Maple sugaring season in Quebec — the historic birthplace of syrup tapping—is just ending. This is a vital time of year for the award-winning Tap 357 Canadian Maple Rye Whisky because it is how the brand obtains its “Grade A/Canada 1 Light” maple syrup for its blend.
Tap 357 is a premium small-batch Canadian whisky that marries rye whiskies that have been cask-aged for either 3, 5 or 7 years with pure maple syrup tapped at the first hint of spring.
Maple sugaring in Quebec generally occurs between February and April for approximately 20-25 days, if the weather cooperates. This is the only time of year one can obtain real maple syrup, and the quantity of the year is completely dependent upon the climate—for the maple sap to run out of the tap hole, one must have freezing nights followed by warmer days.
Master Blender Michel Marcil takes the naturally complementary flavors of fine, earthy rye and rich, true maple and transforms them into an elegantly smooth spirit with a delicate sweetness that is subtle, not sugary. Thanks to skillful blending (and because Marcil has eschewed chill-filtering), neither flavor is allowed to dominate. The finished result is a layered, nuanced and rounded spirit that’s great savored straight or added to creative cocktails.
Tap 357 (81 proof)
Visual: Light gold.
Nose: Heavy maple sugar tempered by a spicy and moderate rye. Engaging and not at all cloying. A spirit nose, not a liqueur one.
Taste: Very smooth and at first the rye seems to prevail. But, in a matter of a few seconds, the maple character announces its presence and gives a friendly welcome. Not overly sweet, the rye really works in tandem here to keep things from going off into Candyland.
Finish: Medium long with lingering dark maple notes.
Overall: I’ve had a few different Canadian whisky/maple products over the years and this one is the best. The balance between the rye and the maple syrup is excellent. Well done!
GSN Rating: A
For more information go to: Tap Whisky