Simplifying and analyzing whisky production techniques

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This research project, jointly supported by NSERC and OCE, involves a collaboration between an Ontario Distillery**and a team at the University of Windsor led by Dr. James Green. Together they aim to better understand the**fundamental science behind whisky making. The choice of barrel size, the "toasting" of the barrel, the type of oak**involved, and the previous use of the barrel, and the length of time the whisky ages in a barrel all have a huge**effect on the taste of the resulting whisky. These effects are poorly understood. By combining the knowledge and**skills of the distillers with advanced analytical chemistry techniques, the research collaboration aims to help**determine the best combination of these factors to lead to an outstanding beverage product. The project is also**focused on the role of filtration in producing a fine balanced finished whisky. Filtration can dramatically smooth a**strong whiskey, or it can hurt a gentle whisky. By understanding what is removed in this step, the research team**looks to help distilleries decide how to prepare their product and help them understand the factors involved in**barrel maturation and filtration. This will lead to the expansion of a line of premium Canadian whiskys, will help**create jobs in Ontario, and help elucidate the chemistry of what happens during whisky production.