Canadian whiskey must be mashed, distilled, and aged in Canada for at least three years. It is usually made from a fermented grain mash and has a light body and flavor. Canadian whiskey is often a combination of rye and other grains, with corn becoming increasingly common. The whiskey is aged in barrels and blended to achieve a consistent flavor. Single malt whiskeys are made with only one grain, and the only single malt whiskey produced in Canada is made by the Glenora Distillery in Nova Scotia.
Canadian whiskey is a type of whiskey produced under Canadian law. To be labeled as such, the law states that the alcoholic beverage must be mashed, distilled and aged in Canada. It also requires the whiskey to be aged at least three years. These whiskeys are usually made from a fermented grain mash which can include corn, wheat, barley or rye. A mash is a combination of ground grain and water. Whiskeys made from Canada often have a light body and flavor.
The term whiskey can also be spelled whisky. Scots and Canadians write it without the e, while in Ireland and the United States an e is added. The earliest recorded use of either form of the word comes from a 15th-century Scottish document.
Each country that produces this alcoholic beverage has its own criteria for it, which creates distinctive regional characteristics. Most make it by combining varying amounts of different grains, and the various blends create unique flavors. Even the water used by each manufacturer can alter the resulting taste.
Canada’s whiskey industry began in the 19th century. In its early Canadian forms, the drink was made primarily from rye, and other grains were used over time. The rye imparts some flavor and gives the whiskey a spiciness that can be smelled and tasted. Even today, Canadian brands are often a combination of rye and other grains. If the spirit has a high percentage of rye, it’s usually labeled as rye whiskey, but that doesn’t mean it doesn’t contain other grains.
Most Canadian whiskey mixes now contain quite a bit of corn and wheat. Corn, in particular, has increasingly become the most common ingredient in grain mush. Mashes containing high amounts of corn create a much lighter drink. Mixtures like this are very popular because their taste is often preferred in cocktails.
Once distilled, Canadian whiskey is poured into barrels and aged. During this process, the wood and the alcohol undergo a chemical reaction that alters the flavor and color of the whisky. The product is often not finished, however, when aging is complete. To achieve a consistently flavored Canadian whiskey brand, batches usually need to be blended to match the existing product the company has on the market.
A master blender working for the company typically samples each batch of whiskey and develops a master recipe. This is a formula for blending various quantities of different batches produced by the distillery. Once a master recipe is created, the batches are blended and bottled.
Single malt whiskeys are made with only one grain, such as barley. This type of spirit is quite common in Scotland and, when made in that country, is known as a single malt scotch. The only single malt whiskey produced in Canada is produced in Nova Scotia, by the Glenora Distillery. It is one of the oldest single malt whiskeys produced in North America.
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