Food & Drink

J.P. WISER’S WHISKY: INTERNATIO­NAL STAR, LOCAL HERO

Award-winning taste and a rich Ontario heritage make J.P. Wiser’s a whisky to call our own.

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Monitoring every stage, from grain to glass, allows us to push the envelope and makes us better. DON LIVERMORE, MASTER BLENDER

The company prides itself on having more human touchpoint­s than any other Canadian distiller.

Light and mellow in character and diverse in flavour, “our whisky reflects what this country is all about,” says master blender Don Livermore.

J.P. Wiser’s has been making Canadian whisky since 1857 — even before Canada became a nation. To this day, the process set out by founder John Philip Wiser is followed to the letter, using the same exacting methods and white oak barrels employed over a century ago. But then, respect for the grain, the people and the process is what J.P. Wiser’s has always been about.

Authentica­lly homegrown in Ontario, the grain used to make J.P. Wiser’s whisky comes from farmers who have been growing crops for the company for more than four generation­s. Add to that the unique climate around the distillery in Windsor, which helps to produce the spirit’s distinct flavour.

“There’s no electricit­y in our aging warehouse,” Livermore says, “so the temperatur­e outside is the same as inside.” The region’s extreme temperatur­e swings from winter to summer not only cause the whisky barrels to expand and contract; they also contribute to the brand’s distinctiv­e character and signature smoothness.

Livermore knows of what he speaks. He holds a Ph.D. in brewing and distilling, with a specialty in Canadian whisky. He has worked with the brand for 21 years and, as master blender, has developed a range of products, including the just-released Triple Barrel Rye and 15 Year Old.

J.P. Wiser’s truly takes a hands-on approach to the business of creating whisky. Every step of production takes place at the J.P. Wiser’s distillery. There’s Kristy, who inspects the grains, Han in fermentati­on, Neil in distilling and beyond — and, of course, Livermore, who is intimately involved in countless steps along the chain. The company prides itself on having more human touchpoint­s than any other Canadian distiller. From start to finish, 150 employees play a vital role in the process.

“We’re all connected, and we’re all in sync,” says Livermore. “Monitoring every stage, from grain to glass, enables us to push the envelope and makes us better.”

It also makes for award-winning whiskies. Among the many medals J.P. Wiser’s has earned this year alone, its new Triple

Barrel Rye won Best Canadian Rye at the 2017 World Whiskies Awards, as well as Sippin’ Whisky of the Year at the Canadian Whisky Awards.

Intent on crafting the perfect dram, the company lets no product leave the premises until it’s approved by the sensory panel — a hand-picked group of J.P. Wiser’s testers that includes folks from the accounting and IT department­s, who “judge the quality of every sip.”

It’s time consuming but satisfying. After all, everyone behind this label is committed to carrying on a legacy that’s been 160 years in the making. As J.P. Wiser himself said long ago, “Quality is something you can’t rush.”

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 ??  ?? Donald Campbell oversees the barrel-ageing facility at J.P. Wiser’s.
Donald Campbell oversees the barrel-ageing facility at J.P. Wiser’s.

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