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Posts Tagged ‘Cocktails and Recipes’

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Review: Kōloa Kaua`i White Hawaiian Rum

Posted by Arctic Wolf on September 2, 2010

 

Olokele Sugar Mill on the Gay & Robinson Plantation: Photo Courtesy Jeanne Toulon (Kōloa Rum Company)

Kōloa Kaua`i White Hawaiian Rum is a white rum produced fresh from a 1210 gallon copper pot still with no barrel aging.  The actual base material for the distillation is not molasses, but rather the Gay and Robinson Plantation crystallized sugar.  I am told that the sugar has a higher than normal molasses content, and having been given a sample of the raw sugar, indeed it carries forward a wonderful molasses aroma.  From this distillate, and using the vintage copper pot still, all of the Kōloa Rum is made in a batch style.  The resulting white rum is about as pure as rum can be,  bottled fresh with no barrel aging.

This style of rum is unusual for me to taste and sample as most white rums I have reviewed here on my blog are aged rums which have been filtered clear. The fact that this rum is bottled fresh means that we are getting a glimpse into the unaged and unaltered structure of Kōloa Rums.

Here is an Excerpt from my review:

“…I taste a pleasing combination of light peppery spice and the vegetal tones one gets from a spirit bottled fresh from the still. Banana peel, a ribbon of mild anise,  and lime accents swim in the currents of a very light honeyed rummy caramel…”

You may read the full review here:

Review: Kōloa Kaua`i White Hawaiian Rum

Posted in Cocktails & Recipes, Rum, Rum Reviews, White Rums | Tagged: , , , , , | Comments Off on Review: Kōloa Kaua`i White Hawaiian Rum

Review: Century Reserve (Lot 1525) Canadian Rye Whisky

Posted by Arctic Wolf on August 28, 2010

Somewhere in the Highwood Distillery barrel aging warehouse is a darkened corner where all of the oak barrels are all stamped “Lot 1525“.  This  corner contains the oldest whisky in the entire facility,  with the age of the whisky inside the barrels ranging  from 15 to 25 years. (It has been hinted to me that some of these barrels contain whisky that is perhaps even older!)  These whisky barrels were originally part of the consignment of whisky acquired when Highwood purchased the Potter’s Distillery in 2005.  As such, these are barrels of whisky produced from a corn-based distillation by the old Potters Distillery, in Kelowna British Colombia. The barrels made the journey to the Highwood facility in 2005 and have been sitting in the darkened corner waiting for the right moment to be tapped and bottled.  From this darkened corner, the Master Blender has carefully chosen just the right barrels, and then just as carefully blended the wonderful elixir within to create a blend of whisky which contains the distillery’s most prized aged whisky, the Lot1525 Century Reserve Custom Blend Canadian Rye Whisky.

I was inside the Highwood warehouse this past February, and I captured a few pictures of the aging barrels stacked four levels high standing row upon row. I remember the wonderful aroma of the ‘angels share’ permeating the facility, offering me a gentle intoxication if only I were to stay a little longer. Wisely, I headed to the door before I was subdued completely. Perhaps, one day I will return and stay just a little longer; but, for now I am content to carry the memory of that heady aroma in my mind.

Here is an excerpt from my review of the Review: Century Reserve (Lot 1525) Canadian Rye Whisky:

“…Smooth, clean and luxurious right through to the finish.  The faintest touches of honey and bourbon vanilla trail down the throat followed by the gentle burn of rye and oak spice.  This is one of the most luxurious, mellow finishes in all of Canadian whisky…”

You may read the full review here:

Review: Century Reserve (Lot 1525) Canadian Rye Whisky

Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , | Comments Off on Review: Century Reserve (Lot 1525) Canadian Rye Whisky

Review: Connoisseurs Choice – Rosebank 1991 Single Malt Whisky

Posted by Arctic Wolf on August 22, 2010

The Connoisseurs Choice is a series of malt whiskies from various Scottish distilleries many of which are no longer producing whisky.  Boasting over 40 different single malts available from the Scottish regions The sheer variety of styles and flavours of whisky available from Gordon and Macphail’s Connoisseurs range is staggering.

The Rosebank Distillery once produced a lazy laid back style of lowland whisky which was triple distilled for extra smoothness.  The Distillery was closed in 1993 despite being widely recognized as one of the premier distilleries in the lowland region.   Only through independent bottlers such as Gordon and Macphail can we still taste the whisky which was once produced at Rosebank.

