Canadian Whisky- Tales of the Cockail, 2015
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Canadian Whisky Seminar led by Shawn Soole, Davin de Kergommeaux (author of Canadian Whisky) & Dave Mitton (Global Brand Ambassador, JP Wiser's)
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Canadian Whisky- Tales of the Cockail, 2015
- 1. CANADIAN WHISKY THE GIANT AWAKENS #CanWhiskyE h #TOTC2015
- 2. JILTED PAST with Davin de Kergommeaux OLD GUARD with Dave Mitton NEW SCHOOL with Shawn Soole
- 3. JILTED PAST
- 4. 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
- 5. 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
- 6. 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
- 7. 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 Highwood Black Velvet Alberta Distillers Manitoba Gimli Ontario Hiram Walker Canadian Mist Forty Creek Quebec Valleyfield
- 8. OLD GUARD
- 9. Canadian Whisky Ambassador Corby 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
- 10. JILTED PAST OLD GUARD NEW SCHOOL PIONEERS OF CANADIAN WHISKY James Gooderham Worts 1818 - 1882 J.P. Wiser 1825 - 1911 Hiram Walker 1816 - 1899
- 11. JILTED PAST OLD GUARD NEW SCHOOL PIONEERS OF CANADIAN WHISKY Established Canada’s largest and longest surviving distillery in 1858 Hiram Walker 1816 - 1899
- 12. 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 Worts 1818 - 1882
- 13. 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. Wiser 1825 - 1911
- 14. JILTED PAST OLD GUARD NEW SCHOOL CANADIAN WHISKY PRODUCTION
- 15. JILTED PAST OLD GUARD NEW SCHOOL PRODUCTION PROCESS OVERVIEW
- 16. JILTED PAST OLD GUARD NEW SCHOOL INGREDIENTS CORN SWEET SOFT CREAMY FRUIT BARLEY GRAINY BREAD MALTY NUTTY CARAMEL RYE CLOVE GINGER CINNAMON SPICY FLORAL WHEAT BREADY CREAMY PASTRY SHORTBREAD
- 17. JILTED PAST OLD GUARD NEW SCHOOL MILLING
- 18. JILTED PAST OLD GUARD NEW SCHOOL COOKING AND MASHING
- 19. JILTED PAST OLD GUARD NEW SCHOOL COLUMN DISTILLATION
- 20. JILTED PAST OLD GUARD NEW SCHOOL POT DISTILLATION
- 21. JILTED PAST OLD GUARD NEW SCHOOL MATURATION
- 22. JILTED PAST OLD GUARD NEW SCHOOL WHISKY CASKS
- 23. JILTED PAST OLD GUARD NEW SCHOOL THE MASTER BLENDER
- 24. 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.
- 25. 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
- 26. 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
- 27. 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
- 28. JILTED PAST OLD GUARD NEW SCHOOL “Canadian Whisky of the year” Canadian Whisky Awards 2013 Double Gold Medal San Francisco Spirits Competition 2013 Gold Medal Canadian 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
- 29. 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
- 30. NEW SCHOOL
- 31. 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
- 32. 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
- 33. JILTED PAST OLD GUARD NEW SCHOOL TORONTO COCKTAIL First published as the Fernet Cocktail in 1922
- 34. JILTED PAST OLD GUARD NEW SCHOOL TORONTO COCKTAIL Robert Vermeire “Cocktails – How to Mix Them”
- 35. 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
- 36. JILTED PAST OLD GUARD NEW SCHOOL TORONTO COCKTAIL
- 37. 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
- 38. 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
- 39. 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
- 40. 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
- 41. #CanWhiskyEh REFERENCE Davin de Kergommeaux Dave Mitton Shawn Soole @davegrantmitton @davemitton @davindek @davindek @liquidrev @liquidrev
- 42. Download the Tales of the Cocktail® Mobile Web App for iPhone, Android & Blackberry! Rate this seminar and leave feedback #TOTC2015