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 butterscotchunderpinned 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.
Sometimes, being a person who writes about cocktails leads to some tasty situations (and I’m not just saying this to start jealous rages out there, just stating a fact. And hey, sometimes I write about them on this very blog, sharing the tastiness). One recent example sent my focus northwards, towards our friendly neighbor nation, Canada. See (to stop being mysterious) I recently received the news that Washington state was going to be one of the first states to get to try the new Collingwood Canadian whisky*.
I tend to like Canadian whiskies (really, I tend to like all the boozes, as you probably know), and think sometimes they don’t get a serious look in our modern cocktail-and-liquor culture. Which is a shame, but hopefully a shame that will be rectified as folks continue their liquor explorations and as new distillers put their stamp on the genre with whiskies like Collingwood. Distillers like (for example, and yes this rambling is going someplace) Brown-Foreman Master Distiller Chris Morris, who was responsible for Collingwood. And who (see how this all ties back into that tasty situations bit above) was kind enough to take some time to talk about Collingwood, Canadian whiskies, and the distillery process. Because I’m wordy, the interview went on a bit, so I’m breaking it into two sections. Part 1 starts below, and Part 2 will be on the blog in a few days.
Oh, one more thing: if you live in Washington (or in Florida, Kentucky, Louisiana, or Texas, which are the states Collingwood is currently available within–though by the time you read this, your state may have it, too), I strongly suggest you pick up a bottle of Collingwood before starting to read. Because you’ll surely want a glass for sipping by the time you finish reading.
A.J.: To get started, for those out there who may not know (even those who don’t want to admit it), could you give a quick primer on Canadian whisky? Is it just whisky made in Canada? What else defines it?
Chris: I think the Canadian whisky category is one of the least understood in the whiskey family.By definition, a Canadian whisky is a potable distillate, or a mixture of distillates obtained from a mash of cereal grain or grain products that have been saccharified (turned into sugar) by a diastase of malt or other enzymes. Spirit is created by fermentation with yeast or a mixture of yeast and other micro-organisms and then aged in wood for not less than three years. All of this activity must of course take place in Canada. Bottling of the product can take place outside of Canada as long as the product is not presented at less than 80 proof (40% abv). The final product presentation may contain caramel coloring and flavoring.
A.J.: And to follow that up, what sets the new Collingwood apart from other Canadian whiskies? And, from other whiskies in general?
Chris: Collingwood adds an extra dimension to the Canadian whisky production process with its introduction of the Toasted Maplewood Mellowing process. Other than Jack Daniel’s use of Hard Sugar Maple charcoal in its mellowing process and the Woodford Reserve Master Collection’s Maple Wood Finish product, no other whiskey uses Hard Sugar Maple wood in its production process.
A.J.: As you were constructing Collingwood, were there certain, let’s call them whisky personality traits that you were aiming for?
Chris: Our objective in crafting Collingwood was to create a new style of Canadian whisky that was more complex without adding lots of blenders, flavors, etc.We wanted a Canadian whisky that would rival the great Single Malts from Europe in style and complexity.
A.J.: As a Master Distiller, are there specific steps and paths you take when crafting a new whisky, or more experiments, or a bit of both?
Chris: A Master Distiller should draw upon their years of experience as a source for inspiration and innovative concepts.The resulting concepts must be validated through rigorous experimentation that sometimes takes years.
A.J.: Was there anything in the process of crafting Collingwood that surprised you?
Chris: Experience has taught us to expect the unexpected. That is where the “ah ha!” factor comes into play. Sometimes during experimentation a new course to follow or concept to pursue develops that is more interesting (tasty) than the original one. We thought that Collingwood would be sweeter rather than more spicy than it turned out. It was a great development.
Okay whisky-adoring kiddies, that’s the end of Part 1 of interview with Master Distiller Chris Miller. Be sure to come back in a few days for the rest of the interview, to learn more about the new Collingwood Canadian whisky (including tasting notes and Chris’ choice for a cocktail utilizing it) and to tempt your liquor-loving tastebuds.
