Archive for the ‘Extras’ Category
Posted by Arctic Wolf on October 14, 2017
Shelter Point Artisanal Single Malt Whiskies are distilled in small batches on Vancouver Island (British Columbia). The distillery uses a single grain approach, and the Canadian barley used for distillation is grown right on their own family farm (in Oyster River) and never blended with other grains. The water source is the spring water that comes from the mountain-fed aquifer directly beneath the Island. Perhaps the only things that aren’t sourced locally are the oak barrels, which were sourced from Kentucky bourbon distillers, and the massive copper pot stills which came from Scotland.
This Shelter Point Whisky was bottled at Cask Strength (58.4% alcohol by volume).
Here is a link to the review of the # 71 Canadian Whisky of 2017:
“… Intense heat and spice from high alcohol strength. Malt and Speyside spiciness and red licorice and raisin. Some sweet and sour fruit, and some spicy musty tobacco and leather …”
______________________________________
Note: As indicated earlier, I will not be creating a posting for every whisky in my countdown on this website; but I am going to try to highlight every Canadian spirit that I have not reviewed previously.
To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100CanadianWhisky. Alternatively you can view the list as it grows by viewing my Reveal Page:
The Reveal Page will be updated at least weekly through September, October and November and then daily in December.
Posted in Books, Canadian Whisky, Extras, Whisk(e)y, Whisk(e)y Review, Whisky Review | Tagged: 2017, Atisanal, Canadian, Cask Strenght, Review, Rum howler, Shelter Point, SinlgeMalt, Top 100 Canadian Whisky, Top100CanadianWhisky, Whisky | Comments Off on #Top100CanadianWhisky of 2017 – #71 Shelter Point Artisanal Cask Strength
Posted by Arctic Wolf on October 13, 2017
Pineapple Rum was quite a popular delicacy in the 19th century. In fact, in Charles Dickens first serial novel The Posthumous Papers of the Pickwick Club (published in 19 monthly magazine instalments, from March 1836 to October 1837), Pineapple Rum is the preferred tipple of the fictitious Reverend Stiggins, who while publicly preaching temperance, secretly enjoys his pineapple rum, usually mixed with hot tea.
Alexander Gabriel (President and Owner, of Cognac Ferrand) in collaboration with Dave Wondrich (cocktail guru and author of Imbibe) researched the original recipes of Pineapple Rum, and then set about to re-create this lost libation.
Here is a link to the Number 70 Rum of 2017:
“… Rum-like scents of butterscotch toffee, vanilla and baking spice (cinnamon, nutmeg and cloves) lead out with both orange peel and yummy citrus pineapple scents riding along. There are light accents of almond and a mild sweep of tobacco which complete the nose …”
______________________________________
To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100Rums.
Alternatively you can view the list as it grows by viewing my Reveal Page:
The Reveal Page will be updated at least weekly through September, October and November and then daily in December.
Posted in Awards, Extras, Rum, Rum Reviews, Spiced Rum | Tagged: #Top100rums, 2017, Alexandre Gabriel, David Wondrich, Fancy Pineapple, Plantation, Review, Rum, Rum howler, Stiggins, Top 100 Rums | Comments Off on #Top100Rums of 2017 – Stiggins’ Fancy Plantation Pineapple Rum
Posted by Arctic Wolf on October 13, 2017
Caldera Distilling
is a new Canadian distillery located in the historical shipbuilding community of River John, in Pictou County, Nova Scotia. Not only is the distillery based in the community of River John, according to their website, the ingredients used to produce their premium whisky are grown on the Distillery property, meaning that the entire grain to glass process happens in one place and is a true expression of that small community in the maritime province of Nova Scotia. In an homage to the community’s early beginnings the distilling company is named after one of the largest ships ever built in River John, the Caldera.
Here is a link to the #72 Canadian Whisky of 2017:
“… Flavours of butterscotch and vanilla mingle with fine wood spice, and soon impressions of baking spices develop as well (cinnamon and a touch of cloves and nutmeg). There is a little orange peel struggling to make the transition to marmalade, and a light winding of grassy tobacco and nutty almond flavours …”
______________________________________
Note: As indicated earlier, I will not be creating a posting for every whisky in my countdown on this website; but I am going to try to highlight every Canadian spirit that I have not reviewed previously.
