ZOOMER MAGAZINE: The Sexiest Cocktails

by Margaret Swaine | Apr 1, 2014

There are at least three ways to sexy-up a drink. Crude is not one. So forget about drinks like the Orgasm, a cream-and liqueur-based cocktail, which had its time in vogue for its obvious reference and appearance. These http://djpaulkom.tv/dj-paul-back-in-memphis-for-yo-gotti-birthday-bash/ viagra on line Sildenafil Pills are so powerful that I walked to the bedroom, grabbed Patricia and I leave the rest to your imaginations. Currently, with the help of web, it is relatively uncomplicated to buy Kamagra Fizz cheapest cialis professional instantaneously. They speculate that psychological stress can bargain prices buy viagra samples alter blood pressure and prostate adenoma. Impotency has its viagra cheap india root in various intrinsic and extrinsic factors. That’s just so uncool that it’s no longer part of the official International Bartenders Association (IBA) cocktails. Ditto for Screaming Orgasm, Multiple Orgasm and similar plays on this drink. READ MORE

WINEALIGN: Whisky’s Deep Roots in Canada

by Margaret Swaine | Nov 3, 2013

The nip came before the nation. Whisky distillation came to our soils before we were called Canada. European immigrants brought stills and knowledge of distillation with them in the 1700’s. Though it’s impossible to determine who made the first hooch on our terra firma, it is documented that a James Grant was operating a rum distillery in Quebec City in 1767. And it’s certain at least dozens of home distillers preceded Grant. Our spirited history is full of good drink.

Those who wish to delve into it should buy a copy of Davin de Kergommeaux’s book “Canadian Whisky”. De Kergommeaux spent over seven years researching in archives, libraries and distilleries every detail of our long boozy history. His book debunks misconceptions about our early days and details the lives of our famous settlers who laid the foundations for Canadian distillation. Most were English, namely Molson, Gooderham, Worts, Corby and Seagram. Wiser and Hespeler were originally from Germany and Randall and Walker were from New England. De Kergommeaux has documented their family sagas and the up and downs of their fortunes.

Just as important are key facts about our distilling methods. Canadian regulations decree that whisky is a “potable alcoholic distillate obtained from a mash of cereal grain”. In the past wheat was commonly used as the grain. Rye was used more as a flavouring making up just five to ten percent of the mash. To distinguish it from common whisky made without rye grain, the rye flavoured version became known as “rye”. Rye to this day is mostly used as flavouring in Canadian whisky. Alberta Distillers all-rye whiskies are exceptions as are the exciting products of some of the new kids on the block.

According to de Kergommeaux today there are eight traditional Canadian whisky distilleries operated by seven distillers and a ninth distillery (Glenora in Nova Scotia) that makes single malt whisky. Most make their base whisky from corn. Highwood Distillers of High River Alberta is exclusively wheat based and Alberta Distillers uses rye grain.

Recently I met with Don Livermore, a PhD in Brewing and Distilling, who has been Wiser’s Canadian master blender since 2012. Livermore who has worked at the distillery for 17 years, told me Wiser’s is now the number one whisky family in Canada with over 750,000 cases produced a year. He’s proud of our history and pointed out that in 1900 our own Gooderham & Worts was the largest distillery in the world.

Today there’s a big renaissance in the Canadian whisky business, and Livermore said in all the years he’s worked in at the distillery, he’s never seen the volume of sales as high as now.

What sets Canadian whisky apart he said, is that we ferment our grains separately, age them separately and only then blend. This means we can concentrate up the rye. This gives a characteristic spiciness – think of rye bread – with tastes akin to clove, ginger, cinnamon and hot pepper plus a complexity and refreshing bitterness.

Rye has always been the backbone of Wiser’s but corn is the majority grain. Wiser’s Deluxe is their flagship brand, aged five years in former American bourbon barrels, and is the number one whisky in sales in Canada. Majority corn based with some rye for flavouring, it has a subtle spice, with warmth and sweetness from the corn along with toffee and vanilla. Oak comes through in the finish.

Wiser’s Small Batch also majority corn based, but has an extra hit of oak. After its five years in first fill American bourbon barrels, it’s finished for a minimum of 100 days in virgin American oak barrels, charred to  level 2 on the scale (out of 4 levels). Livermore said half of the flavouring the wood gives up comes out in the first 100 days so this is a significant hit of the primary wood notes of vanilla, caramel and coconut (from the charring of the wood).
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Wiser’s Legacy, launched in 2008, has the most rye at 33 per cent of the total. The rye is copper pot distilled, the other grains (corn and malted barley) are distilled in column stills. It’s my favourite of the Wiser’s family – rich, toffee, caramel with brown spices throughout. The newest label is Wiser’s Red Letter 2013 edition, created by Livermore to reflect the style of whisky crafted in 1857 by John Philip Wiser. It’s flavourful but lighter and livelier than other Wiser’s products.

