Click me
Transcribed

How the Worlds Largest Distillery Makes Whiskey

Walker's profits shot up from $250,000 in 1932 to $3.400,000 in 1934. But that was as nothing compared with National Distillers' leap from a $500,000 net to one of $11,000,000, and Schenley's burgeoning from zero to a $7.000,000 profit. In one sense, Hiram Walker was handicapped by the fact that arbitrary customs quotas prevented it from rushing its Canadian stock across the border. In the end this handicap proved a blessing, for the relative lack of liquor kept the company out of the heavy casualty list in the early brand wars. The Canadian invader's sales moved without interrup- tion from $45.000,000 in 1935 to $64.000,000 in 1937. In 1938 the recession narrowed earnings to g-4 per cent of sales (against about 10 per cent of sales in 1987). but the volume at $67.200,000 was the best in Hiram Walker's history. Now Hiram Walker had done nothing spectacular. It has been alert rather than brilliant, conservative rather than flashy. In a sense, these qualities may reflect the company's setting. The men who run Hiram Walker are rather glad that their ivy-covered, o00,000 international business, which is about two-thirds owned Victorian premises in Walkerville are well out of the industry's by Canadian stockholders, are the sedate offices and warehouses. boiling main current between New York and Kentucky. Their plus some later-day additions, which were started in 1858 by old Hiram Walker himself when Walkerville was a vacant lot across record for steadiness has been about the best in the business. the river from Detroit.. Hiram Walker's organization chart is a corporate corkscrew with twenty-six separate subsidiaries twining about the parent Hiram Walker-Gooderham & Worts, Ltd. There are separate subsidiaries TO COVER Hiram Walker means covering considerable geog- for distilling, blending, and selling whiskey, for buying grain, and I raphy. Distilleries and warehouses on the corporate map are for controlling brand names. But the main corporate spiral is this: bright pinheads at Toronto and Walkerville, Canada, at Peoria, the parent cell directly controls three Canadian distilling com- Illinois, and at Forres, Elgin, and Dumbarton in Scotland. Sales panies, plus Hiram Walker & Sons (Scotland), Ltd., plus the Sub- offices are pinpricks in some forty other key cities. A nearly 50 sidiaries Holding Co., Ltd., which owns the big U.S. distillery at per cent stock interest in Canadian Industrial Alcohol Co.. Ltd., Peoria, which in its turn is called Hiram Walker & Sons, Inc. This which sells whiskey and some industrial alcohol, puts other pins in last controls three sales subsidiaries and a blending plant at San [Continued on page 95] DUST HARATOe The corporate corkscrew SEPARAToe FFESALES the map in Scotland and Canada, And at the center of this $58,- 1. GRAIN CLEANER THIS IS HOw THE WORLD'S LARGEST DISTILLERY MAKES WHISKEY On these two pages is a flow chart, drawn to scale, of the $1s000.000 Hiram Walker distillery at Peoria, Ilinois. In spite of the awesome array of equipment, whiskey making is still a fairly simple act. About the only things modern science has added to the process are rehinements in con- trol and equipment. Whiskey is a simple distillate from grains that have been ground Into meal, mixed with wvater and malted grains, cooked to a mash, yeasted, and then fermented for seventy-two hours. Start with the boxcar of grain at lower left. Huge pneumatic tubes suck the grain in a clean stream to the top of the distillery. By the time the grain has made two loops from top to ground loor-storage bins down to grinding mills, back up to the meal bin, then to the cooker. and down to the drop tub-it has become a mash, which is piped through cooling coils to the fermenters. The yeast, fed upon malt sirup and an amount of mah, and furiously multiplying from incubator to pure culture tank to yeast tub, ilows along in a parallel pipe to charge the batch. After fermentation the beer mash passes swiftly to the continuous still, and the "high wine" or raw whiskey comes