Pike Creek Canadian Whisky Finished in Port Wine Barrels

Nose: Primarily smells of wine and typical corn whiskey aromas, with little else. Perhaps a faint touch of rye and oak. It's... mild and unremarkable. Palate: An uninspired initial taste with hints of raisin and brown sugar, then it becomes distinctly ginger-spiced and peppery as it develops. There's a sour bitterness akin to weak, over-brewed tea, but also a sweetness around the tongue. Not entirely unpleasant, but oddly disjointed. Finish: Quite short, with some metallic sugary notes, but it is a crisp finish. The nose is weak but not bad; however, the palate lacks harmony. The spicy foundation of a fairly standard whisky exists alongside a wine note, but they don't interact. It's like two performers on stage simultaneously, each reciting lines from a different play. An average whiskey – perfectly drinkable and instantly forgettable – but excessively expensive for what it is. "Average": 75/100 (2.5 stars)

While this distillery is significantly better than the average Canadian whisky, here's the issue: Canadian whisky as a category is already quite sweet, and port finishing often adds more sweetness, so what you have here is sweetness piled on sweetness without enough rye character to truly balance it out. The flavor is a mix between a typical Canadian and a port- or sherry-finished Scotch: vanilla, oak, holiday spice, a bit of rye and dill, some breadiness. Berries. Nuttiness, dark fruits, and brown sugar. It's not bad, but another brand does the "wine-finished Canadian whisky" thing much better, and other spirits from the same makers are better examples than this of the so-called "new breed" of Canadian whisky.

Looks like an unchilled Manhattan in the glass; deep dark caramel with red undertones when the light hits it. A pleasant old wood aroma. Roasted pecans came to mind on the palate, along with dark cocoa, leading to dried cherries on the finish. The mouthfeel is slightly oily, with a satisfying spiciness that lingers pleasantly. For a $30 whiskey (in the U.S.), this is certainly worth acquiring to broaden a home bar's selection, even if it's a bit sweeter than my personal preference. Canadian Whiskey's reputation is still recovering, and hopefully, spirits like this can help mend the damage more famous Canadian blends have done to perceptions of everything from our northern neighbors.

A smooth, small-batch blended Whisky made by the Corby Distillers in Corbyville, Ontario, double-distilled and aged between 7 and 8 years in unheated warehouses, then finished in port barrels. It starts with sweetness and notes of dried tropical fruits, citrus, and caramel cake; its development brings notes of grain, baked peaches, orange blossom, honeysuckle, cedar, maple syrup, roasted nuts, pepper, and vanilla; leading to a warm and smooth finish with hints of port, cinnamon, and smoke. September 2018/ January 2019.

This ought to be a 4-star Canadian. It should be a full, rich, stunning port-finished whisky bursting with berry and dried fruit character, with a touch of nuttiness and sweet vanilla. And, in reality, those elements are present on the palate...which, at 40%, is so incredibly thin that it squanders what could be an outrageously good whisky for the cost. I would adore having this at 46-48%. It's truly disheartening to be able to see the Promised Land of whisky perfection from this vantage point, but to be prevented from crossing the river. I would give anything to have this at 46-48%.

The nose is almost entirely rubbing alcohol with only a little fruit. Fortunately, the palate offers more, with a creamy vanilla and rounded fruitiness. It's moderately sweet with a medium finish, leaving a tiny hint of salt as it fades, making you want another sip. A little water reduces the harsh smell and nicely mellows the vanilla. A good addition to a collection, but not for regular sipping. I'll definitely try it in cocktails; it should make a fine Manhattan.