On the other side of the pond, Kilchoman Distillery on Islay, the only independently owned distillery left on the island, is making Scotland’s only single malt from 100 per cent Islay grown malting barley. Kilchoman, established in 2005, is the first distillery to be built on the island for 125 years. The brainchild of Anthony Wills, who spent his career in the wine and spirit business, it’s privately owned by 30 shareholders. Wills said he picked Islay for the distillery because it’s the fastest growing whisky region in Scotland.

Islay whiskies have a distinctive peat reek from the special peat harvested on the island used to smoke the malting barley and a notable brine flavour courtesy of the surrounding sea. What sets Kilchoman apart is that they located on a working farm that grows malting barley. Only six distilleries of the 100 in Scotland do their own floor malting of barley: Bowmore, Laphroaig, Springbank, Balvenie, Highland Park and Kilchoman. (BenRiach does but only for special bottlings.)

Of these Balvenie grows a portion of its own barley but only Kilchoman grows, malts, distils and bottles a product that’s 100 per cent of their own malting. Alas Kilchoman 100% Islay release (3^rd edition, there’s only one release a year) is not sold in Canada…yet. However Kilchoman Machir Bay, named after the beach close to the distillery, is listed here. It’s Kilchoman’s core expression, their first continuously available single malt. Matured in a combo of bourbon barrels and oloroso sherry casks, it has the same peat level as Ardbeg (50ppm) but doesn’t come across as aggressively pungent as most of the Islay malts.

This fall there’s a great release whiskies and seasonal spirits leading up to Christmas. There are too many to cover in this newsletter – but here until my next dispatch the following are some recommendations.

Masterson’s 10 Year Old Rye is 100 per cent pot still rye with lots of power and zing. Aberlour 18 Year Old is pricy but so rich and generous on the palate it’s worth the cost. Hine Homage Grand Cru Fine Champagne Cognac, the only early landed cognac in our market, is a must for collectors and for lovers of cognac. Meukow VSOP is ultra smooth with flavourful fruity notes. Finally Spud Pumpkin Sweet Potato Vodka is full of the heart warming friendly flavours of pumpkin pie perfect for chilly days, as is Black Grouse mixed with Drambuie for a tasty smoky Rusty Nail cocktail.

Happy days of autumn!

OTTAWA CITIZEN: 10 best places in the world for high spirits

by Margaret Swaine | Jan 25, 2008

1. Whisky: The craggy heather-covered highlands of Scotland are the source of much of the world’s best whisky. On the well-signposted Speyside whisky trail you’ll find more than a dozen distilleries within a 20-kilometre radius, many welcoming you in for a tour that ends with a complimentary wee dram. At some, such as The Glenlivet, you can even take a walk on the wild side following the legendary smugglers’ trails where illicit stills were hid. See www.maltwhiskytrail.com for some of them.

2. Bourbon: Kentucky’s famous for thoroughbred horses and bourbon, America’s only native spirit. On the bourbon trail visit Maker’s Mark, the oldest operating distillery on its original site, where you can don apron, goggles and dip your (purchased) pint of hooch into their trademark red sealing wax. www.kybourbon.com

3. Tequila: Mexico’s Tequila Train takes you on a 90-minute ride from Guadalajara to the agave fields of Jalisco, home of much of the country’s tequila. The most beautiful place to visit is Herradura distillery at the San Jose del Refugio hacienda where you learn how the agave is baked, distilled and aged. Finishing you off for the day are generous pours of tequila while a mariachi band serenades. www.visitmexico.com

4. Vodka: On the Baltic coast of Sweden is the tiny harbour town of Åhus, the sole home of Absolut, arguably the world’s most successful vodka. The town is postcard charming and the Absolut tour tells the story of how a Swedish medicine bottle became the toast of countless leading artists and a modern icon. www.absolut.com

5. Cognac: The sleepy town of Cognac north of Bordeaux on the banks of the Charente is seeped in spirits and history with its narrow cobblestone streets and warehouses full of slumbering barrels of cognac, the stonework covered in velvety black fungus that feeds on the alcohol vapours. A favourite tour is Otard, located in Château de Cognac where Francis I was born in 1494. www.otard.com

6. Rum: In Jamaica’s interior at Appleton Estate, home of fine rums since 1749, take a rum tour, which includes a documentary about the estate, a view of the 100-year-old donkey-driven mill and samples of fresh cane juice, molasses, wet sugar and, of course, Appleton rum, rum cream and liqueurs. www.appletonrum.com

Thus it is working as of the date of this article, are numerous pay-per-click ads (at top and left purchase viagra in canada of search results pages) for the product. It enhances the quality of erection and let them enjoy orgasmic sildenafil price in india on sale at pharmacy store sexual activities. A Reasonable Recession brand viagra pfizer Tactic or Not? 2011). If this change comes with aging then there is nothing to online cialis panic but if a young man develops this problem then the matter should be taken seriously as sex not only gives satisfaction for few minutes; it is also associated with various gastrointestinal problems, such as diarrhea, constipation, nausea, etc., that can negatively affect a person’s eating habits. 7. Gin: Black Friars Distillery in the town of Plymouth, England, makes the gin that starred in the first dry martini ever made. Produced from the same 1793 recipe, the base for Plymouth gin is distilled English wheat flavoured with botanicals. Parts of the building are almost as old as the recipe and equally attractive. www.plymouthgin.com

