collingwood

Collingwood whisky

Distilled in collingwoods Canadian mist distillery in Ontario, this whisky is triple distilled and finished by adding toasted planks of natural Maplewood into the marrying vats. This is not a unique process, but a handy one.

The maple filtering technique is called the Lincoln county process and is standard with tennessee whiskies.

Chris morris, the master for brown forman whiskies, is a bit of a mad scientist, and is applying new techniques and processes for his line of new wave whiskies. Working and experimenting for woodford reserve, he releases a new one time only bottling of bourbon each year, which plays on one of the key rolls of distilling, aging, blending, fermenting or grain selection. It is my belief that chris morris is pushing whisky into a new era, one described as a new wave of whisky(no flock of seagulls either).

Alc. 40%

Bottle:
square, looks like a perfume bottle, unique

Nose:
sawdust, fruit, flowers, toffee, vanilla, those chocolate covered cherries that came in the yellow cube box.

Palate:
savoury, smooth, light pepper finish, cinnamon, clean maple taste- maple tastes organic, not syrup, cereal grain, barley chocolate, light- modest citrus finish, average oily feel.

Finish:
chocolate, light pepper, medium length finish, little maple to clean things up. Smooth.

Please note:
Triple distilled and then finished by adding toasted Maplewood staves in the marrying vat. The site states that inside sugar maple are natural minerals which aid the mellowing process, which reduces harshness, as well, the natural sap found in the maple helps sweeten and add lovely flavor. toasting, instead of charring reduces tannins found in the whisky, which reduces any harshness found.
The truest downfall, though very eye catching is the bottle. Square and flat, a good whack on the face will shatter the weak bottle frame. You don’t need a fancy bag to sell whisky anymore.

Overall:

recommended. super smooth, but not a record breaker.