What To Know About Canadian Whisky

By Bob Lipinski

“Give me a whiskey, ginger ale on the side… and don’t be stingy, baby.” Anna (Greta Garbo, 1905-1990, Anna Christie, 1930)

Canadian whisky is a distinctive product of Canada made according to Canadian laws and regulations. In Canada, it is spelled whisky in a tribute to its historical Scottish ties that came to Canada and helped the upstart of Canada’s whisky-making industry.

History

The earliest distillation in Canada occurred in 1769 in Quebec, producing rum as the first distilled spirit. In 1801, John Molson (of Molson brewery fame) played a critical role in developing the commercial Canadian whisky industry. He was one of the first in Canada to produce and export whisky on a large scale. In 1832, Gooderham & Worts established their distillery, and by the 1840s, there were some 200 distilleries operating in Canada.

In 1857, J.P. Wiser, an American from New York, established a whisky distillery in Ontario. In 1858, Massachusetts-born Hiram Walker, who had migrated to Detroit in 1838, moved his milling business across the Detroit River into Windsor, Ontario, Canada and established a distillery to produce Canadian whisky, liqueurs, and other distilled spirits. That whisky later came to be known as Canadian Club (1884).

The coming of the American Civil War provided tremendous opportunities for these and other Canadian distillers who did not have to deal with the economic disruptions caused by the war and who remained free of U.S. restrictions and an awakening U.S. temperance movement. When the U.S. entered its prohibition era in 1920, it sparked a healthy increase of Canadian whisky consumption in the States. Officially, this was not the case, of course, but some historians estimate that as much as two-thirds of the whisky in the U.S. during this time originated in Canada. Joseph E. Seagram introduced Seagram’s V.O. (Very Own) in 1913 (imported into the U.S. in 1934) and Crown Royal in 1939.

Canadian Whisky Ingredients

In 1887, government regulations were passed, which specified that Canadian whisky must “be mashed, distilled and aged in Canada.” The Canadian government doesn’t set regulations relative to the mixture of the grain blend, which is mostly corn along with barley, oats, rye, and wheat. Early nineteenth century Dutch and German immigrants in Canada added rye to traditional whisky mashes. In order to distinguish it from regular whisky without rye, this new variety with rye-flavoring was dubbed rye.

Production Methods

Canadian whisky is distilled twice in either pot stills or continuous stills. Although distillation can vary from 140 to 190-proof, Canadian whisky is distilled at higher proof levels than American whiskies and is bottled at a minimum of 80-proof. Caramel coloring may be added to achieve consistency. In addition, it may be flavored (up to 9.09 percent) by adding an imported spirit, American spirit, younger spirit, rum, brandy, and other spirits, “that have been aged” no less than two years in small wooden barrels. In addition, wine, port, sherry, fruit wine, caramel, and other ingredients may be used. The addition of any ingredient is not mandated to be noted on the label.

Aging

Canadian whisky is matured in barrels that are new, used, charred, uncharred or any combination. Most of the used barrels are from bourbon, brandy, and rum, however, some distillers prefer the flavor imparted from port and sherry barrels. Aged in “small wood” means a barrel no larger than 700-liters (about 185 gallons). In 1890, it became law that all Canadian whisky must be aged for at least two years in barrels. In 1974, that regulation was changed to require three years of aging. A specific statement of age is required if the whisky is less than four years old. Canadian whisky sold in the United States is generally four to six years old according to U.S. regulations. It is said that many Canadian brands generally blend at least 20 different whiskies of different ages using a variety of different distillation styles. Canadian whisky may be shipped in bulk to the United States for bottling.

Country of Origin

In Canada, the Hiram Walker Distillery was making and selling a very popular brand of whisky called “Club Whisky,” to tell the world that it was elegant enough to find welcome in any gentlemen’s club. The “Club” brand enjoyed great success throughout the United States, taking away sales of American Bourbon. U.S. distillers became alarmed because of the success of “Club” and petitioned the U.S. Government to help stop the growth of Club Whisky. In 1891, United States law required the country of origin to be predominantly displayed on an alcoholic beverage product label. It was about this time that Club whisky started using the word, “Canadian” on its label.

Brands

Black Velvet, Canadian Club, Canadian Hunter, Canadian Mist, Canadian Supreme, Crown Royal, Danfield’s, Forty Creek, Glen Breton, Grande Canadian, Harwood, J.P. Wiser’s, Last Straw, Lord Calvert, Lot No. 40, MacNaughton, Northern Light, Pendleton, Schenley O.F.C. (Original Fine Canadian), Seagram’s V.O. (Very Own), Tangle Ridge, Windsor Supreme.

What does Canadian Whisky taste like?

Canadian whisky has flavors of almonds, caramel, nuts, spices, toffee, vanilla, and a bittersweet aftertaste. Canadian whisky has hints of apples, citrus, cloves, dates, figs, fruits, nutmeg, oak, and sultanas (dried white raisins).

Classic & Popular Cocktails

High Ball, John Collins, Manhattan, Old Fashioned, Presbyterian, Scofflaw Cocktail, Sours, whisky & soda

“I’m on a whisky diet. I’ve lost three days already.” (Tommy Cooper, 1921-1984, Welsh prop comedian and magician)

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR bkjm@hotmail.com.