Canadian whisky & coloring

[Richnimrod]

Can you tolerate wheated bourbons? I have a friend with celiac disease who will not drink bourbon, based on the fact that it's not on some list she found on the internet of "safe" GF spirits. I don't understand how gluten could possibly survive distillation, so any additive-free spirit should be safe.

Here's my take on this...

Distillation (not mash-cooking, else most beer would be OK.. IT ISN'T) is understood by most folx to break apart the long chain protein that is 'gluten' so as to make it safe for 'celiacs' to consume. Some 'celiacs' won't take the risk and make the decision not to partake of ANY wheat, barley, rye or even oats based spirits. Those folx are limited in their choices to potato vodka, or sorghum based offerings, or the like. Brandies are generally thought to be safe by many.

MY PERSONAL Choice is to stick to Bourbon, based upon the rules in place forbidding the addition of colorings and flavorings. MY OPINION is that such additives, even when added to Brandy (which starts out gluten-free by nature) makes for a less secure choice then Bourbon. That is my own understanding; and my experience bears out the safety of Bourbon, since I've yet to identify a gut-reaction from any that I've consumed.

[smokinjoe]

1.) I have no problem whatsoever with fake boobs, as long as they are properly implanted. This may be the most important thing I say on this thread...

B.) From an enthusiasts standpoint, I am not a supporter of the addition of E150 caramel coloring to whiskey for the purpose of making it more aesthetically pleasing to the eye. I do want to see what the whiskey looks like in it's natural state. Boobs on the other hand, many times benefit with a little artificial tinkering, and I support its use.

3.) I believe any whiskey that is caramel colored should state that on the label. Women should be under no obligation to inform on the content of their boobs.

Last.) I am not worried one bit of any "health risk" with E150 enhanced whiskey. It's been tested out the yang, is used and has been used by the boatload for years. Determined to be safe by any reasonable measurement. Nobody has ever been harmed by looking at fake boobs. They have managed to reduce my personal cash reserves while at the Cheetah, however.

Next.) I'll gladly drink any whiskey I want to drink, regardless of whether it has coloring, or not. I reserve the right to make the same personal choice when evaluating the fairer sex.

Edited February 13, 2015 by smokinjoe

[tanstaafl2]

1.) I have no problem whatsoever with fake boobs, as long as they are properly implanted. This may be the most important thing I say on this thread...

B.) From an enthusiasts standpoint, I am not a supporter of the addition of E150 caramel coloring to whiskey for the purpose of making it more aesthetically pleasing to the eye. I do want to see what the whiskey looks like in it's natural state. Boobs on the other hand, many times benefit with a little artificial tinkering, and I support its use.

3.) I believe any whiskey that is caramel colored should state that on the label. Women should be under no obligation to inform on the content of their boobs.

Last.) I am not worried one bit of any "health risk" with it. It's been tested out the yang, is used and has been used by the boatload for years. Determined to be safe by any reasonable measurement. Nobody has ever been harmed by looking at fake boobs. They have managed to reduce my personal cash reserves while at the Cheetah, however.

Next.) I'll gladly drink any whiskey I want to drink, regardless of whether it has coloring, or not. I reserve the right to make the same personal choice when evaluating the fairer sex.

[Josh]

Can we stop milking this comparison? It's getting udderly ridiculous.

[squire]

Bourbon and boobs are a natural pair.

[sailor22]

I love it when threads swing freely, without restraint.

[BigBoldBully]

Oh man, this may be getting out of hand. I apologize for the comparison. Not even sure what I was thinking, except that I really like jugs--of whiskey--to be as natural as possible.

[R-Savage]

I don't know about Coloring. But the Wisers 18 Year. is a very nice Whisky. I highly recommend it. Lemme see if I can find a pic

Here it is

http://www.straightbourbon.com/forums/showthread.php?23014-What-Wee-Dram-Are-You-Enjoying-Now-Fall-Winter-2014&p=458622&viewfull=1#post458622

I had this while watching the superbowl. (Well Pregame anyway) Sorry for the blurry pic. but that is the color

Edited February 19, 2015 by R-Savage

[T Comp]

And no mention of coloring but David Driscoll's interview with Don Livermore of Hiram Walker is good reading on their distillation if you haven't seen it:

http://spiritsjournal.klwines.com/klwinescom-spirits-blog/2015/3/12/more-on-canadian-whisky-hiram-walker.html

