Alberta Premium Canadian Whisky

[Frodo]

Just tried this blended whisky after a lot of hubbub about it from the western Canadian boys on Whiskymag started up on it. I tried it having low expectations commisurate with its $21.50 cdn price tag. Found that it was drinkable, and certainly punched above its (price point) weight. More fruity and less toffee than a lot of cdn whiskies I've tried. If I was going to buy something at the LCBO for less than Crown Royal ($28 cdn) I'd buy this.

[JeffRenner]

Just tried this blended whisky after a lot of hubbub about it from the western Canadian boys on Whiskymag started up on it. ... Found that it was drinkable, and certainly punched above its (price point) weight. More fruity and less toffee than a lot of cdn whiskies I've tried.

I haven't had any for a few months, but I recall it as drier any other Canadian whisky. It is all rye, with some being distilled at low proof, the rest at higher proof. That low proof whisky really makes its contribution.

The rye flavor is clean, metallic and electric - reminds me of ozone coming from an electric motor. And certainly, as you say, none of the typical toffee.

Murray writes in his Complete Book of Whisky that the base whisky is double (continuous) distilled ~190 proof) but the flavoring whisky is single distilled to only 130 proof and aged in either new oak or bourbon barrels which held bourbon for no more than four years.

I think that it also is 100% whisky - no 9.09% whatever.

Jeff

[TNbourbon]

...I think that it also is 100% whisky - no 9.09% whatever...

And isn't that one of the really nice things about bourbon? You don't have to wonder about the 'whatever'.:stickpoke:

[Gillman]

I think the group is right that there is no flavoring in Alberta Premium. The 10 year old expression is very good too. But (again, just my opinion) it isn't radically different than a number of other Canadian whiskies including Schenley's OFC.

Gary

[Frodo]

And isn't that one of the really nice things about bourbon? You don't have to wonder about the 'whatever'.:stickpoke:

I hear you brother. We should have a law up here that states "only if you have 100% whisky in the bottle can you put that on the label" - like agave in tequila. Would stop people adding orange juice or whatever...

[Gillman]

Tim, bourbon is "flavored" (e.g., with caramelised wood sugars, tannins, grain congeners, cognac and port residues in a luxury bourbon put out by Jim Beam), it is just that the range of flavorings is limited by the way bourbon is required legally to be made. Canadian law allows (some) other flavorings, and they are simply different. There is no "a priori" definition or, for me, conception of what whisky can be. I have had many Canadian whiskies that are much better than a number of bourbons I have had. In fact I would go so far as to say that in general neither bourbon nor Canadian whisky (as I conceive them) are yet perfected.

Gary

[Powertrip]

The thing that makes this whisky so good is how it stays true to its name. Rye Whisky.

The rye is predominant throughout a tasting and its absolutely mind-tingling good.

[Gillman]

I agree with you and good to see your interest in Canadian whisky. Of the ones mentioned in the recent posts, only Lot 40, made in a pot still, has any connection though to a straight style of whiskey, i.e., a whiskey distilled under 160 proof and aged in new charred wood. And Lot 40 may not be aged in new charred wood, but it has the oomph of many U.S. ryes anyway. Most of what is in the Alberta Premium products is high-proof whisky. Rye-derived, yes, but at 194 proof little rye character remains. However a low-proof whiskey from rye is blended in (prior to aging I believe) and the rye that is evident in the whisky is from that small contribution.

Gary

[dougdog]

In fact I would go so far as to say that in general neither bourbon nor Canadian whisky (as I conceive them) are yet perfected.

Gary

Interesting...very interesting....very very.....