I don’t believe I have done a whisky review here, so as the seasons change this just seems right.
I taste a lot of whisky. It’s kinda my thing. Sure, I taste hundreds of wines every year, but whisky is second on the list. It is the one spirit category that intrigues me most and that, because of its ridiculous popularity of late, I have the opportunity to taste often. I tasted this with a rep one day and thought it a good value.
Canadian whisky is typically a category that does not inspire much interest (there are a few exceptions with Alberta Rye Dark Barrel, Forty Creek, Caribou Crossing, to name a handful of brilliant products that are not Canuck drams under the guise of US craft whiskies). Typically, I look to Canadians as whiskies of low impact on the palate and the wallet. Collingwood’s entry-level product is no different, though it has a bit more going on than those on the bottom shelf.
Nose: caramel, rose, cinnamon
Palate: candied dates, caramel, cinnamon, maple taffy, wheat-heavy grassy grain
Mouthfeel: watery, unsubstantial
Finish: thins out fast and the low alcohol becomes readily evident with a charry astringency
A bit sweeter and more complex than Canadian Club or Crown Royal, but with a similar thinness expected of a blended whiskey. It is saved primarily by its sweetness which gives a superficial impression of character that just isn’t there under the surface. The added caramel color should fool no one on the palate as this is undeniably weak in richness and structure. The toasted maple staves show as just that on the palate, too—charry, sweet, and out of balance with the body-weight of the whiskey. The alcohol is definitely present but, fortunately, only as heat—not in that off-putting ethanol-y way. The 21 year-old expession shows richness and cohesiveness that this can’t even sniff (if you can find it, spend the scratch for it). Look, for under $30, this isn’t bad at all—I would just be inclined to relegate it to mixing.