![]() These become single grain, single distillery whiskies that they blend after maturation. Instead, they ferment, distill and age each grain individually. Also, most distillers don’t use mash bills. The big eight distilleries generally don’t trade barrels or use someone else’s whisky in their blends. So, similar to single malt scotch, most Canadian whiskies are the product of one distillery. The distance between these distilleries is immense. Highwood Distillery / Photo Credit: Blair Phillips Each of these distilleries has developed its own whisky production process-but there are some common practices. Since restrictions don’t handcuff Canadian distilleries, it makes pinning down a standardized Canadian whisky process difficult. The big eight are: Valleyfield in Quebec Hiram Walker, Canadian Mist and Forty Creek in Ontario Gimli in Manitoba and Highwood, Alberta Distillers and Black Velvet in Alberta. There are eight large distilleries and a rapidly increasing micro-distillery scene that make up Canada’s whisky landscape. Some producers have gradually shifted to labelling their whisky “Canadian whisky” but you’ll still hear some Canadians refer to their whisky as rye. Corn later replaced wheat, but the nickname stuck. It became so popular that people asked for it as “rye”. Dutch and German immigrants arrived in Canada and started adding rye grain to the wheat mash. Why is Canadian Whisky Called Rye?Ĭanadian whisky doesn’t require rye whisky to call it rye.Ĭanadian Club Circa 1922 / Photo Credit: Blair PhillipsĪ long time ago, wheat whisky was king and the grain was abundant. ![]() ![]() If the whisky follows this definition and retains the character, flavors and aromas authorized to Canadian whisky, then it’s time to pour it in a glass. This gives Canadian whisky blenders a rare luxury in the whisky world for innovation without excessive restrictions backing them into a corner. Finally, it must contain no less than 40% alcohol by volume-that’s really about it. It must age in small wood for at least three years in Canada. We’d like to fill you in on the makings of this style of whisky.įirst of all, to be called Canadian whisky, the whisky must contain alcohol distillate made from cereal grain that’s mashed and distilled. But it is enjoying something of a renaissance lately and if you’re only familiar with the one in the purple bag, you’re really missing out. Canadian whisky is often misunderstood and sometimes not given respect in certain circles.
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