To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100CanadianWhisky. Alternatively you can view the list as it grows by viewing my Reveal Page:
The Reveal Page will be updated at least weekly through September, October and November and then daily in December.
Posted in Awards, Canadian Whisky, Extras, Whisk(e)y, Whisk(e)y Review, Whisky Review | Tagged: 2017, Caldera, Canadian, Hurricane 5, Review, Rum howler, Top 100 Canadian Whisky, Top100CanadianWhisky, Whisky | Comments Off on #TopCanadianWhisky of 2017 – #72 Caldera Hurricane 5
Posted by Arctic Wolf on October 12, 2017
Fils du Roy – L’Eau d’Août is an experimental whisky produced in New Brunswick by Sebastien Roy at Distillerie Fils Du Roy. When Sebastien began making his whisky, he started with a blend of 75% Single Malt Whisky and 25% Corn Whisky. The spirit he created was intended as R&D project where Sebastien was trying to darken his whisky without using artificial caramel colourant. Instead he used local maple syrup harvested at the end of the season which is very dark and woody. The intention of course is not for the whisky to taste maple syrup; but rather to substitute the artificial colourants sometimes use in the industry with a natural colouring agent. This whisky (which is the subject of this review) is his rarest product (only 363 bottles) and the entire whisky is aged a full 3 years.
According to Sebastien, L’Eau d’Août means “Water of August” in French. It also has a connotation of sweet water “Eau doux”. The name was chosen because the whisky is released only once per year on the first of August. There were only 363 bottles this year, and the entire production was sold out by August 4th.
“… Sweet and sour note of dank corn and fruit, butterscotch, light underlying mustiness with burlap and dry wood spice which comes through later. …”
______________________________________
Note: As indicated earlier, I will not be creating a posting for every whisky in my countdown on this website; but I am going to try to highlight every Canadian spirit that I have not reviewed previously.
To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100CanadianWhisky. Alternatively you can view the list as it grows by viewing my Reveal Page:
The Reveal Page will be updated at least weekly through September, October and November and then daily in December.
Posted in Awards, Canadian Whisky, Extras, Whisk(e)y, Whisky Review | Tagged: 2017, Canadian Whisky, Distillerie Fils Du Roy, Fils du Roy, L’Eau d’Août, Review, Rum howler, Top 100 Canadian Whisky, Top100CanadianWhisky | Comments Off on #Top100CanadianWhisky of 2017: #73 Fils du Roy – L’Eau d’Août
Posted by Arctic Wolf on October 11, 2017
Cayman Spirits Co. began distilling spirits in 2008 at the George Town Harbour Distillery on Grand Cayman island. With a small single column still, the company uses local ingredients (including fresh cane juice from locally grown cane harvested on Grand Cayman’s East End) to produce their rum distillate in a batch style. The Seven Fathoms Rum distillate is then matured in American White oak bourbon barrels in a process that involves aging the rum seven fathoms deep under water in a secret location off the coast of the Grand Cayman island where the rolling waves rock the rum barrels in much the same way that they would be rocked in the cargo hold of a ship that was transporting the rum across the sea.
Here is a link to the review for my#72 Rum of 2017:
“… Vanilla and cinnamon baking spices appeared as well as a nice almond scent which moved to marzipan as I examined the glass. Bits of tobacco and hints of maple round out the aroma which has me quite impressed …”
______________________________________
To follow the countdown list on a daily basis, you should follow me on twitter (Rum Howler on Twitter) using the hashtag #Top100Rums.
Alternatively you can view the list as it grows by viewing my Reveal Page:
The Reveal Page will be updated at least weekly through September, October and November and then daily in December.
Posted in Awards, Extras, Rum, Rum Reviews | Tagged: #Top100rums, 2017, Review, Rum, Rum howler, Seven Fathoms, Top 100 Rums | Comments Off on #Top100Rums of 2017 – #72 Seven Fathoms Rum
The Rum Howler Blog 