Barley Batch Highball
In the fall of 2018 Canadian Club released a special Limited Edition Whisky which celebrated Canadian Club’s 160th anniversary in the fall of 2018, the Canadian Club Barely Edition. Just as the name implies this is a whisky which relies heavily upon the influence of barley grain as the whisky is a blending of six-year-old barley malt whisky (produced in Calgary by Alberta Distillers) with Canadian Club’s flagship Canadian Club Whisky (produced in Windsor Ontario at the Hiram Walker Distillery.
This Canadian Only release recently became available in my home Province of Alberta, and I manged to secure a bottle for tasting. I found it interesting that Canadian Club has chosen to bottle this expression at 42 % alcohol by volume rather than the traditional 40 % abv. which is more typical of the Canadian Club Family.
Here is a link to my full review:
Review: Canadian Club Barley Batch Limited Edition Whisky
Please enjoy my latest Canadian Whisky Review which concludes with a nice highball recipe for you to enjoy, the Barley Batch Highball.
Chimo!
In 2013, Tanduay Holdings began its entry into North America by placing two new rums into the US market. At the time, Tanduay was one of the very largest Rum producers in the world. (The reason they were relatively unknown in North America is because their Asian rum is produced in the Philippines and was sold almost exclusively into Asia.) The launch featured their premium Silver, and Gold rums which I reviewed in 2013 and reassessed again earlier this year (
The recipe I am sharing is for Smirnoff’s Watermelon & Mint Infusion. It’s a highball style libation called the Mint Summer Splash.
It is customary to use grapefruit soda to complete the serving, my current favourite is Q Grapefruit, but if you want a more authentic Mexican serving by all means use Squirt which is commonly found south of the US border.
Here is Leo Engle’s Rum Crusta mixed with the modern Flor de Cana 4 Aged Rum.
The Rum Howler Blog 