Posted by Arctic Wolf on October 31, 2015
In 1856, John Gibson purchased 40 acres and built a distillery along the shore of the Monongahela River in Pennsylvania. By the turn of the century, the Gibson’s Distilling Company was the largest producer of rye whisky in North America. In 1923, the entire contents of the distillery including the stills, the aging barrels, all of the remaining spirit, (and even the grain which was on site) was sold to Schenley Industries of New York. Fifty years later this whisky brand, which was born on the US side of the border in Pennsylvania, was resurrected by the brand owner at the Schenley Distillery in Valleyfield, Quebec. Now, of course, it has become one of the iconic brands of Canadian Whisky.
The Gibson’s Finest brand is produced from of two sources: a base grain whisky (which would be a corn-based column still whisky), and a blend of rye based flavouring whisky which contains rye and malted barley (distilled by a single column still and a pot still). Gibson’s Finest Rare 18 Years Old Whisky is limited to a production of not more than 12,000 bottles per year.
Here is a link to the review of the #55 spirit on my Rum Howler Top 100 Spirits Countdown.
“… The initial aroma is spicy with a firm oak presence. The breezes above the glass are filled with tobacco, rye, and (what I am going to term) clean firm oak spices. These dominant scents are accented by caramel, butterscotch and vanilla. Some dusty dry notes of freshly harvested grain, autumn cornstalks, and dry straw rise into those initial breezes as well …”
You may follow my Countdown list of the 100 Best Spirits here: The Rum Howler 2015 – Top 100 Spirits
Posted in Awards, Canadian Whisky, Extras, Whisk(e)y, Whisk(e)y Review | Tagged: 18 Year Old, Canadian Whisky, Gibson's Whisky, Rare, Review, Rum howler, Top 100 Spirits, Whisky | Leave a Comment »
Posted by Arctic Wolf on August 14, 2011
Gibson’s Finest Whisky has an unusual heritage which stretches back to 1856 when John Gibson purchased 40 acres and set out to build a distillery along the shores of the Monongahela River in Pennsylvania. In fact in the early 1900’s, the Gibson’s Distilling Company was the largest distiller of rye whisky in North America. Of course, we all know what happened to American distilleries at that time in history; it was called prohibition, and unfortunately in 1923, Gibson’s Distilling Company was bankrupt and was forced to sell all of its assets ( Sheriff’s auction) to the highest bidder. The highest bidder turned out to be Schenley Industries of New York. It took 50 years, but Gibson’s whisky, formerly an American whisky, was re-introduced as a Canadian Whisky in the 1970’s at the Schenley Distillery in Valleyfield, Quebec. Thirty years later, in 2002, the Gibson’s Whisky was sold to William Grant & Sons who acquired the brand to strengthen their position in the Canadian spirits marketplace. William Grant & Sons has moved the production of Gibson’s Whisky from the Schenley plant in Valleyview Quebec to the Hiram Walker Distillery in Windsor, Ontario.
Here is an excerpt from my review:
“…The initial nose from the glass is of light rye spices and sandalwood. There are hints of butterscotch in the air which gives the whisky a light sweetness and a few dashes of ginger and cardamom. The nose invites me to sip, and I quite contentedly oblige…”
Here is a link to the full review:
I have included a nice recipe for the Gibson’s Sterling which I call, The Long Autumn.
Please enjoy the review and the cocktail that follows.
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Cocktails and Recipes, Gibson's Whisky, Whisky, Whisky Review | Comments Off on Review: Gibson’s Finest Sterling Canadian Whisky
Posted by Arctic Wolf on November 15, 2009
Gibson’s Finest Whiskies are some of the smoothest Canadian whiskies ever made. This, of course, makes them some of the smoothest in the world as Canada is renowned for its smooth whisky. The 12 year old is a step up from Gibson’s regular Sterling brand. I found it to be a mildly sweet well balanced whisky with a nice honey and rye flavour profile.
Here is an excerpt from my review:
“…We have a very nice soft oil on the palate with a sweet honey taste interlaced with toffee and rye. This has a very balanced profile which when given time in the mouth, displays touches of caramel, flashes of hot spices, and a wonderful underlying sweetness….”
You can read the full review here:
Posted in Canadian Whisky, Cocktails & Recipes, Whisk(e)y, Whisk(e)y Review | Tagged: Canadian Whisky, Cocktails and Recipes, Gibson's Whisky, Whisky, Whisky Review | Comments Off on Whisky Review: Gibson’s Finest 12 Yr Old Canadian Whisky