Alberta springs 10
Being a chef is tough enough. Its hot, fast, a little dangerous, chaotic and sometimes even a bit unnerving. We sweat until we’ve dehydrated ourselves. We haven’t had a smoke break in five hours and we aren’t going to get one for another five hours. Were hungry all the time. The two 18 year old fryer kids just called in sick because its Saturday, and my sauté guy just cut himself. Table four just strolled in ten minutes ago and they want the medium well lamb in five minutes because there is a movie starting in half an hour. Getting told to go fuck yourself every ten minutes by the disgruntled server, because he has to work five hours instead of four gets old a bit quick too.
Yet people see our roccos or our jamies smiling and serving a single table of four Swedish bikini models exotic mushrooms with quail eggs, and smiling. Surely us cooks cant complain, we must have it soooo good. It just looks so glamorous. But that’s all a different story.
Then, there’s the life outside of work when you’re a chef. At weddings, or parties, or just group gatherings where you’re introduced as ‘the chef’ the kitchen thing doesn’t stop. You’re always the chef.
‘oh my! A chef! You must be the happiest person on earth to be able to eat and cook so many things. How are things? Quiet for you? I imagine after 7 people are probably tired and just want to relax at home eh? By the way, I’m a bit of a chef myself, I cook at home for my husband. its so nice being able to stay at home while he’s in the office, he’s a practitioner. Hey, can you tell me why my mash potatoes are sticky or lumpy sometimes? Oh, hey, Shelley, look, a chef. Maybe he can tell you a good chili recipe…’
So, im starting to tell people I work in retail. Just like Alberta springs, im changing my story too.
Alberta springs is a 100% rye, not always. The ten year old rye in this whisky needs a helping hand sometimes to stay consistent year to year. Sometimes there is corn, wheat or triticale whisky added to the final blend to create a seamless taste profile, that doesn’t change from year to year.
Rectangular prism not unlike a wiser’s bottle. A square green rimmed, white label marks the front.
buttery and light. Vanilla and toffee. There is a light dusty smell like opening an attic door for the first time in months. A little chunky fruit salad.
A pleasant buttery mouthfeel, although the flavor is so light. This seems to scream coffey. Vanilla and toffee let the barrel really take the show, although, the rye does announce itself with some generous baking spices. Cloves, cinnamon and nutmeg. Spicy ginger ale teases the palate with a little fizzle and pop. Some cedar chips and black pepper to a surprisingly long, tannic finish. Lime zest.
Year to year, rye grain is effected by the local climate, just like most other produce. Too hot one summer, or too much rain will effect the rye crops tremendously, which will definitely change the flavor profile. So there has to be measures taken by the blenders at Alberta distillers to make sure their whisky has the same flavor profile, batch to batch.
This is a descent ‘every day whisky’. good sip, good mix.