Review of sCorn whisky from Last Straw Distillery, careful this is a quirky little Canadian

It only seems appropriate, after naming the iconic Canadian Club 42 as my 2019 whisky of the year, that I start the new year with a proper review of a whisky from one of our youngest Canadian distilleries - Last Straw.


I wrote about them almost 5 years ago when they were literally building their establishment. Since that time they have gone from a temporary location to their current site in Vaughan Ontario and from part time production to running a full time operation. It's been an interesting journey for father and son duo. Here is my first blog about them:

https://whiskylassie.blogspot.com/2015/03/what-would-be-your-last-straw-don.html

Don was kind enough to send me a whisky they created that he feels is quite unique not only in flavour but it's "raison d'être". He thanks the Toronto Distillery for that. When they were still operational, they contacted Don and offered him a batch of 100% organic sprouted corn (hence the name sCorn).

Sprouted corn kernels

Charles literally said, if you don't want it we will likely throw it out because we simply can't use it right now. Don immediately said yes and picked it up. The spirit that came off the still was something quite different in Don's opinion so they decided to age it in virgin oak casks. Three and a half years later, sCorn was bottled. 

The first thing I did was read up on their website about the whisky, then I did a bit of research on sprouted corn. There are a few distilleries in Canada that make 100% corn whiskies, JP Wiser's 18 is a fine example, and upon a bit more research there are quite a few American craft distilleries that use sprouted corn (malted) to make their whiskies.

What does make sCorn unique? 


1. It's locally farmed 100% organic sprouted corn, AND

2. This is a single cask release (although it doesn't state so anywhere on the bottle)

Bottled at a respectful 49% ABV. I sampled it over the course of a few days, letting it sit for a while as well as adding a bit of water. It was a nice feeling to be back at the simplicity of sitting with a whisky, making notes and enjoying the experience of connecting with it for its aromas, flavours and finish. Now I'll be honest and I'm not telling anyone who knows me anything new when I say... It is rare that I'm a "virgin oak" maturation fan. Not that I find them offensive by any means, they are simply not my favourite whiskies. Don and I had a great conversation about virgin oak and how some people absolutely love it while others like myself struggle. The nose/mouthfeel is so distinctive I can pick them out on blind samples.

sCorn - Last Straw Distillery, 49% ABV


Nose: Sweet but fresh pencil shavings, apple juice,  with some fir tree sap (that's the sign of virgin oak maturation for me right there). With a bit of time and a few drops of water: A lot less astringent, with a more creamy vanilla profile. Can really smell the grain better now.


Palate: A bit of a surprise, I found it a bit harsh (again I struggle with virgin oak), but after the first sip and a bit of water I found the flavours evolved into desiccated banana chips with a dryness of toasted hazelnut skins.


Finish: High ABV = burn, long simmering one. With water it became more of a peppery/chewed on a mouthful of cinnamon hearts at the same time sort of heat. Quite the winter warmer!




It's not a very complicated dram, but overall it is certainly an interesting whisky and concept. I had a few friends try it last week (one who is a really big virgin oak/bourbon fan). At first he didn't believe me when I told him what this whisky was matured in, but in the end he stated he really enjoyed the very different "weirdo" whisky (his words - not mine... ;)

For anyone who lives in Canada - it's only available online or at the distillery itself. At $60/bottle for a single cask edition whisky - Worth the try if you want a simple but different sipping whisky. For the rest of the world... sorry:  Only in Canada my friends - Pity!

https://www.madebyhand.laststrawdistillery.com/product-page/scorn-whisky

I want to thank Don Dimonte for sending me this quirky little sample. Please don't ever stop daring to be different at Last Straw! I really enjoyed starting off my 2020 blogs with this one. 


Next week on Lassie's blog:  My 2019 mindblowing trip to Waterford Distillery in Ireland. Until then, be safe my friends and enjoy your journey, wherever it may lead...




Lassie

What would be your last straw? Don DiMonte doesn't appear to have one or does he?

I met Gary Schroeder, an up and coming Canadian blogger, at the Forty Creek Weekend a few years ago near Toronto and we’ve been whisky family ever since. He’s quite an interesting and unique person trying to find his own way in the #whiskyfabric. His take on life is a satirical and sometimes crazy train ride that leaves you giggling like a giddy school girl but then again, I’ve always been attracted to brilliant and off the wall people. I recently asked Gary if he would do me a favor and be so kind as to interview a man who is on a quest to open a distillery. He’s been at it for a few years now, slowly inching his way forward. He’s relentlessly determined and sometimes that’s the only thing that keeps him going. After the interview was done Gary gave me the most amazing analogy:  It’s like listening to bands that don’t even exist yet… and that's where the story begins.

