The Wine Ladies

The Spirit World reigned Supreme with Mad Mixologist and Halloween!

Having enjoyed a fantastic Halloween the night before, the theme continued the next day on the radio show as the topic of the morning was all about Spirits! However we weren’t really talking about the spirit world but in fact a spirited discussion was held that day all about the spirit, Whiskey!

Dean Serneels otherwise known as the “Mad Mixologist” was in studio and brought along a ghost and a goblin of his own, his son Ryan and daughter Megan. Much too their delight they put on the official headsets and microphones and enjoyed the experience of being live on the air. Also in studio was Armando Russo proprietor of the fabulous Tappo Restaurant & Wine Bar located in the historic Distillery District in Toronto.  On the phone all the way from Vancouver was John Malloy, the Jameson Brand Ambassador who got up extra early to call in to the radio show to talk about his passion whiskey!

Several weeks earlier Tappo Restaurant & Wine Bar hosted the Jameson Whiskey tasting and served delightful appetizers that matched perfectly with the whiskey. Armando explained that smoky style food like Salmon is an excellent match for whiskey. Armando Russo and Shane Corson (formerly a power forward with the Leafs) are partners and make sure there is always a constant with the food, wine and design and all are thoughtfully presented.

We are proud to say that this restaurant is one our personally selected The Wine Ladies Romantic Dinner for Two Experiences. You can buy the gift card directly at any Shoppers Drug Mart in Ontario or check out our offers online

Now what about the spirit whiskey? Well The Mad Mixologist had a lot to to say about Whisk(e)y.

We asked, “How do we tell the different whiskeys apart”?

“This is a very tough question to answer quickly as there are quite a number of factors that make each of the world’s whiskeys unique”, replied the Mad Mixologist.

Region

Each of the regions prepare whiskey differently and then there are differences within that region and from brand to brand.

Irish whisky – Very smooth. This is made with a larger amount of Barley grain and will have stronger orchard fruit flavours and not as much spice or sweet flavours.

Scotch – Scotland’s brew. Very similar to Irish whiskey. Add in the peat flavours from the smoking of peat moss as the heat source for the distillation. Each brand will have various amounts of smoked peat flavour.

Single Malt VS Blended. Simply put, single malt comes from one malting process or one batch of distillation. A Blend means the whiskey maker has taken several Single malts and blended them together.

American Whiskey – Bourbons and Tennessee whiskey. Made mostly with corn and aged in heavy char barrels. The result is a very sweet whiskey. Orchard and citrus notes will accompany Caramel, Vanilla and butterscotch flavours.

Canadian Whiskey – Known only as the brand names in the US these whiskeys are made with more Rye grains than the others. The result is a smoother more subtle taste. Rye’s tend to be spicier with pepper, cinnamon and nutmeg all present in the taste.

Maturation/ Aging

Bourbon makers create oak barrels and char the inside of them. Literally burn the inside to open up surface area caramelizing the sugars and create pours that the whiskey can swim around. The whiskey is then added to the barrel and rests for 3 years plus depending on the region and the whiskey maker. Char levels can be a lightly toasted like grilled cheese and move up to a heavy char much like taking a log out of a camp fire. The charring opens up levels of flavour in the oak.

These same barrels are now re used around the world by many other whiskey makers to create their individual whiskeys.

Grains

All whiskey makers use a mash bill (recipe of mixed grains) consisting of (but not limited to) Rye grains, Barley grains and Corn. The actual percentage of each grain used varies from brand to brand and region to region. Irish and Scottish whiskey makers use more Barley, American whiskey makers use more Corn and Canadian Whiskey makers use more Rye. This results in a unique style of whisk(e)y from all the corners of the whiskey making world.

We asked, “What’s the best way to taste Whiskey”?

1.To best uncover the flavours of any whiskey start with a 2 oz pour with no ice. Smell and taste. Do not shoot. Make notes on strength and flavours. The smell of alcohol may be very strong.

2. Add in 3-4 good size ice cubes. Swirl them around and repeat the smelling, tasting and note making.

3. Add in ¼ oz of a simple syrup and repeat the smelling, tasting and note making.

Simple syrup recipe – 2 oz hot water, 2 oz sugar stir together until the sugar dissolves. Yes there is no need to start up the stove to make simple syrup.

4.ENJOY

The Mad Mixologist’s whiskey picks

40 Creek Villa

40 Creek whisky is unique to all other whiskies due to the fact that the Master Distiller John Hall is a wine maker by trade. John creates three whiskeys, a 100% Rye, 100% Barley and a 100% Corn whisky. He ages them all separately in various levels of char barrels. After aging John then blends the three whiskies together by taste as wine maker would.

1 tsp Maple Syrup
1 oz 40 Creek whisky
Mix together to dissolve sugars in Maple syrup
Add ice
Top with .5 oz Galliano
Stir and serve.

Gibson’s Whisky Ripple

This is the cocktail I will be using for the Gibson’s Iron bartender contest in Montreal this month. I am hoping it will become the official cocktail of the Grey Cup. I chose this because it is easy to make, tastes great and is very Canadian.

Over ice pour
1 oz Gibson’s Finest Whiskey
.5 oz Butterscotch liqueur (Not schnapps)
3 oz Apple juice
Stir and enjoy.

Apricot Jamming

This drink has won awards in Las Vegas, New York and now Hamilton. Jim Beam is my favourite pour for this drink. It has a lot of vanilla and caramel flavours and really stands strong against the sweet apricot brandy and jam.

1 tsp Apricot jam
1 oz Jim Beam Bourbon
Stir until the sugars in the jam dissolve
Add ice
Add .5 oz Apricot brandy
3 oz Freshly squeezed sweetened lemon juice
Shake in a shaker for 10-15 seconds
Strain through a tea strainers into another glass filled with ice
Top with Sprite or Ginger Beer. (Not ginger ale)