Field Trip Report – Hiram Walker and Sons Ltd - J.P. Wiser Experience Center

Field Trip Report – Hiram Walker and Sons Ltd - J.P. Wiser Experience Center
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April 8, 2023
The Hiram Walker and Sons Ltd - J.P. Wiser experience center is a popular tourist destination at 2072 Riverside Drive East in Windsor, Ontario. This historic distillery is the birthplace of Canadian Club whiskey and has been in operation for over 160 years. The center offers visitors an immersive experience of the history and production of whiskey in Canada. In this report, I will share my experience visiting the Hiram Walker and Sons Ltd - J.P. Wiser Experience Center, where I took part in a guided production tour and a whisky analysis and tasting exercise. The origins of the distillery business started as early as the middle 1800s, when Hiram Walker moved from Boston to Detroit and started his store, wholesale grain trading, and made moonshine to make blended whiskeys.
Additionally, during this time, JP Walker bought a distillery, started importing corn, and then started building these facilities, which were used to start the distillery business. During the tour, we learned about the various steps of Canadian whisky production, from grain receiving and processing to distillation and aging. I was amazed to learn how similar whisky production is to culinary practices and how different ingredients impact the final product's flavor. During the whisky analysis and tasting exercise, we tasted and compared different types of Canadian whisky, learned about the theory and concepts behind whisky analysis, and explored how different factors like aging times and blending techniques contribute to the final flavor profile. Overall, it was an eye-opening and enjoyable experience, and I cannot wait to explore the world of whisky further.
Section 1 - Production Tour
The Hiram Walker and Sons Ltd - J.P. Wiser Experience Center offers a guided production tour that takes visitors through the various steps of Canadian whisky production. The tour is an immersive experience that provides a glimpse into the art and science of whisky-making. Throughout the tour, visitors learn about the different areas of the distillery and the processes that take place in each area. This was one of the things I liked with the tour.
Grain Receiving and Processing
During the tour, visitors explore the grain receiving and processing area, the first stage in whisky production. This area involves processing grains like corn, wheat, and rye before they are moved to the fermentation area. Different grains require varying treatments based on their characteristics, which can influence the final flavor profile of the whisky. For instance, corn is cooked longer and used in larger quantities than other grains like rye or wheat. However, this distillery uses cereal grain, mashed, distilled, and aged in Canada. Accordingly, this included using wooden barrels for at least three (3) years and achieving at least a 40% alcohol by volume (ABV) level before being accepted for the next step of the process. On our tour, the visitors can witness the equipment used in the grain processing area, such as the hammer mills, roller mills, and sifters.
Fermentation Area
Another exciting area that visitors get to explore during the tour is the fermentation area. The processed grains are combined with water and yeast to create a mash. Fermentation is a crucial stage in whisky production since it transforms the sugars in the mash into alcohol. Different mash bills require varying treatments based on the types and amounts of grains used. For example, a mash bill with a higher percentage of rye produces a spicier whisky. Visitors can observe the fermentation tanks and learn about the diverse yeasts that create distinct flavor profiles.
Fermentation Tanks
Additionally, the distillation equipment used at Hiram Walker and Sons Ltd combines column and pot stills. Visitors get to explore this area and learn about the distillation process. The column still is used to create a high-proof spirit, while the pot still is used to create a lower-proof spirit with more flavor. The difference in end products is based on the distillation process. For example, vodka is distilled to a high-proof to create a neutral spirit with no flavor. On the other hand, whisky is distilled to a lower proof to retain its flavor (Cho et al., 2023). In the distillery, the fermentation process was done differently for each of the different product varieties.
Nonetheless, the mash (sugar-rich liquid) of each of the varieties is transferred into different fermentation tanks, where yeast is then added. According to the distillery's process, "the yeast consumes the simple sugar and transforms it into equal parts alcohol and carbon dioxide." Accordingly, visitors can see the different stills and learn about the cuts made during the distillation process.
Distillation Equipment & Process
Accordingly, the distillation process is a crucial step in whisky production. Visitors to the Hiram Walker and Sons Ltd - J.P. Wiser Experience Center can explore the distillation equipment used during the tour. The distillation process involves using column and pot stills, which visitors can observe in action. The column is still responsible for creating high-proof spirits, while the pot produces lower-proof spirits with more flavor. The distillation process plays a vital role in determining the end product, with vodka being distilled to a high proof to create a neutral spirit with no flavor.
In contrast, whisky is distilled to a lower proof to retain its distinct flavor (Cho et al., 2013). Visitors can learn about the cuts made during the distillation process, such as the heads, hearts, and tails, and observe how these cuts contribute to the final product. Different stills and cuts during the distillation process make each whisky unique, and visitors can learn about the science and artistry behind creating these distinct spirits during the tour.
Culinary Practices
In my opinion, whisky production shares similarities with culinary practices, such as using different ingredients to create unique flavors and the importance of timing and temperature control. The selection of ingredients, such as the type of grain, plays a significant role in the final flavor of the product. The production tour allows visitors to learn about the science behind whisky-making and the art of blending and aging different whiskies to create unique flavor profiles. However, the distillation process and culinary processes are different in several ways. First, distillation aims to separate and purify a liquid mixture, whereas culinary processes involve combining various ingredients to create a dish (Precup et al., 2021). Second, distillation requires specialized equipment, such as stills and condensers, while culinary processes generally use more common kitchen equipment, such as pots, pans, and ovens. Third, temperature control in distillation is much more precise and critical than in culinary processes, where a broader range of temperatures can be used for different effects. Finally, the end products of distillation and culinary processes are fundamentally different - distillation yields a concentrated liquid spirit. In contrast, culinary processes yield a solid or liquid food item with varying textures and flavors.
Section 2 - Whisky Analysis and Tasting Exercise
The J.P. Wiser Experience Center also offers a whisky analysis and tasting exercise that allows visitors to taste and compare different types of Canadian whisky. During the exercise, we learned about the theory and concepts behind whisky analysis and how different whiskies can smell and taste differently.
Theory and Concept of Whisky Analysis
Each whiskey has a unique flavor due to specific production techniques. For example, J.P. Wiser's Old Fashioned Whisky Cocktail is sweet and fruity, while J.P. Wiser's 10 Years Old (Triple Barrel) is smooth and mellow. Lot 40 is bold and spicy, and Pike Creek 10-Year-Rum Barrel Finish has a sweet and unique flavor. ...