off at the top in a steady, colorless stream. Thereafter the job of aging is left to time and chemistry. Raw whiskey goes into the dark for a long sleep in charred white-oak casks. Hiram Walker spent time and money to find the right oak for its bar- rels, growing only on the shady side of the Ozark Mountains The issue of the marriage between charred white oak and high vine is whiskey. MAIT RIN MEAL BIN INCURATOR GRAIN BINS ACTE AC PURE "SELTERE 主 由 」 BEER HEAT CONDENSER EXCHANGER YEAST TUs ia rus SLOP -CONDENSER CONSTANT LEVEL TAHK COOKER GIN STILL WORT HIGH WINES DROP YERET MAM FERMENTERS TUE A BEER STILL GRAIN CAR DEER WELL A. Pelruccell KEY MALT WORT MASH WATER YEAST MASH CORN MASH ALCOHOL co? GAS FERMENTED MASH МEAL SPENT GRAIN STEAM GIN STILL PRODUCT YEAST Walker's profits shot up from $250,000 in 1932 to $3.400,000 in 1934. But that was as nothing compared with National Distillers' leap from a $500,000 net to one of $11,000,000, and Schenley's burgeoning from zero to a $7.000,000 profit. In one sense, Hiram Walker was handicapped by the fact that arbitrary customs quotas prevented it from rushing its Canadian stock across the border. In the end this handicap proved a blessing, for the relative lack of liquor kept the company out of the heavy casualty list in the early brand wars. The Canadian invader's sales moved without interrup- tion from $45.000,000 in 1935 to $64.000,000 in 1937. In 1938 the recession narrowed earnings to g-4 per cent of sales (against about 10 per cent of sales in 1987). but the volume at $67.200,000 was the best in Hiram Walker's history. Now Hiram Walker had done nothing spectacular. It has been alert rather than brilliant, conservative rather than flashy. In a sense, these qualities may reflect the company's setting. The men who run Hiram Walker are rather glad that their ivy-covered, o00,000 international business, which is about two-thirds owned Victorian premises in Walkerville are well out of the industry's by Canadian stockholders, are the sedate offices and warehouses. boiling main current between New York and Kentucky. Their plus some later-day additions, which were started in 1858 by old Hiram Walker himself when Walkerville was a vacant lot across record for steadiness has been about the best in the business. the river from Detroit.. Hiram Walker's organization chart is a corporate corkscrew with twenty-six separate subsidiaries twining about the parent Hiram Walker-Gooderham & Worts, Ltd. There are separate subsidiaries TO COVER Hiram Walker means covering considerable geog- for distilling, blending, and selling whiskey, for buying grain, and I raphy. Distilleries and warehouses on the corporate map are for controlling brand names. But the main corporate spiral is this: bright pinheads at Toronto and Walkerville, Canada, at Peoria, the parent cell directly controls three Canadian distilling com- Illinois, and at Forres, Elgin, and Dumbarton in Scotland. Sales panies, plus Hiram Walker & Sons (Scotland), Ltd., plus the Sub- offices are pinpricks in some forty other key cities. A nearly 50 sidiaries Holding Co., Ltd., which owns the big U.S. distillery at per cent stock interest in Canadian Industrial Alcohol Co.. Ltd., Peoria, which in its turn is called Hiram Walker & Sons, Inc. This which sells whiskey and some industrial alcohol, puts other pins in last controls three sales subsidiaries and a blending plant at San [Continued on page 95] DUST HARATOe The corporate corkscrew SEPARAToe FFESALES the map in Scotland and Canada, And at the center of this $58,- 1. GRAIN CLEANER THIS IS HOw THE WORLD'S LARGEST DISTILLERY MAKES WHISKEY On these two pages is a flow chart, drawn to scale, of the $1s000.000 Hiram Walker distillery at Peoria, Ilinois. In spite of the awesome array of equipment, whiskey making is still a fairly simple act. About the only things modern science has added to the process are rehinements in con- trol and equipment. Whiskey is a simple distillate from grains that have been ground Into meal, mixed with wvater and malted grains, cooked to a mash, yeasted, and then