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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
JILTED PAST OLD GUARD NEW SCHOOL
• 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
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
James Gooderham Worts1818 - 1882
J.P. Wiser1825 - 1911
Hiram Walker1816 - 1899
JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
Established Canada’s largest and longest surviving distillery in 1858
Hiram Walker1816 - 1899
JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
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
JILTED PAST OLD GUARD NEW SCHOOL
PIONEERS OF CANADIAN WHISKY
In 1857, J.P. Wiser purchased Payne Distillery in Prescott, Ontario – the birth of J.P. Wiser’s
Canadian Whisky
J.P. Wiser1825 - 1911
JILTED PAST OLD GUARD NEW SCHOOL
CANADIAN WHISKY PRODUCTION
JILTED PAST OLD GUARD NEW SCHOOL
PRODUCTION PROCESS OVERVIEW
JILTED PAST OLD GUARD NEW SCHOOL
INGREDIENTSCORNSWEET SOFT
CREAMY FRUIT
BARLEYGRAINY BREADMALTY NUTTY
CARAMEL
RYECLOVEGINGER
CINNAMON SPICY
FLORAL
WHEATBREADY CREAMY PASTRY
SHORTBREAD
JILTED PAST OLD GUARD NEW SCHOOL
MILLING
JILTED PAST OLD GUARD NEW SCHOOL
COOKING AND MASHING
JILTED PAST OLD GUARD NEW SCHOOL
COLUMN DISTILLATION
JILTED PAST OLD GUARD NEW SCHOOL
POT DISTILLATION
JILTED PAST OLD GUARD NEW SCHOOL
MATURATION
JILTED PAST OLD GUARD NEW SCHOOL
WHISKY CASKS
JILTED PAST OLD GUARD NEW SCHOOL
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.
JILTED PAST OLD GUARD NEW SCHOOL
“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
JILTED PAST OLD GUARD NEW SCHOOL
“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
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
“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
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
First published as the Fernet Cocktail in 1922
JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
Robert Vermeire “Cocktails – How to Mix Them”
JILTED PAST OLD GUARD NEW SCHOOL
TORONTO COCKTAIL
Published as its proper name in 1948’s “The Fine Art of Mixing Drinks” by
David Embury
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
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
JILTED PAST OLD GUARD NEW SCHOOL
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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