Review: Tap 357 Canadian Maple Rye Whisky

The name says it all, pretty much: Canadian Rye whisky (a blend of whiskys aged 3 to 7 years — the 3, 5, and 7 refer to barrel ages) blended with Quebecois Canada 1 Light maple syrup (and caramel color). Distilled four times, it is aged in used Bourbon barrels and bottled at an odd 81 proof.

Results are significantly heavier on the Maple than the Rye. Deceptively light in color, the nose exudes the rich aroma of the forest, smoldering coals, pine cones, and wet leaves, all backed up with maple syrupy sweetness. This character hangs with you for a long while. Consumed neat, it’s got an epic finish you won’t soon forget.

There is whiskey character here, but it’s tough to peg it as Canadian rye — or any rye, or anything else specific, for that matter. Instead it comes off with more of a vague graininess somewhere in the middle of the experience, almost more like a dark beer extract than whiskey. But hey, maple syrup is a tough thing to do battle with.

Consumed solo this is all a bit much, but I can see how Tap 357 would make an exemplary ingredient for one of those modern cocktails where the sweetness comes from something other than simple sugar.

81 proof.


Review: Fireball Cinnamon Whisky

“It tastes like heaven, burns like hell.”

Cinnamon spice isn’t usually what people have in mind when they say a whiskey “burns,” but this 66-proof flavored oddity, made in Canada and bottled by Kentucky’s Sazerac Company, certainly doesn’t have much going on in the alco-burn department. But if you’re a fan of Hot Tamales candy and over the age of 21, you’re in luck: Fireball has managed to create a dead solid rendition of that confection.

There’s just no mistaking this whisky from the get-go. The nose is full of grated cinnamon and little else. This carries over to the body: Full of spice, a nice slug of sugar, and a long, lingering, cinnamon burn. Imagine crushing up Red Hots and steeping them in lower-proof alcohol — any alcohol will do, as Fireball doesn’t have a distinct whisky taste aside from a bit of brown sugar — and drink.

And yet, surprisingly, this isn’t a half-bad spirit. It’s not much of a departure from cinnamon schnapps, but the balance is right and the tastes are authentic. Candy-coated, to be sure, but with a week to go ’til Christmas, who’s complaining?

B+ / $17 /

fireball cinnamon whisky

Review: Rich & Rare Reserve Blended Canadian Whisky

Sazerac’s Rich & Rare Canadian Whisky is a fast-growing brand — the fastest-growing U.S.-bottled Canadian brand last year — but one that is available in only about a dozen states right now. It’s also dirt cheap: The standard bottling sells for about $7.50.

The line is already expanding to add a Reserve bottling which will sell for all of $10 to $14 when it’s released this month.

This whisky — no¬†age statement, 80 proof — is a brilliant orange in color, and citrus is the dominant flavor on the palate. It’s sweet but not cloying, with rich, sherried fruitiness to it — orange, plums, and grilled peaches. The finish is driven by the wood — caramel and cotton candy notes — but it goes out clean. While rye is obviously a component here, it’s not a dominant one: Spiciness is limited largely to the nose, where you get a touch of herbs, and a fleeting hint of it on the finish.

All told, it’s easygoing but surprisingly alive and balanced for a whisky that will probably set you back all of 13 bucks.

A- / $13 /

Review: Masterson’s 10 Year Old Straight Rye Whiskey

100% rye: an oddity. 100% rye from Canada, blended with Colorado-sourced water, and bottled in Sonoma, California — a real oddity.

Technically a Canadian whisky, this big rye is named after Old West lawman William “Bat” Masterson — a man who, somehow, has returned from the grave he entered in 1921 in order to put his signature on these bottles. The distillery, 35 Maple Street, is owned by Sonoma’s famed Sebastiani family. This is their first foray into whiskey.

Wine country royalty and Masterson’s autograph and picture aside, let’s look at what’s inside: As noted, 100% rye, aged for a full decade in cask. 86 proof, perfect for an old rye.

The nose is immediately huge, full of caramel, citrus, and wood notes. On the palate, even bigger: Incredibly sweet, and delightfully spicy: Cinnamon and allspice, fresh orange (not peel), with a tinge of something akin to a Moroccan spice blend lacing things up. The finish brings the essence of raisins and a drying touch, but it’s a little overwhelming in its sweetness. This kind of sugar isn’t something you often see in a rye — particularly a 100% rye — but for the most part it works. I’d love to see just a touch more balance (a la WhistlePig) in the end, but even for a bit of a sugar bomb, it’s awfully well made.

Reviewed: Batch #3, Bottle #779.


Review: Forty Creek Barrel Select and Double Barrel Reserve Canadian Whisky

Canadian whisky outfit Forty Creek has been winning awards hand over fist for its high-quality whiskys, available at reasonable prices. We took at look at the company’s two current releases (another is coming soon), to see what all the fuss was about.

Forty Creek Barrel Select Canadian Whisky – A real slow burner. There is honey on the nose, and more on the tongue. It slips down easy, with a touch of bite. Rye? Heavy barrel toast? Finished in sherry casks, these winey notes are muted in favor of that honeyed sweetness and more grain on the finish. It’s an interesting juxtaposition of flavor — the extremely feminine sweetness colliding with rugged, frontier character. Complicated but as unbalanced as the above description would suggest. B+ / $25

Forty Creek Double Barrel Reserve Canadian Whisky – Double Barrel’s recipe works like this: Rye, corn, and barley whiskys are distilled and aged separately, then they are married together and aged again in first run ex-Bourbon barrels. The results are night and day vs. Barrel Select, a silky and velvety whisky with big vanilla notes. Barrel Select’s honey character is still in play but now it takes on a more evolved and refined character. A big winner. A / $50

Review: Collingwood Canadian Whisky

Never mind what’s inside Collingwood: You don’t get very far without admiring the bottle. I know I’m a sucker for a nice decanter, but this thing is ridiculous, like an overgrown Chanel bottle or a glass, whisky-filled Zippo.

