Aged for 12 years – the extra 6 years maturing in wood produces a darker spirit with more of the traditional characteristics of aged whiskies and a richer, more aromatic flavor.
The aroma of this whisky has a spicy peppery aroma with just a hint of vanilla. I’m not sure if there is a creaminess too but, if there is, it doesn’t really stand out. The nose on this spirit is quite subtle but enjoyable.
The first thing I noticed right off the bat with the taste is that it has a very smooth, creamy mouthfeel. There is also a nice spicy character to the taste with the aromas I noted on the nose being amplified on the palate. I don’t find too much wood but, there is a woody, spicy bite through the centre of the taste that might be the aged character I’m supposed to find.
The finish is nice and smooth with just the slight bite of the wood and spice to it. It’s light and has a nice peppery spiciness on the exit.
This was a very interesting and enjoyable spirit. I loved the nose but the taste really surprised me. I would have liked it a bit more oak driven and a bit less spicy but then again, I’m a big fan of Islay Scotches so my preference may be driven by that. If you can find a bottle of this spirit I would say you should give it a try.
This was taken from a larger piece. If you’d like to read the whole thing and see the scores I’ve given other whiskies, click HERE Labels: Canadian Club, Classic, Drink Reviews, Flavoured Whiskys, Rye Whisky posted by M.C. Drury in Scotch @ 1:31 PM
Manhattan Cocktail The Manhattan Cocktail is one of the earliest cocktails originating around the 1860s. It was created in New York City.
It is an ideal cocktail for a beginning bartender or someone who wants to make a bold statement with a cocktail. It is very simple to make. In addition, it takes no special skill in mixing or shaking to make.
The Manhattan Cocktail consists of a base spirit which may be any of the classic spirits (rum, gin, whiskey, etc.); a sweetener which is traditionally brown sugar syrup but maybe maple syrup, agave nectar or some fresh juice like apple; a bitters, and a liqueuor, which is the ingredient that gives the cocktail its flavor.
For instance, we used port as the liqueur in our Manhattan cocktails because it gives a wonderful earthy note to the cocktail along with the brown sugar and bitters. Manhattan Cocktail Recipe:
Aged Rum was not something I had a great deal of experience with until I was introduced to Barbados County Club Rum.
To me, aged rum has a more fruity tone to it than Jamaican rums. It also has more grassy and hay notes to it. The Port and Cherry bitters enhance the earthy character of the rum.
The trick to making a great drink is to let every ingredient shine through. The aged rum in the Manhattan cocktail has a unique flavor. It should be the backbone of the cocktail and should not be overpowered by the other ingredients.
We paired the Manhattan Cocktail with Sweetbreads. The richness in the sweetbreads along with the sweetness of the Apple brandy helped accentuate the sweetness in the cocktail.
Sweetbreads are the often overlooked and under appreciated thymus gland of animals. It is called the sweetbread because it is sweet in flavor, not because it tastes like brown sugar. I believe first timers to this dish are pleasantly surprised. However, it can be a bit rich and sweet so served with a slightly sweet cocktail, the dish compliments the meal nicely.