Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, September 11, 2009

Drink of the Week: Forty Creek “Barrel Select” Canadian Whisky

When John Hall decided to add whisky distilling to his winemaking background, he held tight to his vintner’s roots and approached distilling as a winemaker would their Bordeaux blend: Each grain type is copper-pot-distilled into its own whisky and aged separately in barrels whose char levels match the grain (lightly toasted oak for the rye, heavy char for the corn, etc.). These single-grain whiskies are then blended together in used Sherry casks before bottling, yielding a smooth and supple whisky with a bold backbone. Forty Creek’s Barrel Select has inviting, Sherry-laced aromas and flavors of caramel, toasted oak and loads of spice. While fans of sweeter bourbons will enjoy sipping this whisky neat, it also makes a great addition to a Manhattan or an Old Fashioned.
$26, drinkupny.com