Brief stop with Canadian Whiskey today. The designation “Canadian Whiskey” is pretty problematic. The manufacturers would like you to equate CW with Rye Whisk(e)y, but you shouldn’t. From Serious Eats:
The rules guiding Canadian whisky, on the other hand, leave plenty of room for interpretation, as Wilson notes. “Unlike with bourbon, the base spirit is often distilled at a very high 180 proof, which creates a more neutral spirit that lacks flavor. It’s then blended with smaller amounts of lower-proof whiskies, and the distillers are allowed to add 9.09 percent of just about anything: rum, brandy, neutral spirits, caramel, or other types of flavoring. Finally, it’s usually bottled at 80 proof, which makes it taste watered-down.”
Anything which can legally be almost ten percent “shrug” is probably not going to provide a consistent or at least consistently enjoyable experience. But that’s just my two cents. Here’s our review:
smell dan – smoke, rubbing alcohol, caramel apple, acidity, floral perfume simon – smoke, soap, caramel, ethyl alcohol neat dan – alcohol for sure, lots of burn/spiciness, corn syrup, burnt maple tree, ends with tequila shudder simon – sweet, significant burn, syrup, medicine & alcohol splash dan – sickly sweet, less smokey simon – wood, sweetness remains, maple sapWiser’s Small Batch Double Barrelled – 43.4% 750ml – $32.95 – Canada
Try it? To try Canadian Whiskey, sure. Buy it? No. The two cheapest Bushmills are much better.
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