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
Stauning Whisky 3 years before it is finally bottled as whisky. When new whisky is distilled, it is a colorless liquid and has only taste and aroma of alcohol and grain. It is from aging in charred oak barrels the whisky gets its color, complexity and flavor. In the years from 2009-2012 the distillery produced 6000 liters of new spirit a year. In the course of 2012 the production was more than doubled to 15.000 liters a year and finally in 2015 the distillery announced their plans for an expansion of the distillery capacity to 900.000 liters. This has led to an