Often overlooked in conversations about world whiskies, Canadian whisky has a character and tradition all its own. Known for its smooth, easy-drinking nature, it’s been a quiet powerhouse in the global whisky market for years.
An interesting aspect of Canadian whisky is the interchangeable and often misplaced term of ‘rye whisky’. While rye is often used to make Canadian whisky, it’s rarely the predominant grain and can sometimes even be omitted from blend entirely. Yet, it is still often referred to as rye whisky. The majority of Canadian whisky is typically a blend of different grain whiskies (from the same distillery) which are usually column distilled and aged separately before being combined. This process, known as blending to type, allows for precise control over the final flavour profile. Wheat is usually the dominant grain. However, Canada does produce its own single malt whisky which are made in a similar fashion to single malt Scotch; from a single distillery using 100% malted barley.
Key characteristics of Canadian whiskey
Distilled, aged and bottled in Canada
Most Canadian whisky are blends, made from base spirit
Single malts are less common
Predominantly column distilled
Some distilleries use pot distillation
Aged for 3 years minimum
40% ABV minimum (80 proof)
