1 | Spirits | Page 165

"Initial whiffs detect ripe yet tart aromas of red grapes, raspberries and blackberries; time in the glass rounds off the bouquet, adding delicate hints of cinnamon and grape vines. Palate entry is clean, tart and properly fruity; midpalate is intensely grapy, juicy and savory. Finishes elegantly in a grape preserves-like manner." 85-89 pts.

This vatting carries a big peaty (often called “phenolic”), beachy oceanic slightly ashy selection of Malts from the island of Islay, from where the Laing family hail - and no wonder! - as we have included Ardbeg, Bowmore, Caol Ila and Port Ellen in the "recipe". Ally these lusty and robust Malts selected for BIG PEAT with the fact that no chill filtration takes place – a more old fashioned traditional approach – and you will detect a massive amplification of the anticipated sea-faring qualities on the nose, palate, and finish. These are particularly appreciated when consumed leisurely in the same style these Malts have waited for you in the cold, dark and windswept warehouses of Islay.

"After resting for 12 years in the barrel, Gibson’s Finest Canadian Whisky has reached its point of ideal balance. It has been determined that 12 years of aging is required to bring together the right mix of flavor, aroma and finish characteristic only to Gibson’s Finest. Precise blending of the well-aged deep and mellow corn base whisky with the bold, spicy rye and malt whiskies brings together an ideal symphony of taste experiences. From the selection of grains and fermentation conditions, to craftsmanship and diversity in distillation, through to expertise in aging and blending, every step in the crafting of Gibson’s Finest supports the superior taste of the finished whisky."