The Rum Howler Blog

(A Website for Spirited Reviews)

  • Copyright

    Copyright is inherent when an original work is created. This means that the producer of original work is automatically granted copyright protection. This copyright protection not only exists in North America, but extends to other countries as well. Thus, all of the work produced on this blog is protected by copyright, including all of the pictures and all of the articles. These original works may not be copied or reused in any way whatsoever without the permission of the author, Chip Dykstra.

  • Cocktails and Recipes

    Click Image for Awesome Recipes

  • Industry Interviews

    Interviews

    Click the Image for Great Interviews with the Movers of Industry

  • The Rum Howler Interview (Good Food Revolution)

    Click on the Image to see my interview on Good Food Revolution

  • The Rum Howler Blog

    Unknown's avatar

  • Rum Reviews

  • Whisky Reviews

  • Gin Reviews

  • Tequila Reviews

  • Vodka Reviews

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,092 other subscribers

  • Subscribe

  • Visitors

    • 15,528,851 pageviews since inception

  • Archives

  • Follow The Rum Howler Blog on WordPress.com

Posts Tagged ‘Review’

« Previous Entries
Next Entries »

Review: English Harbour 1981 Vintage (25 Year Reserve Rum)

Posted by Arctic Wolf on March 30, 2018

English Harbour Rum is a genuine Caribbean spirit produced by Antigua Distillery Limited (ADL). The rum is named for the Antiguan naval port of English Harbour which was the site of naval confrontations between the English and the French who were the two major naval powers of the 18th Century.

When I contacted ADL several years ago with respect to their rums they indicated to me that the special character of their molasses based rum begins with the fermentation process. They use baker’s yeast during their fermentation and allow it to interact with the wild yeast present in the distillery. The use of open top fermenters aids and encourages the marriage of the different yeasts. After fermentation, the English Harbour rum is distilled upon an all copper continuous still. (The Antigua Distillery operates one of the few remaining all-copper continuous stills in the Caribbean.) According to the ADL website all English Harbour Rum is aged in used American bourbon barrels which are charred on the inside. Interestingly, as each barrel is filled a handful of oak chips is added to enhance the interaction of oak and rum.

The English Harbour 1981 Vintage distilled in 1981 to commemorate Antigua’s Independence. It is the last of the rum to be distilled on the Company’s original Savalle Still which the Company installed when it was first founded in 1933. The 1981 Vintage rum was aged for 25 years in whiskey and bourbon barrels before blending and bottling. It is available in very limited quantities with only 600 bottles released annually. Each bottle is individually numbered for authenticity.

Here is a link to my full review:

Review: English Harbour 1981 Vintage (25 Year Reserve Rum)

“… Oak is the backbone of the rum, with a bounty of wood tannin and spice. I taste oak sap melded with dark brown sugar and rich baking spices which have taken the form of vanilla,nutmeg, allspice, cinnamon and cloves. (I am strongly reminded of fresh cinnamon bins just taken from the oven.) Although the wood spice and oak is readily apparent, the rum remains smooth and easy to sip …”

Please enjoy my review which completes my look at the English Harbour line-up.

Chimo!

Posted in Rum, Rum Reviews | Tagged: , , , , , , | Comments Off on Review: English Harbour 1981 Vintage (25 Year Reserve Rum)

Review: Pierre Ferrand Ambre

Posted by Arctic Wolf on March 29, 2018

Pierre Ferrand Ambre Cognac is blended solely from aged eaux de vie produced within the 1st Cru de Cognac, specifically from the Ugni Blanc and Colombard grapes grown within the Grande Champagne Cognac appellation (region) of France. Although the final spirit has no age statement, according to Cognac Ferrand, this is because the spirit is blended to meet an age profile that represents a 10-year-old spirit. To maintain product consistency from year to year, the actual average age of the blended cognac will vary depending upon the cellar conditions during maturation and the interactions between the oak and the aging eaux de vie.

Pierre Ferrand uses only small (25 – hectoliter) copper pot stills to produce their Cognac; and after distillation, the resulting distillate (eaux de vie) is matured in small 270-liter French Limousin oak barrels. During this aging process, the cognac may rest in any of seven different aging cellars (each with traditional earthen floors). Within each of these cellars, the spirit is monitored, and may be transferred several times during its aging life to different cellars and/or to different oak casks (with differing char levels) to maintain the integrity and character of the spirit.

You may of course, read my full review here:

Review: Pierre Ferrand Ambre (Grande Champagne Cognac)

“… I discovered the Pierre Ferrand Ambre has a wonderful freshness featuring both floral and citrus elements which reached out of that glass and teased my nostrils. Mixed into those breezes are firm impressions ripe green grapes and a gentle sweep of vanilla. I also sense an herbal grassy note, as well as a few wisps of spicy raisins, and a mild winding of sandalwood and oak …”

And for those who are willing to throw off the shackles of preconception, I have included two cocktails, the Grande Champagne Sidecar and the 1878 Mint Julep .

Cheers Everyone!

Hopefully, springtime is around the corner, and the snow and cold we see in those pictures is gone soon.

