Canadian Whisky: The Giant Reawakens-Presentation

CANADIAN WHISKY

THE GIANT AWAKENS

#CanWhiskyEh

#TOTC2015

JILTED PASTwith Davin de Kergommeaux

OLD GUARDwith Dave Mitton

NEW SCHOOLwith Shawn Soole

JILTED PAST

Whisky Canada – Writer & Author

Award-winning author of Canadian Whisky: The Portable Expert.

Contributor and feature writer for Whisky Advocate Magazine.

Contributing editor for Whisky Magazine, founder of the Canadian Whisky Awards, whisky judge, public speaker.

DAVIN DE KERGOMMEAUX

@DavindeK

@DavindeK

JILTED PAST OLD GUARD NEW SCHOOL

• 18th century Scottish and Irish settlers to Canada were distilling rum

• German and Dutch settlers moved further inland (West) and whisky production began

• Distilleries were associated with farms and flourmills, and spirit production was secondary

• Wheat was the original base ingredient

THE BIRTH


• The term “rye whisky” started when small amounts of rye grain was added to the wheat mash to give more flavour

• 1927 to 1840 – Whisky making boomed as the number of household “distilleries” grew from a handful to hundreds

• 1865 to 2010 - Canadian whisky was the best-selling whisky in the U.S.

• 1890 - Canada became the first nation to implement legislation requiring its whisky be aged a minimum 2 years– 25 years until Scotland and Ireland

caught up (Scotch and Irish Whisky Immature Spirits Act 1915)

COMING OF AGE


MOVING FORWARD

• Americans buy about 70% of the whisky that Canada produces

• 2013 - Americans bought almost 17 million 9-litre cases of Canadian

whisky

8 commercial distilleries in

Canada, each with its own

production processes and

methods:

Alberta HighwoodBlack VelvetAlberta Distillers

Manitoba Gimli

OntarioHiram WalkerCanadian MistForty Creek

Quebec Valleyfield

OLD GUARD

Canadian Whisky AmbassadorCorby Spirit & Wine

Been working behind the wood since 1997.

Co-Owner of The Harbord Room, and THR & Co. in Toronto.

Inaugural President of The Canadian Professional Bartenders Association, Ontario Chapter.

Traveling throughout Canada, America and hopefully the rest of the world spreading Canadian whisky love.

DAVE MITTON

@davegrantmitton

@davemitton


PIONEERS OF CANADIAN WHISKY

James Gooderham Worts1818 - 1882

J.P. Wiser1825 - 1911

Hiram Walker1816 - 1899



Established Canada’s largest and longest surviving distillery in 1858

Hiram Walker1816 - 1899



Gooderham & Worts distillery, located in Toronto’s historic Distillery District, was one of

largest distilleries in the world in 1877 and could produce 2.5 million gallons annually

James Gooderham Worts1818 - 1882



In 1857, J.P. Wiser purchased Payne Distillery in Prescott, Ontario – the birth of J.P. Wiser’s

Canadian Whisky

J.P. Wiser1825 - 1911


CANADIAN WHISKY PRODUCTION


PRODUCTION PROCESS OVERVIEW


INGREDIENTSCORNSWEET SOFT

CREAMY FRUIT

BARLEYGRAINY BREADMALTY NUTTY

CARAMEL

RYECLOVEGINGER

CINNAMON SPICY

FLORAL

WHEATBREADY CREAMY PASTRY

SHORTBREAD


MILLING


COOKING AND MASHING


COLUMN DISTILLATION


POT DISTILLATION


MATURATION


WHISKY CASKS


THE MASTER BLENDER

DR. DON LIVERMORE, PhD

Master Blender J.P. Wiser’s, Pike Creek, Lot No. 40

Born in Fordwich, Ontario.

BSc in Microbiology from the University of Waterloo.

MSc and PhD in Brewing and Distilling at Heriot Watt University.

Started as a Laboratory Technician in the brew house operations at Hiram Walker Distillery in the late nineties.

Became Master Blender in 2012.


