July 14, 2011

Tasty Canadians: An Interview with Collingwood Master Distiller Chris Morris, Part 2

Before diving into Part 2 of my interview with Master Distiller Chris Morris, who is the creative force behind the new Collingwood Canadian whisky, I suggest if you haven’t that you take a gander at Collingwood Interview Part 1, below. For one, you can learn more about Canadian whisky (if you need to), learn about the process behind Collingwood, see the word “saccharified” used in a sentence, and more.

 

I’d also suggest pouring yourself (if possible) a nice dollop of Collingwood before reading the rest of the interview. I, myself, am having a glass as I type (I certainly wouldn’t want you doing anything I wouldn’t do), and enjoying it lots*. As mentioned in Part 1, I like Canadian whisky, as it tends to be smooth and very sip-able. Collingwood is, I think, a step above most, adding more spice notes without sacrificing smoothness and bringing a delightful sweet end note at the very last moment. But really, Chris is going to describe it in much greater detail below, so start reading.

 

A.J.: If you had to describe Collingwood’s taste to the home drinker, how would you describe it?

 

Chris: Collingwood’s unique finishing practice, the post blending maple mellowing process, creates a whiskey that is rich in sweet and spicy notes and is smooth on the palate. Aroma–graham cracker sweetness with delicate notes of vanilla, caramel and butterscotch  underpinned by a rich floral (rose petal) and fruit character. Taste–creamy with a prickly vibrancy that fades into a delicate marzipan-dusted grain note. Faint hints of maple syrup drift about. Nice complexity. Finish–warm, sweet and long with a lingering floral and light malt whisky character.

 

A.J.: To step back to Canadian whisky in general, it seems (to me) that at one time there were more cocktails that called for Canadian whisky specifically, and then a little lull (outside of basic highball type drinks). Do you think there’s a resurgence happening in Canadian whisky cocktails? And if so, why?

 

Chris: The Canadian whisky category hasn’t yet benefited from the current cocktail craze to the degree that Kentucky Bourbon and Rye whiskies have due to the fact that, in general, it is composed of light and gentle tasting brands. These are easily dominated by mixers such as bitters and sweet vermouth. Complex and more favorable brands like Collingwood will help change that perception.

 

A.J.: Following the previous question up, are there certain known cocktails that you think would benefit from Collingwood being subbed in? How would a Collingwood Manhattan be, for example?

 

Chris: Collingwood would be a good addition to an Old Fashioned cocktail.  The fruit selection for muddling would need to be adapted to complement its floral/fruit character.

 

A.J.: When someone tastes Collingwood for the first time, would you suggest they try it straight, with ice, with water, or in a cocktail? And how do you normally drink it?

 

Chris: I think the best way to introduce Collingwood to the palate is neat. That will emphasize its smooth character while at the same time deliver its rich flavor and vibrant spice notes.  I drink Collingwood just that way–straight up.

 

A.J.: The Collingwood bottle is very unique and intriguing–how did the design come about? And do you feel it reflects the whisky’s personality?

 

Chris: The Collingwood bottle design is intended to make the statement that this is not just any Canadian whisky–it is new, contemporary, and stands out from the crowd. It is a whiskey designed to refine the Canadian Whisky category and refine yourself at the same time. The bottle definitely does reflect the unique personality of the whiskey.

 

*Much like in Collingwood, Part 1, I’d like to admit that I received a bottle of said Canadian whisky to test as part of this interview. And test it I did, many glasses of testing. I suggest you do the same.

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