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Back story that is mostly beside the point: We make a type of toastie sandwich called Dutch Highway Sandwiches, named after a lunch break on a European journey long ago. They consist of toasted (or not, or to get fancy, toast on one side then flip and build on the other, a layer of ham, a layer of canned peach slices, with cheese on top, melted under the broiler. Best to heat the peach layer a little before putting the cheese on and melting it. I was just reminded that we used to do a variation with a sprinkle of tamari and sunflower seeds under in place of the ham it to keep it vegetarian. But I digress from my digression....
The point is I have a jar of peach juice for an improved cocktails, An improved cocktail, for you cocktail history geeks, takes an Old Fashioned cocktail, which is just whiskey, sugar, bitters, ice, and throws shit in, like absinthe, maraschino, or whatever, Jerry Thomas, publisher of the first cocktail book had on hand. Peach liqueur is nice.
So, peach juice, the Jack Daniels Silver I've been trying to use up forever, and bitters over ice. I have to say it is a great way to compare different bitters. First try was with Peligrini bitters and second was with Boerewor sausage spice bitters that a friend made. Verdict: got to make more sandwiches.
A number of years ago, I was all gung-ho to get into making cocktails.
Back story that is mostly beside the point: We make a type of toastie sandwich called Dutch Highway Sandwiches, named after a lunch break on a European journey long ago. They consist of toasted (or not, or to get fancy, toast on one side then flip and build on the other, a layer of ham, a layer of canned peach slices, with cheese on top, melted under the broiler. Best to heat the peach layer a little before putting the cheese on and melting it. I was just reminded that we used to do a variation with a sprinkle of tamari and sunflower seeds under in place of the ham it to keep it vegetarian. But I digress from my digression....
The point is I have a jar of peach juice for an improved cocktails, An improved cocktail, for you cocktail history geeks, takes an Old Fashioned cocktail, which is just whiskey, sugar, bitters, ice, and throws shit in, like absinthe, maraschino, or whatever, Jerry Thomas, publisher of the first cocktail book had on hand. Peach liqueur is nice.
So, peach juice, the Jack Daniels Silver I've been trying to use up forever, and bitters over ice. I have to say it is a great way to compare different bitters. First try was with Peligrini bitters and second was with Boerewor sausage spice bitters that a friend made. Verdict: got to make more sandwiches.
Back story that is mostly beside the point: We make a type of toastie sandwich called Dutch Highway Sandwiches, named after a lunch break on a European journey long ago. They consist of toasted (or not, or to get fancy, toast on one side then flip and build on the other, a layer of ham, a layer of canned peach slices, with cheese on top, melted under the broiler. Best to heat the peach layer a little before putting the cheese on and melting it. I was just reminded that we used to do a variation with a sprinkle of tamari and sunflower seeds under in place of the ham it to keep it vegetarian. But I digress from my digression....
The point is I have a jar of peach juice for an improved cocktails, An improved cocktail, for you cocktail history geeks, takes an Old Fashioned cocktail, which is just whiskey, sugar, bitters, ice, and throws shit in, like absinthe, maraschino, or whatever, Jerry Thomas, publisher of the first cocktail book had on hand. Peach liqueur is nice.
So, peach juice, the Jack Daniels Silver I've been trying to use up forever, and bitters over ice. I have to say it is a great way to compare different bitters. First try was with Peligrini bitters and second was with Boerewor sausage spice bitters that a friend made. Verdict: got to make more sandwiches.
I'd still love to get some Canadian whiskey that's not part of an international consortium. Grown/distilled/bottled in Canada is all great but... Pernod-Ricard
I do recall you mentioning you liked Forty Creek Canadian whiskey. A good one for it's price.
I didn't know about Pernod-Ricard. Might explain its slightly higher price.
The booze store in our town is rather limited. I normally shop at the store next town, which moved to a different location recently. Practically the same distance from where I live and even more variety at their new store. And I saw this Ninety 5-year-old Canadian rye whiskey for only $36 so I figured why not try it. I was pleasantly surprised at how good it was considering the price.
Also, the U.S. requires that in order to call a whiskey "rye whiskey" it must be a minimum of 51% rye mash. The two Canadian ryes linked below surpass that requirement. It's not required in Canada, but some of their "rye" whiskies do meet that measure, many do not. There are others which contain mostly corn, wheat, or barley mash, and are more often referred to as "Canadian whiskey".
I'd still love to get some Canadian whiskey that's not part of an international consortium. Grown/distilled/bottled in Canada is all great but... Pernod-Ricard
Also, the U.S. requires that in order to call a whiskey "rye whiskey" it must be a minimum of 51% rye mash. The two Canadian ryes linked below surpass that requirement. It's not required in Canada, but some of their "rye" whiskies do meet that measure, many do not. There are others which contain mostly corn, wheat, or barley mash, and are more often referred to as "Canadian whiskey".
That dark batch isn't available in my province, although we do get the regular Alberta whisky.
If this Lot 40 ever makes it to the USA, give it a try. A tasty whisky for it's moderate price.
I'd still love to get some Canadian whiskey that's not part of an international consortium. Grown/distilled/bottled in Canada is all great but... Pernod-Ricard
If you're in Canada, look for Alberta Rye Whisky Dark Batch (https://www.reddit.com/r/bourb...). It's what got me hooked on rye, but then they stopped distribution to the US (long before Lord Dampnut imposed his stupidity on the world). Not sure if they even offer it in Canada, as it's possible they only sell to other distillers as part of rye blends. I believe, but am not 100 percent certain, that the Basil Hayden Dark Rye includes it.
That dark batch isn't available in my province, although we do get the regular Alberta whisky.
If this Lot 40 ever makes it to the USA, give it a try. A tasty whisky for it's moderate price.
Location: Blinding You With Library Science! Gender:
Posted:
Feb 2, 2026 - 6:46am
SeriousLee wrote:
I'll have to try that one if I see it. Whenever we get American liquor back in Canada.
If you're in Canada, look for Alberta Rye Whisky Dark Batch (https://www.reddit.com/r/bourb...). It's what got me hooked on rye, but then they stopped distribution to the US (long before Lord Dampnut imposed his stupidity on the world). Not sure if they even offer it in Canada, as it's possible they only sell to other distillers as part of rye blends. I believe, but am not 100 percent certain, that the Basil Hayden Dark Rye includes it.
