J.P. Wiser's Very Old Limited Release 18 Year 80 Whiskey

Appearance: This whisky presents a deep amber hue, reflecting its extended aging process and richness. Nose: Upon nosing, intricate aromas of caramel, toffee, and oak emerge, with subtle hints of dried fruit and spice lingering in the background. The aroma is complex and inviting, promising a remarkable tasting experience. Palate: The first sip reveals a luxurious velvety texture, with flavors of caramelized oak, rich toffee, and a hint of dark chocolate coating the palate. Subtle notes of baking spices, dried fruit, and a touch of sweetness add depth and complexity, creating a truly indulgent taste sensation. Finish: The finish is long and satisfying, with lingering echoes of caramel and oak that leave a warm and comforting sensation on the palate. A touch of spice emerges towards the end, adding a delightful complexity to the whisky's smooth and sophisticated character.

Since the 1980s, J.P. Wiser's Whisky has been distilled and bottled at the Hiram-Walker & Sons distillery in Windsor, Ontario and aged in the Pike Creek area of Lakeshore.
There are eight large distilleries and a rapidly increasing micro-distillery scene that make up Canada's whisky landscape. The big eight are: Valleyfield in Quebec; Hiram Walker, Canadian Mist and Forty Creek in Ontario; Gimli in Manitoba; and Highwood, Alberta Distillers and Black Velvet in Alberta.
Rye is used primarily as an additive with corn doing the bulk of the work here. It should be noted that this used to have an age statement of 10 years, but recent labels exclude the age. Distilled in Canada and aged in barrels for at least three years.
Canadian whiskies are most typically blends of whiskies made from a single grain, principally corn and rye, but also sometimes wheat or barley. Mash bills of multiple grains may also be used for some flavouring whiskies.
The building blocks for each of our whiskies are simple yet extremely important – grains, yeast, water. We dedicate countless hours to ensure that we start with the right ingredients, going so far as smelling each batch of grain before it enters the building.
Like Scotch and Irish whisky, Canadian whisky has to be aged a minimum of three years in its native country in wooden barrels no larger than 700 liters—new, old, charred or uncharred, it doesn't matter. The spirit also has to be mashed and distilled in Canada.

Size: 750 mL

Proof: 40%
*Please note that the ABV may vary