*To be completely open and honest, I did receive a bottle of Collingwood in the mail. But I wouldn’t ever tell you I liked something I didn’t actually like, friend. And I liked the Collingwood lots.
Farmer’s is not, sadly, a new Seattle hotspot serving Fish House Punch (that classic punch from Philly via the Schuylkill Fishing Company sometime in the 1700s). It is, however, my pal Shane Farmer’s house, where he recently when punch crazy for his house-warming/birthday bash, purchasing two punch bowls (yes, I said two) for the occasion so he could serve not only this mix but the delightful Don’t Just Stand There (a recipe for which can be found in Good Spirits). Now that, friends, is a fella that knows how to throw a party. If you ever run into him at the bar (any bar, that is) I’d go about picking his brain for party tips (not literally “picking his brain” by the way, if there were any mad scientists thinking they’d actually pry open his skull for said tips. Just ask him why dontcha?). This recipe’s from Dark Spirits, by the way. And this photo was taken at the actual referenced Shane Farmer party above, by the way:
Serves 10
Block of ice (or cracked ice, if necessary)
1 750-milliliter bottle dark rum
15 ounces Cognac
7-1/2 ounces peach brandy
7-1/2 ounces freshly-squeezed lemon juice
7-1/2 ounces Simple Syrup
1. Add the ice to a punch bowl (fill about three quarters full if using cracked ice, and feel free to crack the block a bit if needed). Add the rum, cognac, brandy, juice, and syrup. Stir 10 times, while humming fishy songs or hymns to Pennsylvania.
2. Stir 10 more times. Serve in punch cups or wine glasses.
The poor, misunderstood, little-referred-to cousin of the popular, always-invited-to-the-dance, Sazerac, the Zazarac rarely rears its head on party menus these days (alas, poor drink). But it’s worthy of taking out for a drive (and now I’ve managed a whole host of messy metaphors—in just two sentences!), even if it has a bit of kitchen-sink-ness to it thanks to its full ingredient list. It has somewhat of a kick, mind you, so watch your wobbliness when consuming it. It isn’t, honestly, good to take for a drive, for instance. Unless you have one of those beds shaped like a car.
Ice cubes
1-1/2 ounces rye
3/4 ounce white rum
3/4 ounce anisette
3/4 ounce Simple Syrup
1/2 ounce absinthe
1 dash Angostura bitters
1 dash orange bitters
Lemon twist, for garnish
1. Fill a cocktail shaker halfway full with ice cubes. Add the rye, rum, anisette, syrup, absinthe, and both bitters. Shake well (it’s okay to be aggressive about it, the cocktail likes it).
2. Strain into a large cocktail glass. Garnish with that orange twist.
A Note: This was originally made with gum, or gomme, syrup. Intrigued? See the recipe for the King Cole in Dark Spirits (where the above Zazarac recipe is also from) and learn more about this gum syrup. Or just buy David Wondrich’s Imbibe for gosh sakes.
Promised Bonus Quote (which goes so well with the Zazarac I think):
One minute she’s a blackmailer, cagey as Kruschev, and the next she wants to gambol half-naked on a pile of sawdust like a babe on an absinthe jag.
The ol’ Seattle weather recently hasn’t been what you’d (you or anyone, really, unless that other person is someone who revels in dreary wetness) call awesome lately (and by lately, I mean, to all reports, since last August). You might think this rain-cloud-rain pattern would drive me to drink only straight shots of rot-gut (or at least straight shots of almost-rot-gut). But no, fair friend, no. When the weather trots out its worst repeatedly during a time when the very month name should signal clear skies and sunshine (like May, for instance) I go for summertime mixes. A: I’m not going to let that weather tell me who the boss is. I know who the boss is (Tony Danza. And then me). B: I figure if I drink like there’s sun in the sky then maybe, just maybe, I’ll influence said weather to follow my lead. Here’s hoping, at least. Which is why I’m sipping the summertime queen of the jungle, the Ognam (which is straight of out Dark Spirits, don’t you know. Wait, you don’t? Well go buy the book and find out). It was created by wife Nat and has a tropical refreshing vibe (sure, I said vibe, what of it?), and can, if anything can, change the weather:
