Booker’s Rye hit the market in 2016 as a one-off. Aged for thirteen years, this was a premium brand extension from Booker’s Bourbon. Jim Beam, the distillery behind Booker’s, is known for intense flavoured bourbons that use a low rye recipe (with some exceptions). Beam plays with oak flavours within their bourbon lines.
Canadian Club joined the 2017 party of great Canadian whisky releases. This was an LCBO-only release at $250 a bottle, and it sold out within minutes. It’s apparently a hot-commodity in after-market trading. There are a few things not commonly spoken of when making Canadian Club 40, and it reflects in the flavour.
Glenfiddich’s Experimental Series started with IPA, a whisky that surprised me. I thought it was a gimmick, but it turned out to be a winner in setting Glenfiddich in a new direction. The second release in the Experimental Series is Project XX (Pronounced: Project Twenty). Was this a clever marketing way to put the number twenty on the bottle? Perhaps, but the whisky inside has a clever story, and it’s a clever scotch, so let’s dive deeper.
J.P. Wiser’s Seasoned Oak is part of the rare cask series, an annual unique release that comes out in time for father’s day. Last year’s release featured Dissertation, a play on Dr. Don Livermore’s PhD. With Seasoned Oak, this is a further celebration of the flavours barrels bring to the whisky we enjoy.
Despite the claims on the website, this isn’t “scotch styled” single malt. It’s single malt, reimagined. The malted barley notes do come through, but this is a North American style single malt. I do hate going on about this point, but marketing needs to meet expectation, and this isn’t “scotch styled.”
I’m often offered samples of whisky from strange places. This sample came to me via a square glass bottle with a wide lid. On a whim, I poured the sample into a Glencairn glass and quickly started jotting down tasting notes. It was immediately captivated. The nose is beautiful with complexity, booziness, and intensity. The palate is even more impressive. My original writeup on tastings notes for the palate were two paragraphs long.
Glenfiddich IPA single malt scotch initially struck me as a gimmick. Perhaps it is, but it’s a tasty one. My internal monologue mocked it at first, though—why would the best selling single malt scotch in the world jump on a trend like IPA barrel finishing? Sure, IPAs are trendy, but will they sell more single malt scotch?
There are a few misconceptions around Scotch whisky that I still hear today. First, I often hear how scotch is ‘smoky’ with strong iodine notes, and therefore a big turn-off for whisky drinkers. In truth, most scotch sold contains very little in terms of smoky notes. The second misconceptions is, only Islay distilleries make peated whiskies. In truth, peat was a main fuel source up until the 1950s in many parts of Scotland and was commonly used in the whisky making process.