Whisky lovers, both neophyte and barrel-aged, descended on the Maligne Range during Jasper in January for the inaugural meeting of the Jasper Whisky Social Club.
Brainchild of Spike Baker, Distiller and Barrel Manager for the Maligne Range, and Marc LeBlanc, owner of Liquor Lodge, the JWSC tapped its first cask last Thursday night at The Range .
The club’s aim is to foster a community of whisky enthusiasts in Jasper and give members (long-term and occasional) a chance to sample whiskies that they might not ordinarily purchase by the bottle. Members can pick up some insider tips from experts in the biz, and learn more about how whisky is made, blended, and (importantly) consumed.
Whisky business
The inaugural meeting highlighted Compass Box, a London, UK whisky blender that combines up to a dozen different single malt and single grain whiskies from around Scotland to create unique blends. The goal of a blended whisky is to bring different elements and flavour profiles together to develop a nose and taste that exceed the quality of the whisky’s components and its single malt counterparts.
Indeed, while the five whiskeys we sampled on Thursday were truly amazing, the tasting was a small part of the program that blended in educational and interactive opportunities. We had a presentation by Almira from Authentic Wine & Spirit Merchants who kicked the evening off with a Whisky 101, starting with the important difference between whisky and whiskey.
Who knew? After a couple of short videos of how whisky is distilled and blended (hint: there is magic involved), the thirsty crowd that had gathered was empowered to sample the flight that had been placed before them.
Buckle up
The welcome whisky and soda aside, we boarded the flight with a light-tasting and smooth Orchard House blend, described as fruity and crisp. This was universally liked and a great way to ease the palate into the more complex flavours that were to follow.
Next up was the crowd-pleasing Nectarosity, with its much richer flavours and clean finish. This struck us as a whisky that lets you know you’re not in Kansas any more, even if you haven’t yet taken your first steps on the amber brick road.
Crimson Casks was the next blend in the flight. Richly sherry-coloured, this was clearly a stronger challenge to the palate, although we were challenged to detect the “chocolate fudge cake undercut with clove and cardamom” listed in the flavour profile.
The flight ended with The Peat Monster. Its name unambiguously gives this one away, and it didn’t disappoint for those who appreciate having their sinuses assaulted with smoke and soil. A few glasses of this and you will be seeing the Wizard of Oz, and maybe the odd flying monkey.
Glowing reviews
While the flight was over, the trip was definitely not. What might have been the most fun part of this inaugural JWSC event began with each table getting a blending kit –– small samples of six unlabeled (but flavour profiled) whiskies, blank labels, a blending bottle, and the tiniest funnel we’ve ever seen. We were tasked with creating our own whisky blend (complete with name and label) and delivering an elevator pitch to the audience.
In the blink of an eye, nine world-class blends were created with awards given for taste, label design, and pitch creativity.
The evening ended with a promise to meet again and the social mingling that, while is part of every Jasper event, was enhanced by the warm glow and lingering flavours of the “water of life.”
