Archive for the ‘American Whiskey’ Category
Posted by Arctic Wolf on October 17, 2013
According to the company website, Bernheim Original Wheat Whiskey is produced at the Bernheim Distillery in Louisville, Kentucky, and then aged in Rickhouse Y at Heaven Hill’s, Nelson County aging facilities. The primary grain in the mash bill is winter wheat, and as I have indicated in my previous review for Highwood’s Centennial 10 Year Old Canadian Whisky, the use of wheat (which is more easily digestible than other grains) gives the resulting whisky a softer smoother flavour profile than corn, barley or rye. The Bernheim Original contains no age statement. However, as a ‘straight whiskey’ it must be aged a minimum of two years in new, charred oak barrels, and distilled at less than 160 proof. (The website implies an aging regimen of about 5 to 6 years and specifies that the whiskey contains no coloring, flavoring or blending agents.)
You may read my full review by clicking on the following excerpt (link):
“… The aroma is a nice mixture of spicy oak sap and toffee with some nuances of maple rising into the breezes as well. Although the whisky is predominantly a wheat mash there appears to be enough corn in the blend to give the aroma a very bourbon-like nose with fresh corn scents and honeycomb building as the glass sits …”
For your enjoyment, I have included a classic cocktail recipe for this whiskey at the conclusion of the review, the Whiskey Sour.
53.544389
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Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bernheim Distillers, Cocktails, Wheat Whiskey, Whisk(e)y Review, Whiskey, Whiskey Sour | Comments Off on Review: Bernheim Original (Kentucky Straight) Wheat Whiskey
Posted by Arctic Wolf on July 13, 2013
Jim Beam Kentucky Straight Bourbon Whiskey is produced by the Jim Beam Distillery which was founded in 1795, and has operated as a family run business for seven generations. According to the company website, after bourbon whiskey ages (or any other straight whiskey for that matter), and it is emptied from the oak barrel, a certain amount of the spirit is left behind, trapped within the wood fiber of the empty barrel. This portion of trapped whiskey is called the “devil’s cut” and is usually lost to those who make bourbon. Recently however, the folks at Jim Beam have developed what they call a proprietary process which releases the devil’s cut from these empty barrels. What Jim Beam extracts from the barrel is held for a certain length of time (which apparently allows the flavour to develop), and then blended with a 6-year-old bourbon. The mixture is bottled at 90 proof (45 % ABV) and the result is a new style of bourbon which they call Jim Beam Devil’s Cut.
You may read my full review by clicking on the following excerpt.
“… Very briefly I taste sweet impressions of caramel, marmalade and maple syrup. However, very quickly the woody flavours and the spices within the whiskey build up and overwhelm the sweetness. The heart of the Devil’s Cut is a sort of whiskey extract which is literally pulled from the inside of the wood fibers of oak barrels …”
Please enjoy the review which includes a nice cooler style recipe of mine called Minted Brass.
Have a great day everyone!
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Cocktails, Devil's Cut, Jim Beam, Minted Brass, Whisk(e)y Review, Whiskey | Comments Off on Review: Jim Beam Devil’s Cut Bourbon Whiskey
Posted by Arctic Wolf on January 31, 2013
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. As misfortune would have it, Augutus Bulleit disappeared while transporting some barrels of his bourbon to New Orleans, and the brand disappeared for over 100 years. In 1987, Tom Bulleit revived the brand which bears his great grandfather’s name. Today the brand is owned by the Diageo Conglomerate who market the product throughout North America and into Europe.
The sample bottle of Bulleit Bourbon which I received was bottled at 45% alcohol by volume and is the standard bottle sold in North America. Here is an excerpt from my review:
“… There is a bit of a spicy swat that tickles the tonsils, but there is also a nice maple and caramel sweetness which accompanies that spicy swat and makes you want to take another sip. I can taste oak planks which are seeping just a little fresh sap from the wood pores, some delightful rye spices, and of course that rather sweet impression of maple and caramel …
Here is a link to my review which includes a recipe for the Old-Fashioned Cocktail:
Please enjoy the review!
Posted in American Whiskey, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Bourbon, Bulleit Bourbon, Cocktails and Recipes, Diageo, Whisk(e)y Review, Whiskey | Comments Off on Review: Bulleit Bourbon Frontier Whiskey
Posted by Arctic Wolf on November 8, 2012
This was a great year for the Rum Howler with respect to Whisky. I was able to help in a small way with the success of the 3nd Annual Edmonton Whisky Festival; I was selected to be on the North American Panel of Spirit Writers who judged the Canadian Whisky Awards; and I was able to almost double the number of Whisky reviews on my website this year. The result of all of this activity is that the year 2012 saw me taste and score more whisky than ever before. This means that my 2012 Rum Howler Awards for Whisky are better than ever.
All of my whisky awards are based upon side by side tastings of the various spirits which are in competition for each particular award. Just as it is with my other Rum Howler Awards, all of the samples which I receive for review in a given year are automatically considered for the awards. I do my review, and then I set aside the remainder of the spirit for the end of the year judging. I also receive additional industry samples specifically for these awards.
And so without further ado, it is time for me to reveal the recipients of my 2012 Rum Howler Awards for Excellence in the Production of Whisky. These Awards are for the best Whisky Spirits I encountered in the year 2012, here is the link:
Posted in American Whiskey, Awards, Canadian Whisky, Extras, Irish Whskey, Scotch Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: American Whiskey, Canadian Whisky, DrinkWire, Irish Whiskey, Rum Howler Awards, Scotch Whisky, Whisky Review | 2 Comments »
Posted by Arctic Wolf on October 19, 2012
According to the Wild Turkey website, Austin Nichols Wild Turkey Bourbon, is composed of a mash bill which includes three grains: corn from Kentucky and Indiana; barley from Montana; and rye grain from North Dakota. Apparently the yeast used in the fermentation has been cultured at the distillery and the actual strains used are kept a closely guarded secret. The whiskey is distilled to a low proof which results in less water needing to be added after maturation to bring the spirit to bottling strength. The belief is that this leads to a fuller more authentic ‘just from the barrel’ flavour.
Wild Turkey, like all American bourbon is aged solely in new white American oak barrels.
Here is an excerpt from my review:
“… The Wild Turkey is full of oak and rye spices in the initial delivery. Being a huge fan of rye, I am really liking what I am tasting. Along with the rye and the oak, I taste the sweetness of corn, some honeycomb and tobacco, a nice smattering of cloves, cinnamon and vanilla; and a light dry bitterness which actually works well with the overall flavour…”
You may read the full review here:
I included a nice Mint Julep recipe with the review, one which I call the Northern Julep.
Please enjoy my review and cocktail!
Posted in American Whiskey, Whisk(e)y | Tagged: Austin Nichols, Bourbon, Cocktails and Recipes, Mint Julep, Whisk(e)y Review, Whiskey, Wild Turkey | Comments Off on Review: Austin Nichols Wild Turkey Bourbon
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