fermented for seventy-two hours. Start with the boxcar of grain at lower left. Huge pneumatic tubes suck the grain in a clean stream to the top of the distillery. By the time the grain has made two loops from top to ground loor-storage bins down to grinding mills, back up to the meal bin, then to the cooker. and down to the drop tub-it has become a mash, which is piped through cooling coils to the fermenters. The yeast, fed upon malt sirup and an amount of mah, and furiously multiplying from incubator to pure culture tank to yeast tub, ilows along in a parallel pipe to charge the batch. After fermentation the beer mash passes swiftly to the continuous still, and the "high wine" or raw whiskey comes off at the top in a steady, colorless stream. Thereafter the job of aging is left to time and chemistry. Raw whiskey goes into the dark for a long sleep in charred white-oak casks. Hiram Walker spent time and money to find the right oak for its bar- rels, growing only on the shady side of the Ozark Mountains The issue of the marriage between charred white oak and high vine is whiskey. MAIT RIN MEAL BIN INCURATOR GRAIN BINS ACTE AC PURE "SELTERE 主 由 」 BEER HEAT CONDENSER EXCHANGER YEAST TUs ia rus SLOP -CONDENSER CONSTANT LEVEL TAHK COOKER GIN STILL WORT HIGH WINES DROP YERET MAM FERMENTERS TUE A BEER STILL GRAIN CAR DEER WELL A. Pelruccell KEY MALT WORT MASH WATER YEAST MASH CORN MASH ALCOHOL co? GAS FERMENTED MASH МEAL SPENT GRAIN STEAM GIN STILL PRODUCT YEAST Walker's profits shot up from $250,000 in 1932 to $3.400,000 in 1934. But that was as nothing compared with National Distillers' leap from a $500,000 net to one of $11,000,000, and Schenley's burgeoning from zero to a $7.000,000 profit. In one sense, Hiram Walker was handicapped by the fact that arbitrary customs quotas prevented it from rushing its Canadian stock across the border. In the end this handicap proved a blessing, for the relative lack of liquor kept the company out of the heavy casualty list in the early brand wars. The Canadian invader's sales moved without interrup- tion from $45.000,000 in 1935 to $64.000,000 in 1937. In 1938 the recession narrowed earnings to g-4 per cent of sales (against about 10 per cent of sales in 1987). but the volume at $67.200,000 was the best in Hiram Walker's history. Now Hiram Walker had done nothing spectacular. It has been alert rather than brilliant, conservative rather than flashy. In a sense, these qualities may reflect the company's setting. The men who run Hiram Walker are rather glad that their ivy-covered, o00,000 international business, which is about two-thirds owned Victorian premises in Walkerville are well out of the industry's by Canadian stockholders, are the sedate offices and warehouses. boiling main current between New York and Kentucky. Their plus some later-day additions, which were started in 1858 by old Hiram Walker himself when Walkerville was a vacant lot across record for steadiness has been about the best in the business. the river from Detroit.. Hiram Walker's organization chart is a corporate corkscrew with twenty-six separate subsidiaries twining about the parent Hiram Walker-Gooderham & Worts, Ltd. There are separate subsidiaries TO COVER Hiram Walker means covering considerable geog- for distilling, blending, and selling whiskey, for buying grain, and I raphy. Distilleries and warehouses on the corporate map are for controlling brand names. But the main corporate spiral is this: bright pinheads at Toronto and Walkerville, Canada, at Peoria, the parent cell directly controls three Canadian distilling com- Illinois, and at Forres, Elgin, and Dumbarton in Scotland. Sales panies, plus Hiram Walker & Sons (Scotland), Ltd., plus the Sub- offices are pinpricks in some forty other key cities. A nearly 50 sidiaries Holding Co., Ltd., which owns the big U.S. distillery at per cent stock interest in Canadian Industrial Alcohol Co.. Ltd., Peoria, which in its turn is called Hiram Walker & Sons, Inc. This which sells whiskey and some industrial alcohol, puts other pins in last controls three sales subsidiaries and