Difference between a bad and a negative review - Thomas H Handy Sazerac Straight Rye Whiskey, she said...

SHE SAID:  I had this whole blog written and ready to post, then something happened on Twittersphere.  A fellow blogger and whisky writer received a very nasty email from the owner of a small craft distillery in the USA because he wrote one line about a product from his distillery.  ONE LINE??  He wrote: "Though heavy peating couldn't cover up the new make taste in (name of whiskey and distillery)".  I thought the article as a whole was a rather well written and fair article about craft distilleries and how far they have come in the last two years. The owner of this distillery wrote a scathing response to the reviewer going as far as saying that after reading the blog post he was contemplating closing down the distillery he and his wife had built with blood, sweat and tears. Further down in his article, he went on to say that criticism about "young" whiskies was BAD and that it was a sign the large conglomerate and greedy distilleries had gotten to the writer of the blog. Bankruptcy of small craft distilleries would ensue! (I'm loosely paraphrasing...)

 I am a passionate person and emotional creature.  According to all the team building exercises I've ever been voluntold to attend at work:  I am an ISTP, type A,Wood Pecker, etc.  In a nutshell:   I speak before I think.  I make snap decisions before I consider the outcome sometimes.  I come across as aggressive instead of assertive.  I'm blunt.  I don't fear conflict and according to some I can dish it out but can't really take it. I can't help but wonder after reading the response, if "Mr. Distillery owner guy" falls under the same category as I do.  I would opt for a big maybe on that. :) So it got me thinking and I deleted my original post as a result.

After reading the blog and the rebuttal made by the distillery owner, I think I'd like to clarify there is a HUGE difference between a BAD review and a NEGATIVE one (well for me anyway).  The definition of the word bad is:  Failing to reach an acceptable standard, poor or unfavorable.  The definition of the word negative is: Lacking positive qualities, promoting a person or cause by criticizing or attacking the competition, unfriendly or adversarial.

The comment made by the blogger was: "Would I recommend buying one of these young whiskeys with potential.  Certainly not.  Yes, these whiskeys are promising, but I don't buy bottles of promise, and certainly not at $40 or $50 a pop".    He did go on to recommend one new craft whiskey that he enjoyed tasting, and yes he names it.  So did the owner of the distillery lose his mind because it wasn't his whiskey that the blogger recommended? Or was it that the blogger pointed out that, in his opinion, the young whiskey from his distillery had a slight flaw for his liking.  Was it something BAD to write or something NEGATIVE?  I'll let you be the judge...

One of the greatest things coming out of blogging and twittering for me is trading whiskies with friends.  This whisky, I received from a friend back in June and it sat all summer on my whisky shelf.  To the point that I forgot I had it.  When I started blogging again, I went through the samples and found it and said, ok.  Let's do that one.  I started doing some research and quickly felt stupid for letting this sit all summer:  2011 Buffalo Trace Antique Collection Thomas H. Handy Sazerac Straight Rye Whiskey. Given to me by a good whisky "buddy' who had been to New Orleans earlier this summer.  I was told by many how lucky I was to get this because it was a bottle fairly difficult to acquire.  It's not available anywhere in Canada that I could find and from what my American counterparts tell me, near impossible to find there. Looking online to Europe, I find it available for about $200/bottle.  THANK YOU JF PILON.

And then...  we nosed/tasted it.  OMG!  I wish I could say I loved it, but it ended up being a dram I just couldn't enjoy.  At least not neat and not even with water (and I added a lot of water).  Now, I'm not overly confident in my abilities with Bourbons or Ryes but I own some and there are plenty that I enjoy.  HOWEVER: This particular rye was just too much for me.  It's not a bottle I would buy for my collection, butI would like to try it again, maybe on ice...   If you like really high AVB's in your whiskies, you will likely enjoy this.  As a "newbie" trying out new whiskies, I would not recommend you buy this unless you have tried it first (at the bar, at a friend's, etc).

 It's pretty powerful stuff! And I don't doubt that fact, it's 129 proof or if you prefer 64.3% ABV.  I checked all my whiskies, the highest AVB I have in my collection is Macallan Cask Strength at 59%.  This is a wickedly hot whiskey that just burned and burned.  I did get flavors on the nose and some in the palate but in the end I added too much water and, in my humble opinion, "ruined" the dram.  :(   As it stands, this whiskey is NOT for the Lassie!  I'd sooner drink and enjoy regular Buffalo Trace.

