Forty Creek whisky is in high demand and their yearly limited release can be reserved months up front. As often with Canadian whisky, this one is impossible to get outside of the country.
The port wine for maturation is made by the same people as the whisky, from purchased Niagara grown grapes and matured in heavily charred American white oak. After ten years, the port was decanted and the singular whiskies (rye, barley, corn) were mixed and finished for two years in the same barrels.
Forty Creek Port Wood Reserve
(45%, OB 2012, 6600 btl.)
Nose: the rye prickle is rather mellow here and the remaining nose evolves on dried fruits (figs, prunes, raisins), oranges and a nice scent of waxed papers. Unfortunately also a slight astringency. Goes on with red berries, caramel and oak. Traces of rum and bourbon.
Mouth: lots of berries again (raspberry, strawberry) but in a very winey way that comes close to early experiments of wine-finished Scotch, mixed with bourbon notes and balsamico. The Port influence is pretty big. Cinnamon and liquorice. Vanilla (bourbon style). Pepper. Mon Cherie.
Finish: long but with a slightly undefined flavour. Herbs. Ginger.
A fine whisky. I found the nose especially appealing, on the palate it didn’t really click. Quite some wine in there. Around € 55 in Canada.