But on to the spirit within: This whisky is, to be blunt, unlike any I’ve ever tasted. A blend of two whiskys, aged in oak for three-plus years, and finished in toasted maplewood casks, it is sweet yet earthy and deeply wood-inflected. The nose: Woody and traditional — albeit with the addition of a little perfume — but closer to Bourbon than most Canadian whiskys. On the palate, the upfront offers a brown sugar character, but the sweetness is muted by wood. It’s not overwhelming in the way some hoary Bourbons can be, but simply mellowed out.

The ultimate effect as this washes over your palate is incredibly hard to describe. There is applesauce with cinnamon, butterscotch, cedar planks, but nothing approaching smoke or charcoal in it. The finish is baffling, with wood and earth at play with molasses and incense.

Collingwood makes a lot of claims that this is perhaps “the smoothest whisky ever made.” I’m not sure if that’s the case — though it is smooth and easy-drinking — but either way it’s much more than that simple platitude.

80 proof.

A- / $27 /

Review: Canadian Club Reserve Whisky 10 Years Old

The 10-year-old version of this workhorse Canadian whisky (various expressions of which we’ve reviewed several times, see links below), offers a lot to like in an unassuming, easygoing package. A rush of raw alcohol on the nose (let it breathe for a few minutes before diving in to help matters) portends little good, but once you shoo those vapors away, the experience begins to evolve.

The body is mild and easy, offering simple caramel and pleasant wood character. A bit of spice kicks up shortly after, with evergreen, honeysuckle, and eucalyptus tones leaving a distinct and lasting impression on the finish. There’s not a whole lot to Canadian Club 10 Year, unlike some of its high-end counterparts, but for this price, I’m not exactly looking for the moon. A great mixer.

B+ / $24 /

Review: Crown Royal Black Canadian Whisky

They say three of anything is a trend. Well, by my count, we’re at five.

I’m talking about whiskeys with extra oak aging, particularly with the word “Black” added to the name.

Crown Royal Black is, as you may expect, an added-oak version of the venerable Crown Royal Canadian whisky. In this case, “black” is no joke. It may very well be the darkest color whiskey I’ve ever encountered, a deep hazelnut color in the glass. The spirit in a full bottle is nearly opaque.

This concerned me. Over-oaking is a serious risk in whiskey, and the worry of a ruined whisky was on the top of my mind. The good news is that Crown Royal Black isn’t too far gone. Yes, it is oaked to within an inch of its life, but Crown has taken it just to the edge — and brought it back again.

The body is sweet like standard Crown Royal, but laced with intense oily wood notes, cinnamon, black pepper, and dried figs. Surprisingly mild for 90 proof, that wood character even overpowers the alcohol out of the spirit.

Long and smoldering finish, like a campfire turning to ash. That, of course, has good and bad connotations. I expect CR Black may be too much whisky for many. Others will find it’s got a rustic, frontier character that also finds a bit of balance in its own odd way.

B+ / $32 /

Review: Revel Stoke Spiced Whisky

You got your spiced rum… well now you got your spiced whiskey, too!.

From Phillips Distilling in Minnesota comes Revel Stoke, a Canadian Whisky with “spice and other natural flavors” added. Relaunched after years of absence from the shelves (it was originally released in 2000 and was often written as “Revelstoke”), the cult classic (as the company refers to it) is just returning to the market this month.

If I served this to you and told you it was spiced rum, my hunch is that you’d never know the difference. Sweet but a little cloying, it offers big vanilla notes, with cinnamon and a little cherry spicing it up. The spice level is actually just about perfect, really.

What’s missing, though, is any sense of whiskey here. The spice and sweetness overshadows any of those corn or grain characters that give whiskey its nuance, and aside from the vanilla notes, even any woodiness from barrel aging is tough to get in this spirit. Worth a look if you’re a spiced rum fan on the hunt for something different.

90 proof.

B+ / $TBD /

Review: Canadian Mist Black Diamond Whisky

Canadian Mist is known as a smooth, very simple, and, above all else, extremely cheap Canadian whisky. Now the company is trying to expand, broadening its product range and upgrading its image with more premium bottlings.

Canadian Mist Black Diamond is billed — alongside a gold-etched autograph from the distiller — as “a richer, more robust blended Canadian whisky.” Compared to standard Mist, it certainly is that, but frankly I think this is a step back.

In practice, Black Diamond gets its “robust” character from two things: The addition of what seems to be a lot more rye and corn in the mix, and an upgrade in proof level from 80 to 86 proof. Canadian Mist also says the sherry content is upgraded, but I found that altogether absent here.

Black Diamond’s 36-month age statement is the same as its predecessor, and three years just isn’t enough time in barrel for a mash like this. The taste is not especially rye-like but is rather overflowing with brutish corn notes, giving it a young, white dog character that is not altogether pleasant on its own. It’s a fine mixer and still a bargain at $15 a bottle, but I think the original Mist is, ironically, a more polished spirit.

C / $15 /