This whisky is a marriage of three whiskies, of different ages, to create a whisky which has both the body and complexity of an older whisky and the bite of a younger one. It’s been around for a long time – since 1856. It is made, most likely, at the Valleyfield distillery in Quebec.
Nose: Fruity rye off the bat, with a touch of bitterness. There’s a light bit of apricot, brown sugar, and cinnamon, and a good bit of rye, with a little underlying green grape and earthiness. Vanilla emerges over time, and there’s a spiciness with a bite almost like juniper. There are hints of bourbon throughout the background too. 25/30 (83%)
Taste: Wonderful! Toasted oak leads the way with a spicy and tangy rye backdrop which is met with some caramel, vanilla, raisins, and maple in the end. It has a nice balance of sweetness and spice, and has a good measure of fruit as well and a beautiful thread of vanilla and light molasses. The rye is quite brilliant in this one, and it is very enjoyable all around, and well balanced. 26.5/30 (88%)
Finish: The rye, caramel, and nice kick of spice linger for a bit before fading to vanilla, a bit of clove, and a bit of mossiness. The rye also stays with you for some time, with a good fruity nature. 17.5/20 (87%)
Conclusion: I do quite like the palate, and it is quite solid. Very easy to sip. It’s too bad about the nose – the palate is good enough that I tend to spend all my time tasting and not nosing. 17/20 (85%)