Here’s another incredible homegrown Canadian whisky to add to your growing collection.
We’ve said it before, but it bears repeating: Canadian whisky is finally having its day. This season is marked by several prominent releases, including today’s selection, Alberta Premium Dark Horse, which is 100 per cent rye and 90 proof. That’s right, you heard it here first, real quality rye, homegrown in Canada. Although we often refer to Canadian whisky as “rye,” that’s a misnomer, given how many of the standard brands are made with other grains.
This Dark Horse is a good one, too. It’s got a sweet caramel nose and colour, a spicy body, and a distinct coffee flavour at the end. It will certainly work nicely on its own, as a gift for someone who needs a re-introduction to Canadian whisky, or in a cocktail like the Cheval Noir (recipe below) from Turf Lounge (330 Bay St.).
Alberta Premium Dark Horse Whisky, LCBO 298083. $29.95.
Cheval Noir
1 oz Alberta Premium Dark Horse
½ oz Maple Spiced Syrup (see recipe below)
2 dash Fee Brothers Walnut Bitters
Orange peel, as garnish
Stir in Old Fashioned glass and serve over ice or straight up. Garnish with orange peel.
Spiced Maple Syrup
1 cup water
5 cloves
3 cinnamon sticks
1 halved vanilla bean
Sprinkle of anise seed
Whole orange peel
3 oz Alberta Premium Dark Horse
Maple syrup
Combine water, cloves, cinnamon sticks, vanilla bean, anise seed and orange peel; heat and let simmer for 10 minutes. Strain solids out (use a coffee filter) and pour the remaining liquid into an empty 750ml bottle. Add 3 oz Dark Horse to the 750ml bottle. Top off with good quality maple syrup, seal and shake while warm.
Note: date and refrigerate the bottle. The syrup will be good to use for approximately one month.
