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Archive for April, 2018

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Review: Russell’s Reserve (10 Years Old) Kentucky Straight Bourbon

Posted by Arctic Wolf on April 4, 2018

Wild Turkey Kentucky Straight Bourbon is distilled and bottled at the Wild Turkey Distillery near Lawrenceburg, Kentucky. The company is a division of the Campari Group. Wild Turkey produces their bourbon from a mash bill which includes three grains: corn, barley, and rye. This mash bill is said to have a relatively high proportion of rye which gives the whiskey brand its signature spicy kick. Russell’s Reserve is an age stated bourbon brand produced by Wild Turkey. Like all Wild Turkey Bourbons the whiskey is aged in what the company refers to as their ‘famous #4 alligator char‘ American Oak barrels.

The Russell’s Reserve 10 Year Old is bottled at 45 % alcohol by volume or 90 proof.

Here is a link to my full review:

Review: Russell’s Reserve (10 Years Old)

“… The delivery brings a peppery bite of oak spice and alcohol along with it. As stated earlier, this is bottled at 45 % alcohol by volume, so a bit of alcohol punch is not out of place. I taste bits of wood sap and oak spice. The initial sharpness is tempered by a light butterscotch as well as a firm flavour of vanilla and almond. Fruit flavours are present in the form of orange peel and canned apricots …”

I hope you enjoy my latest review.

Chimo!

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , , | Comments Off on Review: Russell’s Reserve (10 Years Old) Kentucky Straight Bourbon

Review: Corzo Anejo Tequila

Posted by Arctic Wolf on April 2, 2018

Corzo is a 100% Blue Weber Agave Tequila produced in Los Altos (the Highlands) of Jalisco, Mexico. Most tequila is double distilled however, Corzo Tequila is triple distilled with only a small center cut taken from each distillation. In fact this fine center cut requires the company to use twice as much agave to produce the tequila as would normally be used. After the second distillation, Corzo tequila is rested for 2 to 4 months in American white oak barrels. After the tequila has matured for this first amount of time the tequila is then distilled a third time. After the third distillation the tequila is then matured for a second period of time in French oak until it has reached the right properties to be bottled as Corzo Anejo Tequila.

Here is a link to my latest Tequila review:

Review: Corzo Anejo Tequila

“… The initial breezes above the glass brought me a nice mixture of light caramel, soft fruity agave, and spicy black pepper. Some herbal tones peaked through with a sense of mint and alfalfa hay. Some hints of chocolate and vanilla were apparent and a little oak spice and scattered tea leaves seem to swirl in the merry little breezes as well …”

Please enjoy my review.

Chimo!

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Review: Last Mountain Prairie Cherry Whisky

Posted by Arctic Wolf on April 1, 2018

The Last Mountain Distillery is part of a small wave of Micro-Distillers which have began to appear on the Canadian landscape over the last few years. These are small ‘mom and pop’ operations which make their spirits in small batches usually only a barrel or two at a time. This particular distillery is located in Lumsden, Saskatchewan, and it is owned and operated by the husband and wife team of Colin and Meredith Schmidt.

Last Mountain Prairie Cherry Whisky was launched in December 2014. It is produced by barrel aging the Last Mountain Wheat Whisky with organic sour cherries from Over The Hill Orchards in Lumsden Saskatchewan, and then lightly sweetened the spirit using organic sugar cane.

Here is a link to my latest review:

Review: Last Mountain Prairie Cherry Whisky

“… When I took my first sip, I found the spirit did not demonstrate nearly as much sweetness as the nose had indicated. The cherry flavour however, wasn’t what I expected. I was expecting the flavour of a nice ripe BC Cherry, whereas the Saskatchewan Prairie Cherry appears to have a somewhat different flavour. (The Saskatchewan Prairie Cherry were developed at the University of Saskatchewan to be suitably hardy for the cold Saskatchewan prairie winters. Although they are not necessarily sour as the name indicates,they do have a different taste characteristic than the BC Cherry.) I also felt that the underlying whisky seemed to be taking center stage with the flavour of the Saskatchewan Prairie Cherry playing a secondary role …”

Please enjoy my review, and my suggested recipe at the conclusion, the Prairie Cherry Cosmo.

Chimo!

Posted in Flavoured Whisky, Whisk(e)y, Whisky Review | Tagged: , , , , | Comments Off on Review: Last Mountain Prairie Cherry Whisky

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