Canadian Whisky
Origins
Canadian whisky started in earnest in the 1800s. Whisky was already growing in popularity as a spirit and unlike in other countries - Canadians had the luxury of learning from their successes rather than having to invent a whole new spirit. As a result, Europeans and Americans opened up distilleries in Canada to try their hand in the trade. This whisky production began in the late 18th century as the likes of John Molson, James Worts, William Gooderham, and Hiram Walker began to open distilleries across the country. The big push for Canadian whisky as a category came with Hiram Walker opened his distillery just across the river from Detroit, Michigan in Windsor, Ontario. His success at making a popular whisky wholly different than bourbon placed whiskey makers in the U.S. to pressure congress into requiring countries of origin to be placed on labels. This legal move gave birth to what we now know as Canadian whisky.
What Makes it Canadian Whisky?
Canadian Whisky is the singular most open category of whisky on this list. However, it does have a few legal restrictions that define it as a category.
Legal Definitions:
● It must be produced in Canada
● It is made from cereal grains
● It is aged in Canada in wooden barrels for at least three years
● Bottled at a minimum of 80 proof
● Coloring and flavorings can be added
Tasting Notes & Popular Expressions
Canadian whisky has a large spectrum for flavors due to the fact that flavorings can be added into the mix. This will give you flavors that are necessarily common that are common in other whiskies. However, you’ll still find some commonalities when it comes to tasting like vanilla, honey, straw, dark sugars, and winter spices.
Suggested Brands - Lot No. 40 Canadian Rye, Forty Creek, Pendleton, & Masterson’s
Suggested Cocktails - Toronto, Byrrh Cocktail, Quebec, & Ocean Cable