Canadian Whisky

Question 1

Definition

Answer 1

• can be aged in small wood for not less than three years
• possessing the taste and aroma attributed
• manufactured according to the excise act
• mashed, distilled, and aged in Canada containing no less than 40%ABV and may contain caramel and flavoring

Question 2

Saccharification

Answer 2

breaking complex carbohydrates(starch) into simple sugars

Question 3

Origin

Answer 3

-Names for its country and spelled without the “e”

Question 4

History

Answer 4

• known as “rye” for its early experimentation of the grain
• first distillery in Quebec City, 1769
• Joseph Seagram, 1841
• J.P. Wiser, 1857
• Hiram Walker, 1859

Question 5

Canadian Whisky

Answer 5

• usually single distillery
• do not use mash bills, grains are treated separately, then finished products are blended together
• generally two “whisky streams” are made then they are combined after maturation

Question 6

One Stream

Answer 6

• “base whisky”
• high alcohol, congeners mainly from wood
• usually aged in barrels previously used one or more
• source of “elegance” in Canadian Whisky

Question 7

Second Stream

Answer 7

• “flavouring whisky”
• low alcohol content, grain congeners
• usually rye, barley, wheat, and corn, separately
• matured in new barrels or a mix of new and old

Question 8

Blending Streams

Answer 8

• base spirit is very high, 90%ABV
• then blended with smaller amounts of lower proof whiskies
• up to 9.09% of various flavorings: rum, brandy, neutral spirits, caramel, etc.

Question 9

Distillation

Answer 9

usually column still but some pot still

Question 10

Maturation

Answer 10

• whisky is reduced with water and put in new charred or re charred oak barrels
• at least three years aging

Question 11

Blending

Answer 11

-matured whiskies of different grains, character, and age