Sortilège Maple Syrup and Whiskey Liqueur is 30% abv. / 60 proof and is made in Montreal, Canada from Canadian whiskey and maple syrup. The color is that of a very light maple syrup.
The aroma is a light but sharp whiskey, with overtones of maple, some dried fruit and spice cake notes, and very light hints of vanilla. It's a unusual aroma that isn't as much maple as I would have thought. As I warmed it up the dried fruit notes opened up and masked all the other scents, which was an improvement since I didn't really care for the aroma that much at first.
The taste is very light and medium sweet with a light, but syrupy body. There isn't much going on with the flavor. It has hints of whiskey under the very mild maple flavor. In the background there is some of that dried fruit and spice cake that I noticed in the aroma. This is a nice, mild liqueur that is different from most, but it doesn't wow me. It's nice to have when you want something different but I wouldn't have it on a regular basis. I would like it a lot more if it just had more of the whiskey and maple action going on.
Famous Death Row Last Meals
Food Fights: The Biggest Culinary Scandals Of 2011
Maybe you've noticed it too -- the absurd fascination with everything (and anything!) bacon. Over the past few months, I've seen the most ridiculous items (food and non-food) constructed with bacon, and honestly, I don't really know what to make of it. I obviously forward all of the links to my boyfriend, who is known for responding to all questions posed to him with a simple: bacon. (How was your day, honey? Bacon.) But on the other hand, I feel kind of nauseated by the idea of bacon underwear. Here's a round-up of some of the most outrageous, judge for yourself.
It's my final semester of college, and I'm taking Literature of the Great Depression to finish my English major. I think that my professor often feels badly, though, about assigning texts that are just so darn depressing, so she often opens class with a cheerful question like, "What's your favorite type of pie?" or "What's your favorite breakfast?" Recently, she asked us what our favorite thing about Spring is, and I knew instantly that mine is the delicious new food and produce that Spring brings. Clearly, there's no better way to celebrate these bright new ingredients than with entire festivals dedicated to them! This weekend, we have homages to asparagus, seafood, beer, more seafood, seafood and (my favorite) maple.
This seems to be the week for chipotle-based glazes to put on your corn.
