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Index
Cover
Title Page
Copyright
Dedication
Contents
Introduction
Section One: The Substance of Canadian Whisky
Chapter 1: The Grains
Chapter 2: The Water
Chapter 3: The Wood
Section Two: How Canadian Whisky is Made
Chapter 4: Processes
Chapter 5: Microorganisms: Enzymes and Yeast
Chapter 6: Distillation
Chapter 7: Blending
Section Three: The Pleasures of Canadian Whisky
Chapter 8: Flavour: Taste, Aroma (and Texture)
Chapter 9: Tackling Tasting Techniques
Section Four: A Concise History of Canadian Whisky
Chapter 10: Canada’s First Distillers
Chapter 11: The Dynasty: Thomas Molson and Molson Distillery
Chapter 12: Gooderham and Worts
Chapter 13: Henry Corby: A Man, a Plan, a Town, a Distillery
Chapter 14: Hespeler & Randall, Joseph E. Seagram, and Mr. Sam
Chapter 15: Hiram Walker & Sons, Walkerville, Ontario
Chapter 16: J.P. Wiser: The Mingled Souls of Rye and Corn
Section Five: The Eight Distillers of Traditional Canadian Whisky
Chapter 17: Alberta Distillers
Chapter 18: Black Velvet
Chapter 19: Canadian Mist
Chapter 20: Forty Creek
Chapter 21: Gimli Distillery
Chapter 22: Highwood Distillers
Chapter 23: Hiram Walker & Sons
Chapter 24: Valleyfield
Chapter 25: New Arrivals
Epilogue
Glossary
Bibliography
Acknowledgements
Credits
Index: Tasting Notes and Checklist
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