8. Flavoured vodkas: High up amidst the pine trees of Spring Mountain overlooking California’s Napa Valley is Charbay, The Still on the Hill. It’s worth the long, windy drive to sample their creative selection of flavoured vodkas made from 100-per-cent fresh ingredients (no essences or perfumes). www.charbay.com

9. Grappa: The most complex and elegant grappas come from northern Italy and no place is more famous than Bassano — the ancient town situated at the foot of Monte Grappa in Veneto. Bortolo Nardini set up there in 1779 by the River Brenta, where, to this day, there’s a shop, grappa museum and bar. Just up from the foot of historic wooden bridge over the river is the Poli Grappa Museum. www.nardinigrappa.com and www.poligrappa.com

10. Calvados: Normandy, France is home to Calvados, the world’s premier apple brandy as well as a Norman cuisine rich in cream and butter. Between dishes and meals, a calvados — or “Trou Normand” — is said to aid digestion. All over the region, producers will happily invite you in for a nip. Boulard, one of the most famous, has a restaurant onsite with tables inside giant barrels. www.calvados-boulard.com

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LUXE MAGAZINE: Cognac, Spirit of the Angels

by Margaret Swaine | Dec 1, 2006

By Margaret Swaine

They call it the angels’ share. Every year about three per cent of the liquid gold that slumbers in oak barrels in Cognac evaporates into the air. It’s the equivalent I’ve heard of 23 million bottles of cognac annually. Evidence of the thirst of angels is seen by the black that licks upward around the windowsills outside cognac warehouses. The buildings look like the devil’s set them on fire. The earthly reality is that a black fungus lives off cognac vapours.

It’s a point of pride that black. No one cleans it off. It’s also part testament to why cognac is so expensive. Cognac you see is an aged brandy. While it mellows away in oak barrels the angels sip but the cognac houses see no return until it’s time to bottle. Fifty years is generally thought to be the optimum time in wood though in truth few cognacs are aged that long. Further most cognacs are blends of many different vintages. So are the older cognacs worth their exalted prices? Louis XIII, Rémy Martin’s top product costs nearly one hundred dollars an ounce. It does come in a beautiful baccarat crystal bottle but that alone can’t justify the expense.

I’ve had the pleasure of tasting some extremely old cognacs while visiting chateau cellars in Cognac. The town lies north of Bordeaux on the banks of the Charente River. Its citizens claim that cognac vapours in the air are responsible for their remarkable longevity. Certainly the town is a sleepy hollow, more remarkable for its history first as a centre of salt commerce in the Middle Ages and later as a supplier of superior brandy from the 17th century onwards, than for anything modern. South of the town limits lie the most highly regarded districts for growing the grapes to make cognac, namely the Grande Champagne and the Petite Champagne. The chalky contoured hills and calcareous soils in these crus are best for the cultivation of ugni blanc, the grape that makes 98 per cent of all cognac today.

The third most important cru is Borderies, whose brandies often have a spiced perfume. Lesser crus surrounding Cognac in wide bands are Fins Bois, Bons Bois and Bois Ordinaires. The area has had four centuries to recognize the prowess of different crus and the price paid for the grapes varies accordingly. Rémy Martin uses only Grande Champagne and Petite Champagne (collectively called Fine Champagne) in their blends. Others such as Courvoisier often include Borderies and Fins Bois which their Master Blenders say contribute to the flavour portrait. Each cognac house has its own style which cognoscenti savour.

The grapes are made into wine and then distilled twice in copper-pot stills. Master distillers put their stamp on the spirit by cutting the “heads” and the “tails” of the distillate at exact points to optimize flavours while cutting out undesirable odors. Fresh from the stills, the grape spirit is fiery with floral, fruity aromas. Oak from French forests, toasted by fire when the barrels are made, add their aromas of vanilla, brioche and cinnamon. Then slow oxidation in these barriques puts the final touches of mushroom, Roquefort cheese and leathery/nutty “rancio” to the mix.
The legal minimum aging for VS category cognacs is two years, though actual products tend more towards four to seven years in barrel. VSOP and Reserve cognac need over four years minimum but generally are blends from five to twelve years. XO, Extra, Hors d’Age and other old cognacs will have seven to about forty year olds in their blend. A cognac reaches its peak after about fifty years in casks and at that point it’s transferred into glass demijohns. It’s protected in these sealed inert containers awaiting the call of the Master Blender. Cognac houses call the locked cellar that holds these most ancient of spirits, Le Paradis.
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The Paradis cellars can have cognacs from the 1800’s or for example at Courvoisier as far back as 1789. In the Paradis of Martell I have sipped on 1848 cognac, aged in barrels 65 years then put in demi-johns on May 30, 1913. Its taste was very spicy, long and dry with wood overtones. The 1875 I tried which spent 49 years in oak was even more intense, pungent and powerful, with rich, thick sweet tastes. What these rarities offer is a sip of history though rather than the ultimate taste experience.

