Whisky 103
As promised, here are the resources used and mentioned during the workshop.
Thank you for your participation!
Whiskey 103: Ô Canada!
Discover the little history of whisky in Canada while exploring five (5) whiskies from different Canadian distilleries. You will be pleasantly surprised by the diversity and quality of our products that have their share of fans inside and outside our borders.
In addition, get answers to several fundamental questions, such as: What characterizes Canadian whisky? Why does Canadian whisky gets a bad rap? Is Canadian whisky really an entry-level whisky, good only for use in cocktails?
And much more!
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Tasting Notes
Here are the tasting notes for the different whiskeys from the Whiskey 103 workshop.
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JP Wiser's Deluxe
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Forty Creek Barrel Select
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Canadian Club
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Canadian Club 12
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Crown Royal
JP Wiser’s Deluxe
Wiser's Canadian whiskies have been produced in Ontario since 1857, when J. P. Wiser founded his company with the idea that "quality is worth the effort." The Deluxe is balanced, with a flavor register that evokes vanilla, sweet spices and caramel.
Color
Golden
Texture
Light
Nose
A blend of oak, toasted grains and rich caramel. Light hint of fir.
Palate
Dried fruits, caramel and vanilla.
Finish
Light and very short.
Forty Creek Barrel Select
Many Canadian whisky connoisseurs consider Forty Creek (Niagara Peninsula) whiskies to be the most exciting on the Canadian scene. They exemplify the whisky profiles we love here in Canada: spicy, hard rye, nutty barley and succulent, sweet corn.
Colour
Golden
Texture
Light
Nose
Strong smell of cereal (corn), milk chocolate, dust.
Palate
Vanilla and chocolate, slightly oaky, rye and green pepper.
Finish
Light and short.
Find this product at the SAQ
Glenmorrangie
10
Région
Highlands
Carte
Délicat
Couleur
Pâle (Fût de Bourbon)
Texture
Moyenne
Nez
Fruites frais, butterscotch et toffee.
Palais
Soyeux en bouche, légèrement épicé, vanille et encore le toffee.
Finish
Assez longue
Canadian Club
In Walkerville, Ontario, nestled on the banks of the peaceful Detroit River, lies a story as rich and smooth as the whisky it inspired: the story of Canadian Club ®. The Canadian Club Distillery opened its doors in 1858.
Colour
Golden
Texture
Light
Nose
Cereal, woody, white flowers, vanilla, ginger, hint of mint.
Palate
Spicy and warm, there is a lot of alcohol.
Finish
Light and medium.
Canadian Club Classic 12 Y.O.
For this particular whisky, the folks at Canadian Club chose to use a larger number of re-charred Bourbon casks than they do for their other Canadian Club whiskies. Re-charring the casks in this manner accomplishes two goals: first, it burns off any residual Bourbon that has been absorbed into the cask staves that could flavor the new whisky; re-charring virtually eliminates the Bourbon influence on the whisky. And second, re-charring rejuvenates the partially depleted layer of caramelized oak sugars in the cask as well as reactivating the char itself.
Colour
Golden - Amber
Texture
Light
Nose
Cereal, woody, slight hint of sweet and tangy acidity (typical of rye).
Palate
Vanilla, oak, brown sugar. Peppery warmth as the gingery rye spices emerge.
Finish
Light and medium.
Glenmorrangie
10
Région
Highlands
Carte
Délicat
Couleur
Pâle (Fût de Bourbon)
Texture
Moyenne
Nez
Fruites frais, butterscotch et toffee.
Palais
Soyeux en bouche, légèrement épicé, vanille et encore le toffee.
Finish
Assez longue
Crown Royal
Crown Royal was created by Samuel Bronfman, then president of Seagram, for the visit to Canada of King George VI and his wife Elizabeth in 1939. Initially marketed only here, this remarkably rich whisky quickly gained a reputation beyond the borders of Manitoba and Canada.
Colour
Golden
Texture
Light
Nose
Cereal, woody, baked apple, caramel, gingerbread and cinnamon candy.
Palate
Vanilla, oak, biscuits (maple leaf), diluted maple syrup.
Finish
Light and medium+.
Tasting Method
One among many!
1. Look (Color)
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Limited variance!
2. Observe (Texture)
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Slim/fast: light
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Slow/thick: Rich and oily
3. Smell (Nose)
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Linked to memories
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Question of vocabulary question (placemat)
4. Smell again (Nose again)
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Cover, shake, smell quickly
5. Taste (Palate)
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Small sip, keep for a few seconds and circulate.
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Taste can change over time!
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Vocabulary… Several online resources on common whisk(e)y descriptors. Choose your favorites!
6. Savor (Finish and Aftertaste)
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Light – Rich
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Short – Long
Again! Repeat 3 to 6.
Add water if necessary.