Rare Perfection 15 Year Old Canadian Whiskey 119.6 Proof - Sendgifts.com
Rare Perfection 15 Year Old Canadian Whiskey 119.6 Proof

Rare Perfection 15 Year Old Canadian Whiskey 119.6 Proof

$370.00

This lot of Rare Perfection 15-year whiskey is made from a bourbon mash bill of corn, wheat, and malted barley that was distilled in Canada. This whiskey was originally intended to be aged in a cold warehouse for a relatively short period of time. But the distillery was sold off and these barrels were forgotten in the back of the warehouse and left to age in the cold Canadian air. 15 years later these barrels were discovered, dumped, and bottled at barrel proof. Rare Perfection 15 years is a limited release that was bottled at cask strength, 119.7 proof, and has an MSRP of $169.

The Van Winkle partnership with Sazerac in the early 2000s ended this agreement, however. With the production of bottles such as this moved to Willett distillery. Where they were bottled by its owners, Evan Kulsveen’s Kentucky Bourbon Distillers. The stills at Willett were silent at this point and KBD was sourcing most of their bourbon from Heaven Hill. It is likely that this is where this bourbon came from. This bottle, however, is not a Bourbon, and it came from Canada.

Color:

Deep Caramel

Nose:

The nose on this bottle was interesting, to say the least. Initially, I found some ethanol and what I can best describe as a note of textile rubber, which made the nose feel a bit medicinal. At just shy of 120 proof, some ethanol on the nose is to be expected.

Palate:

On the palate, this is one of the most unique and interesting pours I have ever experienced. In the glass, it appeared to have an average viscosity, but once it is in your mouth it provides a syrup-like consistency, instantly coating your entire mouth. I found that a few drops of water really helped this pour, as the thick viscosity was a bit overpowering.

Finish:

The finish is long and thick, super thick! The viscosity felt heavier after the first sip and almost became overbearing by the time I finished the pour. Again, some water and/or ice really helped. Some heat and rye spice linger, but the finish consisted mostly of toasted grain, more of that smoky burnt caramel, and heavy oak.

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