Windsor is a Canadian whisky that boasts a rich and unique production process. It is crafted using cereal grains sourced from the fertile lands near Calgary, Alberta. The use of locally grown grains adds a distinct character to the whisky, reflecting the terroir of the region. As a sommelier and brewer, I appreciate the emphasis on quality ingredients and the connection to the land.
One of the key elements that sets Windsor apart is the water used in its production. The whisky is made with pure, clear glacial stream water sourced from the pristine regions of Western Canada. This water imparts a clean and crisp profile to the whisky, enhancing its overall flavor and smoothness. The purity of the water is crucial in whisky production as it impacts the extraction of flavors from the grains and contributes to the final product's overall quality.
In addition to the exceptional ingredients, Windsor undergoes a unique aging process. After distillation, the whisky is aged in the dry and high-altitude environment of the Canadian Rocky Mountains. This specific aging location offers distinct advantages, including lower temperatures and reduced humidity. These factors contribute to a slower maturation process, allowing the flavors to develop and harmonize over time. The result is a well-balanced and refined whisky.
Now, let's get to the alcohol percentage of Windsor. It is bottled at 40% ABV (Alcohol by Volume), which is equivalent to 80 proof. This ABV level is commonly found in many whiskies and strikes a balance between the flavors and the alcohol content. It allows the complexity of the whisky to shine while still providing a satisfying and enjoyable drinking experience.
Personally, I find the 40% ABV of Windsor to be quite appealing. It offers enough strength to deliver the desired flavors and aromas, while also being approachable and smooth on the palate. I have had the pleasure of sampling Windsor on a few occasions, and I always appreciate its well-rounded nature and the way it showcases the unique characteristics of Canadian whisky.
To summarize, Windsor is a Canadian whisky with a distinct production process. It is made from locally grown cereal grains near Calgary, Alberta, and utilizes pure glacial stream water from Western Canada. The whisky is aged in the dry and high-altitude Canadian Rocky Mountains, resulting in a well-balanced and refined spirit. Windsor is bottled at 40% ABV (80 proof), offering a harmonious combination of flavors and alcohol content.