A Whole Lotta Whisky Love at Whisky Live NYC!


On February 25th, 9:48pm. G-LO and Aaron text each other:

G-LO: Someone must be having fun. Or she was abducted by Scotsmen!

AK: Fell into a big spit jug somewhere? Partying at St Patrick’s? *

* Aaron meant to say St. Andrews.  Give the guy a break, he’s Jewish and doesn’t know one Saint from another.

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If G-LO was a betting man, he would have won. I WAS having a lot of fun and sadly saying my goodbyes after a great night at Whisky Live in New York City. The event came early this year (it usually takes place in early April). Maybe the organizers follow the Lunar Calendar to pick a date. Have you noticed that there are already Peeps® and Matzoh on the grocery store shelves?

I’m pretty new to these types of events, so I asked Susannah SB if she’d like to go with me. Susannah is a beer/wine/spirits writer who is extremely knowledgable on whisky (she has an excellent blog called What Tastes Good), and whenever I see her, I always regret that I don’t spend more time with her. I knew I’d be in good hands with her guiding me around the tables and at the ready to answer any questions I had. She was all that and SO MUCH fun!

I arrived to the venue at Chelsea Piers during the VIP hour and the place was already packed. We met at the Brenne table as we are both big fans of that whisky and its founder, Allison Patel. And look what news Brenne had to share!!! Brenne Ten – a limited release coming out this Fall which has already won 2nd Best Single Malt in the World and Best Single Malt – European Category in the Wizards of Whisky Awards 2015! Allison was clearly overjoyed over her forthcoming release…

“I couldn’t be more excited and proud to announce the pending release of my second expression and first age-statement of the line due out in the USA this Fall; Brenne Ten. This incredibly limited ten year old whisky is a combination of four barrels I’ve selected that deliver a much deeper, richer Brenne experience. It’s amazing how a couple extra years in oak and a slightly higher proof have enhanced this most unique Single Malt.”

One taste and I could understand why she was so excited.  WOW!  The evening was starting on a high note!

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With over 300 expressions of whisky being poured at this event, it was clear that Susannah and I needed a Dram Plan. I showed her the suggestions that Aaron had sent me earlier in the day:

Go to Redbreast to try the 21 – they’ll have it there. Connemara peated, Compass Box. Curious on what Forty Creek will have there.  We only have Barrel Reserve in California. Gordon MacPhail!, try a Scapa. Talisker! YamazakiArdbeg! Lagavulin! Laphroaig!

Susannah loved his suggestions and we both agreed that we also wanted to try Monkey 47, a gin we had both heard about. We happily made our way to that booth and to tastings at Armorik, Forty Creek, Smooth Ambler, High West, Benromach, Mortlach, Compass Box and Ardbeg with a break for food in between. Drams were drank, laughs were plentiful, and we thankfully dodged some creepy characters (You didn’t know LimpD came to Whisky Live, did ya G-LO? I tease of course!).

I’m not the type to do a blow by blow of the evening (I’ll leave the rambling posts to Aaron and G-LO) but to sum up such an evening seems an impossible task. Enter Susannah (SSB below) to save the day with her top five moments:

  • Moment #1 
    • SSB: The super special secret Brenne Ten that I had.  SO. GOOD. and is going to just blow people away when it’s released this Fall.
    • ME: Agreed! What a total treat to get an early tasting!! Now I can’t wait until the Fall when I can buy a bottle of it!
  • Moment #2
    • SSB: The extended time we spent talking with John Foster at the Smooth Ambler table. I felt like the hectic atmosphere in the rest of the room slowed down during our conversation—maybe because John is a calm person, maybe because the whisky (especially Contradiction) was so good. And that rum! What a surprise.
    • ME: So poetic (and true) that things slowed down and became more relaxed at Smooth Ambler table.  John was very generous with his time and I’m so glad we got to try all of their delicious whiskies and the rum, THE RUM!
  • Moment #3
    • SSB: Running into Jenny Wren and her thinking that you were someone else for like ten minutes—too funny!
    • ME: Yes, apparently I have a doppelganger in the whisky world! Jenny was CERTAIN that I was someone else! It was fantastic to meet her, have some laughs and learn about Whersky.
  • Moment #4
    • SSB: Tasting Green and Yellow Spot and that incredible Redbreast 21 year old at the Pernod-Ricard Irish whiskies table. That Redbreast was probably the dram of the night for me—so complex and yet light, floral and sweet. An absolute stunner. Also, the cute young Irish guy I got to talk to—I could listen to his accent all night!
    • ME: I couldn’t agree more. And here’s  a picture of the cute Irish guy who entertained us for a while.
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  • Moment #5
    • SSB: Seeing Steven Zeller aka Smoky Beast and Ari Susskind and having some Single Cask Nation and a super tasty Four Roses single barrel.
    • ME: It was great to finally meet Steven, who I have heard so much about, and so nice of Ari to share his samples of Four Roses and the SCN Westland (Was it Westland? I hope so, because I bought a bottle the next day!)

