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Company still operator Jack Petrie checks a temperature conâ€" trol gauge in the plant distillery building. The products, under close government scrutiny as to volume and quality within the system, are similarly monitored by Seagrams to control the delicate balance. The spirit‘s temperature and proof are two parameters closely watched. The bubbling culture inside the 15,000â€"gallonâ€"capacity fermenting tun takes approximately three days to convert the corn mash to the "beer" stage. The term dates back to the early history of distilling and has no relaâ€" Seagram‘s V.O., the company‘s topâ€"selling product of the world _ each line handles 4,000 bottles per day for an annual total in the market, travels along one of the five bottling lines in the Waâ€" _ vicinity of two million dozen bottles. _ terloo plant ready to be boxed and shipped. At peak production y ~ w s #yer c t ts oo C 2 . s es & e t . o. $ yre, se «(\'S;f‘ faser M > + .2 . ts s $il: & s o i s i * t $ * F Nss 0 0 0| 1.A ~ams 6. “f $2 47 C wl 1. 0 . .. i > 5s Â¥,t 9 tA sls T.J." yar e e . C uk. Sock % ;% C j (f ko j # C o fe B 0 1. bnnaenbkne o on ies tion to beer as we know it. More modern fermenters in the Waterioo plant also accommodate 600 bushels of mash at a time, but have no lid. Whisky stored ‘"in the wood" for aging runs to an average inventory of 6,500 barrels in the Waterioo plant. Here the barrels, which have an individual weight of about 500 pounds, are racked three storeys high in warehouse number 5, one of the original buildings. A comâ€" pany "leak hunter‘‘ checks for spillage and periodically takes off samples to be quality control tested in the plant laboratory. The barâ€" rels are numbered and coded for age and contents. â€" 4079 â€" Page 5