J.P. Wiser's Whisky by 60%, reducing waste water contaminant by 90% and reducing overall energy consumption by 40%. J.P. Wiser had high standards for his signature product, aiming to refine the process for making Canadian whisky and raise above the impure and under-aged whiskies of the time. He soon became known for being blended with exacting care and aged to perfection in white oak barrels. Canada's Food and Drugs Act requires whisky labeled as "Canadian Whisky" be mashed, distilled and aged three years in wooden casks of less than 700 L. Due to the openness of this definition, a Master Blender is free
Whisky compound in sherry, and contributes fruitiness to the aroma. The diketone diacetyl (2,3-butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more of this than vodkas, but significantly less than rums or brandies. Polysulfides and thiophenes enter whiskey through the distillation process and contribute to its roasted flavor. Whisky that has been aged in oak barrels absorbs substances from the wood. One of these is cis-3-methyl-4-octanolide, known as the "whisky lactone" or "quercus lactone", a compound with a strong coconut aroma. Commercially charred oaks are rich in phenolic compounds. One study