Dr. Don Livermore : “Canadian whisky corresponds to Canadians”
In Paris at the Bistrot le “Bonhomie”.
The session starts at 11am.
Dr. Don Livermore came forward to introduce LOT 40 Canadian whisky. The latest addition to the Canadian distillery Hiram Walker & Sons. As a preview in Europe, the latest version of this light drink: “Lot 40 Cask Strenght” will be unveiled.
“Canadian whisky corresponds to Canadians: a young country with an Anglo-Saxon lifestyle” describes Dr. Livermore standing in front of his audience.
By giving us some history
During the 19th century, the Hiram Walker & Sons distillery was created, so dear to our doctoral student in Wood Science. It would later become the largest company in the sector in Canada, and the second largest in North America after Jack Daniel’s. Between 1861 and 1865, the Civil War broke out in the United States and Canadian whisky production exploded. In 1900, Canada became the world’s first whisky reserve and introduced the “aging” nation. The time came for Prohibition, which had a severe impact on the Canadian market, losing its biggest customer, but comforting itself in clandestine sales.
In 1769, Scottish pioneers produced the first Canadian whisky, or “rye whisky”, whose particularity was based on its rye-based preparation, which gave it a light and sweet taste, unlike Bourbon whisky, and in the 1990s, “Lot 40” was introduced. Developed by Mike Booth, predecessor of Dr. Don Livermore, it is a spicy and fruity whisky. The head and tail aromas (green herbs and soap) disappear during the second distillation. The recipe has never changed but evolved in 1998 with the addition of malt and its storage in oak barrels, which give it its vanilla taste.
The surprise: Lot 40 Cask Strenght
Shortly after the tasting of the “Lot 40”, the scientist and “Master Blender” Dr. Livermore, presents us, exclusively, with a new jewel: the “Lot 40 Cask Strenght”. Released at the end of 2017, this whisky is currently only available for sale on the Internet and in Canada.
Unlike its older brother, it requires 11 years of ageing and stands out for its aniseed or liquorice taste. “It’s my feeling, but it’s subjective and very personal,” explains Don about his newborn baby, while tasting it.
Last but not least….
The last stage of the tasting began with “Gooderham & Worts” whisky, based on four cereals, which explains its complex and strong taste, and was voted the best blend by whisky magazine.
Then it was the whiskey’s turn:
“JP Wiser’s 18 Years Old”, with a very light taste thanks to the exclusive use of corn: the predominant taste is that of “age”. Similar to JPW 18 in its taste to the palate.
“Peek Creek 10 Years Old” has the characteristic of being sharpened with rums, including Bourbon, which gives it its notes of brown sugar.
“JP Wiser’s 10 Years Old” is rich in rye, which gives this versatile taste, highly recommended in the preparation of two legendary cocktails: the “Manhattan” and the “Old-fashioned”.
Exceptional whiskies that can only increase their quality in the hands of an expert like Livermore: “I only change recipes to improve them”.
Technical properties and manufacturing
Properties of rye: resistant to extreme conditions (cf.: Great Lakes region); brings spicy notes and this sweetness = Canadian whisky vs Bourbon.
Cereals influence the flavour.
The yeast determines the sulphur side, and the yeast determines the alcohol content.
The use of oak barrels gives a vanilla taste.
– fermentation (16% alcohol content)
– distillation in copper feet (to remove the taste of sulphur)
– 2nd distillation (94.5% alcohol): distillation in stills
– storage in oak barrels
– ageing process
– delivery and sale
Don’t drink and drive. Enjoy responsibly.