Distiller Notes
The nose is cigar box, pipe tobacco, Madeira cake, and toffee in that order of ascent, but then there’s a rush of oaky vanilla, limestone, flint and sweetened breakfast cereal. Hearty but elegant, woody but grainy, and floral yet spicy, which is quite an achievement. The entry is high octane and scintillating followed by lush tastes of raisins, prunes, mince pie, candied walnut, chocolate covered cherry, heather honey, toasted marshmallow, praline, nougat and pecan pie. The aftertaste underscores the attributes at aroma, entry and midpalate, bringing them into a grand finale that is hugely satisfying.
Created to honor Sam Bronfman, or “Mister Sam,” as he was affectionately known, this blend was created by Sazerac’s Master Blender Drew Mayville whose career included 22 years at Seagram’s where he was the fourth and final Master Blender under the Seagram dynasty. Mayville had an arsenal of Sazerac’s best American and Canadian Whiskey stocks at his disposal while developing Mister Sam. This project holds a special place in Mayville’s heart, a native Canadian now living in Kentucky.
What Whiskey will not cure, there is no cure for.
Coming in a multitude of styles depending on its origin, Whisk(e)y’s flavors range across the board from the sweet, caramel and vanilla-dominated American Bourbons to the briny, peat-heavy Islay Single Malts from Scotland. Though production methods differ widely, all Whiskeys are made by distilling beer made from some type of grain, such as barley, corn, wheat or rye. After the distillation process is complete, the new, clear spirit is transferred to wooden casks where it matures, a process that can take up to thirty years or more.