LCBO Food & Drink Autumn 2017

AN LCBO ADVERTORIAL

“ ” The company prides itself on having more human touchpoints than any other Canadian distiller. Donald Campbell oversees the barrel-ageing facility at J.P. Wiser’s.

THE WISER CHOICE Pour a dram. Taste the difference. Subtle and sweet, J.P. Wiser’s Deluxe has hints of toffee and toasted grains. The new Triple Barrel Rye gets its name and bold flavour from three different barrels, including bourbon, while the perfectly aged 15 Year Old delivers light, smooth taste. → For cocktail ideas, visit lcbo.com/jpwisers

Light and mellow in character and diverse in flavour, “our whisky reflects what this country is all about,” says master blender Don Livermore. J.P. Wiser’s has been making Canadian whisky since 1857 — even before Canada became a nation. To this day, the process set out by founder John Philip Wiser is followed to the letter, using the same exacting methods and white oak barrels employed over a century ago. But then, respect for the grain, the people and the process is what J.P. Wiser’s has always been about. Authentically homegrown in Ontario, the grain used to make J.P. Wiser’s whisky comes from farmers who have been growing crops for the company for more than four generations. Add to that the unique climate around the distillery in Windsor, which helps to produce the spirit’s distinct flavour. “There’s no electricity in our aging warehouse,” Livermore says, “so the temperature outside is the same as inside.” The region’s extreme temperature swings from winter to summer not only cause the whisky barrels to expand and contract; they also contribute to the brand’s distinctive character and signature smoothness. Livermore knows of what he speaks. He holds a Ph.D. in brewing and distilling, with a specialty in Canadian whisky. He has worked with the brand for 21 years and, as master blender, has developed a range of products, including the just-released Triple Barrel Rye and 15 Year Old.

J.P. Wiser’s truly takes a hands-on approach to the business of creating whisky. Every step of production takes place at the J.P. Wiser’s distillery. There’s Kristy, who inspects the grains, Han in fermentation, Neil in distilling and beyond — and, of course, Livermore, who is intimately involved in countless steps along the chain. The company prides itself on having more human touchpoints than any other Canadian distiller. From start to finish, 150 employees play a vital role in the process. “We’re all connected, and we’re all in sync,” says Livermore. “Monitoring every stage, from grain to glass, enables us to push the envelope and makes us better.” It also makes for award-winningwhiskies. Among the many medals J.P. Wiser’s has earned this year alone, its new Triple Barrel Rye won Best Canadian Rye at the 2017World Whiskies Awards, as well as Sippin’ Whisky of the Year at the CanadianWhisky Awards. Intent on crafting the perfect dram, the company lets no product leave the premises until it’s approved by the sensory panel — a hand-picked group of J.P. Wiser’s testers that includes folks from the accounting and IT departments, who “judge the quality of every sip.” It’s time consuming but satisfying. After all, everyone behind this label is committed to carrying on a legacy that’s been 160 years in the making. As J.P. Wiser himself said long ago, “Quality is something you can’t rush.”

J.P. WISER’S DELUXE 893 | 750 mL | $28.25 J.P. WISER’S TRIPLE BARREL RYE

536870 | 750 mL | $31.95 J.P. WISER’S 15 YEAR OLD 536946 | 750 mL | $49.95