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Archive for the ‘American Whiskey’ Category

Review: Cascade Blonde American Whiskey

Posted by Arctic Wolf on May 14, 2019

Recently, I was sent a few samples of Diageo’s new ‘Blonde’ Whiskey which is currently being sold in Texas and Michigan. The Whiskey, Cascade Blonde American Whiskey, is produced in Tennessee at Diageo’s Cascade Hollow Distilling Co. (formerly the George Dickel Distillery). The spirit takes its name from it light colour which is a result of a double chill filtering process the whiskey undergoes prior to being brought down to bottling proof (40 % alcohol by volume) with Tennessee limestone filtered water.

This whiskey is made from a high-corn mash bill (corn usually provides a smoother lighter whiskey than barley or rye), and my take on the spirit is that Diageo is aiming for a mild whisky suitable for cocktails and sipping over ice.

Here is a link to my full review:

Review: Cascade Blonde American Whiskey 

“… Drifting into the breezes is a light indication of sandalwood and fine oak spice, and straw. Vanilla, almond and butterscotch are present as well as a light indication of corn and a light winding grass-like scent. A touch of sour fruit and very light baking spice (ginger and cinnamon) rounds out the aroma …”

Please njoy my review which includes a few cocktails for your enjoyment.

Chimo!

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Review: Templeton 6 Year Old Rye

Posted by Arctic Wolf on May 3, 2019

Templeton Rye is a product of Templeton Rye Spirits based in Iowa. The whiskey was distilled in Indiana by MGP which is a distillery in Lawrenceburg, Indiana, that produce spirits for private label sale (formerly Lawrenceburg Distillers of Indiana). Although the current bottled whiskey is produced by MGP, this past August, Templeton Rye celebrated the grand opening of the organization’s new new 34,500 square-foot distillery which has the ability to produce up to 500,000 proof gallons of rye whiskey annually. This means that in 2022 Templeton will be able to bottle and sell their own grain to glass whiskey.

The new Templeton Rye 6 Year Old (released in 2016), is apparently based upon a family recipe which dates back to the Prohibition era. The Whiskey was aged in new American oak barrels before being bottled at 45.75% Alcohol by volume.

Review: Templeton 6 Year Old Rye

“… The flavour is robust with rye grain and wood spices melded into complimentary flavours of butterscotch, vanilla and almond. Malted milk chocolate, maple dipped graham wafers, and crusty sourdough rye flavours seem to ooze out as well …”

Please enjoy my review which includes a few serving suggestions for your enjoyment.

Chimo!

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , | Comments Off on Review: Templeton 6 Year Old Rye

Fall Cocktail Bazaar: Green Light District

Posted by Arctic Wolf on December 9, 2018

I always enjoy it when media and spirit companies send me recipes to share here on The Rum Howler Blog, and since I began my Fall Cocktail Bazaar several weeks ago, I have received many more recipes than I can possibly publish is the short time frame I have allotted for this Bazaar. (Some of those extra recipes may show up later when I engage in other projects.)

You might wonder how I choose which recipes to share. As I indicated recently to the Smirnoff Media Team, I have a home bar, but I am not a professional bartender. So I prefer recipes which not only are easy to make at home, I also require that those recipes use ingredients I already have on hand.

Basically these are recipes which I expect my readers could also make at home without the need to run out to the store to gather exotic liqueurs or garnishes. As well I try to only publish recipes which (according to my palate at least) are enjoyable and tasty.

A recent recipe sent to me by the Bulleit media people is the Green Light District. This unusual recipe mixes Bulleit Rye, Creme de Menthe, Creme de Cacao, and Heavy Cream. The decadent serving can be mixed up in a matter of minutes, and it is a perfect after dinner treat to share with someone special. It is a little boozy, so please restrict yourself to one if you have to drive home.

Green Light District

2/3 oz Bulleit Rye
2/3 oz Creme de Menthe
2/3 oz Creme de Cacao
2/3 oz Heavy Cream
Ice
Sprig of Mint

Add Bulleit Rye into a metal shaker with ice
Add Creme de Menthe, Creme de Cacao and the Heavy Cream
Shake until the outside of the shaker begins to frost
Strain into a cocktail glass
Garnish with a Sprig of Mint

Please enjoy Responsibly!

If  you are interested in more of my cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

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Note: Bulleit Rye Frontier Whiskey is bottled at 45% alcohol by volume and (according to the Bulleit  website) the spirit is a straight whiskey produced from a heavy rye mashbill (95 % rye) which also contains a small amount of malted barley (5 %).

