Hiram Walker Whisky Tasting Presentation

Hiram Walker Whisky Tasting Presentation
Date / Time: February 22nd 2018
6:00 pm - 8:00 pm
Location: Hiram Walker & Sons Ltd.
2072 Riverside Drive
Windsor, ON, CA
N8Y 1A7
Rates:
Non-members: $20.00
ASQ Members: $15.00
Register

We are happy to announce our Hiram Walker Whisky Tasting Presentation by their Master Blender - Dr. Don Livermore!

Please note that this presentation will first be available for ASQ Members and Non-Members.  Students will be able to sign up only after the first week of February (2/12).

Agenda:

6:00pm - 6:30pm - Networking & Snacks

6:30pm - 7:30pm - Presentation

7:30pm - 8:00pm - Questions / Networking

 

Speaker: 

Dr. Don Livermore - Master Blender at Hiram Walker & Sons Ltd.

Born in Fordwich, Ontario.  BSc in Microbiology from the University of Waterloo.  MSc and PhD in Brewing and Distilling at Heriot Watt University.  Started as a Laboratory Technician in the brew house operations at Hiram Walker Distillery in the late nineties.  Became Master Blender in 2012.

 

Topic:

Looking into the crystal ball is always an interesting exercise for a master blender that makes whiskey. Don's first goal is to enhance the awareness of Canadian whiskey to the world. His belief is that Canadian whiskey is the most Innovative whiskey category in the world where the regulations protect the consumer with a minimum age requirement of three years of barrels made of wood of less than 700 L, made from grain, and fermented-aged distilled in Canada. Canadian whiskey is not held to specific grain mash bills or strength of distillation it is left up to the blender to create interesting and unique expressions. Also Don wants to tell the story of Canadian whiskey and celebrate the historical aspects of the Canadian whiskey style and bring it to his expressions of whiskey. His belief is that consumers will become more educated and Savvy and look for whiskeys made with specific grain varietals especially those that are bold and complex and flavor. His hope some day is to bring back ancient yeast strains that were used by the original Canadian whisky barons to understand the tastes of early Canadian Whiskeys.



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