The following review was done by the lovely gentleman who gave me the sample and he really liked it!  But, then again Jean Francois tends to like the cask strengths.  Take a peek if you like: http://www.whiskyplus.ca/thomas-h-handy/


THOMAS H. HANDY SAZERAC STRAIGHT RYE, 64.3% ABV

COLOR:  Golden orange - late autumn sunset.  When I coated my entire glass all the way to the rim there almost appeared to be an oily film.  Viscosity is low and the legs are quite runny and skinny in nature.

NOSE:  HUGE Spice, almost overwhelming.  Not alcohol, SPICY!  Then through the spiciness I detected wood polish (Lemon pledge?).  I decided to let it sit for a little while.  After it "aired", I began to go deeper and pull out a lovely butterscotch creaminess.  Back to spicy like cloves or nutmeg.    Once I added a bit of water, a bit more balanced as far as aromas.  Rich vanilla, burnt sugar, but still spicy.

PALATE:  Quite peppery, holy crap!!  Almost feels like the roof of my mouth was stung.  Very oily mouth feel and nice mouth watering effect. Chocolate...  lots of cocoa!  After I added water, it was still too peppery so I added water until I ruined it and I didn't have any sample left (I shared it with Graham). BOO!

FINISH:  Massive burn, my throat down to my stomach was on fire.  (as a matter of fact, it gave me heartburn).  Very bitter aftertaste,  almost woody in nature or maybe acetone.  The burn lingered for quite some time.  The only word that kept coming up for me was RAW.  I'm sure I don't have a lining left in my throat...  After I added water, it was so watered down I killed everything so wasn't able to really feel what the finish might be like.

So, it's rare that I don't enjoy a whisky.  This one is in the category of Lassie didn't like...  but as always, if given the chance I would try it again, just in a different manner.

So, again I'll let you be the judge:  Based on my definitions above was this a negative review or a bad one?  Let me know what you think.


Thinking and eating my on the whisky trail, I remain.


Whisky Lassie     

Crossroads - she said...

SHE SAID:  In your life a little crossroads will fall.  Or is it rain, I can never get the English sayings straight :)

Taking the summer off was a great idea.  Going back to work was not so bad, going back to complete and utter mayhem was.  Over the summer, our Agency was hit really hard with budget cuts, job losses and many changes.  Those of us who survived, are left to pick up the pieces.  The road will be long, the work "re-distributed" and as they say life goes on...  In my case, I spent the first two weeks coming home mentally exhausted, quite frustrated and in some cases a bit angry at the red tape and blatant stupidity.  I am no longer happy doing my "day job" but I know realistically that my passion for whisky will also not pay my bills.  I'm no Jim Murray, John Hansell or Martine Nouet.  I spend most of my days lately, looking for a way out of the corner I seem to have backed myself into.  I'm really good at what I do: project management.  I have a long list of accolades from my clients and my impeccable record is well noted in our department.  However, it no longer makes me happy.  It's a heavy burden. I need a new career.  I AM AT A CROSSROADS.

My daughter graduated with her Bachelor of Nursing degree, left home and moved to a neighboring province, met a very nice young man, fell in love and is now miserable on two fronts.  She has come to realize that being a nurse in today's health care system is grueling, thankless and demanding work.  As a result she doesn't want to be a nurse, at least not in a hospital.  And the very nice young man, well he's enrolled in the Canadian Coast Guard Program.  For those of you wondering what that means:  He's on a boat at sea at least 6-8 months/year.  He left for sea trials last week and she has been nothing but miserable.  If she stays with this person; this is her life yet she doesn't think she's strong enough to live that lifestyle. If she ends the relationship, she feels like she is walking away from the person she is meant to be with.  SHE IS AT A CROSSROADS.

A friend of mine had a hobby to which he was very passionate about.  Unfortunately too passionate and it started to affect the people he loved around him.  His loving wife, who has been by his side for many years asked that he give up this passion for a time to reconnect with her and the family.  This passion meant so much to him, but he truly loves his wife and children.  HE WAS AT A CROSSROADS.

Crossroads are meant to happen, you cannot avoid them.  They serve a purpose.  You must stand at these crossroads, sometimes for a long period of time until you come to the conclusion that is necessary to move on.  For people looking from the outside in, Crossroads can seem like such a horrible time in one's life.  It may seem like the person is having a complete melt down or perhaps that they have lost their minds and have no idea what they are doing.   