a blending plant at San [Continued on page 95] DUST HARATOe The corporate corkscrew SEPARAToe FFESALES the map in Scotland and Canada, And at the center of this $58,- 1. GRAIN CLEANER THIS IS HOw THE WORLD'S LARGEST DISTILLERY MAKES WHISKEY On these two pages is a flow chart, drawn to scale, of the $1s000.000 Hiram Walker distillery at Peoria, Ilinois. In spite of the awesome array of equipment, whiskey making is still a fairly simple act. About the only things modern science has added to the process are rehinements in con- trol and equipment. Whiskey is a simple distillate from grains that have been ground Into meal, mixed with wvater and malted grains, cooked to a mash, yeasted, and then fermented for seventy-two hours. Start with the boxcar of grain at lower left. Huge pneumatic tubes suck the grain in a clean stream to the top of the distillery. By the time the grain has made two loops from top to ground loor-storage bins down to grinding mills, back up to the meal bin, then to the cooker. and down to the drop tub-it has become a mash, which is piped through cooling coils to the fermenters. The yeast, fed upon malt sirup and an amount of mah, and furiously multiplying from incubator to pure culture tank to yeast tub, ilows along in a parallel pipe to charge the batch. After fermentation the beer mash passes swiftly to the continuous still, and the "high wine" or raw whiskey comes off at the top in a steady, colorless stream. Thereafter the job of aging is left to time and chemistry. Raw whiskey goes into the dark for a long sleep in charred white-oak casks. Hiram Walker spent time and money to find the right oak for its bar- rels, growing only on the shady side of the Ozark Mountains The issue of the marriage between charred white oak and high vine is whiskey. MAIT RIN MEAL BIN INCURATOR GRAIN BINS ACTE AC PURE "SELTERE 主 由 」 BEER HEAT CONDENSER EXCHANGER YEAST TUs ia rus SLOP -CONDENSER CONSTANT LEVEL TAHK COOKER GIN STILL WORT HIGH WINES DROP YERET MAM FERMENTERS TUE A BEER STILL GRAIN CAR DEER WELL A. Pelruccell KEY MALT WORT MASH WATER YEAST MASH CORN MASH ALCOHOL co? GAS FERMENTED MASH МEAL SPENT GRAIN STEAM GIN STILL PRODUCT YEAST Walker's profits shot up from $250,000 in 1932 to $3.400,000 in 1934. But that was as nothing compared with National Distillers' leap from a $500,000 net to one of $11,000,000, and Schenley's burgeoning from zero to a $7.000,000 profit. In one sense, Hiram Walker was handicapped by the fact that arbitrary customs quotas prevented it from rushing its Canadian stock across the border. In the end this handicap proved a blessing, for the relative lack of liquor kept the company out of the heavy casualty list in the early brand wars. The Canadian invader's sales moved without interrup- tion from $45.000,000 in 1935 to $64.000,000 in 1937. In 1938 the recession narrowed earnings to g-4 per cent of sales (against about 10 per cent of sales in 1987). but the volume at $67.200,000 was the best in Hiram Walker's history. Now Hiram Walker had done nothing spectacular. It has been alert rather than brilliant, conservative rather than flashy. In a sense, these qualities may reflect the company's setting. The men who run Hiram Walker are rather glad that their ivy-covered, o00,000 international business, which is about two-thirds owned Victorian premises in Walkerville are well out of the industry's by Canadian stockholders, are the sedate offices and warehouses. boiling main current between New York and Kentucky. Their plus some later-day additions, which were started in 1858 by old Hiram Walker himself when Walkerville was a vacant lot across record for steadiness has been about the best in the business. the river from Detroit.. Hiram Walker's organization chart is a corporate corkscrew with twenty-six separate subsidiaries twining about the parent Hiram Walker-Gooderham & Worts, Ltd. There are separate subsidiaries TO COVER Hiram Walker means covering considerable geog- for distilling, blending, and selling whiskey, for buying grain, and I raphy. Distilleries and warehouses on the corporate map are