I had a chance to taste the latest addition to the Canadian whiskyscene this week. I’ve always been a bit more of a scotch fan myself, but was intrigues to try the pride of Collingwood, Ontario – Brown-Forman’s Collingwood Canadian Whisky.
Made with spring water from Georgian Bay, and Ontario Grain Farmers’ corn, the whisky is toasted- maplewood mellowed, hand-crafted with artisan care.. and it shows. The complexity of flavours is one you won’t find in its peers – it is a much more mature spin on the Crown Royal or Canadian Club you may be used to. With subtle hints of vanilla and maple, and a smoothness you may find in an upper-echelon bourbon. It’s certainly worth picking up this handsome bottle the next time you’re in the LCBO.
I’ve used it below in one of my favourite kabob recipes – but I also recommend you give it a try with a drop of water or served over ice. Deliciously Canadian!
Collingwood Canadian Whisky Beef Kabobs
Adapted from Canadian Beef
¼ cup cider vinegar
2 cloves garlic, minced
2 tbsp maple syrup
2 tbsp chopped green onions
2 tbsp vegetable oil
1 tbsp Collingwood Canadian Whisky
½ tsp ground cloves
Salt and pepper, to taste
1 lb Beef Top Sirloin Steak or similar,1-inch thick, cut into 1-inch cubes
- Combine vinegar, garlic, maple syrup, onions, oil, whiskey, cloves, salt and pepper in large resealable freezer bag. Set aside 2 tbsp for basting.
- Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade.
- Thread steak onto metal or soaked wooden skewers. Grill over Medium-High heat, until browned but still pink inside, about 5 minutes, basting occasionally.