Ice cubes
1 1/2 ounces brandy
2 1/2 ounces mango juice
1/2 ounce Aperol
Chilled club soda
Lemon slice for garnish
1. Fill a highball or comparable glass with ice cubes. Add the brandy, mango juice, and Aperol. Stir well.
2. Fill the glass almost to the tippy top (Ognam insists on words like tippy top. Don’t infuriate Ognam.) with club soda. Stir again, well. Squeeze the lemon slice over the glass and drop it in.
Well, we’re back (from Italy, that is. If you didn’t know it, wife Nat and I and our two dogs have been enjoying our Italian pre-tirement for the last seven or so months. Interested? Read more about it). Re-entry into life into Seattle hasn’t been rough, but neither has it been a box of chocolates filled with booze. To ease the edges, and to help remind me of things from here I missed, when there, without forgetting what I loved there, I whipped up the following cocktail last night, and think I’ll be whipping up a few more over the next couple of days. See, bourbon is hard to track down in the I-tal, and so I wanted the drink to be serious on the bourbon side. But, I miss (already) having loads of Italian liqueurs in every café and bar, so I wanted hints of Italy surrounding the bourbon. Which led to the Welcome Back, Weary Traveler:
2-1/2 ounces bourbon (I used Blanton’s, but others may suffice)
It’s hard to believe that there could be two more beautifully booze-y quotes from this Ed McBain book, quotes as good as those below, but I’m going to say, drink in hand raised to the sky, that these may be as good. At least, they manage to mention a whole array of classic mixes—and both mention the Zombie. Is there another book (outside of drink books, duh) that mentions the rum’d out Zombie twice? I have my doubts (but would be happy to be pointed in the direction of another one). Does this mean you should be sure to have rums on hand when you read the Gutter and the Grave? Well, of course.
It was Park Avenue mixed with the slums, it was cocktail parties and pool parlors, theater openings and all-night movies on Forty-Second Street. It was her world and mine, mixed like a Zombie, four thousand kinds of rum, but blended because underneath the exotic name it was all rum.
The man handling our table wondered back. ‘Sir, the bartender says he is not equipped to make hot rum toddies, sir. He suggests, if you care for rum, a Planter’s Punch, or a Cuba Libre, or a Zombie.’
It’s the second appearance this season from imbibing magician Andrew Bohrer, who makes his newest special guest manifestation to teach you to make the Bitter Handshake, a Fernet Branca-based cocktail Andrew created (and one that’s become a huge hit).You’ll also see hypnotic ice ball carving, hear about Andrew’s mystical spirit animal, view Andrew’s enchanted locks, and enjoy more supernatural shenanigans in this episode of the new season of the show about cocktails and drinking and good times, the Cocktail to Cocktail Hour.
Cocktail to Cocktail Hour V2, They Shall Inherit the EarthDecember 17, 2011
Booze, singing, jollity--Episode 2 of the Cocktail to Cocktail Hour features cocktail They Shall Inherit the Earth, made with Benedictine, Cointreau, brandy and lemon juice, a drink featured in Ginger Bliss and the Violet Fizz.
Season two of the Cocktail to Cocktail Hour kicks off with the Ellipse Cocktail created and made by poet Ed Skoog. It's a poetic mix of Strega and bubbly and more, with lots of party talk mixed within the moments. C'mon on by.
Join the GBVF Army today! Making parties tastier one sip at a time. And learn about Ginger Bliss and the Violet Fizz: A Cocktail Lover's Guide to Mixing Drinks Using New and Classic Liqueurs.
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. 
