Expensive Taste KW was privileged enough to host a private tasting with Stalk and Barrel Whisky, by the Still Waters Distillery in April 2017. While Barry and Barry could not attend due to some last minute issues our host took us through the wonderful spread of Stalk and Barrel Whiskeys.
The Black Label Canadian single malt whisky was one of the highlights of the tasting session.
Made from 100% Canadian two-row malted barley they mash, ferment, and distill by hand in small batches in a copper pot still. The whisky is then aged in ex-bourbon casks on site for a minimum of three years.
Knowing that this whisky was only a few years old made me a bit apprehensive before the tasting. Normally single malt whisky’s are allowed to percolate for a decade or more to enhance and bring out the flavors of the spirit. New spirits typically don’t have the breadth of flavor that older spirits do so I was pleasantly surprised by the flavors during our tasting.
Pale straw in color, the whisky looks a little bit oily in the glass, with the legs slowly running down the sides of the glass when nosed. Initial flavors from the nosing would make this whisky seem a little bit immature, but those thoughts evaporated upon the first sip. This whisky has great earthy flavors, picking up barley and grassy undertones. It reminded me of being in a freshly cut hayfield in mid-summer. As the spirit spills around the tongue you can also pick up hints of sweetness, with a touch of butterscotch. As it heats up your mouth and tongue it gives you the fire of a young single malt. The fire lasts for a bit before fading away with a dry finish.
Overall for a young spirit it has surprising depth of flavor. It has intrigued me enough to warrant adding a bottle to my personal collection to continue to decipher the flavors and nuances of a made in Ontario single malt. The Still Waters Distillery is trending in the right direction and most likely their whiskeys will only get better with age.
Cooper’s Croze was created under the direction of the distillery’s 5th generation master cooper. It celebrates the influence the choice of casks has on the final spirit we all happily enjoy. This can be seen by the naturally light colour that lets the barrels speak for themselves. Before making it to the bottle this sprit has a long journey through several barrels as it ages for 15 years. It starts n virgin American oak moving to second fill bourbon until finishing in Sherry barrels. The sprint’s journey is elected in is taste, as it starts robust and full up front and mellows as it makes its way past your chest.
When you taste whiskey that has matured in casks, it really is something. You have the flavour of an alternate liquid (usually sherry or bourbon) that seasoned the barrel. The barrel itself is either European or American oak, and than it is toasted to varying levels. All of these combine to overwhelm the senses when that bottle is uncorked and pored into a glass. The aroma, the mouth feel, the smoothness and flavour all work in harmony and balance. All of this was pre conceived years, if not decades before coming to this single moment of fruition. Distillers safe had some of these characteristics, an amazing feat considering it is only 4 years old, and just incase your wondering, it takes 3 years to officially become whiskey.
Billy is the Head Blender at Jameson so the pressure is on him to ensure all of the Jameson family blends being made are of the highest quality, his whiskey is his art, like a conductor orchestrating a melodic symphony.
This dram had a wonderful dark caramel colour and on the glass showed some LONG legs. Brought to the nose, slowly albeit, I was hit with a very strong fragrance specifically caramel and spices. Preparation for a strong taste ensued.
The nose immediately punched me like a heavyweight prize fighter. Despite my best efforts to hide it, I’m sure anyone watching me noticed my head swivel back and to the side as if actually hit by that haymaker punch. Again, but more slowly, and with a degree of caution I didn’t know before, I brought my nose close to the glass. Strong heat, with just a touch of smoke as if someone were barbecuing in the neighbourhood, but you couldn’t tell from where. This had all the characteristics of burning all the way down like drinking pure hot sauce. 
The mellow nose on this spirit left me curious how the palate would present itself. Breathing it in, I picked up faint sweetness, pinpointing it to vanilla & caramel. I didn’t really find much else in it, especially noting an absence of the sharpness that can accompany a higher proof whiskey. I also didn’t pick much warmth out of it either.