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Posts Tagged ‘2nd Chance Wheat Whiskey’

Review: Sonoma County 2nd Chance Wheat Whiskey

Posted by Arctic Wolf on March 1, 2016

2nd chance wheat whiskeyThe Sonoma County Distilling Company is located in the in Sonoma County (California. The company was founded in 2010 with the intention to bring spirits to the market using a ‘Grain to Glass’ philosophy. The production is done in-house including the mashing and fermentation of grains, the direct-fired copper pot distillation, maturing the spirits in American oak barrels, as well as bottle labeling.

Several of their new whiskey spirits have hit Alberta store shelves including their new 2nd Chance Wheat Whiskey. According to the information sheets given to me the whiskey is produced from a mash bill of 80% Canadian Winter Wheat, and 20% Malted Rye from the United Kingdom.

Head distiller (and Owner), Adam Speigel, uses natural gas fire heated stills (two 250 gallon Copper Alembic Pot Onion Head Stills and one 125 gallon Copper Alembic Pot Onion Head Still) and no synthetic enzymes in his fermentation process to produce the whiskey distillate. The whiskey is aged in both 15 gallon and 30 gallon used American Oak barrels from Minnesota with a third degree char. (Each of these barrels was previously used to age rye whiskey.) Individual barrels in the blend are each aged a minimum of one year, with some of the barrels for the blend aged over two years.

Here is a link to my review:

Review: Sonoma County 2nd Chance Wheat Whiskey

“… The initial aroma has some mild butterscotch and toffee aromas with a creamy ‘porridge’ like scent reaching up from further in the glass. There are bits of dry fruit and orange peel drifting into the breezes, and as I let the glass sit, I notice very light rye and baking spices with vanilla, cinnamon and hints coarse yellow sugar …”

Please enjoy my latest whiskey review.

 

Posted in American Whiskey, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , | Comments Off on Review: Sonoma County 2nd Chance Wheat Whiskey

Cocktail Hour: The Whiskey Fizz

Posted by Arctic Wolf on February 29, 2016

Fizz Cocktails appeared in the late 19th century. They evolved from the more simple ‘Cocktail Sour‘ recipes of the time, and are basically a Sour lengthened with soda. The first known reference to a specific fizz recipe appeared in the 1887 edition of Jerry Thomass Bartender’s Guide. This style of cocktail grew in popularity throughout the early part of the 20th century and reached its apex in the 1950’s when the bar drink hopped the ocean and became widely popular in Europe as well. 

Whiskey Fizz SAM_2371More recently, the fizz has begun to wane in popularity as the modern trend towards short cocktails has taken hold. However, if you happen to like tall ‘Rye and Ginger’ servings, do try adding a dollop lemon juice and a touch of sugar syrup. The tall, refreshing bar drink will take you back to the fifties.

Here is a Whiskey Fizz featuring the brash young flavour of Sonoma County Distilling’s, 2nd Chance Wheat Whiskey.

Whiskey Fizz

1 1/2 oz 2nd Chance Wheat Whiskey 
1/2 oz fresh lemon Juice
1/2 tsp sugar syrup
ice

3 oz Ginger Ale
Add the first three ingredients into a mixing glass and stir
Add Ice into a medium-sized rocks glass (8 oz)
Pour the mixed ingredients over ice
Complete with ginger-ale
Stir and Enjoy!

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

Note: My review of the 2nd Chance Wheat Whiskey will publish tomorrow!

Posted in Cocktails & Recipes | Tagged: , , , , | Comments Off on Cocktail Hour: The Whiskey Fizz

 
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