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Cadenhead's Potter's Indian Corn 24 Year Old Bourbon Barrel

Happy (Belated) Bday Canada! 7 of 7

0 494

@talexanderReview by @talexander

6th Jul 2015

0

  • Nose
    24
  • Taste
    24
  • Finish
    23
  • Balance
    23
  • Overall
    94

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Distribution of ratings for this: user

  • Brand: Cadenhead's
  • ABV: 56.5%

And we come to our final Canadian whisky of the day. A 24 year old distilled from 100% Indian corn, bottled by Cadenhead's in February 2014. This was matured in a bourbon barrel, and like all Cadenhead's bottlings, it is non-coloured and non-chill-filtered. Though the label says it was distilled at Potter Distilling Co. in Kelowna BC, they actually didn't distill but bottled purchased whisky from other distilleries. No matter - this is rare stuff: only 126 bottles were created, and I had the privilege of tasting this from another bottle at Spirit of Toronto in May 2015. I purchased this bottle from Scotch Whisky Auctions at a good price; I was the only bidder.

Note that in 2013 I reviewed another Cadenhead's bottling of Indian corn from Potter's. That one was 14 years old and I scored it an 89.

The colour is a reddish copper with golden highlights. On the nose - so much juicy corn, and so much like an old cask strength single grain scotch (distillation and maturation is pretty much identical). Buckets of caramel and vanilla, but also overripe banana (unlike some of the Canadian micro-distilleries I've reviewed today which showcased underripe green banana), buttered corn on the cob, umami, oak and pine needles. Cinnamon. Corn syrup. Herbs such as lavender and mint (which work here, believe me). Water dilutes the alcohol, evening things out nicely. Fascinating.

The palate is extraordinary (and hot with the alcohol), with tropical fruits (papaya, more banana), chili powder, honey and a hint of maple syrup. Tons of oak but it's always smooth. Mouthfeel is like a very light maple syrup as well, which doesn't sound great but like the herbs on the nose, totally works here - though water thins that out, which is fine too. Desserty and delicious.

The finish is very rye-like with freshly-sawn pine, vanilla, cloves and grapefruit pith (must have been some rye in the bourbon the cask previously held?) In my 2013 review of the 14 year old bottling, I dock it points for missing the rye element I love so much in Canadian whiskies. But now I think that's missing the point. This is a delicious, mature, endlessly interesting whisky that balances it's sweetness with developing flavours. If you find it, get it.

So Happy (Belated) Canada Day, folks. I've had a fantastic time going through all of these whiskies: some micro-distilled, one behemoth brand, and one closed distillery. Some so-so, some good, two world class. As always, I'm immensely proud to be Canadian.

4 comments

@paddockjudge
paddockjudge commented

@talexander, thanks for the Great Canadian line up of reviews. This Cadenhead's/Potter's corn whisky is a very nice dram. I too sampled it at Spirit of Toronto h2h with the 25 YO Calgary Stampede 100th Anniversary from Highwood/Century. I believe they are from the same stocks as are Century 21, Ninety 20 Yo, and Lot 15/25. I would be up for a session with all five of these corn expressions.

The nose on the 25 YO Stampede has a strong similarity to the 24 YO Cadenhead's.

Another great win by you. I have been the recipient of your generosity sampling rare and old Canadian gems with you. I look forward to the next session.

8 years ago 0

@talexander
talexander commented

Thank you for the kind words, @paddockjudge! You can certainly sample all that I have reviewed today at our next session, if you wish. We are all truly lucky to have such bountiful spirits to enjoy at our leisure. As we speak, I am on my front porch, listening to Muddy Waters, enjoying a cigar with Canadian Club Rye on ice.

8 years ago 0

@Victor
Victor commented

Thanks for a great review, @talexander!

The world cannot have too many excellent corn whiskies. Corn, like barley, does fine being aged in re-used barrels. The US distillers don't use re-used oak very much for corn whisky, but there is no reason they shouldn't do it more often. Used wood allows the corn to express itself without having to compete with the much stronger flavours of new oak.

That's too bad that there aren't tens of thousands of bottles of this nice 24 yo corn whisky available.

8 years ago 0

@talexander
talexander commented

Wow, imagine if there were tens of thousands of these! And it's also too bad there aren't tens of thousands of bottles of well aged single grain scotch, which shares so many characteristics of this bottle. You are totally right in saying that this style of whisky should be done more often, and it can be (witness Century 21 year old, for example). But I think both Canadian and American distillers have their styles and stick to them perhaps a little too slavishly.

8 years ago 0

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