![[SRC-126] Modern recipe scaling and component availability (p. 53)](https://images.spr.so/cdn-cgi/imagedelivery/j42No7y-dcokJuNgXeA0ig/f9faaa5a-12e7-445b-ab82-4c95c0f0f700/attachment-4c9836e8-5dbd-420f-8f7b-ee710b211b04-us_whiskey_academy/w=1920,quality=90,fit=scale-down)
Livermore, Don. “Blending Canadian Whisky – A Review.” The Journal of Distilling Science 2, no. 1 (2023): 48–56. https://doi.org/10.61855/JDS0201.04. Printed issue label: Winter 2022; publisher date: March 1, 2023.
Canadian blending recipes evolved toward percentage-based formulations, and component choices changed with regulation, philosophy, and ingredient availability.
Livermore, Don. “Blending Canadian Whisky – A Review.” The Journal of Distilling Science 2, no. 1 (2023): 48–56. https://doi.org/10.61855/JDS0201.04. Printed issue label: Winter 2022; publisher date: March 1, 2023. p. 53.
53
Livermore, “Blending Canadian Whisky,” 53.
Modern recipe scaling and component availability
Qualified paraphrase and precise locator rechecked September 8, 2026. Does not support the Figure 9 worked example. Crosswalk 2026-09-16: rendered journal footer verifies printed p. 53 = internal PDF sheet 6. Reader citations now use printed pagination.
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Printed p. 53; Modern recipe scaling and component availability.
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Livermore, Don. “Blending Canadian Whisky – A Review.” The Journal of Distilling Science 2, no. 1 (2023): 48–56. https://doi.org/10.61855/JDS0201.04. Printed issue label: Winter 2022; publisher date: March 1, 2023.
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Existing relations retained. This qualified reference does not validate Figure 9 or modern US labeling permissions.