SSB: Overall, I thought it was a great night because I wasn’t too worried about rushing around trying one thing after another. Instead, I got to chat with old and new friends and try several things (but not too many) with the best lady-date I could hope for.

ME:  The night went by way too quickly. So much to try! So many people to meet!  I was too busy having fun to take many pictures.  But I did snag this one (and a dram of Uigeadail) at the Ardbeg table at the end of the night.

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 Whisky Vapor, anyone?
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Many thanks to Colin Baugh of Emblem Public Relations for the complimentary pass to this great event!

Beer Review – Smuttynose Really Old Brown Dog Ale


Smuttynose Really Old Brown Dog Ale

I looked on the front label.
Then I looked on the back label.
I even looked on the label that’s wrapped around the neck of the bottle.
I was in search of the answer to this question: “What’s the ABV?”.

Somewhat frustrated, I ignored the ABV question and carried on.
I lifted the glass to the light and pondered the appearance.
Though challenged from a froth and lacing perspective, the color intrigued me.
Medium brown with auburn highlights perhaps?
Rita Hayworth loving, Andy Dufresne would surely approve.

I avert my eyes and lean in to take a sniff.
Dark dried fruit and dark brown sugar dominate the nose.
Pull away, then go back in. Take your time with it.
A bit of candied orange peel and citrus oil pokes through the richness.

I raise the glass to my lips and take a small sip.
A rush of alcohol takes the lead.
I put my glass down to process this for a moment.
I give in to my Google impulses and find what I’m looking for: 11.1%!

My palate was speaking the truth.
This beer is potent!
It’s also way too cold, so I let it warm up.
And that’s when the magic happens.

The dark fruits and sugars meld with the alcohol.
What was once seriously boozy, is now luscious and worthy of savoring.
There’s a lovely balance of sweetness and bitterness.
Welcome to my happy place.

Bartender! A dram of Snowflake, please…


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Photo Courtesy of The NYC Office aka @SarahMaxPix

It’s a pretty simple story: a droplet of water vapor condenses and freezes, then nearby droplets evaporate which is kind of strange since it is a wee bit cold out, and that vapor sticks, freezing to our little friend making it “grow” into what we call a snowflake. Maybe it’s slightly more complicated than that. But the end result is a unique object of natural beauty if not a fairly cold and delicate one. The saying goes that no two are the same. It’s pretty hard to test that but it’s a wonderful thought to hold to: the specialness of a single entity in nature.

Chemistry is a funny thing. On paper it’s just a bunch of numbers and letters and funny lines that don’t make a whole lot of sense to many (read: me). Ah, but those results do amaze! And as we well know, whisky is the best chemistry experiment out there, making many of us damn our own sleeping habits during high school chem class. Unique chemistry experiments abound in the world of distilled spirits. One of those mad chemists is the master distiller at Denver’s Stranahan’s. Rob Dietrich oversees the process at the south of downtown distillery that crafts their 100% malted barley whiskey. They make one thing and they make it very well. It’s a scotch style whiskey that would actually be called Scotch if they plunked the distillery right into downtown Scotland at the corner of Mash Tun Ave. and Wort Blvd. in some weird international corporate location move.

