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Re: Belmont Whiskey "James Gibb" (1876) San Francisco
Submitted by Bruce Silva <jsglass@q.com> on 10:43 am, Wed. 21-May-2008 in reply to Belmont Whiskey "James Gibb" (1876) San Francisco posted by Matt Santana on 1:49 am, Mon. 19-May-2008
70.58.54.210
Message:
Matt;
James Gibb did business in San Francisco ca. 1898 - 1915. He had three different containers (glass bottles in the fifth size) blown for his products. They are listed as numbers 312, 313 & 314 in Western Whiskey Bottles 4th edition by R. E. Barnett. #312 "Jas. Gibb / Wholesale / Liquor / Dealer / San francisco" & #313 "Gibbs Special / Whiskey / Bottled By / Jas. Gibb / S. F. Cal." were blown only in clear glass that will turn purple over time if exposed to UV light (sunlight or artificial). Both are fairly common (without the label) and we normally sell them in the $20~ - $35~ range. #314 "Imported and Bottled / By Jas. Gibb / 615 - 617 Merchant St. / S. F. Cal." is much scarcer and desirable. This variant was blown in both clear and amber glass, with the amber being significantly rarer. The amber variant of this bottle would bring as much as $125~ in today market; the clear roughly $50~ less. As stated the prices are reflective of an empty example without the label. With label and contents in attic mint condition, one could figure adding another 50% - 100% to the value.
I've collected S.F. whiskies since the mid 1960's amd realized early on that labeled and embossed examples (especially those with full contents) are significantly rarer than the empty glass bottle minus the label. Since the mid seventies, I've amassed roughly eight dozen San Fancisco examples. I have a couple of different examples of Gibb labeled and embossed products in my collection, but the brand that you mention is one which I've not seen a label for. I'd love to see a photo of it.
As far as preservation goes, I recommend keeping them out of direct sunlight. In order to ensure that the conents do not evaporate, I further recommend keeping the bottle on its side with the label up in order to keep the cork moist and fully expanded. However, do make sure that the cork has not already begun to dry out. If this is the case, the whiskey will obviously leak past the cork and you'll be left with both a mess and a ruined label, as well as a loss of contents. In the event that the cork no longer seals the bottle, I'd recommend keeping it in a darkened cabinet with a door, out of direct sunlight, and in an area that does not receive direct airflow (from a heat register or other heat source).
Take care,
Bruce Silva
Western Whiskeyana
Jacksonville, Or.
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