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, June 15, 2012

Drink of the Week: Tap 357 Canadian Maple Rye Whisky

Until recently, Canadian whiskies were too often overlooked among global whiskeys, but the tide is changing thanks to some stellar products from our pals up north. So much so, that we named Canadian whisky as one of the 50 Most Notable Drinks of the Moment in our May/June issue, and joining the ranks of Canadian whisky deliciousness is today’s Drink of the Week—Tap 357 Canadian Maple Rye. Released just this past spring, this silken spirit combines a blend of 3-, 5- and 7-year rye whiskies (aged in a variety of oak barrels ranging from new to neutral) with a splash of grade A maple syrup from Quebec. The results are at once smooth and approachable with the maple taking more of a backseat helping to mellow the spiciness of the rye and highlight the vanilla tones from the barrel, all without adding a lot of extra sweetness—try it solo over ice, or mixed in cocktails like The Montreal and Canadian Summer, below.

The Montreal
2 1/2 oz. Tap 357 Canadian Maple Rye Whisky
3/4 oz. sweet vermouth
3 dashes Angostura bitters
Ice cubes
Tools: mixing glass, barspoon, strainer
Glass: cocktail
Garnish: orange peel

Stir all ingredients well with ice, strain into a chilled cocktail glass and garnish.

Jonathan Pogash, The Cocktail Guru

Canadian Summer
1 1/2 oz. Tap 357 Canadian Maple Rye Whisky
1/2 oz. fresh lemon juice
1 tsp. agave nectar
8 fresh raspberries
8–10 fresh mint leaves, torn
Sparkling wine
Ice cubes
Tools: shaker, strainer
Glass: rocks
Garnish: fresh mint sprig

Combine all ingredients, except sparkling wine, and shake with ice. Strain over fresh ice cubes in a rocks glass, top with sparkling wine and garnish.

Jonathan Pogash, The Cocktail Guru