J.P. Wiser's Manhattan Whisky Cocktail

Appearance: The cocktail presents a deep, rich amber hue, reminiscent of aged whisky, with a slight translucency. Aroma: Upon nosing, enticing aromas of smooth Canadian whisky greet the senses, accompanied by the sweet aroma of vermouth and the subtle bitterness of aromatic bitters. The aroma is well-balanced and inviting, promising a delightful drinking experience. Taste: The first sip reveals a harmonious blend of whisky, vermouth, and bitters, delivering a well-rounded flavor profile that is both complex and satisfying. Notes of caramel, vanilla, and oak from the whisky mingle with the sweetness of vermouth and the herbal complexity of the bitters, creating a nuanced and balanced taste experience. Finish: The finish is smooth and lingering, with echoes of caramel and oak from the whisky gently fading to reveal a subtle sweetness and a hint of bitterness from the bitters. A touch of warmth spreads across the palate, leaving a comforting sensation that invites another sip.

Since the 1980s, J.P. Wiser's Whisky has been distilled and bottled at the Hiram-Walker & Sons distillery in Windsor, Ontario and aged in the Pike Creek area of Lakeshore.
There are eight large distilleries and a rapidly increasing micro-distillery scene that make up Canada's whisky landscape. The big eight are: Valleyfield in Quebec; Hiram Walker, Canadian Mist and Forty Creek in Ontario; Gimli in Manitoba; and Highwood, Alberta Distillers and Black Velvet in Alberta.
Rye is used primarily as an additive with corn doing the bulk of the work here. It should be noted that this used to have an age statement of 10 years, but recent labels exclude the age. Distilled in Canada and aged in barrels for at least three years.
Canadian whiskies are most typically blends of whiskies made from a single grain, principally corn and rye, but also sometimes wheat or barley. Mash bills of multiple grains may also be used for some flavouring whiskies.
The building blocks for each of our whiskies are simple yet extremely important – grains, yeast, water. We dedicate countless hours to ensure that we start with the right ingredients, going so far as smelling each batch of grain before it enters the building.
Like Scotch and Irish whisky, Canadian whisky has to be aged a minimum of three years in its native country in wooden barrels no larger than 700 liters—new, old, charred or uncharred, it doesn't matter. The spirit also has to be mashed and distilled in Canada.

Size: 750 mL

Proof: 35%
*Please note that the ABV may vary