A lesson for Canadian whiskymakers that joining the "new breed" of Canadian whiskies means more than upping the ABV a bit, adding a half-hearted age statement (complete with poorly affixed sticker, no less), and a bold-sounding name. Like . . . "Bold," for example (. . . sigh.). I was cautiously optimistic, owing to a nice bit of pickle juice on the nose when I first cracked the bottle, but it quickly dissapates, and afterward--things are pretty much paint by numbers. A bit of dill on the nose, some vanilla and butterscotch, a flinty minerality, lemon-cake, maple syrup and . . . that's it. Tastes likewise: a bit of dill pickle juice, some vanilla, butterscotch, a bit of wood tannin. Owing to the higher ABV, it does have a bit more depth and body than your average Canadian whisky, and there is just a bit of an interesting spicy punchiness. But on the whole . . . maybe back to the drawing board, Gibson's folks?