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Archive for the ‘Moonshine and New-make’ Category

Review: Burwood Honey Rhum

Posted by Arctic Wolf on December 14, 2020

The Burwood Distillery is a small craft distillery founded by Jordan Ramey, Marco Cilic, and Ivan Cilic located in Calgary Alberta (4127 6th Street N.E). The Distillery includes a restaurant and Cocktail Lounge which offers a casual environment to enjoy the not only the distilleries fine spirits but also locally sourced farm-to-table menu items.

At Burwood, the focus is upon locally grown raw materials brought from the farm straight to the glass. The barley they use is grown and malted in Alberta by Rahr Malting Company of Alix, AB. Their honey comes from Ivan and Marko’s Father’s honeybees just outside of Chestermere, AB and through Greidanus Honey Mill in High River, AB. The team hand-crushes every grain, hand-scoops every ounce of honey, distills every drop of liquid, and bottles and packages it all in their Calgary facility.

According to the distillery, Burwood Honey Rhum is an Albertan spin on classic Sugar Cane Rum. A 100% Honey product produced from product from their own family farm. The spirit is finished with a dash of caramelized honey for extra dimensions of flavour.

Here is a link to my full review:

Review: Burwood Honey Rhum

“… The flavours from the nose translate well, although the spirit is perhaps more herbal than I anticipated. Not that I am complaining, the herbal grassy flavour which underlies the honey and caramel sweetness is welcome. Some pungent spiciness is apparent as well, some ginger, hints of cinnamon as well as a sort of earthy quality that is almost like licorice root and angelica …”

Please enjoy the review which concludes with my cocktail suggestion, Easy.

Chimo!

Note: I take exception to the use of the word ‘Rhum’ on the label. This is a mead spirit and should be proudly labeled as such. Distillate of spirit from honey, bears only a passing resemblance to sugar cane rum and as the word ‘rum’ is defined in Canadian Regulations to include only sugar cane or sugar cane products (here), in a bilingual country the defined term rightly includes it French spelling as well.

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Review: Burwood Honey Rhum

Posted by Arctic Wolf on February 18, 2020

The Burwood Distillery is a small craft distillery founded by Jordan Ramey, Marco Cilic, and Ivan Cilic located in Calgary Alberta (4127 6th Street N.E). The Distillery includes a restaurant and Cocktail Lounge which offers a casual environment to enjoy the not only the distilleries fine spirits but also locally sourced farm-to-table menu items.

At Burwood, the focus is upon locally grown raw materials brought from the farm straight to the glass. The barley they use is grown and malted in Alberta by Rahr Malting Company of Alix, AB. Their honey comes from Ivan and Marko’s Father’s honeybees just outside of Chestermere, AB and through Greidanus Honey Mill in High River, AB. The team hand-crushes every grain, hand-scoops every ounce of honey, distills every drop of liquid, and bottles and packages it all in their Calgary facility.

According to the distillery, Burwood Honey Rhum is an Albertan spin on classic Sugar Cane Rum. A 100% Honey product produced from product from their own family farm. The spirit is finished with a dash of caramelized honey for extra dimensions of flavour.

Here is a link to my full review:

Review: Burwood Honey Rhum

“… The flavours from the nose translate well, although the spirit is perhaps more herbal than I anticipated. Not that I am complaining, the herbal grassy flavour which underlies the honey and caramel sweetness is welcome. Some pungent spiciness is apparent as well, some ginger, hints of cinnamon as well as a sort of earthy quality that is almost like licorice root and angelica …”

Please enjoy the review which concludes with my cocktail suggestion, Easy.

Chimo!

Note: I take exception to the use of the word ‘Rhum’ on the label. This is a mead spirit and should be proudly labeled as such. Distillate of spirit from honey, bears only a passing resemblance to sugar cane rum and as the word ‘rum’ is defined in Canadian Regulations to include only sugar cane or sugar cane products (here), in a bilingual country the defined term rightly includes it French spelling as well.

