Whisky Connosr

Still Waters Stalk & Barrel Corn

Still Waters x 3 - Part III

0 378

@talexanderReview by @talexander

7th Nov 2016


Still Waters Stalk & Barrel Corn
  • Nose
  • Taste
  • Finish
  • Balance
  • Overall

Show rating data charts

Distribution of ratings for this: user

  • Brand: Still Waters
  • ABV: 46%

This whisky is distilled from 95% Ontario corn and 5% Canadian malted barley. Again, this is from a single cask (so I guess the corn and malt were together in the mashbill? Or were they distilled separately and then married in oak?) but there is no cask number. This is only available in Still Waters' Discovery Pack (along with their single malt and their rye).

The colour is a cloudy pale gold, a hair darker than the rye. On the nose it's roasted corn-on-the-cob all the way, with some butter and a light dusting of cumin. That's pretty much it, except maybe a bit of wood smoke (which is accentuated by water). So it's pretty one-note, but it's a nice note.

On the palate there's a bit of heat, and a light toasted cornbread quality, but otherwise it has very little real flavour. Water adds some oiliness, but this is as light as you can get, almost to the point of vanishing altogether.

The finish is fairly short and nondescript, with a slight hint of oak and buttered toast. Not much to say here, it is the lightest corn whisky you can find (and can't compare at all to the Cadenhead's bottlings of aged Potters). This needs far more time in the cask; hopefully Barry & Barry have a few tucked away somewhere to bottle in about 20 years time. But right now there is really not much there at all.


Nozinan commented

Every one in a while I consider buying this discovery pack, and I understand that the price keeps inching down. Looks like it will have to go a lot lower before I add this to my overburdened "open" cabinet.

7 years ago 0

Victor commented

That 5% malted barley is probably there for the same reasons that bourbon and US rye almost always have some malted barley, for the enzymes. Corn doesn't convert the starch to sugars well without enzymes from elsewhere, and the malted barley enzymes will (to many) give a more natural product than does the addition of detached exogenous enzymes. I think that we can assume that the corn and barley here were cooked together, and were not separately cooked and then blended later.

7 years ago 0

talexander commented

Right, that makes total sense - thanks!

7 years ago 0