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The Art of Distillation

The art of distillation is quite technical and precise, but is also filled with equal amounts of passion, pride and craftsmanship. For every exact measurement there is a finely tuned, intuitive sense maintaining the time-honoured recipes that have been passed down for centuries.

The process of distillation dates back to approximately the 3rd-4th centuries when the alembic was used to distill perfumes and later was applied to spirits. When brought to Ireland and used for libation, this newly distilled beverage was given the Gaelic name "uisce beatha," meaning "water of life." The name was altered to its current form when English invaders, who became infatuated with the smooth, full-bodied spirit, softened the inflections and dubbed this newfound nectar "whisky."

The traditions and methodologies of distilling began their journey around the world, imparting whisky-making knowledge on many would-be distillers. Every country has its own approach on how to make whisky. However, the greatest results that have impacted the whisky world are the products of four nations: Ireland, Scotland, Canada, and the United States.

While globally whisky making is essentially the same, the products differ in many respects. Every whisky is produced from a cereal grain, all or part being malted, that has been ground and mashed to extract a sweet liquid. Fermentation of the mixture takes place to produce a flat, beer-type product that is then distilled to produce a young whisky that will finally mature in oak casks. It is the idiosyncratic supplements and forthcoming processes that allow the whisky to take on the characteristics and flavours of the Scottish, Irish, Canadian and American or "Bourbon" varieties.

Flavour Characteristics

What Determines a Canadian Whisky?

Irish Whiskey may have been around longer, but Canadian Whisky has garnered a distinct following of its own. A unique blend of the Old and New World traditions,Canadian Whisky has grown to be one of the most popular and distinctive blends in the whisky family.

Immigrant farmers of Irish and Scottish heritage developed Canadian Whisky in the late 18th century. Without the means for traditional processing, alternative distilling practices were incorporated to give Canadian Whisky its individual, characteristic flavour. Produced on the basis of cereal grains, the dominant, base ingredient is typically corn, with rye, wheat and barley being used as blending agents to produce a distinctive flavour. The actual recipe of a brand, in particular the portion of each of the cereal grains used, is what characterizes the whisky and sets it apart from its contemporaries. Canadian Whisky also uses the unique process of clean heat, which eliminates the smoky flavour found in Scotch Whisky. The vast majority of Canadian Whisky is distilled in column or continuous stills to produce a very neutral, light product that is free of many of the congeners found in Bourbon and Scotch. The young Whisky is then aged for a minimum of three years, in re-charred oak Bourbon barrels before the filtering and blending stages. Depending on the individual recipe, the flavouring whiskies used for blending may be produced in either pot or column stills, creating tastes that are both diverse and exceptional.

Canadian Whisky is a light, smooth and highly crafted product. As a result, there is a wide variety of ways that Canadian Whisky can be enjoyed. Many take pleasure in sipping a dram served neat, as you would with Wiser's De Luxe premium Whisky. Others enjoy popular mixtures that incorporate a consistent, high-quality whisky like Wiser's for mixed drinks or cocktails such as the Manhattan or "Rye and Ginger". However you choose to enjoy Canadian Whisky, the end result is always the same - pure satisfaction from an age-old quality-crafted creation.

What determines a Scotch Whiskey?

The Irish introduced the art of distilling to Scotland in the late 1100s. By the late 1400s the process of distilling whisky was well established in Scotland, in a style that is reflective of its heritage and regions.

Scotch Whisky falls into two major categories: Malt Whisky and Blended Whisky. The smallest category, but the one with a devout following, is the Single Malt. Single Malt Whisky is the product of a single distillery. An authentic malt distillery remains true to its surroundings, using the natural supply of the environment for its ingredients. The whisky is distilled in the same pot stills and aged in oak barrels. This local production is reflected in the taste and flavours produced, making each brand as individual as its distilling locale. With a Single Malt, each brand is a truly unique experience. Blended Scotch Whisky is a blend of aged Single Malt Whiskies. It starts with the production of a light grain spirit (base whisky), which is placed in oak barrels that have been previously used for bourbon or sherry, and then aged for a minimum of three years. This allows for the development of flavourful congeners and the extraction of wood sugar, colour and tannins from the wood. The Master Blender then blends the base whisky with the vatted malt whiskies using honed skills and finely tuned senses to keep the spirit consistent with what customers expect from the brand. Each combination of whiskies produces a multitude of flavours, each distinctively its own. An exceptionally full flavoured Scotch blend, its high malt content gives it a rich, robust character, and a beautifully smooth finish. Traditionally Single Malt Scotch is consumed "Straight," "On the Rocks," with Soda, or with a splash of water.

What determines an Irish Whiskey?

By all accounts, the Irish are credited with the first distillation of whisky, an art discovered in and brought back from Europe by Irish monks somewhere between 400-500 A.D.

Irish Whiskey is produced from grain spirits, predominantly unmalted barley, as well as smaller amounts of wheat, rye, and oats. The malt kilning process does not use typical peat fires, but drying ovens and as a result, the distillate does not display any of the peaty, smoky notes of Scotch Whiskies. The final product is distilled three times for extra purity and smoothness, therefore making it much lighter than Scotch or Bourbon Whiskies.

All Irish Whiskies must be aged in oak barrels for a minimum of 3 years, however most are aged considerably longer. During the aging process, the young whisky takes on a golden colour, with essence of peaches, soft oak flavours and delicate vanilla and caramel notes. When it is aged appropriately, the final step is vatting. The process of vatting differs from blending in that all component whiskies are produced in one distillery. Essentially this stage sees the base whisky and the flavouring whiskies combined in a large vat where the flavours are left to marry for 2-3 weeks before bottling.

The final product is a spirit light in character and smooth with a slight sweetness, making Irish Whiskey satisfying on its own but also quite mixable.

What determines a Bourbon?

Bourbon Whiskey has been produced in Bourbon County, Kentucky since the late 1700s. Today, Bourbon County accounts for over 95% of the world's bourbon production, utilizing the pure, iron-free limestone spring water, which is unique to the region.
Bourbon Whiskey is produced from cereal grain with a minimum of 51% corn, and distilled to no more than 80% alcohol strength in order to retain much of the flavouring components. The young whiskey is then reduced to barrel strength and by law, aged in charred oak barrels for no less than 2 years. Interestingly, these once used barrels are re-charred and employed to age Canadian and Scotch Whisky. Although some Bourbon is blended, the vast majority is bottled and labelled straight.

Fascinating Facts

During the whisky maturation process a portion of the contents of the cask evaporates for every year it is in the barrel. This is known as the "Angels' Share."
During Prohibition (1919-1932) in the U.S., two-thirds of whisky smuggled into the U.S. came from Canada; one of the most famous smugglers was Al Capone.

Even though Canadian Whisky is often referred to as "rye", this misleading name is derived from the distinct blended flavouring, rather than its primary ingredients of corn.
In the U.S. and Ireland, whiskey is spelled with an 'ey' however in Canada and Scotland, the 'e' is dropped and the spelling is whisky.