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Review: Last Straw Distillery DARKer Side

Posted by Arctic Wolf on June 25, 2019

The Last Straw Distillery is Ontario’s smallest production micro-distillery located at 40 Pippin Rd. in Vaughan, Ontario (a wee bit north of Toronto) just off Highway 400 and around the corner from Vaughan Mills Shopping Centre. According to Mike Hook, the team at Last Straw Distillery come to the craft of distilling from a variety of different backgrounds, and surprisingly none have had prior experience in the beverage or alcohol business. They are self-taught, and developed their recipes in house, through research, and trial and error, without the use of outside consultants.

Last Straw Distillery Darker Side is a traditional southern moonshine recipe, distilled from corn & sugar, which is aged for 4 months in a heavily charred cask. The spirit is bottled at 45.5 % alcohol by volume.

Here is a link to my review of this surprisingly good Moonshine Spirit:

Review: Last Straw Distillery DARKer Side

“… When I close my eyes and take a sniff of the breezes above the glass I am somewhat torn as to my first impression. Does this smell kind of like a bourbon? Or does it smell kind of like a rum? The truth is that is seems to be a little of both …”

Please enjoy my review which includes a few cocktail suggestions for your enjoyment, the Ontario Railcar, and DARKer Fashions.

Chimo!

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Review: Last Straw Distillery Stout Spirit

Posted by Arctic Wolf on June 7, 2019

The Last Straw Distillery is Ontario’s smallest production micro-distillery located at 40 Pippin Rd. in Vaughan, Ontario (a wee bit north of Toronto) just off Highway 400 and around the corner from Vaughan Mills Shopping Centre. According to Mike Hook, the team at Last Straw Distillery come to the craft of distilling from a variety of different backgrounds, and surprisingly none have had prior experience in the beverage or alcohol business. They are self-taught, and developed their recipes in house, through research, and trial and error, without the use of outside consultants.

Last Straw Distillery’s Stout Spirit is the result of their second collaboration with Vaughan’s Lake Wilcox Brewing Co. made from the distilled essence of their powerhouse Irish Stout. This brew was mashed at Lake Wilcox and then fermented a full two weeks at Last Straw, then double-distilled, and finally aged for four months in a charred American oak cask which was re-coopered for them by their friends at DRM.reCoop in St. Catherines, Ontario.

Here is a link to my full review”

Review: Last Straw Distillery Stout Spirit

“… There is a malty sweetness rising from the glass with indications of butterscotch and hints of corn syrup dipped graham wafers. Vanilla, barley, and almond seem to meander into the breezes along with some grassy menthol …”

Please enjoy my review.

Chimo!

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Review: Park Distillery Glacier Rye

Posted by Arctic Wolf on April 22, 2018

Park Distillery  is located in the town of Banff, Alberta. The facility is not just a distillery, it is also a Restaurant and bar which opened in May of 2015 shortly after the Provincial government introduced new regulations which allowed for Craft distilleries to operate. Located high in the Mountains of Banff Provincial Park, the Distillery proudly serves regionally produced food in its restaurant, and local (sourced from high-altitude family farms in the Alberta foothills) grains to produce their spirits.

Park Distillery Glacial Rye is produced on the distillery’s 600L Kothe Pot – Twin Column Hybrid Still. It is made from 100% Alberta Rye and glacial water which originated at six high glaciers in the Rocky Mountains. This water gains minerality as it travels across rich limestone deposits.

Here is a link to my full review:

Review: Park Distillery Glacier Rye

“… The nose is very interesting with scents of mushy banana and plantain rising alongside zesty citrus notes and fresh spicy rye grain. I also notice hints of baked squash and a very light astringency (which is expected when one examines unaged spirits).  All in all I am quite pleased …”

Please enjoy my review which contains the suggested servings, Back Country Tea, and the Johnson Canyon Smash.

Chimo!

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