The first time I had this whisky, I thought it was only so-so. However, in recent and longer tastings, I was blown away at the fantastic rich creaminess of this whisky, as well as the complexity. Caramel, loads of stewed and fresh fruit, honey, bourbon notes, and some good oak are present on the nose, leading into caramel, rye spice, corn and vanilla all balanced on the palate. Enduring complex finish too.
Certainly a whisky worth sipping! This has turned into one of my favourites, and let's certainly hope the quality keeps up!
For a more detailed review, see: whiskywon.wordpress.com/2014/07/…
@talexander, I wish I still had some of that first bottle of Alberta Premium of mine for you to taste. You would not believe how dry it was. That was the one I reviewed, the first review of Alberta Premium on Connosr. And yes, I tasted it side by side with another typical batch. Night and day different. What I wouldn't give for 10 more bottles from that first batch. None of that sweet cloying wine and caramel flavour so typical of every other batch of Alberta Premium I have tasted.
My first sample of Forty Creek Port Wood Reserve tasted of nothing but Port wine...totally unbalanced. Since then I have had two very tasty and delicious samples nothing like that one.
Standard Crown Royal has always been tame, ok, and somewhat boring...except I bought half a dozen 50 ml minis of it which were fantastically spicy, much closer to the best of the Crown Royal Reserve, and could have been an entirely different whisky.
I have never cursed so much as after I paid $ 75 for a bottle of Wiser's 18 yo. Yuk! It might as well have been Jim Beam Red Stag, only much more chemical and artificial, and at 5 times the price. Terrible then. Terrible bottle now. And yet I did taste from a friend's bottle of Wiser's 18 which was not at all bad, pretty good in fact, and which I actually liked.
@JasonHambrey, greetings and welcome to Connosr! There is a very active group of Ontario members on Connosr. Did I brush by you at Spirit of Toronto May 3rd this year?
Certainly one has to be very careful not to be influenced by having recently consumed strongly flavoured foods and beverages before evaluating whisky. Mood and frame of mind can influence greatly how well we can appreciate a given whisky at a given time. When I find myself unable to accept a whisky on its own terms because of the frame of mind I am in, I routinely wait until I am in a very neutral peaceful frame of mind at a later time. That is not a common occurrence for me, but it does occasionally happen.
Also the quality and provenance of the sample being evaluated always needs to be taken into consideration. It is best, of course, if we could afford the luxury of evaluating all whiskies from our own full bottles, gradually and with a great deal of experience of those bottles over time. The whiskies do change a lot after the bottles are open, of course, but a leisurely observation with multiple observations will make it much easier to trace the whisky as it evolves through those patterns of change.