Table of Contents
Introduction xi
Section 1 The substance of Canadian whisky
Chapter 1 The Grains 3
Chapter 2 The Water 14
Chapter 3 The Wood 19
Section 2 How Canadian whisky is made
Chapter 4 Processes 33
Chapter 5 Microorganisms: Enzymes and Yeast 39
Chapter 6 Distillation 45
Chapter 7 Blending 56
Section 3 The pleasures of Canadian whisky
Chapter 8 Flavour, Taste, Aroma, and Texture 71
Chapter 9 Tackling Tasting Techniques 79
Section 4 A concise history of Canadian whisky
Chapter 10 Canada's First Distillers 93
Chapter 11 The Dynasty: Thomas Molson and Molson Distillery 98
Chapter 12 Gooderham and Worts 111
Chapter 13 Henry Corby: A Man, a Plan, a Town, a Distillery 125
Chapter 14 Hespeler and Randall, Joseph E. Seagram, and Mr. Sam 136
Chapter 15 Hiram Walker & Sons, Walkerville, Ontario 156
Chapter 16 J. P. Wiser: The Mingled Souls of Rye and Corn 176
Section 5 The nine distillers of Canadian whisky
Chapter 17 Alberta Distillers 193
Chapter 18 Black Velvet 203
Chapter 19 Canadian Mist 213
Chapter 20 Gimli Distillery 225
Chapter 21 Glenora Distillery 234
Chapter 22 Highwood Distillers 248
Chapter 23 Hiram Walker & Sons 257
Chapter 24 Kittling Ridge Estates Wine and Spirits 266
Chapter 25 Valleyfield 276
Epilogue 287
Glossary 301
Bibliography 309
Acknowledgements 314
Credits 316
Index: Tasting Notes 317
Index 321