On May 5th 2018 I was at Spirit of Toronto with fellow Connosr members Nozinan and Paddockjudge, we attended the Wiser’s Masterclass that was given by Dr. Don Livermore. We were presented with the 6 new expressions that would be released by the distillery in 2018, you can find part 1 and part 2 here.
This was one of two whiskys that were an unexpected addition to our tasting. The other being the Canada 2018 release, while it was good I only had an hour so I chose to focus my attention on the four most striking.
Seasoned Oak is an LCBO exclusive that will be released for father’s day (much like Dissertation and Last Barrels the two years prior). In essence it is a 19 year old blend of double distilled corn & column still rye that was aged* in barrels made from staves that were traditionally air dried for 48 months, my notes indicate that these barrels we’re toasted and not charred…but I could be wrong.
Nose: Oak, vanilla, candied apples, a bit of raisins & allspice. It’s in many ways a traditional Canadian whisky on the nose but with presence and good development, it does have a touch of warm bread and fennel.
Palate: A pleasant hint of burnt wood, lots of maple, orange blossom water, the oak is complex like opening an old cigar humidor, great spice & citrus integration.
It’s the first time I get actual maple syrup in a Canadian whisky, I know many people use that as a tasting note but I never quite get that complex sweetness and underlying minerality (not a word I know) of maple syrup in most Canadian whiskys, this one though…round, warm and solidly crafted, the oak wasn’t out of hand. I would like to try this in a blind tasting in a line-up with other American and Canadian whiskys, see how it would fare.
They are also displaying the actual age on the label (from what I can see on the Wiser’s website) which is refreshing since most of the other rare cask series did not…perhaps this is to help in selling it at the price point they are looking for (100$).
*After fact checking it is aged for 18 months in traditional refill Canadian whisky barrels and only finished for 12 months in these air dried barrels, I wish they had made this a bit clearer. Nonetheless, it’s great to see what the use of this finish can do to ad complexity without going overboard and into licking a wooden plank territory like some double barreled bourbons.
JP Wiser’s Seasoned Oak (19yrs old)
84/100 * I tried these whiskys in a public event so these notes are quick impressions rather than in depth reviews.