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Review: Canadian Club Barley Batch Limited Edition Whisky

Posted by Arctic Wolf on September 13, 2019

Barley Batch Highball

In the fall of 2018 Canadian Club released a special Limited Edition Whisky which celebrated Canadian Club’s 160th anniversary in the fall of 2018, the Canadian Club Barely Edition. Just as the name implies this is a whisky which relies heavily upon the influence of barley grain as the whisky is a blending of six-year-old barley malt whisky (produced in Calgary by Alberta Distillers) with Canadian Club’s flagship Canadian Club Whisky (produced in Windsor Ontario  at the Hiram Walker Distillery.

This Canadian Only release recently became available in my home Province of Alberta, and I manged to secure a bottle for tasting. I found it interesting that Canadian Club has chosen to bottle this expression at 42 % alcohol by volume rather than the traditional 40 % abv. which is more typical of the Canadian Club Family.

Here is a link to my full review:

Review: Canadian Club Barley Batch Limited Edition Whisky

“… The initial aroma is filled with herbal grass and menthol accented by butterscotch, almond and vanilla. I begin to notice scents of burlap and barley pushing their way through with some wood spices in the background. The herbal nature of the spirit is intriguing; this is quite a departure for the Canadian Club brand …”

Please enjoy my latest Canadian Whisky Review which concludes with a nice highball recipe for you to enjoy, the Barley Batch Highball.

Chimo!

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Posted in Canadian Whisky, Whisk(e)y, Whisky Review | Tagged: , , , | Leave a Comment »

Review: Tanduay Superior Rum

Posted by Arctic Wolf on September 11, 2019

In 2013, Tanduay Holdings began its entry into North America by placing two new rums into the US market. At the time, Tanduay was one of the very largest Rum producers in the world. (The reason they were relatively unknown in North America is because their Asian rum is produced in the Philippines and was sold almost exclusively into Asia.) The launch featured their premium Silver, and Gold rums which I reviewed in 2013 and reassessed again earlier this year (here and here).

Tanduay Superior Rum is a more premium spirit which has been sold in my home Province of Alberta for some time now. It is produced from a blend of rums apparently aged for 12 years or more. According to the promotional materials I have been sent, the Superior Rum is meant to be meant enjoyed neat or over ice.

 

Here is a link to my recent re-evaluation of this premium spirit:

Review: Tanduay Superior Rum

” … The Tanduay Superior is a little dryer in the mouth than I was expecting with the light caramel sweetness I noticed on the nose taking a back seat to pungent oak spices and the lightly bitter flavours of toasted walnut and coconut. There is a gentle sweep of vanilla which runs through the rum as well …”

Please enjoy my re-evaluation of Tanduay Superior Rum. I have a ful schedule of reviews coming over the next few weeks as I catch up from my summer hiatus.

Chimo!

 

Posted in Dark Rums, Rum, Rum Reviews | Tagged: , , , | Leave a Comment »

End of the Summer Cocktail: Mint Summer Splash

Posted by Arctic Wolf on September 11, 2019

For those of you who are concerned about the amount of sugar in your drinks and cocktails, Smirnoff has come up with this new line-up of flavours for your enjoyment, their new Zero Sugar Infusions. My understanding is that the new Smirnoff line-up is available throughout the US, and that the Infusions come in three new flavors: Cucumber & Lime, Watermelon & Mint and Strawberry & Rose.

The recipe I am sharing is for Smirnoff’s Watermelon & Mint Infusion. It’s a highball style libation called the Mint Summer Splash.

Mint Summer Splash

2 oz. Smirnoff Watermelon-Mint Zero Sugar Infusions
2 oz. Watermelon sparkling water
1 oz. bottled watermelon juice
1 oz. club soda
Ice
Mint leaves for garnish

Combine all the Ingredients in a highball glass and serve.

I assume that for a true sugar free libation, care must be used when selecting the sparkling water and club soda brands, but I will leave that up to you.

Stay tuned for my full review of Smirnoff’s Watermelon & Mint Infusion in the coming weeks.

And its good to be back writing again, this summer was fraught with distractions and difficulties which kept me away. Please forgive.

Chimo!

 

Posted in Cocktails & Recipes, Flavoured Vodka, Vodka, Vodka Reviews | Tagged: , , , , | Leave a Comment »

August Cocktail: The Cantarito

Posted by Arctic Wolf on August 4, 2019

The Cantarito is a tall mixed serving where Orange and Lemon juice are added to the Paloma’s mix of to the mix of Tequila, Lime, and Grapefruit soda making this a refreshing highball to enjoy on your back deck during warm sunny days (and evenings).

It is customary to use grapefruit soda to complete the serving, my current favourite is Q Grapefruit, but if you want a more authentic Mexican serving by all means use Squirt which is commonly found south of the US border.

The Cantarito

1 1/2 oz. Patron Reposado Tequila
1/2 oz. fresh Lemon Juice
1/2 oz. fresh Lime Juice
1/2 oz. fresh Orange Juice
3/4 oz Sugar Syrup (1:1 Ratio)
4 ounces Grapefruit Soda (Q Grapefruit or Squirt)

Shake the first five ingredients with ice
Strain into a tumbler filled with ice.
Complete with grapefruit soda.
Enjoy Responsibly!

Note: If you are interested in more of my cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Chimo!

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July Cocktail: Leo Engle’s Rum Crusta

Posted by Arctic Wolf on July 22, 2019

The Rum Crusta recipe I am sharing is based upon a variation of Joseph Santini’s classic cocktail, the Brandy Crusta (circa 1840). Santini was a celebrated bartender and caterer in New Orleans. Santini’s early Crusta recipe was almost certainly the inspiration for Leo Engels in 1878 when he published his recipe for the Rum Crusta (see Leo Engels, American and other Drinks, 1878). In this effort, I have tried to stay as close to the original 1878 formulation as possible.

Here is Leo Engle’s Rum Crusta mixed with the modern Flor de Cana 4 Aged Rum.

The Rum Crusta

2 oz Flor de Cana 4 Aged Rum
1/4 oz Orange Curacao
1/4 oz Fresh Squeezed Lemon Juice
1/4 oz Sugar Syrup
2 dashes Angostura Bitters
1 dash Maraschino Liqueur
Ice
Sugar (Optional)
Citrus Peel

Add the first seven ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain the contents of the shaker into a chilled cocktail glass
(In the older original recipe the cocktail glass was rimmed with sugar)
Garnish with a spiral citrus peel and if you follow the old recipe a lump of ice
Please Enjoy Responsibly!

Note: If  you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Here is a link to my previously published review of the Flor de Cana 4 Aged Rum:

Review: Flor de Caña 4 (Añejo 0ro)

“… The Flor de Caña 4 is a light bodied column distilled rum which has a dry quality when it is sipped. There is a little bite of alcohol and some grassiness at the front of the delivery, followed by a light butterscotch sweetness, vanilla and almond. Fine wood spices and orange peel keep the mouth lightly heated …”

Please enjoy the review which concludes with two more serving suggestions, the Cuba Libre’ and the Railcar.

Chimo!

Posted in Cocktails & Recipes, Rum | Tagged: , , , , | Leave a Comment »

 
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