| Introduction: | | | | yeast strains, are painstakingly blended by the |
| Canada’s whiskies are made from blends of | | | | distiller- before the maturation in some cases, |
| different grains, the greater proportion of each | | | | afterwards in others, All whiskies must be |
| brand on an original mash that combines rye, corn | | | | stocked at least for three years in the barrels, |
| and malted barley. They nearly always contain | | | | which are of new wood, but there is noble |
| some spirit, however, that is produced entirely | | | | tradition of aged products in Canada for that are |
| from the heavier tasting rye, but it usually | | | | 10, 12 even 18 years old in release. As elsewhere, |
| accounts for less than a tenth of the final blend. | | | | the standard blends are sold at 40% ABV, but |
| As a result they have the reputation of being | | | | speciality aged bottling may be somewhat |
| among the lightest classic whiskies of all, even | | | | stronger. |
| more so than the triple-distilled Irish. | | | | The speciality of Canadian whisky is that the |
| History: | | | | regulations permit the addition of a tiny quantity |
| The whisky industry in Canada dates back only to | | | | of other beverages, such as sherry or wine |
| the last century, when it arose as an offshoot of | | | | grapes or other drinks made from other fruits. |
| the agricultural production of grain. It was quite | | | | While this may account for no more than a |
| common at one time to pay the millers in kind | | | | hundredth part of the finished product, it makes |
| with some of the grain, and distillation has long | | | | its presence felt in the fleeting suggestion of |
| been a traditional way of using up surpluses the | | | | fruitiness in the flavours of some whiskies. |
| world over. The earliest producers---and, despite | | | | Most of the distilleries are situated in the eastern |
| the country’s size, there are still only a | | | | province of Ontario and Quebec. The leading label |
| handful—were Hiram walker, Seagram’s | | | | is Hiram Walker’s Canadian club, which was |
| and Corby’s, all in the province of Ontario. | | | | first blended in the 1880’s and is supported |
| The continuous process, in gigantic column stills, | | | | by the Burke’s and Wiser’s ranges from |
| conducts distillation. Different spirits produced from | | | | Corby’s McGuiness’s Silk Tassel, Alberta |
| different mashes, or fermented from different | | | | Springs and Seagram’s Crown Royal. |