stations being replenished at the back of the room as Davin's sleight of hand produces yet another glass of rye from a place across the table.
Tish wraps up and I bolt for the food like the Roadrunner sliding into a plate of Acme birdseed. And with no Wile E. Coyote waiting to drop an anvil on my head, I savour the rye blended with hot smoked salmon on corn bread. I should have worn track pants.
Sipping a ‘Rye and only Rye and Ginger' I wolf...