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Stranahan’s is a funky little place in a nondescript part of town with the imposing Rockies to the far west and I-25 to the nearer west. The building could’ve been a home to a widget maker, baby furniture outlet, injection molding company pumping out faux Legos or a tortilla maker for all we know. But now it’s the home of a well-organized whiskey powerhouse a mile-ish or so above sea level (no tape measure was evident, so we’ll just have take their word for it). It feels like a neighborhood distillery that isn’t in a neighborhood. There’s a very inviting front room that’s happy to sell Stranahan’s gear and even a lounge where they mix up cocktails on the weekends. On this particularly chilly winter afternoon, while waiting for our tour to start, two local, scruffy 30-something gents walked into the neighborhoody-y lobby and bellied up to the counter for a tasting. Yes, it’s that easy. The bearded “bartender” tending the cash register behind the oak-staved counter happily poured and filled the boys in on the whiskey.  Simple and casual; two pours. Two happy Stranahanians. The uniqueness of the place was as evident as the numb fingers and red noses on the eagerly awaiting small crowd from the 20° degree late afternoon air.

It was tour time and bubbly guide, Lisa Graziano led our group (that leaned toward the scruffy 30-something side; at the least the males) through a detailed tour of the distillery. It was hard to tell if the crowd was just biding time until the tour’s end and tasting time or were genuinely enthused to learn about Stranahan’s barley which is sourced from nearby beer megalith Coors and the pot/column stills that came from Kentucky. No matter. All were happy taking in the high ceilings, large fermenting vats, racks of barrels, and well kept facility. For those uninitiated, this had to be a bit of a wow whether they were from the area or on vacation.

This was the rocket scientist/chemical engineer missus’ first visit to a distillery and I could see the equations, and cause and effect relationships were exploding gleefully under that wool hat. For every puzzled face in the group, of which there were many, the Engineer had a pertinent, intelligent question that probably made dear Ms. Graziano pleased as punch after more than her share of the basics on many previous trips through the place. It made me really happy to have some brains close by for a change instead of the mush in my noggin. The chemistry facts came hard and fast from our guide such as water boiling at 204° F at this elevation; the lack of fungus in the facility due to the low humidity; and an 8% angel’s share due to a temperature control system that prevents losing twice as much to evaporation. I may have to order the Cliff Notes.  I can barely spell bunsen burner correctly. Not even sure if I just did.

Stranahan’s only makes one animal and it comes in a bottle admittedly oversized in height so it has to be placed on the top shelf. Two Thursdays a month the distillery bottles using a public “crew” picked by lottery. The list is usually 18,000 to 24,000 names long, all hoping for the two 4 hour shifts, free lunch and a bottle of Stranahan’s. Each golden yellow label with its Rocky Mountain cowboy font in black is handwritten with date, batch and even comment from the distiller’s which seems to be a free pass to comment on just about anything in a few words – the product Labeling version Twitter, as it were.

The tour did indeed end with a dram of whiskey. This day’s Batch 145 from May 2012 was full of vanilla and butterscotch, with citrusy and zesty notes; a very tasty and smooth whiskey at 47% ABV. The spirited group was far more spirited after that. One can only hope there’s a cask strength, single-barrel, or smokey Stranahan’s in the future to really see what else can be brought out from the whiskey.

Tour Guide Lisa closed the door of the barrel adorned tasting room once the crowd exited and proceeded to kibitz while pouring the Engineer and your reporter two more drams, both unique. On the walk through the distillery, it was hard not to ask about their New Make spirit and if it was available for sale in the future or a taste. The new make in Scotland in various distilleries is a sweet, delicious experience that masks its 60-70% high octane ABV, and it was easy to be curious about this Colorado single malt pre-barrel spirit. Happily and surprisingly, we were offered a wee taste of the new make while the rest of the group was busy buying up t-shirts and bottles. This new make did not disappoint bringing back memories of the clear liquid right out of the spirit safes in Scotland. Though it was room temperature, it filled the mouth with a very warm and lovely, sugary richness. Maybe the cold air outside made anything feel warmer than it really was but this was like being covered by a down blanket from the inside out.

Remember our little frozen water droplet? Though built by nature and a fair amount of randomness, we always come back to the snowflake’s unique form. A computer program with inherent infinite randomness could build snowflakes with a kind of uniqueness over and over and over again, with no two “snowflakes” ever being duplicated. But it wouldn’t be the same as Mother Nature’s design and her pushing the buttons, banging out the 1’s and 0’s into a model of natural elegance. Stranahan’s has it’s own version.

