According to my correspondence with the media company responsible for, Gibson’s Finest 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). When aging their whisky, Gibson’s Finest uses a variety of barrels: ex-bourbon barrels, new oak barrels, etc. The ratio of each barrel-type used can differ from batch to batch because the whisky is blended to a specific taste profile rather than to a specific barrel regimen.
Gibson’s Finest Rare 18 Years Old Whisky is limited to a production of not more than 12,000 bottles per year. All of the whisky in the blend, is of course 18 years old or more, and it is bottled at 40 % alcohol by volume.
Here is a link to the Rum Howler #11 Canadian Whisky of 2015:
Gibson’s Finest Rare 18 Years Old
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You may read about the Top 25 Canadian Whisky Countdown here:
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. Unfortunately, early in the new century, fate dealt the company a tragic blow, in the name of Prohibition. Consumption of legal whisky all but dried up, and Gibson’s Distilling Company went bankrupt. 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 via Sherriff’s auction 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.
According to my correspondence with the media company responsible for, Gibson’s Finest 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). When aging their whisky, Gibson’s Finest uses a variety of barrels: ex-bourbon barrels, new oak barrels, etc. The ratio of each barrel-type used can differ from batch to batch because the whisky is blended to a specific taste profile rather than to a specific barrel regimen. Gibson’s Finest Rare 18 Years Old Whisky is limited to a production of not more than 12,000 bottles per year.
In 2002, the Gibson’s Finest brand was purchased by William Grant & Sons who acquired the brand to strengthen their position in the Canadian spirits marketplace.
We have reached the point where we are crossing into the second half of my 2014 Top 25 Canadian Whisky Countdown. And Gibson’s Finest 12 Year Old checks in as the number 12 Canadian Whisky in the world today!
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When aging their whisky, Gibson’s Finest uses a variety of barrels: ex-bourbon barrels, new oak barrels, etc. The ratio of each barrel-type used can differ from batch to batch because the whisky is blended to a specific taste profile rather than to a specific barrel regimen.
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