Crown Royal Cornerstone Blend Whisky Review


I know, I know… this whisky came out last year and isn’t easy to find anymore.  Better late than never, I say!

The folks at Crown Royal launched the Noble Collection last year.  It’s set to be an annual limited edition bottling, changing yearly. The inaugral entry is the Cornerstone Blend.  Bottled at 40%, Cornerstone Blend is made up of the three types of whiskies that make up Crown Royal Deluxe:  a rye whisky, a creamy whisky distilled using Crown Royal’s Coffey Still, and a “bourbon” style whisky.  

Earlier this year, I hosted a virtual tasting with Crown Royal Brand Ambassador Stephen Wilson (see video below).  Cornerstone Blend was among the whiskies we tasted.    It was my first time tasting the blend, and my first impression was very positive.  

After spending more time with Cornerstone Blend, I’ve grown to like it even more.  The nose is full of that maple quality I love about Crown Royal, but also baking spices, vanilla, red apples and charred oak.  On the palate, Cornerstone Blend is less sweet than the nose suggests.  Maple ice cream, rye spice, and strawberry jam lead to an oaky astringency.  The medium finish leaves behind a lingering spice.

The new Noble Collection will allow blenders at Crown Royal to play around and experiment.  That is evident with the second entry in the Noble Collection – a Crown Royal blend finished in wine casks.  I had a chance to sample this one recently and it’s fantastic.  A full review will be posted in time.  In the meantime, fans of Crown Royal should pick up any bottles of Cornerstone Blend they can find as it’s a one-time release.  At an SRP of $60, the whisky is fairly priced for the wonderful flavors it delivers.  8.5/10

High West Bourye (2017) Whiskey Review

The 2017 release of Bourye features a new label, showcasing the brand’s jackalope mascot.


The jackalope is back!

High West Distillery has just released their 2017 batch of Bourye, a blend of bourbon and rye whiskey.  Due to the whiskies used being sourced, Bourye changes a bit from year to year.  This year’s release uses whiskies aged 10 to 14 years, distilled at MGP in Indiana.  While the specific ages of the whiskies or ratios used aren’t being disclosed, their mash bills have.  The sourced bourbons carry a mash bill of 75% corn, 21% rye, and 4% malted barley.  The rye whiskies are made with MGP’s very familiar mash bill:  95% rye and 5% malted barley. SRP is $80.

I really enjoyed last year’s Bourye release.  How does this one compare?  Overall, a touch sweeter than last year’s batch.

The nose carries hints of slightly burnt brown sugar, freshly baked cinnamon rolls, rye spice and light aromatic herbs and ripe red fruits.  On the palate, caramel sweetness quickly gives way to cinnamon and other baking spices.  The longer you hold the whiskey in your mouth, the more spices develop.  Ginger.  Allspice.  Cloves.  Wonderful!  Complementing that spicy character is a rich vanilla cream topped with red fruits.  A touch of the MGP dill note I’m sensitive to briefly shows.  The finish is long, warm and inviting, leaving behind rye spice and a touch of dark caramel.

I love the interplay between the spicy and sweet notes that are at play here.  It goes to show what can happen when skilled blenders get their hands on some great whiskies.  Another wonderful release from High West!  Highly recommended!  9/10

Thanks to High West for the sample.  As always, all thoughts and opinions are my own.

Cigar Pairing: Copper & Kings Butchertown Brandy & J Shephard Butchertown Blend Cigar

(Edit: This article was edited to clarify that the cigars are suspended over a barrel of brandy.)

I’m not a big cigar smoker, though I do occasionally enjoy a stick with a great spirit.  When I heard that Copper & Kings sold a cigar especially made to pair with their Butchertown Brandy, I had to check it out.

The cigar is blended by J Shepherd Cigars in Louisville.  According to the cigar blender:

“The cigar is a private blend made by a third generation Cuban cigar maker producing cigars in Nicaragua.  The wrapper and binder for the cigar is a Cuban seed Corojo grown in Ecuador, while the filler tobacco is a Cuban seed Criollo grown in Nicaragua.  Both wrapper and binder are from 2003, so there is a limited supply.”

The cigars are suspended over Butchertown brandy where the spirit evaporates up through the cigar, adding another layer of flavor.  Copper & Kings sells the cigar at their Louisville distillery boutique for $12.

As for Butchertown, it’s a bruiser of a brandy!  Bottled at 124 proof, Butchertown Brandy is aged mainly in ex-bourbon barrels alongside a small amount of new American oak barrels. My original tasting notes for Butchertown still hold true:

I get strong notes of spicy white wine, burnt caramel, and vanilla. In the background is a bit of oak and a lovely perfume note. Surprisingly there are no expected alcohol vapors. The entry here is softer than expected at first, with the high proof slowly revealing itself, tingling your tongue in the process. I’m smacked with a blast of stewed red fruit and brown sugar. Some old oak dries things up just a little. Small waves of butterscotch and vanilla carry over into the long finish, where a fresh, sweet berry note appears.

The cigar immediately gives off sweet fruits and spice, along with hints of earthiness, dark chocolate and and oakiness.  The sprinkling of Butchertown brandy is evident.  Sips of ice-cooled Butchertown brandy in between puffs really accentuates the fruiter notes.  About a third into the cigar, spicy notes begin to emerge, along with more pronounced wood notes.  Quite a lovely pairing!

Thanks to Copper & Kings for providing the cigar.  As always, all thoughts and opinions are my own.