The Forty Creek Copper Pot Reserve, (like all Forty Creek Whiskies), is built upon Whisky Maker, John Hall’s, foundation of three separately distilled grains: barley, corn and rye. Each grain is distilled and aged in oak separately. When each whisky is ready, the three finished whiskies are blended together and ‘married’ in oak once more allowing the three to become one.
John Hall’s flagship whisky, the Forty Creek Barrel Select is a perfect example of that concept of marrying three separately distilled and aged grain whiskies into one. His Copper Pot Reserve is a more ‘premium’ version of the Barrel Select. Mr. Hall chose his best grain whiskies as the base for the Copper Pot. He aged these best whiskies a little longer to bring in more flavour from the oak, and then he chose the best of these whiskies to marry together in oak once more to complete the final blend. The Copper Pot Whisky is bottled at 43 % abv. (rather than the traditional 40 %) allowing this premium whisky to showcase its robust flavour.
Here is a to my review of the Copper Pot Reserve, the #16 Canadian Whisky in my 2014 Top 25 Countdown:
#16 Canadian Whisky – Forty Creek Copper Pot Reserve
Forty Creek has taken their Barrel Select whisky to a new level with the Copper Pot Reserve!
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Note: You may follow my Countdown list of the 25 Best Canadian Whiskies here: The Rum Howler – Top 25 Canadian Whiskies of 2014
Although the 20 Year Old was originally intended to be a specialty bottling when it was first introduced, the whisky became a standard bottling when Beam Global acquired the Canadian Club brand. It remains a Limited Edition whisky with each bottle individually numbered.
Of course the House of Angostura remains famous for its world-class bitters; however, it has also become well know for the rum which is produced by their five column still, under the direction of Master Distiller, John P. Georges. Angostura 1824 pays homage to the company’s humble beginnings in Angostura, Venezuela, and it is the #17 rum in my countdown of the best rums of 2014.
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