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The Informed Drinker: Canadians Beat Us at Curling, But We'll Beat Them at Drinking
For all their goofiness, Canadians sure know how to get their drink on.
We Americans learned an important lesson the day we turned on our television sets, and realized we officially got our asses handed to us by the Canadians (and also, Team China) in the curling competition. As it turns out, underneath their exceptionally polite, quasi-French exterior, Canadians are deadly curling ninjas. And they were ready to clean up the ice with our cocky American egos.
So countrymen, how shall we respond? By beating them at their own game. As we've recently discovered, whiskey is another area in which Canadians excel. If victory cannot be delivered by a piece of athletic equipment strongly resembling a Swiffer, then it shall have to come in a lowball glass.
We recently spoke to Dan Tullio, ambassador for Canadian Club whiskey, to get all the dirt.
“The Classic 12 is one of the most highly regarded whiskies in our profile,” says Tullio. “It has a secret 151-year-old recipe, and unlike other Canadian whiskies, Canadian Club's ingredients are blended prior to barreling so the flavors can mingle while they age. This allows the various blenders to ‘marry’ over that long 12 year period here in Canada.”
Secret, eh? We pressed further.
“The Classic 12 Year is made with corn, rye, rye malt, and barley malt,” says Tullio. “It has a substantially higher percentage of barley malt grain than most whiskies, giving it a creamy, velvety, softer and decadent feel.”
And friends, this blogger felt expensive indeed sipping her first glass of Classic 12. It's smooth and caramel-tinged enough to enjoy straight, or with a cube or two of ice.
“There is a trend popular in Japan and South Korea right now with this particular spirit, called the '222 Phenomena,'” says Tullio. “Take two parts Classic 12, two large crystal clear ice cubes, and allow the drink to settle in your glass for two minutes. This brings the temperature of the spirit down to roughly 56 degrees Fahrenheit, and takes the alcohol content down from 80 proof to 65 proof.”
If only more phenomena involved alcohol.
By law, Canadian whiskies are required to be distilled and aged for at least three years in a wooden barrel, but get this. The Classic 12 gets their barrels from where? An AMERICAN tree.
“Our whiskey is aged in once-used white oak American bourbon barrels,” says Tullio. “The Classic 12 is aged for 12 years of course, but the ratio of new versus used barrels is a key component in making this one. In a bottle of Classic 12, 60% of the liquid has been aged in brand new barrels from US, while the remaining 40% has been aged in second and third time use barrels. That's why the end product is so creamy and butterscotch.”
There you have it. Thanks to us, the Canadians can continue to create creamy, soul-restoring whiskey! But we can easily drink them under the table. Here's how:
Dan, what should an American drink while watching the Olympics?
“Straight-up Classic 12 with ice - try the 222 Phenomena.”
We're about to host SXSW here in Austin, one of our largest local revenue generators. What to drink when we're feeling bling-bling?
“Mix yourself a Millionaire's Manhattan,” says Tullio. “Use ice that's been in the freezer less than 24 hrs - “Queen's ice” we call it - with one and a half parts Classic 12, a half part of Harvey's Crystal Cream Sherry, and zest of lemon. Garnish with two maraschino cherries.”
What about a drink to restore our confidence because the Canadians are so much better than us at curling?
“To feel on top of the world again, stick with the classic - Don Draper's classic,” says Tullio. “I like a regular Old Fashioned, with two ounces Classic 12, two dashes bitters, a splash of water and a teaspoon of sugar. Garnish with an orange wedge and maraschino cherry.”