In the end, few of us stand still.  Something gives, changes, pushes us or releases us from the Crossroads and as the saying goes, life goes on...

So here's to Crossroads, everything they stand for, everything they teach us and the good that comes out of them - because something GOOD always comes out of them.

To my friend:  Stay the course, be very patient and enjoy your time away.  There is a void that has already been noted. I will miss you dearly, but we will all still be here when you come back.  

To my daughter:  Follow your heart and find the strength you need to move through this very brief pit stop.  Trust that you are exactly where you are for a reason.  

To me:  Sigh, I have to take my own advice.  Trust that the next bend is just ahead and keep putting one foot in front of the other.  Keep giving 110% and in the end, no matter what, the hard work will pay off.

So get out your umbrellas, the Crossroads are about to fall...  hang tight, stay as dry as you can and know that eventually...  something changes.

On the slightly curvy and winding whisky trail of life...

Whisky Lassie

BLINK and this one will be gone too - Forty Creek Portwood Release 2nd edition, she said...



Sailing my summer away :)

SHE SAID:  My "real" job is quite hectic and can be very stressful at times.  I'm lucky enough that I had the option to take the summer off, so I did. The point was to relax and simply do the things that made me happy - mission accomplished. I gardened, hiked and I sailed.  After a hedonistic, hot and sunny summer to myself, here is my first blog and I couldn't be more excited. 

It is with great pleasure that I get to write this review with two great distinguished "HE" Canadian bloggers:  Davin de Kergommeaux and Chip Dykstra.  Thank you gentlemen :)

Although I was also on hiatus from writing blogs, I did keep up with what was going on within the whisky fabric. I was quite tickled pink to see not one, not three but FIVE great international reviews about Canadian whisky during the month of August.


  "So what?!", some of you might snicker, "Canadian whisky? Boring, yawn!"  To which I would reply, "You are clearly misinformed because whether you choose to believe it, Canadian whisky is on the verge of a renaissance not seen since the American Civil war days of Canadian whisky glory".  I've known this for about 2 years now, and have repeatedly said so since then. I regularly trade whisky samples with people from all over the world and of the 68 whiskies in my collection I am willing to trade, my most requested are Canadians!  For close to 70 years nothing has really happened in the Canadian whisky industry.  "Bartender pour me a rye and coke":  Around here, you got Crown Royal or Canadian Club. It wasn't broke so it didn't need fixing, right?  WRONG!

And in my humble opinion here is why:  The arrival of John K. Hall.  If you have been living under a rock or simply don't know who he is, let him introduce himself and his distillery (they very recently changed the name to Forty Creek)

http://www.youtube.com/watch?v=2Fjn5ddfRyg

In walks Mr. Hall with 40 years experience in the alcohol making business.  The first 20 spent as a reputable and widely recognized leader in the Niagara wine industry.  In 1992 however, he decided he needed a challenge and set out to discover and create a new Canadian whisky. And create a new whisky HE DID!  By 2007 Forty Creek was the fastest growing whisky in North America. He and his whiskies have continuously won prestigious awards year after year since then. 

My personal collection of Forty Creeks :)

My helmsman (the sailboat driver I compete with :) will often say:  "You cannot win a race by following everyone else".  I have a feeling John would subscribe to that belief as well because he calls himself a first generation whisky maker who respects and is inspired by tradition but doesn't feel bound by it.  There are currently other people who have that same mindset and they are also turning the whisky world on its head (John Glaser as an example).  John Hall has given the other Canadian whisky makers a BIG wake up call and they in turn are certainly paying attention.  As a result everyone seems to be stepping up their game which is why I and others believe the next 5-10 years are going to be very exciting ones for Canadian whisky.  JUMP ON THE BANDWAGON NOW!  :)

In 2009, Forty Creek released lot 060, Port Wood Reserve. 3000 bottles, in Ontario only.  It went fast and furious, SOLD OUT in a matter of weeks and left those of us who didn't get any, blinking with mouths gaping open and tears forming.  Ok, so I was that disappointed let's leave it at that.  The reviews of course, were great!  The newest release from Forty Creek was hitting several spots with whisky bloggers and reviewers and I was left feeling quite itchy and empty handed.  Forty Creek lovers started to ask John when more would be released.  Three years later, he delivered.  Here it is. 

