The Whiskey Reviewer uses a letter-based rating system, instead of the numerical 100-grade rating system. If you are abroad, the prices are much steeper, so much so that I can’t possibly recommend giving it a second look. Frankly, I can’t imagine a use for this stuff except in cocktails or as a mixer.ĭepending on where you live in the United States, expect to pay between $20 and $25 a bottle for a fifth of Cabin Fever. The mineral spirits bite, although small, doesn’t help. The finish was faint, with a trace of that maple and butterscotch again.Īs flavored whiskeys go, this one was so candy-like as to be slightly sickening. The flavor is very much in the vein of butterscotch and maple syrup, and I might have thought I was drinking a liquid candy of some kind rather than whiskey were it not for the small mineralized bite that was in there too. A closer whiff morphed that into full-on thick butterscotch. The nose was quite aromatic, with a buttery maple scent akin to the top of a properly fixed up stack of flapjacks wafting up out of my snifter. Thinking about it now, that is exactly what I would expect from a youngish whiskey infused with a hefty portion of maple syrup, so the appearance is actually very revealing. In the glass, the liquid has a coloring right on the line between deep gold and dull amber. The company was bought by Diageo in 2012. It’s still infused with the maple syrup, and bottled at 80 proof. What you get in an actual bottle of Cabin Fever, however, is not Robillard’s garage make, but imported 3 year old Canadian blended whisky. Undeterred by the law or the possibility of poisoning himself or burning the house down, he built a still when he got home and began experimenting, ultimately creating a whiskey infused with Grade B Vermont maple syrup. According to the marketing story, Cabin Fever Maple Whisky started when Rob Robillard was taught a bit about distilling in Eastern Europe in the late 1990s.
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