Here is a link to my review:

Review: Bulleit Rye Frontier Whiskey

“… full of sappy new wood smells of both oak and cedar with accents of fresh rye bread. Dusty dry grain and honeycomb are evident as well. There is a sense of fresh tobacco with some light baking spices (vanilla, ginger and cinnamon) and maple syrup …”

Please enjoy my review, and continue to enjoy the cocktail Bazaar!

Chimo!

 

Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y | Tagged: , , , , , , | Comments Off on Fall Cocktail Bazaar: Green Light District

Fall Cocktail Bazaar: Raspberry Be-Dazzler

Posted by Arctic Wolf on November 12, 2018

Although Smirnoff Vodka provided me with the bulk of the samples and recipes for my Cocktail Bazaar, some of the other spirit brands owned by Diageo also stepped up as well. One of those brands was Bulleit who sent me several recipes for their Bulleit Bourbon and Bullet Rye. One recipe which caught my eye was called the Be-Dazzler which mixed Bulleit Bourbon with Grapefruit Juice and Campari, which was in turn lengthened with Fanta Strawberry.

I liked that the recipe provided an unusual complement of flavours; but unfortunately I am not a fan of strawberries or strawberry flavoured foods and beverages. My wife, who knows me well, suggested that I substitute a raspberry flavoured beverage in place of the strawberry. Since Fanta makes both a strawberry and a raspberry soda, the switch was quite easy.

So this is my take of the Be-Dazzler, you can try it with Raspberry soda, or in its original form with Strawberry.

Raspberry Be-Dazzler

1 oz Bulleit Bourbon
1/2 oz Grapefruit Juice
1/2 oz Campari (Italian Bitter Aperitif)
Ice
1 oz Fanta Raspberry
Wedge of Lemon

Add the first three ingredient into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Strain into an ice filled tumbler
Garnish with a wedge of Lemon

Enjoy Responsibly!

Note: If you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

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Note: Bulleit Bourbon is produced at the Four Roses Distillery in Lawrenceburg, Kentucky. The brand traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created the brand and began to market it locally and eventually to areas outside of Kentucky. According to the Bulleit Bourbon website, the spirit is produced from a rye heavy mash with of course corn as well as malted barley. It is bottled at 45% for the North American Market.

Here is a link to my review:

Review: Bulleit Bourbon Frontier Whiskey

“… As I let the glass breathe, the woody aroma of new oak remained strong, but it did not overpower the honeycomb and toffee scents which remained firm. The breezes above the glass also contain some nice rye accents, and some soft vanilla …”

Please enjoy the review, Chimo!

Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y | Tagged: , , , | Comments Off on Fall Cocktail Bazaar: Raspberry Be-Dazzler

Review: Jack Daniel’s Tennessee Fire

Posted by Arctic Wolf on September 12, 2018

Jack Daniel’s is produced in Lynchburg, Tennessee, by the Jack Daniel Distillery (currently owned by the Brown-Forman Corporation). The flagship brand Jack Daniels Old No. 7 is produced in much the same manner as bourbon, from a corn heavy mash and aged in new charred white oak barrels. However, the Jack Daniel’s distillery has always resisted the use of the bourbon classification, and instead prefers to label their spirit as Tennessee Sour Mash Whiskey. In the advertising and upon their website, the company highlights the fact that Jack Daniels Whiskey undergoes a filtering process (not typically used by bourbon producers) known as the The Lincoln County Process. This Process involves filtering the whiskey through a column of charcoal (or steeping the whiskey in charcoal chips) to remove unwanted flavours and contaminants prior to cask aging. The Jack Daniel’s Distillery produces its own charcoal pellets for the Lincoln County Process from sugar maple timbers. These charcoal pellets are packed into 10-foot (3.0 m) vats, where they are used to remove the impurities from the distilled Jack Daniel’s whiskey.

Jack Daniels Tennessee Fire represents a blending of Jack Daniel’s Tennessee Whiskey with a what the company calls ‘a red-hot cinnamon liqueur’.

Here is a link to my review:

Review: Jack Daniel’s Tennessee Fire

“… The spiced whiskey lives up to its billing bringing oodles of cinnamon heat across the palate. There is so much heat in fact that only a few nuances of flavour from the underlying whisky poke through. I wouldn’t sip this one, but I certainly understand the appeal for those who love spicy heat …”

Please enjoy my review, and my cocktail suggestion inspired by Sly and the Family Stone, Hot Fun in the Summertime.

Chimo!

Posted in American Whiskey, Spiced Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: , , | Comments Off on Review: Jack Daniel’s Tennessee Fire

 
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