A complex rye, Royal Reserve has pleasing caramel-vanilla notes with mellow oak and medium fruit levels. This Canadian whisky can be appreciated on its own, with a touch of water or with your favourite mixer.
This classic brand rose to fame in the 60's and 70's when cocktails were all the rage; with a renewed interest, bartenders are once again turning to whiskies like this for their subtle character and mix-ability. Hints of honey, burnt almond and sweet caramel on the nose prepare you for a palate that is light and smooth.
A rich and somewhat complex nose emerges slowly from an almost silent start. First to appear is dusty rye with faint cloves, ginger and cinnamon in tow. Toffee soon follows then a contrasting inkling of pickles. This is a ’70s Canadian rye whisky nose to be sure: tightly integrated with slowly growing intensity, though it never really becomes overly expressive. Rather, it’s all about subtlety, nuance and balance. The scent of walnuts adds a new dimension as do whiffs of pine needles and a vague suggestion of bicycle tires, but really this is all about mild but assertive hard rye.
Starts out quite light and sweet and almost watery, with burnt sugar right off the bat then sweet toffee and a hint of ripe fruit. The slight bitterness of rye grain, hints of dry oak, and the feel of French’s® mustard complement a mouth-coating creaminess. Hot pepper and sweet rye spices dominate, but not enough to hide a vague and ever-present hint of brittle rye along with some zingy lemon zest.
Medium length. Develops slowly then fades from heat to sweet with zippy rye spices. A refreshing bitterness balances the glowing pepper.