Schenley Distillery, Valleyfield, Quebec, Canada
On this day of National Holiday, I chose to lay a little criticism of a Canadian whiskey that was once made in what has been the last distillery in Quebec, the Schenley Golden Wedding.
Although the Valleyfield distillery is now used only to produce whiskeys for blending, there was a time when it produced, among other things, today's expression.
The Golden Wedding exists since 1856, but few souls know that it was at the time an American whiskey! In 1920, a guy named Lewis Rosenstiel bought a distillery that contained a few Golden Wedding casks for medicinal sales. The production was moved to 1948 in Valleyfield and its name officially became Canadian Whiskey. Nowadays, although many people (including me) consider it a low-level whiskey, it enjoys an unexpected craze in Newfoundland, where it is difficult to find a bar that does not serve it. Ouch, Ouch, the newfies ...
As the philanthropist and founder of Schenley rightly said, Lewis Solon Rosenstiel (1891-1976) said so well:
It's better to mobilize his intelligence on bullshit than his stupidity on smart things.
Hue at the height of his name.
Not surprisingly, it captures most of the expected notes of an entry-level Canadian whiskey. Vanilla, wood, alcohol, light rye, just a few red fruits.
Spicy fruit and rye who want to redeem the nose, followed by a vanilla-caramel duo that sadly drowns in a sea of turpentine.
Short and dry, without being too unpleasant, but without being too memorable either. Strong notes of toffee and spices.
Not too expensive for what it is, despite the fact that 40oz is a long time to be cursed. Moral of the story, if you are looking for a whiskey to cook, it is a more than wise choice.
Note: ★★ ★ ★ ★