Canadian Club is the elder statesman of Canadian Whisky brands being the both the oldest, and the most influential, Canadian Whisky brand in the world. Ironically, the originator of the brand was an American grocer hailing from Michigan. Legend has it, that this American, Hiram Walker, correctly foresaw the changing climate of the American attitude towards alcohol consumption and moved his distilling operations across the Detroit River to (what would become) Walkerville, Ontario. Ironically the whisky which would become the standard-bearer for Canadian Whisky, was originally (and still is) intended for the American palate.
The Canadian Club 30 Year Old Whisky was produced in 2008 to celebrate the 150th Anniversary of Hiram Walker’s Distillery in Walkerville, Ontario which began operations in 1858. It was produced from 89 barrels of whisky which had been set down in 1988. One of the unique aspects of Canadian Club Whisky is that it is blended before barrel aging. This process allows the whisky to fully ‘marry’ in the barrel before bottling. The Canadian Club 30-Year-Old Whisky has thus been married for thirty years in oak melding the flavours of the blended whisky with the oak barrel for three decades.
Here is a link to the review of the #48 spirit on my Rum Howler Top 100 Spirits Countdown.
#48 – Canadian Club 30 Year (150th Anniversary Whisky)
________________________________________________________________
You may follow my Countdown list of the 100 Best Spirits here: The Rum Howler 2015 – Top 100 Spirits
The Rum Nation Caroni 1998 is one such offering from the folks at 
Cask No. 16 is according to the company website,
Pierre Ferrand Selection Des Anges is blended solely from aged eaux de vie produced within the 1st Cru de Cognac, specifically the Grande Champagne Cognac appellation of France. Although the final spirit has no age statement, according to the information provided to me, the Cognac is blended to achieve an average age of 30 years.
Amazingly, the manner in which the agave juice is extracted from the piñas has an impact upon the distilled flavour of the final tequila. Tequila distilled from the juice which was extracted from a stone wheel Tahona has a noticeably softer and earthier flavour than tequila distilled from the juice extracted by a roller mill. Part of the reason for the difference in flavour may be that when the juice which has been extracted from the piñas which were crushed by the Tahona Wheel, the left over fibers from those piñas are placed in the fermentation vats along with the juice. The fiber and juice mixture is fermented for 72 hours in a wooden fermentation vat, where apparently some of the flavours from the fibrous material makes its way into the fermented wash.
The Rum Howler Blog 