This recent article from the New York Times gives Canadian whisky a bit of attention that it isn't used to getting. Always the backbone of cheap whisky cocktails and a go-to for old-timers everywhere, Canadian whisky is now aspiring to rival its flashier Scotch and Bourbon competitors with unique, higher-end bottlings. Some of these more sophisticated Canadian whiskys are coming from the major international spirits conglomerates (such as Collingwood Canadian whisky from Brown Forman), while others come from smaller distillers trying their hand at innovative new techniques (such as Forty Creek).
One Canadian whisky that the NYTimes article doesn't discuss, perhaps because it's actually blended and bottled in Hood River, Oregon, is Pendleton, which I will be reviewing in my next blog post.
A Train Ride to a Distillery? Yes, Please!
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For special events, you can park at the Kentucky Railroad Museum
in New Haven and ride the train to Log Still Distillery.Okay, I'm a sucker
for a train...
1 comments:
try this to buying wine online
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