John Philip (J.P.) Wiser, purchased a distillery in Prescott Ontario in 1857, and began to produce Wiser’s Whisky. In fact, it may have been J.P. Wiser who first used the term “Canadian Whiskey” on a whisky label when he introduced his spirit to the World at the Chicago’s World Fair in 1893. From the beginning J.P. Wiser established his brand as a quality whisky with high standards of production. As a result, the distillery grew side by side with the popularity of Wiser’s style of whisky, and by the early 1900′s Wiser’s was the third largest distiller of whisky in Canada.
J.P. Wiser’s Triple Barrel Rye was recently released across Canada.
According to the J.P. Wiser’s website:
Our Triple Barrel Rye whisky is a unique blend of toasted grains, oak, and rich toffee. It combines distillates from used whisky, first-fill bourbon, and virgin oak casks.
I reviewed the Triple Barrel Whisky from J.P. Wiser’s five years ago based on a small sample provided when I served as a juror for the 2017 Canadian Whisky Awards. Since so much time has passed, I thought I would revisit the whisky and provide fresh tasting notes and new scoring.
Here is a link to that my new review:
Review: J.P. Wiser’s Triple Barrel Rye
I hope you enjoy the fresh review as well as my serving suggestion including in the write-up.
Chimo!
Last year 
For each of the past four years Canadian Club has been releasing Canada’s oldest age stated Whisky. And each year, that release has been getting one year older. It started in 2017 with the Canadian Club 40 Year Old. According to my sources, that 40 year old Whisky was produced from a selection of American Oak barrels which contained 100% corn whisky.
The folks at Eau Claire pride themselves in sourcing locally farmed ingredients, including grains and potatoes from neighbouring farms. Each ingredient is secured from suppliers who are known and respected in Alberta’s agriculture profession. In addition to the direct from the farm suppliers, Eau Claire has a special connection to the land through its own, unique stable of plough horses. Horse farmed grain is a part of the Eau Claire story and culture. It was founder David Farran’s weekend pursuit of traditional horse farming that led him to establish Eau Claire in the first place. A number of the distillery’s products have been made with ‘horse farmed grain’ using agricultural methods dating back to the settlement of Alberta.
Last year 
The Rum Howler Blog 