for controlling brand names. But the main corporate spiral is this: bright pinheads at Toronto and Walkerville, Canada, at Peoria, the parent cell directly controls three Canadian distilling com- Illinois, and at Forres, Elgin, and Dumbarton in Scotland. Sales panies, plus Hiram Walker & Sons (Scotland), Ltd., plus the Sub- offices are pinpricks in some forty other key cities. A nearly 50 sidiaries Holding Co., Ltd., which owns the big U.S. distillery at per cent stock interest in Canadian Industrial Alcohol Co.. Ltd., Peoria, which in its turn is called Hiram Walker & Sons, Inc. This which sells whiskey and some industrial alcohol, puts other pins in last controls three sales subsidiaries and a blending plant at San [Continued on page 95] DUST HARATOe The corporate corkscrew SEPARAToe FFESALES the map in Scotland and Canada, And at the center of this $58,- 1. GRAIN CLEANER THIS IS HOw THE WORLD'S LARGEST DISTILLERY MAKES WHISKEY On these two pages is a flow chart, drawn to scale, of the $1s000.000 Hiram Walker distillery at Peoria, Ilinois. In spite of the awesome array of equipment, whiskey making is still a fairly simple act. About the only things modern science has added to the process are rehinements in con- trol and equipment. Whiskey is a simple distillate from grains that have been ground Into meal, mixed with wvater and malted grains, cooked to a mash, yeasted, and then fermented for seventy-two hours. Start with the boxcar of grain at lower left. Huge pneumatic tubes suck the grain in a clean stream to the top of the distillery. By the time the grain has made two loops from top to ground loor-storage bins down to grinding mills, back up to the meal bin, then to the cooker. and down to the drop tub-it has become a mash, which is piped through cooling coils to the fermenters. The yeast, fed upon malt sirup and an amount of mah, and furiously multiplying from incubator to pure culture tank to yeast tub, ilows along in a parallel pipe to charge the batch. After fermentation the beer mash passes swiftly to the continuous still, and the "high wine" or raw whiskey comes off at the top in a steady, colorless stream. Thereafter the job of aging is left to time and chemistry. Raw whiskey goes into the dark for a long sleep in charred white-oak casks. Hiram Walker spent time and money to find the right oak for its bar- rels, growing only on the shady side of the Ozark Mountains The issue of the marriage between charred white oak and high vine is whiskey. MAIT RIN MEAL BIN INCURATOR GRAIN BINS ACTE AC PURE "SELTERE 主 由 」 BEER HEAT CONDENSER EXCHANGER YEAST TUs ia rus SLOP -CONDENSER CONSTANT LEVEL TAHK COOKER GIN STILL WORT HIGH WINES DROP YERET MAM FERMENTERS TUE A BEER STILL GRAIN CAR DEER WELL A. Pelruccell KEY MALT WORT MASH WATER YEAST MASH CORN MASH ALCOHOL co? GAS FERMENTED MASH МEAL SPENT GRAIN STEAM GIN STILL PRODUCT YEAST Walker's profits shot up from $250,000 in 1932 to $3.400,000 in 1934. But that was as nothing compared with National Distillers' leap from a $500,000 net to one of $11,000,000, and Schenley's burgeoning from zero to a $7.000,000 profit. In one sense, Hiram Walker was handicapped by the fact that arbitrary customs quotas prevented it from rushing its Canadian stock across the border. In the end this handicap proved a blessing, for the relative lack of liquor kept the company out of the heavy casualty list in the early brand wars. The Canadian invader's sales moved without interrup- tion from $45.000,000 in 1935 to $64.000,000 in 1937. In 1938 the recession narrowed earnings to g-4 per cent of sales (against about 10 per cent of sales in 1987). but the volume at $67.200,000 was the best in Hiram Walker's history. Now Hiram Walker had done nothing spectacular. It has been alert rather than brilliant, conservative rather than flashy. In a sense, these qualities may reflect the company's setting. The men who run Hiram Walker are rather glad that their ivy-covered, o00,000 international business, which is about two-thirds owned Victorian premises in Walkerville are well out of the industry's by Canadian