The name of the vessel where saccharification occurs
This is the minimum time Canadian Whisky must be aged for
3 years
This is the highest ABV% that Hiram Walker has fermented to (whole number)
18%
This grain type gives a neutral, slightly sweet and creamy note to distillate
Corn
This is the first character/compound that is encountered as a sensory defect when starting up the extraction unit
Fusel oil
MVR stands for
Mechanical Vapour Recompression
This is the maximum cask or barrel size allowed for Canadian Whiskies
700L
This is the nomenclature tag for spirits produced on Beer Still 1 (Beer Still 3 is Star)
Ellis
This type of grain provides a nutty character to distillate
Barley
This compound is referred to as the "Moonshiners Curse"
Methanol
Centrifuge
This type of wood must be used to age Canadian Whisky
Oak
This percentage differentiates Whisky from Vodka (above is vodka, below is whisky)
95%
When speaking about grains, the term "hulled" means
Outer shell removed
This compound gives off a buttery character (chemical formula or common name)
Diacetyl
This piece of equipment connects the Extraction column to the Alcohol column
Reboiler
This is the minimum bottling strength allowable for Canadian Whisky
Vomitoxin is this type of toxin
Mycotoxin
This is what is done to grain during the "malting" process
Germination
This broad compound can give all of the following characters: grainy, rubber, egg, vegetable, and meat
Sulphur
This is another type of mill, other than a hammer mill
Roller, Disc, Cage
This percentage of added spirits other than whisky is permitted in Canadian Whisky
9.09%
This differentiates Canadian Whisky from Bourbon
Mixed Grain Mash Bill
This grain has the highest beta-glucan content
Rye
This type of compound gives off smoky character in addition to certain floral characteristics
Phenolic compounds