Here is a snippet from my review:

“…This is a clean tasting and gentle experience. My palate is tickled with a nice mixture of  warm vanilla, oak spice disguised as citrus, light smoke, and a mildly sweet and punky butterscotch.  The smoke brings forth a light combination of dried raisins and currants…”

You may read the full review here:

Review: Connoisseurs Choice – Rosebank 1991

Posted in Cocktails & Recipes, Scotch Whisky, Single Malt Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , , , | Comments Off on Review: Connoisseurs Choice – Rosebank 1991 Single Malt Whisky

Review: Kōloa Kaua`i Gold Hawaiian Rum

Posted by Arctic Wolf on August 19, 2010

Harvesting the Cane at Gay and Robinson (Photo Courtesy Jeanne Toulon)

Nestled on the Island of Kaua`i, the Kōloa Rum Company is making history. It started nine years ago when the company was first incorporated. A seven-year struggle through red tape and government bureaucracy ensued before the necessary permits and licenses were granted, and finally on April 1, 2009, the Kōloa Rum Company was granted a license to distill their rum. The first legally distilled rum in the Island’s history.

Photo Courtesy of The Koloa Rum Company

The Kōloa rums are not made from traditional molasses, rather they are distilled from the crystallized sugar produced at the local Gay and Robinson Sugar Factory. This sugar, produced from 100% Kaua`i cane, has a higher than normal molasses content,  and as such, the sugar is a good starting point for making artisan rum. All of the rum is distilled using a vintage 1210 gallon copper pot still which was purchased in Kentucky, and transported first by train, and then by boat all the way to Hawaii.

My introduction to the Kōloa Rum Company’s Hawaiian rums was at Rum Renaissance in Miami, Florida. The Kōloa Dark Rum won a Gold Medal at the festival in the Rum XP Tasting Competition, and this was my first clue that something special might be happening in Hawaii. A gold medal rum, produced by a company which was just beginning to spread its wings…. I decided to investigate.

After contacting the Kōloa Rum Company, I was sent samples of their entire range for my review. I decided to start the review series with the Kōloa Kaua`i Gold Hawaiian Rum.

Here is an Excerpt from my review:

“…A surprising mild flavour is the initial impression I received when I sipped the gold rum for the first time. Again the flavour of the Gay and Robinson crystallized sugar comes though very clearly. It is a honeyed, caramel flavour which is sweet and inviting. Citrus zest, and light peppery spices follow with perhaps a little plantain or banana in the mid palate…”

You may Read the Full Review Here:

Review:Kōloa Kaua`i Gold Hawaiian Rum

Posted in Cocktails & Recipes, Dark Rums, Rum, Rum Reviews | Tagged: , , , , , | Comments Off on Review: Kōloa Kaua`i Gold Hawaiian Rum

Review: Century Reserve 21 Year Old Canadian Whisky

Posted by Arctic Wolf on August 15, 2010

In November of 2005, Highwood Distilleries Ltd. finalized the purchase of Potter’s Distilleries (founded by Ernie Potter in 1958). Part of this acquisition, was the purchase of all of the remaining aged barrel stocks of whisky in the Potter’s facility. These barrels of whisky were then transferred from the Potter’s warehouse facilities in Kelowna B.C. to the newly constructed warehouse facility in High River, Alberta, where they were allowed to continue to age at the foot of the Rocky Mountains on the western edge of the Canadian Prairies.

The brands which Potter’s had established, Potter’s Special Old Canadian Whisky, and the Century Reserve Brands were continued and expanded upon. Subtle changes in the taste of these whiskies may be occurring due to the change in location of the aging warehouse; however, these Potter’s brands are still produced  entirely from the aging whisky reserves which were originally distilled and barreled at the Potter’s Distillery.

I was recently provided with a sample of one of these brands, the Century Reserve 21 Year Old Whisky, a corn whisky produced from a single bond, and not blended.  In fact, we are able to call this a 21-year-old single grain whisky, which is a rarity upon the landscape of Canadian Whisky.

Here is a snippet from my review:

“…The initial entry in the mouth is mellow with a flavour of soft corn leading the way. Butterscotch, and a honeyed oaky spice quickly follow making the whisky lively in the mouth but not sharp and uncomfortable…”

You may read the entire review here:

Review: Century Reserve 21 Year Old Canadian Whisky

Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , | Comments Off on Review: Century Reserve 21 Year Old Canadian Whisky

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