It’s that time of year again, each year in May or June, Forty Creek Whisky announces their annual special limited release whisky. This years release has been named Forty Creek Founder’s Reserve, and the distillery is once again inviting the public to participate in the release by offering to let you choose your own numbered bottle.
Reservations for choosing your bottles open at noon on Monday, June 2nd and continue until 5:00 p.m. on June 16th, 2016. Of course numbers are available on a first come basis and no two bottle numbers will be the same. (Only 12000 bottles will be produced.)
According to the folks at Forty Creek:
As the 10th Annual Limited Edition, Forty Creek is excited to introduce Founder’s Reserve – a special, rare whisky and a tribute to our founder, John K. Hall. John was a pioneer in the Canadian Whisky industry and after 10 years of special editions, it is only fitting we pay tribute to his legacy.
This whisky is an artful blend of rye, corn and barley whisky stocks. Barley is the dominant whisky with rye and corn whiskies added for further complexity. The whisky stocks have been aged from four to nine years in a mixture of both lightly toasted and heavily charred American White oak barrels.
The new special release whisky will be bottled at 45% alcohol by volume, and you can find more information here:
Forty Creek Founder’s Reserve
(I find it interesting that barley whiskies will dominate the Founder’s reserve blend. I usually reserve a few specially numbered bottles of these Limited Special Release Whiskies for myself, and this year will be no different.)
Today’s cocktail is a serving which some claim is the most popular bar drink in Mexico, the Paloma. Because the serving has no ‘official construction’, there seems to be as many variations in the recipe as there are cocktail bloggers who write about it. Most commonly the recipe is stated to be a mixture of Grapefruit Soda (Fresca or Squirt maybe) and Blanco Tequila served in a tall glass with lots of ice. (I sometimes use Koala Brand Cooler (the grapefruit/kiwi/lime combination) and it tastes great as well.)
Recently the media team responsible for 
I try to be positive on my website. Generally speaking, I like to sample and write about spirits which I genuinely enjoy, rather than those which leave an unpleasant taste in my mouth. In fact, the experience of putting something into my mouth that tastes bad is one I tend to avoid. However, despite my efforts to avoid bad experiences, I nevertheless do sometimes accept samples which I wish I had not, and at times well-meaning friends or family members gift me bottles which if I had my druthers, I wish they would have kept to themselves.
The Rum Howler Blog 