Proof Whisky is a relatively new brand of Canadian Whisky produced by Proof Brands. The company currently produces whisky, rum and vodka all of which are bottled in unique stubby 500 ml bottles. The brand and the spirits are the creation of Michael Riley, at ten-year veteran of the alcohol beverage industry. Michael spent 5 years as the Director of Spirits for the LCBO (Liquor Control Board of Ontario). He has also has worked with such brands as Crown Royal, Absolut, Captain Morgan, Chivas Regal and Molson Canadian.
According to the press information I was given, in Whisky Magazine’s 2011 World Whisky Awards, Proof Whisky was apparently on the short list for the best Canadian Whisky in the world.
Proof Whisky is a double grain whisky produced from wheat and rye bottled at 42% alcohol by volume in the signature stubby 500 ml bottle. And it is with this bottle that I shall begin my review. Here is an excerpt:
You may read the full review here:
Review: Proof Whisky
I have included two recipes with the review, the signature cocktail for Proof Whisky, The Urban Cocktail, and my suggestion, The Hippodrome.
Please enjoy the review and the cocktails!
The Isle of Jura apparently has only one road and one hotel, and its population is about 200 persons strong. It has one Distillery which was built at an old smugglers’ cave near the hamlet of Craighouse in 1810. The distillery in those early days led a troubled life. It was never really a viable enterprise, and it soon fell into disrepair and was abandoned. However, 153 years later in 1963 the distillery was rebuilt by two local businessmen, Robin Fletcher and Tony Riley-Smith who turned it into a going concern. That is when they began to distill their 
The Isle of Jura lies just seven miles wide and is 30 miles long. It apparently has only one road and one hotel, and its population is about 200 people strong. The Distillery (the island has only one), was built at an old smugglers’ cave near the hamlet of Craighouse in 1810. Unfortunately the distillery in those early days led a troubled life, and it soon fell into disrepair and was abandoned. It was not until 153 years later, in 1963, that the distillery was rebuilt by two local businessmen, Robin Fletcher and Tony Riley-Smith who then began to distill their 
Today I am continuing a series of 
The Rum Howler Blog 