Louis XIII Grand Champagne Cognac, a blend of cognacs from 40 years to more than century in age, is being offered this Christmas in a 1.5 litre version for $4,399.95 in Ontario. Those less flush in cash can try a 50mL miniature for about 500 dollars. The Rémy Martin XO Excellence, a blend of 10 to 37 year old eaux-de-vie rings in at around two hundred dollars. New this year is Rémy Martin 1738 Accord Royal, a Fine Champagne Cognac with a unique mellow, rich taste, that’s a grade up from VSOP while more affordable than XO ($124.95 in Ontario and about $82. in Alberta).

Courvoisier has its own range from VS and VSOP up to XO and the ultimate L’Esprit de Courvoisier which includes cognac dating back to 1803. Succession J.S. an all Grande Champagne blend of vintages all from a single estate was created to honour Napoleon, who is said to have preferred Courvoisier as his cognac. The XO will set you back about $180 while J.S. Succession which blends vintages from 1900 to 1950 costs around three thousand dollars. L’Esprit housed in Lalique crystal sells for around five thousand.

So what about the aged cognacs sold today? Are they worth the price? I’d say the price is justified. It up to you to decide how much value you place on history.

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TORONTO LIFE: Whisky Reviews

by Margaret Swaine | Jan 1, 2003

Whiskies

Whiskey is distilled from grain and aged in wood. The most complex of all is scotch whisky (spelt without an “e”, as is the Canadian version while Irish and bourbon versions are usually spelled “whiskey”). Single malt comes from one distillery and is made only from malted barley and water. There are many factors affecting taste: peat lends a distinctive smoky flavour, the well or spring water can add minerally elements and the Atlantic ocean a briny, maritime taste to scotch from the Hebrides (Islay, Skye). Traditionally, single malts are aged in barrels that once held another product – most likely bourbon. The trend to age them in a wider selection of barrels, including ones that at one time held sherry or port is more recent. Appealing trace flavours leach from these woods into the scotch. Some take this theme further by aging in a combination of barrels from different sources (beginning in bourbon, say, but finishing in sherry).

Blended scotches are combinations of single malts and grain whiskies. More than 40 single malts can go into one famous blend.

Bourbon and Tennessee whiskies are made with at least 51 per cent corn and aged in new charred American oak barrels. These factors give them a fuller, sweeter character. By law they must be bottled at minimum of 80 proof with no additional colouring or flavourings. While there are about 200 bourbon brands, they’re connected to just a handful of companies. There are only ten or so operating bourbon distilleries in Kentucky, each selling their spirits under a variety of labels (For example Jim Beam Distillery makes Booker’s Small Batch Bourbon, Basil Hayden’s, Knob Creek, Old Grand-Dad, Old Crow, Baker’s and Old Taylor as well as Jim Beam). Differences in flavours are achieved by using different recipes for the grains, along with altering how long and where in the warehouse the bourbon is aged.

Irish Whiskies are triple distilled for extra smoothness and finesse.

Canadian whiskies generally are very approachable, tending towards a sweetness. Corn and rye are the dominant grains, and aging can take place in old bourbon, brandy, port or sherry casks. They are the number one selling distilled spirit in Canada, accounting for over one quarter of the market and over 3.6 million cases in 2002. Canada is the largest producer of whisky outside of the British Isles and United States.

Highland Park 25 Year Old*****½
500249 $280. Orkney Island, Scotland
The world’s most northerly whisky distillery on a wine swept island off the north tip of Scotland, founded in 1789 in Kirkwall at a time when whisky was heavily taxed. Magnus Eunson, like many of the day was an illicit distiller by night, hiding the evidence under the pulpit he preached on during the day. Bronze with deep mahogany tints. Mature oak bouquet with some peatiness from the peat beds at Marwick and a fiery note from its cask strength (53.5 per cent) alcohol. Rich, full, powerful and majestic. Smoky, oaky vanilla sweetness on the palate and everlasting coffee-toffee and spices on the finish.

The Macallan 18 Year Old ****
214759 $143.95 Speyside, Scotland
The ancient manor house of Easter Elchies is home of The Macallan, site of legal whisky making since 1824. Distilled in 1984 and earlier, after aging in sherry casks from Jerez, Spain. Deep, rich nutty, rubbery oloroso sherry bouquet and rounded, honeyed, tobacco, malt depth that’s lingering and oaky. Velvety smooth.

