Gooderham & Worts Four Grain Canadian Whisky
Gooderham & Worts // Ontario, Canada
Gooderham & Worts celebrates the history behind a Toronto grist mill and distillery which first produced whisky in 1837. It closed in 1990, but at its height was producing over 2 million liters of whisky a year, which at the time was half the production in the whole of Canada. This whisky was first released in the late 90’s as part of the failed Canadian Whisky Guild Series along with Lot 40 and Pike Creek. It’s back! This bottling was distilled by Corby Distillers and production was overseen by Dr. Don Livermore. The four grains blended are corn, wheat, rye, and barley. It is bottled at 44.4% abv.
CanadianDISTILLED IN CANADA AND AGED IN BARRELS FOR AT LEAST THREE YEARS; OFTEN (BUT NOT ALWAYS) CANADIAN WHISKIES ARE BLENDS OF CORN, BARLEY, AND RYE WHISKIES WHICH WERE DISTILLED AND MATURED SEPARATELY. TRADITIONALLY, CANADIAN WHISKEY IS CALLED “RYE”, ALTHOUGH NO MINIMUM PERCENTAGE OF RYE-GRAIN WHISKY IS REQUIRED IN A BLEND.
"Dr. Don Livermore masterfully layers subtlety after subtlety in this soon to be classic Canadian Whisky. Poised spices are discreet but big enough to direct vanilla, dusty straw and crisp dry grains from over acting. This is before even taking sip. The flavors blend with a sturdy wood framework seamlessly held together without nails. Freshly baked bread and cereals lead into a complex finish that lights up the mouth with just a shade of tannins. The gusto flavors extracted from each grain is woven so tight that pulling them apart would produce a thesaurus of words worthy of Webster. "