“Sipping Whisky of the Year (Export)”Canadian Whisky Awards 2014

Our modern interpretation of the early Canadian Whisky blends

J.P. Wiser’s Rye is a blend of rye and corn whiskies. The rye whisky brings a bold spiciness that is beautifully balanced by the creamy richness of the corn whisky

Aged in three types of barrels to deliver a smooth and mellow taste


“Best Canadian Blended Whisky” World Whisky Awards 2013

Gold Medal San Francisco World Spirits Competition 2014

A sophisticated and balanced corn whisky distilled twice through copper column stills

Aged in Canadian whisky barrels and finished in port barrels for a minimum of 100 days


SEASON PUSHER

1½ oz. Pike Creek

¼ oz. Yellow Chartreuse

1 oz. pineapple juice

½ oz. lemon juice

¼ oz. maple syrup

Hard ice and crushed ice

Garnish: sprig of mint

Combine all ingredients in a cocktail shaker, add ice and shake and double strain into old fashion glass. Add crushed ice and garnish with sprig off mint


“Canadian Whisky of the year” Canadian Whisky Awards 2013

Double Gold MedalSan Francisco Spirits Competition 2013

Gold MedalCanadian Whisky Awards 2014

100% rye

Distilled once in our copper column still then a second time in our copper pot still to concentrate the rye character

Aged in new oak and bottled at 43% ABV

Dried apples, bananas, raisins and spices complemented by rich oak and vanilla


WHISKY ROCK-A-ROLLER

2½ oz. Lot No.40

2 strawberries

4 basil leaves

¾ oz. of pepper syrup

Hard ice and crushed ice

Garnish: Half strawberry

Muddle strawberries, basil and pepper syrup in the base of a cocktail a shaker, add whisky then ice and shake & double strain into an old fashion glass. Then add crushed ice and garnish with half strawberry

NEW SCHOOL

Victorian Bon Vivant at large, Shawn has been behind two of Canada's most nominated and awarded restaurant & bars.

Multiple Tales of the Cocktail nominee for Clive's Classic Lounge and a founder of Little Jumbo. He is also the author of Cocktail Culture: Recipes & Techniques from Behind the Bar.

SHAWN SOOLE

@liquidrev

@liquidrev


TORONTO COCKTAIL

2 oz. Forty Creek Barrel Select

¼ oz. Fernet Branca

¼ oz. Gomme Syrup

Dash Angostura Bitters

Stir, strain up in a small coupe with a flamed orange zest


TORONTO COCKTAIL

First published as the Fernet Cocktail in 1922


TORONTO COCKTAIL

Robert Vermeire “Cocktails – How to Mix Them”


TORONTO COCKTAIL

Published as its proper name in 1948’s “The Fine Art of Mixing Drinks” by

David Embury


TORONTO COCKTAIL

JOHN HALL

Founder of Forty Creek Distillery and creator of Forty Creek Whisky

A prominent winemaker in Niagara for 22 years before exploring a new passion for handcrafted Ontario -made spirits.

Opened Forty Creek Distillery in Grimsby, Ontario in1992 and introduced Forty Creek Barrel Reserve & Three Grain

2007 – John Hall named by Malt Advocate as Innovator of the Year

2008 – Forty Creek Distillery named “Distillery of the Year” by Whisky Magazine


FORTY CREEK BARREL SELECT

A whisky that has garnered the most esteemed accolades possible Barrels chosen build a whisky with a character of its own

Aromas of honey, vanilla and apricot fuse with toasty oak, black walnut and spice

Flavour is rich and bold, completed by a smooth, long finish


FORTY CREEK DOUBLE BARREL

Aged up to 9 years in classic Forty Creek barrels, finished in ex-bourbon barrels

Golden roasted aroma with deep vanilla notes, toasted spice, pecan and walnuts

Caramelized creaminess to the flavour, with a rich spice

The finish is very smooth, mellow and extra long


FORTY CREEK CONFEDERATION OAK

Matured in locally sourced Canadian white oak barrels

Trees harvested from sustainably managed forest less than 100 km from the distillery

Each tree approx. 4 feet in diameter and over 150 years old, making them older than Confederation

Canadian white oak same species as American but cooler climate means slower growth and denser gain creating different taste profile

#CanWhiskyEh

REFERENCE

Davin de Kergommeaux

Dave Mitton

Shawn Soole

@davegrantmitton

@davemitton

@davindek

@davindek

@liquidrev

@liquidrev

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Canadian Whisky: The Giant Reawakens-Presentation