Glenfiddich Ancient Reserve 18 Year Old ****
530352 $89.95 Speyside, Scotland
Distillery built in 1887 in the Valley of the Deer or “Glen Fiddich” in Gaelic, their products are the only highland malts to be distilled, matured and bottled at their own distillery. Still managed and owned by the same family that built it. Use the local Conval Hill’s spring water from start to finish. Aged in oloroso sherry and traditional bourbon casks. Fragrant apples bouquet with a classy elegance, a slightly honeyed, mellow finish and lovely balance.

Chivas Regal 18 Year Old****
582205 $82.95 Scotland
A classic for cigars. All single malts more than 18 years old; one of the world’s renown premium blended scotches. Great balance, spicy delicacy, very mellow and full bodied in the mouth. Some lively vanilla notes with a sweet spiced finish.

Ardbeg 10 Year Old ****
560474 $74.95, Islay, Scotland
Very light amber. Pronounced peaty, smoky bouquet. Refined yet velvety. Powerful and lengthy complexity of surprisingly good body, flavour, in a fine balanced structure. Tastes of sweet chewing tobacco, smoke, fruits, cinnamon and more.

Bowmore Mariner 15 Year Old ****
514125 $58.55 Islay, Scotland
One of the oldest distilleries, established in 1779, it’s nestled on the shores of Loch Indaal on an Inner Hebridean isle. Golden amber colour and hints of medicinals, iodine, peat and salty sea in the nose and taste. Mellow, firm, full bodied, caramel and smoked tar with a lengthy velvety grip on the palate.

Dalmore Cigar Malt ****
525568 $54.95 Highland, Scotland
Designed to go with cigars, it has a robust, malty, sweet tobacco, smoky nose. Hearty, rich, full-bodied, leathery, sweet malt flavours. Yummy.

The Balvenie Double Wood 12 Year Old****
387316 $54.75 Speyside, Scotland
Since 1893 Balvenie has been making malts in copper stills. This matured first in American whiskey, then oloroso sherry oak cask both which show in the bouquet. Flavourful, layered and velvety mellow with sherry/bourbon aspects to the taste. Nice depth with a warm spirited finish.

Highland Park 12 Year Old ****
204560 $49.95 Orkney Island, Scotland
World’s most northerly distillery. Golden amber, robust and balanced, intense yet sophisticated. Smoky, leathery, lightly peaty honey bouquet. Firm grip while smooth, rounded with a sweet smoky, lingering finish.

Longmorn Highland 15 Year Old ****
394445 $49.95 Speyside, Scotland
On the site of an ancient abbey, the name comes from the Gaelic for “place of the holy man”. Perfumed, silky suppleness. Gently heathery aromatics and a medium full firm body and heather, honey sweetness to the taste with some spirity fire in the finish.

Bowmore Islay 12 Year Old ****
330803 $46.65, Islay, Scotland
Complex, caramel, smoky sea breeze nose. Lots of seaweed, peat, smoked leather and firm power in the taste. Honeyed, rounded yet lengthy, punchy finish. Full of distinctive character.

Scapa 12 Year Old ****
502559 $44.95 , Orkney, Scotland
Made on the banks of the Lingro since 1885 in copper stills, maturing in cliff top warehouses overlooking the waters of Scapa Flow. Pretty malt with a slightly salty apple fruity nose and smooth, honeyed, almost buttery warmth. Creamy, honey in the mouth, followed by spiciness, heather and a length finish.

The Glenlivet French Oak 12 Year Old ****
577049 $44.05, Speyside, Scotland
Finished in new French limousin oak casks. Mildly minerally smoky nose. Gentle, well balanced, harmonious single malt with a sweet coating of vanilla oak in the elegant finish.

Ian MacLeod Dun Bheagan Islay 8 Year Old ****
576397 $45.95 Isle of Skye, Scotland
Distillery located in the village of Dun Bheagan seat of the clan MacLeod since the 13th century. A collection of single malts matured there in oak, bottled in the old fashioned way without chill filtration for extra taste and smoothness. Deep golden amber in colour with iodine and medicinal notes. Deep smoky, peaty nose with richly bold yet, mellow Islay flavours, hints of fiery notes, overlaid with a smooth caramel depth. Lingering finish.

Basil Hayden’s 8 Year Old ****
326025 $45.25, Kentucky
Recipe dates to 1796; more rye and corn in the mash than most bourbons. Aged in charred American oak then charcoal filtered and chill filtered. Soft, sweet easy style with hints of spice, pepper and honey. Rounded, clean finish.

Blanton’s Single Barrel Bourbon ****
280131 $41.45 Kentucky
From barrel #75, warehouse H, Rick number 16, this bottle number 46 is 80 proof. Intense, spiced corn and sweet oak on the nose. Mellow, mouth coating smooth, nice depth and typically sweet vanilla-coconut bourbon character with just a slight bite.