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From the kitchen table of Rob Dietrich comes something very special annually, sometimes semi-annually. Named appropriately “Snowflake“, it’s the head distiller’s chance to make a disaster of his kitchen with all kinds of experimental casks, flasks, glasses and probably a beaker or two, and offer a very different expression in a very limited offering. 2014’s Snowflake called Mount Bierstadt is 3 to 4 year old Stranahan’s Colorado whiskey aged fully in American white oak then finished in a plethora of barrels. Ready? A Sherry Oloroso cask from Spain, several French oak Cognac casks from France, and another that had Cherry wine from Balistreri Winery in Denver. That’s a mouth and barrel full to chew on. One wonders what is going on in Mr. Dietrich’s brain to go hog wild with that cask shopping list. But uniqueness begets uniqueness. And Snowflake is no exception.

Mount Bierstadt is a complicated dram with sweetness, chocolate, vanilla, licorice and wood. Saying it’s an explosion of rich flavors doesn’t do it justice. Sold only at the distillery one day of the year with only a few hundred bottles or so available, it quickly sells out with fanboys and fangirls waiting in line overnight in the below freezing air. Ms. Graziano poured our samples generously and sadly no amount of bribing allowed her to sell the remains of the bottle. Ethics and rules be damned! One would think a teenager or two would have more value as a bartering chip. Luckily Snowflake is available until all gone in a few local Denver restaurants, and Round 2 was savored an hour later at The Buckhorn Exchange surrounded by many antique firearms and a zoo’s worth of “taxidermied” trophies.  Welcome to The West.

Though this Snowflake falls but once or twice a year, its hand-crafted uniqueness is very apparent. It comes from a place rooted in creativity and ingenuity and not afraid to experiment with tastes like a good chef does. It comes from wanting to create something different building upon a little droplet of Stranahan’s Colorado whiskey.

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Special thanks to Jason Horn of Hanna Lee Communications for the unique opportunity to taste and to visit Stranahan’s.

#BloggerFest14 Recap and a Review of Nocino Caselli


Nocino Caselli

Back stories. Love em! Can’t get enough of em! So before I get to my review of the Italian liqueur that you see in the above photo, let me tell you a bit about how I got my grubby mitts on this sample… 

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Way back in late October (October 28th, 2014 or NYC WhiskyFest Eve), our dear friend The Coopered Tot (aka Josh Feldman aka Coop) hosted an intimate #WhiskyFabric gathering at The Morgan Library in Midtown Manhattan. In addition to Josh and yours truly, the following people traveled great, and not so great distances to join us:

As is usually the case when a group of whisky aficionados get together, the conversation flowed as freely as the whisky being poured. Here is just a brief sample of what went down during this epically epic tasting session that we called #BloggerFest14

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Miracle Max setting up for the tasting.

Max perplexed us with sporadic bird calls while discussing his love of Inchgower and the scent of “French Whore Perfume” with Josh.

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Sarah, Alwynne, and Allison

 A lovely Canadian woman was teased about her ever changing accent. One minute she sounds English, the next minute, she sounds Canadian! Pretty weird, Eh?

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Josh walked us through a few “dusty” whiskies from the 1950s and 1960s, and Alwyne dazzled us with her Canadian generosity by sharing her itty bitty samples of the most recent Diageo Distiller’s Edition releases. She even published our comments on her blog!

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While the majority of the night was spent tasting whisky, Allison was kind enough to change things up a bit by sharing her sample of an Italian liqueur called Nocino Caselli. Since I really enjoyed the change of pace after trying so many whiskies, Allison let me take the sample home with me for an eventual review. Here goes nothing…

Before we get to my review, here’s what Distilleria Caselli has to say about their Nocino Classico:

È un liquore ottenuto, secondo l’antica tradizione, mettendo in infusione in alcool puro le noci ancora acerbe raccolte alla fine di giugno con l’aggiunta di spezie ed erbe il cui tipo e dosaggio vengono tenute gelosamente segrete dal liquorista. Questo Nocino Classico viene prodotto con infuso invecchiato 2 anni.

Did you get all that? No? Guess there’s always Google Translate.

