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J.P. Wiser's Whisky is a Canadian whisky producer and one of the oldest in the country, established in 1857. Since 1935, it has held a majority stake in Corby Spirit and Wine . In 2005 the international Liquor company Pernod Ricard took ownership of both companies.
Mid-summer 1858 marked the opening of Walker's whisky operation. The same process which he had used in Detroit was now used in Windsor to distill his alcohol. Spirits were leached through charcoal, a process widely used at the time. [43] His Canadian industries quickly took precedence over that of his grain business still located in Detroit.
Historically, in Canada, corn-based whisky that had some rye grain added to the mash bill to give it more flavour came to be called "rye". [3]The regulations under Canada's Food and Drugs Act stipulate the minimum conditions that must be met in order to label a product as "Canadian Whisky" or "Canadian Rye Whisky" (or "Rye Whisky")—these are also upheld internationally through geographical ...
Combine the whiskey, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini ...
Aged Canadian whisky. The modern Canadian distilling industry produces a variety of spirits (e.g. whisky, rum, vodka, gin, liqueurs, spirit coolers, and basic ethyl alcohol), but Canada's primary reputation, domestically and internationally, remains for the production of Canadian whisky, a distinctive rye-flavoured, high quality whisky.
Canadian Club is a brand of Canadian whisky produced by Suntory Global Spirits. Popularly known as CC , Canadian Club was created by Hiram Walker and Sons , an evolution of a brand around a product that took place over the second half of the nineteenth century.
Rye & Ginger—Canadian whisky and ginger ale; The Toronto—a dry, rich, and mildly bitter cocktail consisting of Canadian whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup; A Shaft—a mix of vodka, coffee liqueur, Irish cream, and chilled espresso, originating from Hugo's Bar at the Strathcona Hotel in Victoria, BC.
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