[bllygthrd]

And no mention of coloring but David Driscoll's interview with Don Livermore of Hiram Walker is good reading on their distillation if you haven't seen it:

http://spiritsjournal.klwines.com/klwinescom-spirits-blog/2015/3/12/more-on-canadian-whisky-hiram-walker.html

[Gillman]

Good article, he is a bit deferential to the blended character of Canadian whisky in my view, i.e., as compared to the great "single or straight" whiskies of Scotland, the U.S., Japan and even Canada now via Lot 40 or WhistlePig, say - but it is understandable given that blending is the keynote of the Canadian taste.

Hiram Walker did patent a form of multiple column distillation but he didn't invent it of course as Scotland was making grain whisky and the U.S. had its version of "spirits".

Interesting that the Wiser base whisky is heavier in character than any vodka, I guess the Scots would argue this too for their grain whisky but I don't think all Canadian distillers would make that claim including Seagram. On the other hand Don did stress at the beginning that Canadian distillers each approach their process differently. Wiser is part of Corby (Pernod-Ricard majority ownership I believe) and the blending after aging he described clearly is different from how CC is blended but of course CC (the brand) is owned by another company. But it's a good example of two brands being made differently in the one distillery in Windsor, ON.

His comments on the climate in that part of Ontario, where indeed you do get extremes of temperature different from most of Canada, are interesting as well.

He didn't mention Wiser Legacy but I'd infer it is made with a high percentage of rye whisky distilled at a low proof and the rest is the base whisky.

To me, Lot 40 is more (and WhistlePig, CC Chairman's Select Rye, Dark Horse) where the industry should be going but that's a personal view of course.

Gary

[Gillman]

Some other points: he implies that the warehouses in Windsor are not climate-controlled when he states there is no electricity in them (to minimize the risk of fire). At least that's how I read it. Yet, U.S. distillers who use "cycling" as it's called must have a way presumably to address this issue. Maybe it depends on local regulations or the type of warehouse?

Also, personally I don't consider the imparting of wood character alone to whisky highly significant in spirits maturation. When it is combined with the aging of a Lot 40-type whisky or U.S. straight whiskey (or malt, Cognac, tequila) it is different of course. Don does stress the oxidation of the alcohol as a factor as well, i.e., even with grain whisky. I can't say I have noticed a green apple character in the Wiser line. I'll have to try Wiser again soon to see if I get this. It would make sense the oldest Wiser, and he stressed his liking for Wiser 18, has this quality more than the ones aged 3-5 years.

I'd like to have seen a discussion of the barrel-aging regiment, he did refer to used barrels at one point so I'd infer all Wiser, even the Corby Lot 40, is aged in used barrels. This will impact a lot on the two types of whisky, batch and grain, he was describing.

My questions to Don would be:

1) Does Wiser or other Corby whiskies use any new charred barrel aging?

2) If yes why, if no, why not?

3) Why didn't Canada develop its own straight whisky tradition alongside the blended one, even as a smaller, premium component?

4) Lot 40 was a pioneer in presenting, or re-introducing, a "straight" character to Canadian whisky. Do you think this type of whisky has a future in Canada, can it become our "malt" or "bourbon/straight rye"?

5) What do you think of the new green label Canadian Club, a single grain rye batch-distilled in Alberta?

6) What do you think of the recent trend toward flavouring whisky, which seems quite new in the industry?

7) Have you tried some of the craft-distilled whiskies being made now in Ontario and the U.S.? If so what do you think of their quality, any that stand-out?

Gary

[fishnbowljoe]

I like the Gibson's 12 year old too. I have a friend that goes fishing in Canada once in a while. He brings me a bottle or two back because I let him use my trolling motor. :cool:

[squire]

Another vote for Gibson 12 which surprisingly is available in my area where so many things are not.

[Mr. Bourbon]

Another vote for Gibson 12 which surprisingly is available in my area where so many things are not.

I can find tons of those down the street at my liquor store

[CorvallisCracker]

We can get the Gibson 12 here in OR. I bought one a couple of years ago. Like most 80 proof Canadian whiskeys, I found it uninteresting. Bottle is still about half full.

NOTE to Joe: I should put it into a smaller bottle and send it to you. No need to loan me your trolling motor - I have one of my own.