...and his lovely book "Canadian Whiskey", in which he inadvertantly mentioned two important factors: first, that CW's are allowed to add up to 9% of almost anything and still legally call it CW; and second, that much CW is made with a substantial portion of what is euphemistically called CWS or the equivalen ("Canadian Whisky Spirit"). CWS is actually near neutral spirit, distilled to about 94.5%. In truth, for all practical purposes it's but a pubic hair from neutral spirit, eh?
So when the Frozen One recently "reviewed" one of Highland's many flavored Canadian whiskies I felt it only fair to go to Highland's site and attempt a contact enquiry, to wit:
To me when a so-called "batch" producer actually releases most product in the form of any number of flavors, eg chocolate, ginger lime, spiced, honey and maple flavored (including their so-called 10 year releases) then something is amiss. Either Canadians really don't like real whiskey, or their 9% anything bottlings are just as bad if not worse than rogue rum."I am aware that many Canadian whiskies are made with a substantial component called by one company as CWS (Canadian whiskey spirit), which is distilled to a rather high % alcohol, say around 94% - with the flavors then provided by smaller amounts of tastier, low proof distillate (often from pot stills).
What is the makeup of your whiskies - now much near-neutral spirit is used?
Thanks..."
Stay tuned for their answer - but don't hold your breath.
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http://www.highwood-distillers.com/main/product_line/1