Highwood Centennial

Well, I'm just coming off of a week's vacation, and I got so busy with travel, seeing friends, stuff around the house, bleh bleh bleh that I never got to any whisky reviews. While in Boston I picked up a few bottles though (Johnnie Walker Island Green, Henry McKenna 10 Year Old Bottled in Bond Single Barrel and Port Charlotte PC7) so I'll have to review those in the coming weeks/months/years. In the meantime, let's do an easy one.

Highwood Distllers in Alberta is known for some fine whiskies (like the Ninety 20). Their Centennial (no idea why it's called that) is distilled primarily from winter wheat, with some rye mixed in, then aged for 10 years (which is longer than most Canadian whiskies).

The colour is a medium toffee. On the nose it's gooey, drippy caramel all the way, with a touch of rye spice smack dab in the middle. Toasted oak, Werther's Originals - also slightly herbaceous. Light milk chocolate. Water mutes the nose. Very unassuming, and quite frankly rather bland.

On the palate we go down the same road - lots of sweet toffee with some peppery spice giving it backbone. Creamy mouthfeel. Light-bodied with a hint of red apple and maple. Should I pour it over pancakes, or vanilla ice cream? Water thins out the caramel (which in this case is a good thing) and brings the spice forward. Far too smooth, however.

The finish is unassuming with a touch of oak, white pepper and, yes, toffee. If someone you know who doesn't like whisky asks to try some, pass them this - it's innocuous and pleasant enough to not offend (then again, some of those people get a mouthful of Laga for the first time and are immediately converted, so what do I know). For me, this one's a mixer.