What is Canadian Whisky?
To be called Canadian Whisky, the distilled spirit must be:
Made with cereal grain
The cereal mash production must take place in Canada
The distillation must take place in Canada; Canadian producers can distil any way they choose
The aging process must take place in Canada for a minimum of 3 years
It must be aged in small wooden barrels. Some examples include: Ex-Bourbon, New American Oak, French Oak, Speyside, Sherry, Port, Rum, etc.
It must be bottled at a minimum of 40% abv
It may contain spirit caramel for colour
Seen here are 3 Canadian whiskies made at the Hiram Walker and Son’s Distillery in Windsor, Ontario.
What makes Lot No. 40?
It’s 100% rye grain
Once column distilled to take any harsh qualities away from the spirit and then once pot distilled to concentrate up the flavour of the grain
We lay it down in brand new charred American oak. This really brings out all the sweet and warming notes of vanilla, toffee, and caramel to the warming baking spices that come from the rye grain
Bottled at 43% abv (86-proof)
Works perfectly in classic cocktails like an Old Fashioned, Manhattan, or Vieux Carré.
What makes Pike Creek?
Majority soft, double column distilled corn with a touch of once column distilled rye
Aged 10 years in ex-Bourbon casks
Finished in rum casks for 100 days
Bottled at 42% abv (84-proof)
In the colder months its soft, sweet, and rich qualities pair up perfectly in “Dessert” and “Coffee” cocktails
What makes Gooderham & Worts?
Gooderham & Worts is made up of four grains (corn, rye, wheat, and barley) and seven distillates
90% new charred American oak casks, 10% ex-Bourbon casks
Majority of whisky is 10-year-old corn and rye, the remaining wheat and barley are a 3-year-old
Bottled at 44.4%. abv (88.8 – proof)
Makes for a perfect sipper on its own. But it’s perfect in classic cocktails such as warming and slightly bitter Toronto or a refreshing Whisky Sour