You see, prior to 2005 Canada’s list of distilleries and what they produced was pretty much set in stone. We had 9 distilleries from coast to coast all making various forms of whisky and each satisfying a niche market. No muss no fuss and don’t rock the boat but then something lovely happened. There was this winemaker who decided he would make whisky. What he didn’t know at the time was that he would turn the industry on its head and send shock waves through it which in turn ended up paving the way for many more whisky makers to step up to the still. Over the course of the next 10 years craft distilleries started popping up everywhere and Ontario, specifically, saw the greatest growth. 2015 was the first year that a craft distillery won a gold medal at the Canadian Whisky Awards. Things are booming in Canada, but then again I’ve been standing on the soap box for a few years saying that haven’t I!?

Distilleries in Canada 2014

The next chapter is still blank for the man who seems to be a bit of a mad alchemist in Erin Ontario but that’s ok because he’s also an aspiring distiller plowing through brick wall after brick wall of unforeseen circumstance with the hopes to someday soon open Canada’s latest distillery. Ladies and gentleman, I present Don DiMonte, the brainchild responsible for Last Straw Distillery. The first time I saw his tweets (@LastStrawDistill) I recalled thinking, well that’s a bit of a weird name for a distillery? 

However, as Gary found out talking to Don it’s quite befitting indeed. When Don pitched his “build a distillery” idea to his wife she informed him it was the last straw. Not that it would end their marriage but that financially it was either going to make or break them. Thank goodness for supportive spouses I say!! Moving forward from that moment and never looking back Don has either leaped over or crashed through all of the hurdles along the way. The legal requirements at the municipal, provincial and federal levels are brutal to put it mildly. He’s also had to fight to change zoning laws, exceed operational code requirements and cross off every T on the multitude of checklists that are so mind numbingly long your eyes would hide somewhere at the back of their sockets! 

I for one, feel that the constant bombardment of challenges he has faced and is still facing would have caused me to throw my arms in the air and scream that’s it, I give up. But Don feeds off the strength of the words LAST STRAW, rises above and solves the latest issue that has slowed the process. He’s either simply stubborn or that motivated to see this project through.

Don’s “phantom” distillery carries some ambitious ideas. Settled nicely on a 100 acre plot, he plans to farm the grains he wants to distill. The ability to grow different types within the same season will allow him to control the quality of his products. One of the more refreshing parts of the interview was to hear that Don is already listening to his future customers and is absorbing what they want to see from the distillery rather than letting market trends dictate to him and them what they should be drinking.

Slowly, the distillery is taking shape. Pictures of dry wall, equipment arriving and messages of meeting with lawyers or town councils are what is being shared on social media. Don purchased and has installed a small still with a simple yet effective system. 

It’s a European manufactured product called the iStill which provides a turn-key system that is completely automated which leaves little room for error. Working with a 250L capacity means the distillery will approximately produce 3,000 bottles per year which fits into Don’s hectic lifestyle since he still works full time. Just as recent as March 3rd, the still didn’t pass code so he’s now working yet again to come up with his next plan of attack to move this forward.

Sidelined for now but once he can distill, he wants to make single malt then age it in ex-Jack Daniels and Heaven Hill Bourbon Barrels. Like many other distillers he’s also looking into different aging regiments such as using virgin oak or other first fill barrels but the truly exciting and intriguing part of his plan is that he will be the first in Canada to craft Aguardiente Spirits. Don explained to Gary that his recipe is based on the Portuguese version which is crafted from grape skins and usually kept un-aged. The resulting spirit is brought to family feasts and sits under an open grated grill. On top of the grate a coil of Chorizo is placed over the spirit and a small flaming apparatus kept under the sausage chars and singes the sausage coil resulting in melting paprika scented pork fat to drop into the spirit below, effectively gracing it with some lively flavours.

Although the distillery is not yet operational due to the inevitable onslaught of “last straws” needed to seal the deal, Don is hopeful he can deliver some exciting and intriguing products soon. Matter of fact when Gary asked him when he planned the distillations to start taking place, Don replied January. We thought that it was awesome that he would be producing his first whisky in less than a year but then we realized he meant January 2015. Ugh! 

I learned many years ago that brick walls are not meant to keep you from reaching your goals and as Don DiMonte keeps proving they are there to show you how much you are willing to work through all the last straws to get what you really want out of life.

There is a huge part of the story that has yet to be told but what we want to do is bring attention to a distillery that is yet to start production. Now do you hear the music played by a band that does not exist? 

So maestro keep writing the sheet music on the blank pages and at some point many of us will get to hear the symphonies you are about to write because we can’t wait to listen to beautiful songs you will eventually create. There is only one way to find out and that's if you keep crashing through the barriers Don...

Big thank you to Gary for taking the time to interview Don and providing much of the information and inspiration contained in this piece. 

Feel free to check Gary out, Canadian Whisky Enthusiast at: 

https://www.facebook.com/permalink.php?story_fbid=1588285314716720&id=1429254443953142&substory_index=0

Lassie