Page 37 - MENU Mag - July/August 2017
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LAST CALL
OUR NATION’S STORIED WHISKY HISTORY
BY ANDREA YU
whisky business
On the southern shores
of the Detroit River sits a 150-year-old red-brick build- ing with a chimney adjacent emitting occasional billows
of smoke. But the production happening here isn’t typical of what you’d expect in Windsor, Ontario—a city otherwise known for its automotive in- dustry. Inside, master blender
Don Livermore is making Canadian whis- ky—speci cally J.P. Wiser’s—Canada’s oldest continually-produced whisky. He’s tending to tall column stills and squat pot stills, both made of copper, distilling then blending the spirits according to whisky-making traditions that date back centuries.
While our status in whisky exports
is fourth in the world behind Scotland, Ireland and the United States, Canadian
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