Lot 061, Port Wood Reserve, 2nd edition, 6600 bottles (well more like 6598: John keeps the first two bottles for himself, cheeky bugger!) and being released across Canada in limited quantities - September of 2012.  Cost $69.95

Now here is what is fascinating to me:  When John first started out as a winemaker in the 70's the market was heavily dominated by ports and sherries so he became somewhat of an expert with plenty of practice making vintage ports.  He, also being an ideas person, had enough forward vision 15 or so years ago to begin contemplating using his ports (not sherries like alot of other whisky makers) as a type of finish for his whiskies. Done before by others yes, by a Canadian whisky maker - NO!  (Hmmm, what I was thinking of doing almost 15 years ago, ball room dancing maybe???)

Welcome to the 2012 Port Wood Release alchemy:  The Port was made from the best Niagara grown grapes, it was then placed in white oak heavy charred barrels in 1999. The Port quietly matured for 10 years and in 2009 was removed and bottled as a ten year old Tawny (which I hear is absolulety delicious).  Then, the whisky was poured in the empty port barrels and allowed to age for an additional two years.  Bottled in 2012, ready for release in September, lot 061 at 45% AVB. 

6600 individually numbered bottles.  (If you were lucky enough to pre-order one you can get it signed at Whisky Weekend September 15-16, if you go to the distillery) otherwise the rest of the bottles will appear at liquor stores across Canada.

This is a highly anticipated release and although I never did get to try the first Port Wood, I guarantee if you want a bottle of the second release, hurry and do not procrastinate otherwise you and many others will find yourselves empty handed. 

Chip's review:  http://therumhowlerblog.wordpress.com/2012/09/13/review-forty-creek-portwood-reserve-2012-whisky/

Davin's review: http://www.canadianwhisky.org/reviews/forty-creek-port-wood-reserve-2012-45-alcvol.html

My review:

FORTY CREEK PORT WOOD RESERVE, 2ND RELEASE 2012, LOT 061, 45% AVB

COLOR:  Deep copper with hues of ruby.  The legs are plentiful and this whisky is quite viscous. It left a bead of pearls at the top of my nosing glass after I coated it. ( Ishould have taken a picture, it was PERFECT).

NOSE:  I was quite excited to put my nose to this glass and it took every ounce of patience to let it sit for a few minutes.  I am glad I did.  I was rewarded with the most rich and luscious fragrance of a Port (no surprise).  With a bit more time elapsing, it opened to a spicy version of chocolate covered raisins followed by ripe red mouth watering cherries.  Once I added a bit of water, it opened even further with something reminiscent of cooked fruit (not quite stewed prunes, maybe more like a spiced marmalade, yum).

PALATE:  The distinct flavor of the Forty Creek portfolio is the first thing I recognized.  This one however, is more sweet and very complex in nature. It ranged from butterscotch rich to the mouth watering effects of a peppery cinnamon candy and then bits of grapefruit pith appeared.  It is truly a whirlwind of flavors.  Once I added a bit of water, it diminished the cinnamon burn and took away some of the bitterness.  It mellowed out the whisky so well, and a later sip pulled out chocolate again, but more like a dark, deep cocoa. 

FINISH:  Sleek and smooth, but at the same time there is still a spiciness to this whisky that is there for the whole ride.  It does have a bit of a kick, lingered moderately and truly left me feeling; satisfied.

EMPTY GLASS:  The next morning, I removed the cover of my nosing glass to find a few fruit flies (happy demise) and the very distinct smell of brandy.  Still very sweet on the nose.

This whisky is a very complex and probably the most interesting release from Forty Creek yet.  If you like sitting after supper with a nice port, you will DEFINTELY love this whisky.  If you are not big on ports or rich fruity whiskies then you may not enjoy this one as much as the other Forty Creek releases. 

I think it's time to coin the phrase PORT BOMB. A whisky bomb (usually we would say peat or sherry), in blogger circles, is a really great dram.  This is HUGE port! 

I do hope Forty Creek will consider adding this to their regular range as it is truly something new and innovative in Canadian whiskies.  I am so happy John Hall did not decide to make GIN instead of whisky in 1992. 

Amen to first generation whisky makers.  Thanks John!

Walking along the Forty creek trail near Grimsby Canada, come join me because the fall colors and Port Woods are gorgeous!

I remain,

Whisky Lassie