When the winter chill hits I often find myself reaching for the brown spirits – Scotch, bourbon, Canadian and Irish whisky.
Bourbon is particularly approachable and reasonably priced, and the selection in our market just keeps growing. From solid bottles that are great for cocktails to elusive rarities, there’s a lot to interest a spirits drinker.Sign up to receive daily headline news from the Calgary Herald, a division of Postmedia Network Inc.By clicking on the sign up button you consent to receive the above newsletter from Postmedia Network Inc.
Bourbon also has to be aged in a new charred oak container, though not necessarily a barrel. Every bourbon requires a new container. Leftover barrels travel the world and are used for aging other whiskies. The freshly charred new oak adds tons of flavour and colour to the whiskey, particularly vanilla and coconut to start, though the flavour profile becomes more complex with age.Article content
Made with a higher rye content, it is smooth, rich and spicy, with flavours of vanilla, ginger, orange peel, pumpkin, coconut, caramel and all-spice. The higher alcohol adds some kick, but it’s got the flavours and depth to smooth things out.Article contentBulleit is a bit of a newer kid on the Kentucky bourbon block, being established in 1987. The distillery moved to a modern facility in 2017 in Shelbyville, Ky., and added a new visitor’s centre in 2019.
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