The Wine Reference🍷 SupportCanada: Canadian whisky
Often called 'rye', though most Canadian whisky is made mostly from corn and blended from separately distilled grains.
How it's made
Must be mashed, distilled and aged at least three years in small wood in Canada.
Most distilleries ferment and distil each grain separately: corn or wheat in column stills for a light base whisky, and rye or barley for a more flavourful whisky. These are aged apart and blended later.
History
Canadian distilling grew from flour mills in the 1800s, and Hiram Walker founded the distillery behind Canadian Club in 1858. US Prohibition boosted exports, and Canadian whisky became one of the best-selling whiskies in America.
Ageing and label terms
Canadian whisky must age at least 3 years in small wood casks. Age statements are less common than in Scotch; many bottlings blend whiskies of several ages and cask types, including new and used oak.
Styles
Smooth, light blends for mixing; spicy whiskies with a high share of rye; and premium single-distillery bottlings.
Rules and protected names
Under Canadian law it must be mashed, distilled and aged in Canada, aged at least 3 years in casks of 700 litres or less, and bottled at at least 40% ABV. A small amount of other spirits or wine may be added for flavour.
How to serve and classic cocktails
Neat, on the rocks or with ginger ale. Classic cocktails are the Manhattan, the Old Fashioned and the Toronto (with Fernet-Branca).
With food
Maple-glazed salmon, smoked meat sandwiches, barbecue ribs and pecan pie.
Good to know
Canadians often call their whisky 'rye' even when it contains little rye grain; it is a traditional name, not a recipe.
Producers
- Crown Royal
- Canadian Club
- Forty Creek
- Lot No. 40
Bottles to try
Crown Royal Deluxe
Smooth vanilla, caramel, light rye spice and fruit.
Strength: 40% · Age and cask: No age statement, blend of whiskies aged in oak
Created in 1939 to mark King George VI's royal tour of Canada. It blends around fifty whiskies made at Gimli, Manitoba, and comes in its famous purple bag.
Serve: On the rocks, with ginger ale or cola
Corby Lot No. 40 Canadian Rye
Spicy rye bread, dark fruit, black pepper and floral notes.
Strength: 43% · Age and cask: No age statement, new oak barrels
Made at the Hiram Walker distillery in Windsor, Ontario, entirely from rye grain and distilled in a single copper pot still, batch by batch. A favourite of bartenders for rye cocktails.
Serve: Neat, or in a Manhattan or Old Fashioned
Canadian Club Original
Light and smooth: vanilla, caramel, light rye spice and oak.
Strength: 40% · Age and cask: Blended young, at least 3 years in oak
Founded by Hiram Walker in 1858 in Walkerville, Ontario. Unusually, its whiskies are blended before they go into barrels, then aged together.
Serve: With ginger ale or soda and ice
Crown Royal Northern Harvest Rye
Baking spice, rye bread, butterscotch and a crisp, peppery finish.
Strength: 45% · Age and cask: No age statement
Made with a mash that is about 90% rye, much higher than most Canadian whiskies. It made headlines when Jim Murray named it his World Whisky of the Year in 2016.
Serve: Neat, over ice, or in a Manhattan
Forty Creek Copper Pot Reserve
Toasted nuts, honey, vanilla, ripe pear and baking spice.
Strength: 43% · Age and cask: No age statement, a mix of oak casks
From the Forty Creek distillery in Grimsby, Ontario, founded by winemaker John Hall. Rye, barley and corn are distilled and aged separately and blended later; this bottling uses more spirit from the copper pot still.
Serve: Neat, on ice or in a Manhattan
Crown Royal Black
Bold and smooth: dark caramel, vanilla, dried fruit and toasted oak.
Strength: 45% · Age and cask: Blend, matured in heavily charred oak barrels
A darker, stronger version of Crown Royal made at the brand's distillery in Gimli, Manitoba. The heavier barrel char gives more caramel and oak than the Deluxe.
Serve: On ice or in a Manhattan
Canadian Club Classic 12 Year Old
Smooth and mellow: caramel, vanilla, toasted oak, dried fruit and rye spice.
Strength: 40% · Age and cask: 12 years, oak barrels
Canadian Club blends its whiskies before they go into the barrel, so they age together. The brand was founded by Hiram Walker in 1858 in Walkerville, now part of Windsor, Ontario.
Serve: On ice, with ginger ale, or in a Manhattan
More whisky regions
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