Today I am continuing a series of Forty Creek Whisky reviews with the Forty Creek Double Barrel Reserve Whisky. This whisky was introduced in the fall of 2008. As a collector, I purchased and saved a few bottles from the first release, and now I have selected one of those first bottles to review. This bottle is identified on the label as Bottle number 0043 from Lot 240. Although this review is from my whisky collection, I would like to thank Dave Gordon, the Regional Manager of Shiralli Agencies, who has provided me with a bottle from the current release (Lot 245) and I will be reviewing that bottle in the coming weeks.
Here is an excerpt from my review from Bottle number 0043 from Lot 240, of Forty Creek Double Barrel Reserve Whisky:
Here is a link to the full review:
Review: Forty Creek Double Barrel Reserve Whisky (Lot 240)
Cheers!
When I mentioned to Dave Gordon, the Regional Manager of 
Forty Creek Whiskies are the brainchildren of Master Distiller John Hall. John Hall bought the Kittling Ridge Estates Winery in 19992. Although primarily a winemaker, when John discovered a small pot copper still on the estate he couldn’t resist the urge to experiment with another product he loved… whisky. The wine making heritage combined with the love of whisky has produced what I consider to be a unique Canadian Whisky. Each batch of whisky is produced upon this small pot copper still, but what makes Forty Creek Whiskies special is that John doesn’t use a single mash for his whisky like other producers. He makes three separate batches. A corn mash produces a corn whisky, a barley mash produces a barley whiskey, and a rye mash produces a rye whisky. Each whisky is aged separately in a variety of oak barrels, and then blended and finished in sherry casks. The sherry is actually made right at the winery so Forty Creek can utilize their own sherry casks for the final finishing.
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