{"id":86614,"date":"2017-01-24T22:03:48","date_gmt":"2017-01-25T03:03:48","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=86614"},"modified":"2017-01-24T22:03:48","modified_gmt":"2017-01-25T03:03:48","slug":"whisky-made-of-saskatchewan-wheat-goes-over-well-at-canadian-whisky-awards","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2017\/01\/24\/whisky-made-of-saskatchewan-wheat-goes-over-well-at-canadian-whisky-awards\/","title":{"rendered":"Whisky made of Saskatchewan wheat goes over well at Canadian Whisky Awards"},"content":{"rendered":"<figure id=\"attachment_86616\" aria-describedby=\"caption-attachment-86616\" style=\"width: 960px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/01\/whisky.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-86616\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/01\/whisky.jpg\" alt=\"Whisky made of Saskatchewan wheat goes over well at Canadian Whisky Awards (Photo: Last Mountain Distillery\/Facebook)\" width=\"960\" height=\"960\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/01\/whisky.jpg 960w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/01\/whisky-150x150.jpg 150w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/01\/whisky-300x300.jpg 300w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/01\/whisky-768x768.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><figcaption id=\"caption-attachment-86616\" class=\"wp-caption-text\">Whisky made of Saskatchewan wheat goes over well at Canadian Whisky Awards (Photo:<a href=\"https:\/\/www.facebook.com\/lastmountaindistillery\/photos\/a.263542380336959.72945.248170535207477\/1428174827207036\/?type=3\"> Last Mountain Distillery\/Facebook<\/a>)<\/figcaption><\/figure>\n<p>Canadian Whisky Awards<\/p>\n<p>LUMSDEN, Sask\u2014Saskatchewan wheat is being used to make an award-winning whisky northwest of Regina.<\/p>\n<p>Colin Schmidt is an owner of Last Mountain Distillery in Lumsden.<\/p>\n<p>His company&#8217;s whisky recently won silver medals at the Canadian Whisky Awards, held in Victoria B.C.<\/p>\n<p>Schmidt says while some Canadian whisky claims to be made out of rye, most is made out of corn.<\/p>\n<p>He says his company uses wheat because it is unique and locally made.<\/p>\n<p>The Last Mountain Distillery uses about 55,000 kilograms of wheat a year, plus other grains, to make whisky, rum and vodka.<\/p>\n<p>\u201cTo have something that we put away 3 1\/2 years ago into a barrel hoping it would be accepted and then to have it reviewed by experts as being some of the best whisky in Canada is very encouraging for us as a small distillery,\u201d Schmidt said.<\/p>\n<p>Schmidt says business is doing well and is in the midst of a $200,000 expansion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Canadian Whisky Awards LUMSDEN, Sask\u2014Saskatchewan wheat is being used to make an award-winning whisky northwest of Regina. Colin Schmidt is &hellip;<\/p>\n","protected":false},"author":33,"featured_media":86616,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,3,16],"tags":[14227,14226],"class_list":["post-86614","post","type-post","status-publish","format-standard","has-post-thumbnail","category-news-ca","category-lifestyle","category-news","tag-canadian-whisky-awards","tag-last-mountain-distillery","mauthors-the-canadian-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/86614","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=86614"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/86614\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/86616"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=86614"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=86614"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=86614"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}