Proof and Wood Good Day 22 Year Canadian Whisky Review & Tasting Notes

 

What does Canada require for its whisky to be considered Canadian? Many people get this one wrong – and I used to be one of them. I foolishly believed the rules were fast and loose. I was (thankfully) schooled by Davin de Kergommeaux, a respected whisky author who 2009 founded the Canadian Whisky Awards and is one of the most respected gurus regarding Canadian whiskies.

 

I learned that making Canadian whisky is far more complicated than most folks think. Canadian whisky must begin with the mashing and distilling of cereal grains (corn, rye, wheat, etc.). Each component is distilled and aged separately for at least three years in cooperage less than 700 liters, and the process must completely occur in Canada.

 

Then, the art of blending happens. The corn and rye and wheat (etc.) whiskies are married. Additionally, Canadian whisky can have added flavors – up to 9.09%. The added flavors must be from a spirit at least two years old or wine. There’s also an option for caramel coloring (e150A).

 

Most Canadian whisky is called Canadian Rye, yet contrary to popular belief, not a single grain of rye must be included in the mash!

 

Then, in 2021, I found the Canadian whisky that changed my mind about Canadian whisky. You see, I was not too fond of Canadian whisky. Any of it. I’d tried many variations and iterations and was close to giving up. Then, I discovered Good Day from Proof and Wood Ventures, a 21-year Canadian whisky. It was delightful and earned my Bottle rating, the first-ever Canadian whisky to do so!

 

Here we are three years later, and a new release of Good Day Blended Canadian Whiskey is hitting store shelves. Another year is added to the age statement, making it 22. The same ABV – 52% (104°) is in a similarly-looking 700ml monolith package. Finishing occurred in former American Rye barrels, and it has a suggested price of $100.00.

 

You’ll notice that I have been spelling whisky without the “e” until that last paragraph, and that’s because Canadians typically spell it that way; however, on the label, it does include the “e.”

 

The extra year should bring about some changes. After I thank Proof and Wood (thank you, Proof and Wood!), we can #DrinkCurious and discover what this year’s version is about.

 

Appearance: I poured this whiskey into my Glencairn glass and sipped it neat. The liquid gold formed a medium-thick rim and released wide, slow tears.

 

Nose: Butterscotch exploded from the glass and took me by surprise. That note wasn’t evident in the 21-year version. Granny Smith apples, cinnamon, and marshmallows followed. Marshmallows and apples remained when I inhaled through my mouth.  

 

Palate: Good Day’s texture was akin to maple syrup. Every nook and cranny of my mouth was affected. The front of my palate discovered rock candy, vanilla, and corn. The middle of my palate tasted caramel, rye spice, and cinnamon, and then the back had flavors of clove, dry oak, and baked apples.

 

Finish: The long, lingering finish retained the clove notes more than anything. However, the cinnamon, baked apples, corn, rock candy, and rye spice flirted with it.

 

Bottle, Bar, or Bust: What a difference a year makes! I looked up my review of the 21-year version, and while there were several similar notes, there were enough new ones to not confuse the two. I found that the nosing and finish held the most differences; that rock candy quality on the palate and finish may not sound like much, but it, too, had a significant impact. Good Day, 22-Year is delicious and well worth picking up a Bottle. Cheers!

 

My Simple, Easy-to-Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you to do so responsibly.