Posted in Brandy and Cognac Reviews, Cognac Review | Tagged: , , , | Comments Off on Review: Pierre Ferrand Ambre

Review: Crown Royal Salted Caramel

Posted by Arctic Wolf on March 28, 2018

Crown Royal Canadian Whisky is produced in Gimli, Manitoba, at the Crown Royal Distillery. The distillery and the brand are owned by the spirits conglomerate, Diageo, and I think it is fair to say that Crown Royal is Diageo’s flagship Canadian Whisky brand. About a year ago Crown Salted Caramel Whisky was introduced as an addition to the Crown Royal family of whiskies. This is as far as I know the first flavoured whisky ever produced by Crown, and it presents itself as a Maple Finished™’ rather than maple flavoured.

According to the Crown Royal website:

“Crown Royal Salted Caramel Flavored Whisky is a blend of the finest Canadian whiskies, carefully selected by our Master Blenders and infused with the subtly salty-sweet taste of indulgent salted caramels – imparting lush, creamy notes that perfectly compliment the richness of Crown Royal Whisky.”

Here is a link to my full review:

Review: Crown Royal Salted Caramel

“… The delivery brings the flavour of maple and caramel forward with a nice peppery spiciness of oak and grain following along. I am happy that the spirit is demonstrating its whisky character despite the firm flavour of maple. As I sip I notice the spiciness carries a light flavour of black pepper and orange peel zest …”

Please enjoy my review of this new flavoured whisky from Crown Royal.

Chimo!

Posted in Canadian Whisky, Flavoured Whisky, Whisk(e)y, Whisk(e)y Review | Tagged: , , , , | Comments Off on Review: Crown Royal Salted Caramel

Review: Corzo Reposado Tequila

Posted by Arctic Wolf on March 26, 2018

Corzo is a 100% Blue Weber Agave Tequila produced in Los Altos (the Highlands) of Jalisco, Mexico. Although the Corzo website does not explicitly state the distillery which produces their tequila,The NOM identifier on the bottle is 1487 CRT. This NOM identifier is required by the Mexican Government to be placed on the label of each bottle of tequila to verify that it is produced legally from agave sourced in the Tequila region of Mexico. Each distillery has its own NOM, and by researching the NOM we can discover exactly which distillery produces each brand of tequila. The Corzo Brand is produced at the Tequila Cazadores De Arandas, S. De R.I. De C.V. (also known as Bacardi y Compania, S.A. de C.V.). Indeed the Corzo Brand is owned by Bacardi and is their premium tequila brand.

Most tequila is double distilled however, Corzo Tequila is triple distilled with only a small center cut taken from each distillation. In fact this fine center cut requires the company to use twice as much agave to produce the tequila as would normally be used. After the second distillation, Corzo tequila is rested for 2 to 4 months in American white oak barrels. After the tequila has matured for this first amount of time the tequila is then distilled a third time. After the tequila has matured for this first amount of time the tequila is then distilled a third time. After the third distillation the tequila is then matured (or rested) for a second period of time (3 to 6 months) in French oak until it has reached the right properties to be bottled as Corzo Reposado Tequila.

Here is a link to my full review:

Review: Corzo Reposado Tequila

“… The initial aroma from the glass is lightly sweet with hints of dark fruit mingling with the mild punky aroma of agave and a firm scent of white pepper. Rising into the breezes above the glass are additional impressions of honey and vanilla, almond and coconut, hints of lemon zest lemon, and grilled pineapple …”

Enjoy my review which concludes with a nice cocktail suggestion, The Dreadful Lemon Sky.

Chimo!

Posted in Reposado Tequila, Tequila, Tequila Review | Tagged: , , , | Comments Off on Review: Corzo Reposado Tequila

Review: Park Distillery Alpine Dry Gin

Posted by Arctic Wolf on March 25, 2018

Park Distillery  is located in the town of Banff, Alberta. The facility is not just a distillery, it is also a Restaurant and bar which opened in May of 2015 shortly after the Provincial government introduced new regulations which allowed for Craft distilleries to operate. Located high in the Mountains of Banff Provincial Park, the Distillery proudly serves regionally produced food in its restaurant, and local (sourced from high-altitude family farms in the Alberta foothills) grains to produce their spirits.

Park Distillery Alpine Gin is produced on the distillery’s 600 Litre Kothe Pot – Twin Column Hybrid Still. It is produced from typical London Dry Gin botanical’s ( Juniper, Coriander, Lemon Peel, Orange Peel, Orris Root, Licorice, Angelica, and Cinnamon) with the addition of Alberta foraged Engelmann Spruce Tips.

Here is a link to my full review:

Review: Park Distillery Alpine Dry Gin

“… Within the juniper scent is a light presence of licorice and bright citrus (in particular orange and lemon peel). I notice impressions of coriander and surprisingly a touch of ginger in the breezes (I suspect the ginger is in reality a touch of cinnamon which is expressing itself as ginger because of the presences ot the other botanicals) …”

Please enjoy my review which includes my cocktail suggestion, the Northern Lady.

Chimo!

 

Posted in Gin, Gin Review | Tagged: , , , | Comments Off on Review: Park Distillery Alpine Dry Gin

« Previous Entries
Next Entries »