Let’s get on with the review…

  • Appearance: Deep, dark, walnut brown color. Completely opaque. Looks really thick because after giving my glass a swirl, thick legs form, and they take a really long time to slide down the inside of the glass.
  • Aroma: Incredibly aromatic with the slightest bit of alcohol vapors coming through. Really rich smelling with a healthy dose of caramelized sugar, bittersweet chocolate, balsamic vinegar reduction, a boatload of herbs that I’ll never be able to pick apart, and finally, some menthol and eucalyptus.
  • Taste: Yowza! This stuff really coats your entire mouth with flavor. A touch of alcohol burn at the onset, but that quickly subsides. The mouthfeel is very thick and syrupy with an unusual texture. It almost has a melted chocolate quality to it because it feels a bit grainy. It’s nutty, chocolatey, and herbally all at the same time. Dare I call this a bit chewy? There’s a touch of bitterness at the very end, but the majority of the time, it’s the nutty/chocolatey/herbally notes that dominate.
  • ABV: 42%

Growing up in a Sicilian household, I’m no stranger to this type of liqueur. Averna, Cynar, and Fernet Branca were constant staples, so intense flavors like the ones in Nocino Caselli don’t frighten me. Overall, I really enjoyed it and found it to be a bit more approachable when compared to something like Fernet Branca. My only complaint is that I found it to be a bit too sweet, so it wouldn’t be my first choice whenever I’m in the mood for this type of liqueur, but as a change of pace, this stuff is fantastic!

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Many thanks to The Whisky Woman for sharing her liqueur sample, and to The Coopered Tot for hosting yet another unforgettable whisky gathering!

Happy Valentine’s Day! Here’s Four Roses!


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If the usage of the singular verb tense with a plural subject bothered you…good! I like you already. But guess what? It’s not incorrect because we’re talking about Four Roses Bourbon. And cheese. Not grammar. Clearly. Because as you’ll see, I’m fond of sentence fragments. But back to the Bourbon and cheese.

4rosescheese-1Yep. Bourbon and cheese.  Way back in September, when Juno and Linus were but a twinkle in our beloved meteorologists’ eyes, I went to an event which paired Four Roses Bourbon and cheese at the French Cheese Board in Manhattan. Max McCalman, Maitre Fromagier (expert cheese guy) hosted the event and created the pairings with three Four Roses bourbons.  Max was out to dispel the notion that you can only pair wine and cheese, and in my book, he succeeded.

bourboncheese-1The first cheese was Mimolette. This is a bright orange, crystalline cheese that’s almost like a parmesan and was paired with Four Roses Yellow Label. Max referred to it as “an introductory cheese with an introductory bourbon”. The saltiness of the cheese was a beautiful match for the fruit forward flavors in the bourbon. Picture a cheese plate accompanied by pears and apples – that’s what it was like.

bourboncheese-4The second pairing (which was my favorite) was Comte and Four Roses Small Batch. Comte is a semi-hard cheese with a creamy texture and nutty aroma. This cheese has a long finish and held up great to the 45% ABV of Four Roses Small Batch. Max said he paired them because he felt they brought out the vanillin in each other. I did too. For me this pairing exemplified what pairings are all about; each elevated the other creating an entirely new flavor – a really delicious one.

bourboncheese-7Lincoln Log inspired cheese display. Or Jenga. You choose. Play nice!

 

bourboncheese-6The last pairing was Four Roses Single Barrel and Epoisse. Epoisse is a super soft, stinky cheese that is so gooey it almost needs to be eaten with a spoon. Max called bourbon “America’s Cognac” and the plum and spiciness of Four Roses Single Barrel make a good case for that. This was a really rich, salty cheese that needed a powerhouse of a bourbon like Four Roses Single Barrel to stand up to it. Forget dessert, I’ll take this (and a glass of water).

bourboncheese-8So next time you’re enjoying a cheese plate, why not try it with bourbon?

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Many thanks to the Booze Dancing crew for letting me cover this event and to The Baddish Group for the invitation!

Beer Review – Innis & Gunn Rum Aged


Innis & Gunn Rum Aged

This review of the Innis & Gunn Rum Aged is Beer Review #2 of the three Innis & Gunn beers we received in the mail a few weeks back. At first I thought that Limpd had already reviewed this one, but upon closer inspection, it appears that he reviewed the Innis & Gunn Rum Cask. What’s the difference between the Rum Aged and the Rum Cask? I’m glad you asked! Here are two big differences:

  • ABV: Rum Aged = 6.8%; Rum Cask = 7.4%
  • Barrel Aging: Rum Aged = Aged in oak barrels with rum infused oak chips; Rum Cask = 30 days in American oak + 30 days in Navy rum barrels

Now that you know how they differ, let’s get to my impressions of the Innis & Gunn Rum Aged…

When compared to the Innis & Gunn Original, I thought that the Rum Aged was lacking in oomph. The nose is all dried fruit with maybe a hint of dark rum, but other than that, I didn’t get much else. The flavor is more or less the same, i.e. there’s a good bit of sweet malt. Period. End of story. This wasn’t a bad beer, it just wasn’t very inspiring. I will say this though, it was a really pretty pour…

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Many thanks to Savona Communications for sending us this sample bottle!

