Entrapment is the latest entry in the Orphan Barrel series, as well as the first non-American whisky. The 25-year-old whisky was distilled in 1992 in Gimli, Manitoba, where it was meant to be blended into Crown Royal Deluxe. According to press materials, several barrels didn’t fit the blend. The whisky continued to mature in those barrels until now. Entrapment is distilled from a mostly corn mash bill… 97% to be exact, along with 3% malted barley. It’s bottled at 82 proof and available for a suggested retail price of $149.99.
The Orphan Barrel series has been a bit of a mixed bag, with some excellent releases like Lost Prophet sitting alongside a couple of terrible ones. Whoop & Holler, anyone? Where on the spectrum does Entrapment fit? Quite up there, actually.
Though the low proof subdues the nose a bit, rich aromas of vanilla, maple syrup corn bread and light oak abound. The palate is airy and soft, again mostly likely due to the low proof. Notes of angel food cake, spice and vanilla mark the beginning of the flavor journey. From there, rich notes of maple and leather develop in the mid-palate. The journey continues, as baking spices reappear alongside dried fruits in the medium-length finish.
This is a well-aged whisky. The development and complexity of flavors is welcome. My only qualm with Entrapment is its low proof. What’s delivered in the glass is fantastic, but a few more proof points (45% ABV instead of 41% ABV) may have propelled Entrapment into the stratosphere. Only Diageo holds the answer to why Entrapment was bottled the way it is. Regardless, my opinion of what’s currently in the glass remains steadfast. Entrapment comes with a high recommendation, so long as potential buyers aren’t looking for a bold whisky experience. 8/10
Thanks to Diageo for the sample. As always, all thoughts and opinions are my own.
Canadian whisky giant Crown Royal’s newest expression just hit shelves. This second entry in their annual Noble Collection sees a particular blend of Cown Royal whiskies finished in medium toasted Cabernet Sauvignon barrels for six months. I don’t see a lot of whiskies using Cabernet casks for a secondary maturation. The only one that comes to mind is Blood Oath Pact No. 3, which was pretty good. Cabernet Sauvignon is such a full flavored wine that it can easily overpower a whisky’s character.
“We experimented with a number of different wines and oak provenances – but ultimately American oak Cabernet Sauvignon best complemented Crown Royal’s signature red fruit notes and velvety mouthfeel for a taste that both whisky and wine connoisseurs will love,” said Jim Ruane, Director of Crown Royal.
I had a small taste of this whisky a few months back, and really liked it. Fast forward three months, and I spent a little bit of time with this Canadian whisky for a more thorough tasting. The nose has those familiar Crown Royal notes of maple syrup, toasted oak and creamy vanilla. However, the wine barrel finishing adds an expected fruitiness in the form of red berries, but also gives the whisky a little more spice than usual. Think ground cinnamon. The palate follows the nose rather closely. Waves of caramel and maple syrup build as raspberry jam and baking spices begin appearing midpalate. There’s some vanilla pod that begins showing up along with a slightly drying oak. The medium finish features some sweet red fruits and oak spice.
Crown Royal Wine Barrel Finished is just as enjoyable as I remember. The blend is well balanced between a creamy caramel, sweet fruits, and oak spices. Bottled at 40.5% abv, this whisky retains the “smoothness” Crown Royal fans like with a genuinely easy-sipping but flavorful character that I think is worth exploring. Nicely done! 8/10 $60
Thanks to Crown Royal for the sample. As always, all thoughts and opinions are my own.
I’m generally not a fan of flavored whiskey. However, I won’t pass up the chance to try one. After all, you can’t know if you dislike something until you taste it. Enter Tap 357 – a Canadian rye whisky blended with Canadian maple syrup. Here’s some info straight from the producer:
The cask-aged 3-, 5-, and 7-year old blended rye whisky used in TAP 357 is produced at the oldest distillery in Western Canada, where it is distilled four times then matured in a combination of new, second-, and third-use bourbon barrels.
TAP Whisky’s Master Blender Michel Marcil then blends these whiskies and adds pure Canada 1 Light maple syrup from the Quebec area. It’s then married for a period and bottled at 40.5%.
The nose is dominated by maple syrup, which is accentuated by notes of vanilla extract, baking spices and spice cake. Taste-wise, we’re talking maple. Lots of maple! Loads of maple! The whisky is expectedly very rich, but not cloyingly sweet. Rye spice compliments and cuts through. Creamy vanilla and oak spice add some depth. The finish features creme brulee and light maple syrup.
The maple nature of this whisky doesn’t taste artificial. Of course it doesn’t. The producers are using real maple syrup. Maple syrup is generally a note I pick up in Canadian whiskies, so it feels natural to use it to flavor the whisky. Like I mentioned earlier, Tap 357 is rich, but not cloyingly sweet. It leans strongly on the maple syrup side, but has just enough other flavors to keep things interesting. Does this mean Tap 357 is the first flavored whisky I actually like? I believe so. Nicely done! 8/10
Thanks to Tap 357 for the sample. As always, all thoughts and opinions are my own.