Development of whisky maturation: A chemical approach

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Central City Brewers & Distillers Ltd (CCB&D), one of Canada's leading craft brewers and distillers, based in Surrey, British Columbia are interested in improving upon the maturation process of malt whisky by incorporating novel chemical techniques and optimizing aging methods. Successful development will provide access to variety of flavor profiles in significantly shorter time periods. The development of these processes should create new fundamental knowledge regarding the complex underlying chemistry of barrel aging.**CCB&D's immediate research needs will be met by collaborating with the Lemieux laboratory at the University of Waterloo. Along with analytical and chemical expertise, the Lemieux laboratory has extensive experience with the fundamental research, development of methodology and the fine tuning of processes towards desirable properties.**