Canadian whisky has a history that is older than the country itself – and just as vibrant. The first recorded distillery in Canada hearkens back to Quebec City, 1769. By the end of the 19th century, Canadian whisky was the world’s most popular style of whisky and Canada was home to the world’s largest distillery, Gooderham and Worts.
Like other great whiskies around the world, Canadian whisky has strict requirements for production: the entire process has to take place within Canada; it has to be at least 40 per cent alcohol by volume; and it must be aged in small barrels for at least three years.
Canadian whisky has a history that is older than the country itself
Canadian Whisky Brand Ambassador Dave Mitton with Pike Creek Double Barrelled Canadian Whisky
Canadian Whisky Brand Ambassador Dave Mitton
Canadian Whisky Brand Ambassador Dave Mitton with Pike Creek Double Barrelled Canadian Whisky
In fact, Canada was the first country to introduce minimum aging requirements for whisky – it did so by 1890 – and this regulation was later adopted by other regions such as Scotland, Ireland and the United States.
Unlike other whiskies, Canadian whisky has flexibility with the type of barrel in which it is aged. Different barrels, such as bourbon casks or virgin oak casks, impart unique flavour characteristics onto this precious spirit.
The cornerstone of Canadian whisky, though, is that it is produced with a single-grain distillation process, as opposed to a mash bill made up of multiple grains (as is the case with bourbon). This allows the master blender to focus and find balance. All of these factors make Canadian whisky the most diverse and innovative of all whisky styles.
Obviously the best way to become acquainted with this part of our country’s history is to taste the whisky yourself. Below you'll find a selection of some of the best, most critically acclaimed whiskies our country has to offer.
This tasting tour will take you through some of Canada’s oldest and most interesting producers, featuring Gooderham & Worts(established 1832), J.P. Wiser’s(established 1857), Lot No. 40(made in small batches with 100 per cent rye) and Pike Creek (which ages its whisky for 10 years in barrels exposed to Canada’s climate).
With these whiskies in tow, you’ll find a new appreciation for Canada’s spirit producing history – and its future, too:
Notes of red apple and barley slowly open into a distinct oak character. Luxurious gold in colour with a lingering finish of rye spice.
Lots of oak and autumn florals on the nose, with baked apple and rich caramel on the palate. The finish is smooth and enduring.
Deep amber in colour, this 100 percent rye whisky has a nose of sour bread and bartlett pears. On the palate, heavy rye spices unite with roasted walnuts, sweet toffee and hints of dark fruit.
Aged for 10 years and finished in rum barrels, which infuses this whisky with a long and pleasant finish. Subtle island spices are complemented with notes of honeycomb toffee.