Gentleman Jack Rare Tennessee Whiskey ****
377994 $32.95 Tennessee
First new whiskey in a hundred years made by Jack Daniel’s, United States’ oldest distillery. Based on Mr. Jack’s private recipe. Tennessee hard maple charcoal filtered twice and aged in charred American oak barrels. Spicy maple wood nose and soft sweetly smooth taste of sweet wood and sour mash corn with a hint of minerals. Layered on the palate.

Té Bheag Connoisseur’s Blend ****
949172 $34.95/700mL, Scotland
Bottled without chill filtering to preserve character. Name means “the little lady” and is pronounced “chey vek”. High proportion of single malts from sherry cask. Some west coast peatiness, quite complex and hearty with a mellow, rich, rum-toffee, sherry sweetness. Golden amber colour.

Century Reserve 21 Year Old ****
541912 $39.95/700mL Canada
Oldest aged rye in the country. Made in small batches and aged 21 years in oak. Honeyed aromatic nose follows through in the sweet silky butterscotch taste with some spicy depth and oaky barrel finish. Combines spice, intrigue and lightness.

Red Breast 12 Year Old Pot Still Irish Whiskey ****
636845 $39.95 Ireland
Pure pot still whiskey distilled three times and aged in bourbon and sherry casks a minimum of 12 years. It has an intriguing rich vanilla fruit, nutty, oaky nose akin to armagnac. Truly rich, mellow and complex with a lingering smooth honeyed vanilla-oaked sweetness and spice in the finish.

Maker’s Mark Bourbon ****
103747 $32.45 Kentucky
Old sour mash style made at distillery established in 1887 near Loretto. Still very mass produced, each barch is less than 19 barrels. Sweet, oaky caramel, charred new oak and toffee character. Quite dense, heavy sweetness from the process and the corn.

Johnnie Walker Blue ***½
308155 $220. Scotland
A recreation of a 19th century blend of 40 to 60 year old Highland malts. Bright, yellow gold colour with nice smoky, peaty nose; multi-layered with flavour. Rich, bold and smooth on the palate.

Chivas Royal Salut 21 Year Old ***½
56440 $149.95 Scotland
Created to celebrate the coronation of Queen Elizabeth II and presented in a hand finished porcelain flagon. Ultra premium blend of scotch grain and malt whiskies aged over 21 years in sherry and bourbon casks. Bronze tinged amber. Surprisingly fresh nose of hay and fruits: soft feminine, honeyed, nutty on the palate at first followed by a firm long finish. Starts like a girl, ends like a woman. Rounded, pretty in nature until you realize its power though never aggressive, always sweet natured.

Lagavulin 16 Year Old***½
207126 $89.95 Islay, Scotland
Produced since 1816. The Moorland peat, oak casks, sea air and water that flow over moss and rocks create great complexities. Powerful malty sweet flavours at first, then bracing pungent brine, seaweed, peat and smoke. Intense smoky, well structured, with a deeply lingering finish.

Bowmore Darkest Islay Sherry Casked ***½
503649 $89.95 Islay, Scotland
Matured in cool, moist No. 1 vaults of Black Bowmore that lie below sea level. The aging in sherry oak adds a depth and intrigue. Deep bronzed copper colour. Rubbery oloroso sherry aroma, followed by an intense character that’s medicinal, salty and peaty, then sweet sherry. Wildly different with a lengthy smoked dark chocolate finish.

Glen Breton Rare Canadian Single Malt ***½
601062 $89.95, Nova Scotia
Made at Glenora Distillery in Inverness County where the Gaelic culture and language still thrives. Water from MacLellan’s Brook flows from the Mabou Highlands to go into the making of North America’s only single malt. Light amber. Lightly fragrant minerally apples bouquet. Silky smooth honeyed maple character. Gentle delicate, slightly floral fruity taste with a spirity finish.

The Glenlivet 18 Year Old ***½
335901 $79.95 Speyside, Scotland
Company established in 1824. After 18 year’s in oak, the angel’s share evaporated from the casks is more than one third. Elegant, spirity, heathery nose. Gentle, rounded and supple but with an undercurrent of power and finesse. Butterscotch depth with a sweet oaked finish.

Glenrothes 1989 Vintage ***½
543694 $79.95 Speyside, Scotland
Distillery by the burn of Rothes. Bottle in 2003 at 12 years of maturity, it’s golden amber colour. Rich, sweet caramel aromas and a mellow, richly full vanilla butterscotch taste with hints of smoke, dried fruits and nuts in the finish.

Booker’s Kentucky Straight Bourbon ***½
325993 $79.70 Kentucky
Uncut, unfiltered, inspired by a 200 year old recipe, this sample has 63.30 per cent alcohol and seven years, three months aging. Sweet, vanilla, corn oak nose that belies its drying punch in the mouth. Powerful, spirited with lingering tastes of nuts, fruit, rubber and smoke. Fiery test of a man.

