What Makes Canadian Whisky?

Canadian Whisky is most similar to Scotch and Bourbon in style, although it is still unique thanks to the production technique and the subtle, or sometimes very obvious (depending on producer) use of rye.

In fact, Canadian Whisky legally carries the name 'rye whisky' and by many American consumers is popularly known as such. Rye has a long history in Canada being one of the few crops that was hardy enough to survive the harsh winters on the eastern side of the country. By the time settlers moved west, rye lost its importance as grains and cereals could grow more easily in the milder climate. As a result, you'll actually find that many Canadian whiskies use more corn in the mix than rye these days, despite the popular epithet of 'rye whisky'.

The whisky is produced with a mixture of grains distilled three times, creating a fairly clean base spirit. A second whisky known as a ‘flavouring’ is then added to this which is where the rye component comes in. As such, Canadian whisky is generally light in body but full in flavour with rye adding a spicy, dry character with fruity and earthy undertones. Where rye is less prominent, you can usually expect vanilla and corn notes.

Canadian Whisky really took off in America's Prohibition period, helping supply the numerous speakeasies that sprang up. The Detroit river actually earned the nickname ‘river of booze’ due to the vast alcohol trade going on between the US and Canada along it at this time!

Check out our Rye Whiskey page too!