Forty Creek is a Canadian whisky that I have been wanting to try since I heard about it. This whisky is distilled at the Kittling Ridge Distillery in Ontario, Canada under the watchful eye of John Hall.
The way this whisky is blended is what sparked my interest. Most American whiskies start out as a combination mash bill of corn, barley and wheat or rye and then combined with hot water to form a mash. Then comes the fermenting in the washback and distillation. John Hall does this process a little bit different. The corn, rye and barley are individually mashed, fermented and distilled separately (no mashbill). Each grain distillate is aged separately from 6 to 10 years. The whiskies are then blended together accordingly and then barreled in ex-sherry casks for 6 months before being bottled. The result is a Canadian blend unlike anything I have tried yet.
I'll be honest, I probably wouldn't buy another bottle of FCBS. It is too "desserty" for my taste. However, I am glad I did and I am happy to have had the experience. That being said, I did "sample" more of the FC than I did the previous other WOTMs. Funny how that works.
As a side review, take a look at the book in the photo. "Life Is So Good" is a collection of real life accounts by a man that lived through every second of the 20th century (1901-2000) from start to finish and then some. His name is George Dawson and he is a native Texan from Marshall, Texas. I won't say much more about the book other than when I was done, I wanted to read more of George's stories and I was disappointed that I finished the book. Grab a copy of George's book to enjoy along with your favorite whisk(e)y.
Nose: Butterscotch, caramel, honeysuckle, banana, vanilla custard, orange peel, toffee, hint of maple and a varnish note
Taste: Subtle, Amaretto with a mixed fruit (sherry influence) and vanilla finish
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The way this whisky is blended is what sparked my interest. Most American whiskies start out as a combination mash bill of corn, barley and wheat or rye and then combined with hot water to form a mash. Then comes the fermenting in the washback and distillation. John Hall does this process a little bit different. The corn, rye and barley are individually mashed, fermented and distilled separately (no mashbill). Each grain distillate is aged separately from 6 to 10 years. The whiskies are then blended together accordingly and then barreled in ex-sherry casks for 6 months before being bottled. The result is a Canadian blend unlike anything I have tried yet.
I'll be honest, I probably wouldn't buy another bottle of FCBS. It is too "desserty" for my taste. However, I am glad I did and I am happy to have had the experience. That being said, I did "sample" more of the FC than I did the previous other WOTMs. Funny how that works.
As a side review, take a look at the book in the photo. "Life Is So Good" is a collection of real life accounts by a man that lived through every second of the 20th century (1901-2000) from start to finish and then some. His name is George Dawson and he is a native Texan from Marshall, Texas. I won't say much more about the book other than when I was done, I wanted to read more of George's stories and I was disappointed that I finished the book. Grab a copy of George's book to enjoy along with your favorite whisk(e)y.
Nose: Butterscotch, caramel, honeysuckle, banana, vanilla custard, orange peel, toffee, hint of maple and a varnish note
Taste: Subtle, Amaretto with a mixed fruit (sherry influence) and vanilla finish
Sent from my SM-T310 using Tapatalk
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