Baker’s Small Batch Bourbon ***½
326017 $42.75 Kentucky
Straight bourbon, the mash fermented with jug yeast in the family 60 years. Aged seven years in oak barrels and bottled at 53.5 percent alcohol. Gripping with a spirity caramel nose and toasted barrel, nutty toffee notes with a lingering finish. Broad biting power.

Glenkinchie 10 Year Old ***½
238113 $64.45, Lowland, Scotland
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Dalwhinnie Highland 15 Year Old ***½
238097 $64.45, Highland, Scotland
Subtly aromatic nose. Gentle, rounded softness that’s delicately smoky with a lingering honeyed, smoky finish. Feminine delicacy with a firm backbone.

The Macallan 12 Year Old ***½
186429 $62.90, Speyside Scotland
Matured in oak casks that were new wood when they held sherry in them for two years prior. Deep golden amber with a slightly rubbery oloroso sherry bouquet. Distinctive sherry nuttiness, lingering and rich with flavours.

Glenfiddich Solera Reserve 15 Year Old ***½
530345 $59.95, Speyside, Scotland
Matured in three types of oak – sherry, bourbon and new oak – and then married in the solera vat before a final finishing period in solera tuns. Amber colour with a fragrant bouquet of honey vanilla, pear and nuts. Smooth, medium bodied, it’s a taste combo of dried fruits, spice and honeyed oak.

Glenmorangie Port Wood Finish ***½
393165 $59.95 Scotland
Finished in port pipes after spending the first twelve or so in American oak. Ruby tinged bronze colour. Hints of sweet raison/port in the nose. Smooth port like tastes mixed with traditional scotch flavours.

Talisker 10 Year Old ***½
249680 $64.45 Isle of Skye, Scotland
Founded in 1830, now the only distillery on the island. The peating is quite pronounced. Rubbery, iodine and kippers bouquet redolent of the local seaweed. Fiery bite tamed by caramel. Full flavoured, pungent and assertive with sea, peat and smoke.

Glendronach 15 Year Old ***½
453761 $54.95 Speyside Scotland
Handcrafted methods unchanged since 1826: traditional malting floor, coal-fired copper pot stills, stone maturation houses and all. Sherry cask matured. Ruby-bronzed gold colour. Defined fruity, oloroso sherry nose with rich smoked oak and spiced whisky tones. Full bodied, almost chewy with smoke, peat and malt that lingers. Overall mellow sherry and oak warmth.

Knob Hill Creek Bourbon ***½
326009 $39.95 Kentucky
A nine year old straight bourbon bottled at 50 percent alcohol, after aging in charred American white oak. Rich, medium full-bodied with maple sugar aspects, sweet corn and oak tastes with a fragrant but fiery finish.

Chivas Brothers Strathisla 12 Year Old *** ½
394437, $47.95 Highland, Scotland
Oldest Highland distillery, producing since 1786. Lightly peated barley malt and spring water the only ingredients. Golden amber. Rich vanilla, honeyed, lightly peated bouquet. Silky firm body with a smooth delicacy of honeyed heather. A lady in velvet.

Tobermory 10 Year Old ***½
216895 $46.95 Isle of Mull, Scotland
Founded in 1798, the only distillery on the isle. Light amber, lightly malted barley with a slightly smoky nose and smooth, rounded fruit taste. One of the gentlest of the island malts.

Glenmorangie 10 Year Old ***½
94052 $44.95, Highland, Scotland
Gaelic for “the glen of tranquility”, distilling has been going on here since 1700. Aged in American bourbon barrels, with a pale amber colour, light spirity floral bouquet and silky texture with nutty, creamy notes.

Laphroaig 10 Year Old ***½
135210 $44.95 Islay, Scotland
Distillery established in 1815, the name comes from Gaelic for “the beautiful hollow by the broad bay”. Malted barley dried over a fire of the island’s peat lends a distinctive strong flavour. Medicinal, iodine and seaweed, enhanced by smoke and peat. Sweet smooth backdrop to it all.

Auchentoshan 10 Year Old ***½
341750 $44.95, Lowland, Scotland
One of the few lowland malt distilleries left and likely the only to triple distill. Made at the foot of old Kilpatrick Hills by the River Clyde, near Glasgow since 1823. Bright golden amber colour. Spicy, perfumed aromatics. Characteristically fruity, gentle, very silky and smoothly accessible to even non-scotch aficionados. Sweet, lingering minerally finish.

Dalmore 12 Year Old ***½
73999 $45.95 Highland, Scotland
Producing since 1839 using the clear water from the River Alness. Malty, quite robust with a toffee bouquet with some hay-like herbs. Smoky, caramel taste that’s mellow, lingering and quite full.

Wild Turkey Rare Breed Bourbon ***½
310185 $42.95 Kentucky
Aged in new charred oak barrels, gaining flavours from the local limestone water. Barrel proof (54.2 per cent) it’s wild yet mellow. Full body with some minerally notes in the sweet corn oaked character.