 

Booze Review – Crown Royal Regal Apple


Crown Royal Regal Apple

Back in June of 2013, the New York Times reported that “flavored whisky” was one of the fastest growing segments of the spirits industry. Cherry, cinnamon, maple syrup, ginger, honey, and apple are just a few of the flavors that are being added to a spirit that we feel is great just the way it is (we rarely even add ice or water to OUR whisky!). That being said, if you’re a regular reader, then you already know that we’ve reviewed a few of these whisky concoctions. Some we kinda liked (I’m looking at you Berentzen Bushel and Barrel and Crown Royal Maple!), and some we absolutely hated (I’m trying to forget you The Knot and Fireball!). This post is all about the latest and greatest from our dear friends in The Great White North: Crown Royal Regal Apple.

Before we get to our review, here is what Crown Royal has to say about their Regal Apple:

An extraordinary addition to the Crown Royal® portfolio, Crown Royal® Regal Apple™ is a blend of our hand-selected smooth whiskies infused with natural apple flavors.

The blend opens with a nose of bright apples balanced with our signature Crown Royal whisky and hints of spice. Crown Royal® Regal Apple™ offers a flavorful palate of slightly tart, crisp apple with notes of caramel and light spice that culminates in a full-bodied smooth finish of refined apple notes.

Enjoy as a shot, on the rocks or in your favorite cocktail.

And now for our impressions of this flavored whisky…

  • ABV: 35%
  • Appearance: Burnt sienna color. Give the whisky a whirl and lots of clingy, thick, slow moving legs form.
  • Aroma
    • Limpd: An all-consuming smell of Granny Smith apples that gives way to hints of coconut and vanilla. Not much in the way of whisky or alcohol for that matter. The nose might as well be a whiff of a freshly baked apple pie.
    • G-LO: Not much in the way of alcohol vapors on this one. When I first stick my nose in the glass, what comes immediately to mind are Jolly Rancher Green Apple hard candies. Seriously! Regal Apple smells EXACTLY like one of those things, right down to the sugary artificiality of it all (just so you know, I used to love those things as a kid). Once you get past the Jolly Rancherishness of it all (not an easy feat!), there’s a very light hint of whiskey coming through.
  • Taste
    • Limpd: A lot of sweetness upfront; it is almost like a cordial (given the relative low ABV, it may be exactly like a cordial). There are faint hints of whisky in there around mid-palate with the more familiar flavor of cinnamon and finally the expected heat of the alcohol. Maybe a bit like following up a slice of apple pie with Listerine.
    • G-LO: The Crown Royal Regal Apple has a bit of viscosity to it. I wouldn’t say it’s thick, but it is a wee bit syrupy. Thankfully, it’s nowhere near as Jolly Rancherish as I was expecting. Starts off on the sweet side with a lightly spiced simple syrup quality to it. Some of the apple flavors kick in at mid-palate, reminding me of a baked apple with cinnamon and brown sugar. The baking spices intensify a bit at the end. The full frontal Jolly Rancher Green Apple flavors finally show up in the finish and leave you with an odd combination of sweet and slightly tart flavors.

The Verdict

  • Limpd: I was not a fan of the CR Regal Apple. I think in the end we took a good Canadian Whiskey and watered it down with a thick and syrupy apple cider to make what is in essence an apple cordial. Not a Sour Apple Pucker from De Kuyper Royal Distillers but rather an almost too sweet and too apple-ish amalgam. This might make for an after dinner drink but is certainly not an everyday experience.
  • G-LO: I’m not quite sure how I feel about the Crown Royal Regal Apple. It wasn’t awful, but it wasn’t very good either. I would have probably liked it better if the whisky flavors were more dominant with the apple flavors playing back up. I think the fact that Crown Royal recommends having this as “a shot, on the rocks or in your favorite cocktail” pretty much says it all. If a spirit can’t stand on its own two feet, what’s the point?

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Many thanks to Taylor Strategy for sending us the sample!