![]() This will definitely affect the flavor of the whisky, but it is rare. For example, the government-based corporation that sells whisky in Ontario sometimes shelves whiskies in areas where they receive direct sunlight. The storage of whisky bottles can also affect the flavor of individual bottles. It may not even have anything to do with the whisky maker. The other bottles that I’ve tasted of Crown Royal Rye had heavier caramel notes, and a smoother transition into the rye finish.īatch deviation isn’t unusual. With the first bottle of Crown Royal Rye that I had, the caramel notes were weak, and cheapened the overall flavor of the whisky. This is something that Jim Murray wrote about at length in his review. Much of this variation has to do with the caramel-based flavors balancing out with the rye. ![]() With Crown Royal Northern Harvest Rye, the variation of flavor is easily identifiable. In the case of Crown Royal Northern Harvest Rye, there’s a sequence of numbers and letters that identifies the batch release just beneath the neck of the bottle. In rare situations, these batches are identified on the bottle. These selected barrels are blended in a vat, and then the whisky is sent to the bottling line. The master blender or whisky maker selects from a few to many hundreds of barrels for the purpose of blending them to a specific flavor. ![]() ![]() You May Like: Kc12 Bourbon Flavor Variation In The Crown Royal Rye Is About The Caramel Notes Balanced With The Rye
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