It should come as no surprise to you, gentle reader, that we at ScotchBlog.ca are very fond of Forty Creek and it's ever-innovative whisky maker, John Hall. Since launching his distillery in 1992 he's brought new life to the Canadian Whisky landscape and has arguably been responsible, in large part, for its renewed interest among consumers. His whisky even caught the attention of global drinks giant Gruppo Campari who purchased Forty Creek outright for a whopping $185.6 million with the condition that he stay on as Chairman and whisky-maker. In short, if you're not drinking Forty Creek whisky yet: what's wrong with you?
Fans of the brand are likely familiar with the Barrel Select and Double Barrel Reserve editions, but what about the Copper Pot Reserve? According to John Hall, "it's made in the same style as Barrel Select but it's 'amped' up in flavour, delivering a bolder and richer taste profile." The Copper Pot Reserve begins it's life as component grain spirits. Corn, rye and barley spirits are distilled separately in a traditional copper pot still and then each spirit is aged in white oak barrels for a minimum of 3 years. After sufficient maturation it's time to mix and marry the blend. It is in the selection and blending of these separately aged barrels that this first generation whisky-maker's versatility and artistry shine.
In addition to the "amped up flavours", the Copper Pot Reserve also boasts a higher ABV of 43% compared to the other two, which are bottled at 40% ABV.