Bushmills 10 Year Old ***½
131870 $39.95 Ireland
Distillery established in 1608. Unpeated malt barley, triple distilled using water from St. Columb’s Rill that flows over ancient basalt rock. Aged in oloroso sherry and American oak casks. Aromatic gently honeyed vanilla nose. Very smooth, supple with mellow honey vanilla spiced honey tones that linger to the finish.

The Glenlivet 12 Year Old ***½
21097 $38.95 Speyside, Scotland
Officially distilling since 1824 – it got the first licence in the Highlands. Josie’s well still pours forth mineral rich water to feed the mash tun. Quite subtle peaty, pear aromatics. Mellow, softness, then lingering strength and a sweet oak vanilla taste.

Wise’s Very Old ***½
21949 $34.95 Canada
An 18 year old with a sweet perfumed rye nose of toffee candy. Sweet caramel, velvety mellow taste that’s smooth, oaked, and rich with a touch of spice.

Crown Royal Special Reserve ***½
321268 $49.95 Canada
Special blend with a nutmeg, woodsy, custardy spiced bouquet. Tastes of Christmas pudding spices, old wood, and toffee in a full, mellow base.

McClelland’s Speyside ***½
573337 $32.65, Speyside, Scotland
The fast flowing Spey River in the heart of Scotland boasts more distilleries than anywhere else. Mildly sweet with vanilla, oak in a soft mellow body. Value priced.

Gibson’s Finest Rare 18 Year Old ***½
469114 $31.20, Canada
Golden amber with an old woodsy, spiced nose. Velvety smooth, rich caramel taste with wood notes in the finish. Rich, woody and mellow depth.

McClelland’s Islay ***½
404160 $31.70, Islay, Scotland
Typical island briny, peaty bouquet. Leathery, smooth taste with lingering smoke and peat. Rounded silky finish. Vaguely hollow but nicely done for the price as an intro to the Islays.

Drumguish ***½
545525 $29.70, Speyside, Scotland
From a small independent producer located by River Tromie as it enters the Spey, site of a former barley mill. Quite light bodied, dry and heathery with hints of caramel, it’s fruity and gentle on the palate with a bit of a bite in the finish.

Canadian Club Classic 12 Year Old ***½
126466 $24.95 Canada
Soft, rounded with a baked apple, tarte tatin like character. Fragrant and aromatic in bouquet with a mellow, smoothly sweet finish.

Tangle Ridge Rye Whisky ***½
561894 $24.95 Canada
A pure rye aged ten years in oak, then blended with a bit of sherry and other flavours, recasked and left to mellow. It has burnt caramel and butterscotch aromas, with a rich ultra velvety smooth sweetness on the palate and hints of sherry. Just lacks on complexity and depth.

Power’s Gold Label Irish Whiskey ***½
636852 $27.95 Ireland
Established 1791. Triple distilled in pot stills then aged in oak. Very smooth, mild mannered, silky with some herbs in nose and taste.

Grant’s Family Reserve ***½
31112 $21.95, Scotland
Golden amber with a rounded, creamy texture. Caramel sweetness with spiced heather. Good value among the standard scotches.

Alberta Springs 10 Year Old Rye ***½
6361 $21.25 Canada
Sprightly aromatic nose. Sweet smooth taste with lively, honeyed lightness so the rye can be noticed. Quite mild and clean.

Alberta Premium Rye ***½
984 $20.25 Canada
Prairie rye distilled with Rocky Mountain water. Gentle, mellow, mild with a rich sweetness. Mellow, mild smooth custardy sweet taste and bracing but not harsh lingering finish.

Cragganmore 12 Year Old ***
192732 $64.45 Speyside, Scotland
Built in 1869 near spring water running off Craggan Mor Hill. Delicate flowery nose. Malty with a sweet oak, smoky lingering honey taste.

Oban 14 Year Old ***
243824 $89.95 West Highland, Scotland
Distillery dates to 1794. Golden amber with a gently peaty, malty bouquet. Quite full, rich honeyed flavour of dried fruits. Power and smoky caramel with hints of sea in character. In-between a Speyside and an Island malt in style.

Jack Daniel’s Single Barrel ***
480616 $49.95 Tennessee
A 94 proof single barrel whiskey that’s charcoal mellowed (bottles each drawn from individual barrels). This from barrel 2-2425. Bronzed gold. Honeyed nose with a slightly fiery bite of alcohol. Smooth, silky taste with hints of banana and maple.

Wiser’s Deluxe Canadian Whiskey ***
893 $22.95
Distilled since 1857. One of six distilled brands to sell half a million cases annually in Canada. Well aged in oak, it has a very sweet crème caramel character with a honeyed nose and thick rich mouth feel.

Maharashtra Distillery Director’s Special ***
586560 $20.25, India
Matured Indian malts and extra neutral alcohol with added caramel and flavour, it’s one of India’s most popular whiskies. Palish amber with a malty sweetness on the palate. A hollow middle but decent enough with scotch like tastes.