Proof

[Gillman]

This Canadian whisky first came out a couple of years ago. I liked that first bottling but this current one is superior IMO with rich butter, orange and caramel and some spicy cereal notes. I don't know the make-up and assume grain whisky has the main say, but it is very well balanced and full of flavour. Far better than the typical Canadian whisky IMO again.

Gary

Edited November 9, 2012 by Gillman

[Megawatt]

I tried it the other year and was undecided at first, but ultimately decided that I didn't like it. I found it harsh and oddly-flavoured, with notes of gin and orange Tang drink crystals. However it seems that most people dig this stuff.

[portwood]

However it seems that most people dig this stuff.

I'm guessing 99% of it is consumed in cocktails.

The 500ml bottles allow for relatively low entry price point.

[Gillman]

I also got pine notes in the first release, not orange though. But this current bottling doesn't have the pine (IMO) and seems richer and deeper. I've read commentary on it suggesting its role is as a mixer but I think it drinks neat very well.

Gary

[Megawatt]

I also got pine notes in the first release, not orange though. But this current bottling doesn't have the pine (IMO) and seems richer and deeper. I've read commentary on it suggesting its role is as a mixer but I think it drinks neat very well.

Gary

[squire]

Good gracious Gary, when I saw the title to this thread I thought it might be about Canadian spirits getting above that 80 proof mark. Oh well.

Regards,

Squire

[Gillman]

Squire, long time no speak. The brand Proof does exceed the traditional 40%, it is 42% ABV.

Masterson's Straight Rye, available in Ontario, is 45% ABV, as is the new Dark Horse. A few other brands now also exceed the 40% limit. True, there is nothing in the 50% ABV range, but we are getting there.

Gary

[Gillman]

As to that orange taste, I believe it is just the effect of the grains in that particular batch.

Gary

[WhiskyToWhiskey]

I was told this product has 90-92% wheat depending on the profile of rye they are adding.