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Gibson's Finest Rare 18 Year Old

Old School Canadian Rye

0 592

@VictorReview by @Victor

29th Jun 2011

0

  • Nose
    24
  • Taste
    23
  • Finish
    22
  • Balance
    23
  • Overall
    92

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Distribution of ratings for this: brand user

Gibson's Finest Rare 18 yo whisky is produced by William Grant & Sons, Ltd, of Oakville, Ontario. The reviewed bottle is # 419946.

Nose: fragrant, sweet, lots of wood, both oak and maple, caramel, a hint of vanilla. There is a lot of rye spice here, and this nose is very much like the nose of an old medium to high rye mashbill bourbon, eg. a 20+ yo Willett bourbon. Lovely.

Taste: sweet,spicy, caramel-y, woody. All of these flavours hit the mouth right away. There is lots of rye spiciness and lots of old wood here. The flavours are sharp and well-defined, with a sweet and spicy overlay.

Finish: medium length of time for the spices and vanilla, and then there is a tapering down to an understated soft caramel with hints of the bass notes of wood.

Balance: this is an excellent example of "old-school" Canadian whisky-making, probably of the sort made common 75+ years ago (but they probably didn't age it 18 years then!). There is very strong dry balance to the sweetness, high rye content with high rye spiciness, lots of wood aging and wood flavouring, and no evidence of the addition of any additives. The closest whisky to this in character in my experience would be a 20+ yo Willett bourbon. But even though Gibson's Finest Rare 18 yo has strong similarities to some well-aged medium to high rye content bourbon whiskeys, there is also something distinctly Canadian in the flavour profile. I suspect that it is in the wood used for aging, and the flavours originating from that wood. I do not know the sourcing of Gibson's barrels, but, if most or all of them are re-used barrels it would explain why the wood flavours from 18 years of re-used wood aging would be different from those of 18 years of new wood aging. Some of the wood flavours would be in much shorter supply after the first barrel use.

In any case, there is a very nice balance of flavours here, and this whiskey works well for me, even at 40% ABV. I would recommend it to anyone who wants to know if there really is a "rye" with a lot of rye in it. There is. (And yes,there are some others too!)And I agree with Jim Murray that Gibson's Finest Rare 18 Year Old can hold its own on the stage as a world class whisky.

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5 comments

@Bravado
Bravado commented

I'm starting to get concerned. You review every bottle that I purchase on impulse at the liquor store...

Appreciate the review!

7 years ago 0

@Megawatt
Megawatt commented

I would really like another bottle of this and I lament that it has shot up in price to $75. I remember getting it on sale for $35 a few years ago. It always gave me the impression of baked apples and brown sugar, but in a subtle way.

I also wish Gibson's would bring back the limited edition bottlings: New Oak and Bourbon Cask. New Oak was quite good, as I recall.

7 years ago 0

@Victor
Victor commented

@Megawatt, thank you for your comments. Those Gibson's limited edition bottlings sound like whiskeys which I would very much enjoy trying.

7 years ago 0

@paddockjudge
paddockjudge commented

@Victor, I too suspect there is not much, if any, influence from new oak upon this exquisite blend. Gibson's Finest Rare 18 Years is a consistently brilliant example of the effect of Canadian climate on long aged whisky. Combine this with the subtle influence of previously used barrels, and a gentle distillate, to produce the unique taste profile which has become known as Canadian. Green apples, toffee, caramel, black pepper, and rye (baking)spices make for an incredibly well rounded and delicious whisky. This is the current benchmark for Canadian whisky.

4 years ago 0

@Victor
Victor commented

@paddockjudge, some whiskies require time and breaking in to like, others you like right away. I have been a fan of Gibson's Finest Rare 18 yo from the first sip.

4 years ago 0

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