stockholders, are the sedate offices and warehouses. boiling main current between New York and Kentucky. Their plus some later-day additions, which were started in 1858 by old Hiram Walker himself when Walkerville was a vacant lot across record for steadiness has been about the best in the business. the river from Detroit.. Hiram Walker's organization chart is a corporate corkscrew with twenty-six separate subsidiaries twining about the parent Hiram Walker-Gooderham & Worts, Ltd. There are separate subsidiaries TO COVER Hiram Walker means covering considerable geog- for distilling, blending, and selling whiskey, for buying grain, and I raphy. Distilleries and warehouses on the corporate map are for controlling brand names. But the main corporate spiral is this: bright pinheads at Toronto and Walkerville, Canada, at Peoria, the parent cell directly controls three Canadian distilling com- Illinois, and at Forres, Elgin, and Dumbarton in Scotland. Sales panies, plus Hiram Walker & Sons (Scotland), Ltd., plus the Sub- offices are pinpricks in some forty other key cities. A nearly 50 sidiaries Holding Co., Ltd., which owns the big U.S. distillery at per cent stock interest in Canadian Industrial Alcohol Co.. Ltd., Peoria, which in its turn is called Hiram Walker & Sons, Inc. This which sells whiskey and some industrial alcohol, puts other pins in last controls three sales subsidiaries and a blending plant at San [Continued on page 95] DUST HARATOe The corporate corkscrew SEPARAToe FFESALES the map in Scotland and Canada, And at the center of this $58,- 1. GRAIN CLEANER THIS IS HOw THE WORLD'S LARGEST DISTILLERY MAKES WHISKEY On these two pages is a flow chart, drawn to scale, of the $1s000.000 Hiram Walker distillery at Peoria, Ilinois. In spite of the awesome array of equipment, whiskey making is still a fairly simple act. About the only things modern science has added to the process are rehinements in con- trol and equipment. Whiskey is a simple distillate from grains that have been ground Into meal, mixed with wvater and malted grains, cooked to a mash, yeasted, and then fermented for seventy-two hours. Start with the boxcar of grain at lower left. Huge pneumatic tubes suck the grain in a clean stream to the top of the distillery. By the time the grain has made two loops from top to ground loor-storage bins down to grinding mills, back up to the meal bin, then to the cooker. and down to the drop tub-it has become a mash, which is piped through cooling coils to the fermenters. The yeast, fed upon malt sirup and an amount of mah, and furiously multiplying from incubator to pure culture tank to yeast tub, ilows along in a parallel pipe to charge the batch. After fermentation the beer mash passes swiftly to the continuous still, and the "high wine" or raw whiskey comes off at the top in a steady, colorless stream. Thereafter the job of aging is left to time and chemistry. Raw whiskey goes into the dark for a long sleep in charred white-oak casks. Hiram Walker spent time and money to find the right oak for its bar- rels, growing only on the shady side of the Ozark Mountains The issue of the marriage between charred white oak and high vine is whiskey. MAIT RIN MEAL BIN INCURATOR GRAIN BINS ACTE AC PURE "SELTERE 主 由 」 BEER HEAT CONDENSER EXCHANGER YEAST TUs ia rus SLOP -CONDENSER CONSTANT LEVEL TAHK COOKER GIN STILL WORT HIGH WINES DROP YERET MAM FERMENTERS TUE A BEER STILL GRAIN CAR DEER WELL A. Pelruccell KEY MALT WORT MASH WATER YEAST MASH CORN MASH ALCOHOL co? GAS FERMENTED MASH МEAL SPENT GRAIN STEAM GIN STILL PRODUCT YEAST

How the Worlds Largest Distillery Makes Whiskey

shared by IGEmp on Sep 22
1,399 views
0 share
2 comments
This infographic displays a step by step process on how the world's largest distillery makes whiskey. It also gives information on Walker became the biggest whiskey distillery in the world.

Source

Unknown. Add a source

Category

Others
Did you work on this visual? Claim credit!

Get a Quote

Embed Code

For hosted site:

Click the code to copy

For wordpress.com:

Click the code to copy
Customize size