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Whisky’O’ Canada !!!

While in the world of Whiskey it’s might be the Scotch Whisky or the Tennessee Whiskey that have a great presence, but there is a dark horse in this race that has been making a comeback quietly and swiftly i.e. Canadian Whisk(e)y. It may have got lost in the market due to the mega-market evolution and practices including the probation. But there was a time when Canadian Whisky was named as the favorite in the U.S, especially when the Civil War forced U.S. whiskey production to shut down and we looked to our neighbors to the North for some much-needed liquid courage.

In 1858, Hiram Walker, an American entrepreneur purchased some land in Ontario, by the River Detroit.  He began selling his signature ‘Hiram Walker’s Club Whisky’, and for the first time ever, whisky was sold in bottles in Canada.
Canadian Whiskey is mostly blended multi-grain liquor, where the most concentrate ingredient is Corn Spirit. It is typically lighter, and smooth than other types of Whiskey, and maybe that’s one of the reasons as it is not so famous especially among its collector and brown spirits enthusiasts.

Whiskey distilleries in Canada began to add a little amount of highly-flavourful rye grain to their mashes, people began demanding this new rye-flavored whiskey, referring to it simply as “rye”. Today, as for the past two centuries, the terms “rye whisky” and “Canadian whiskey” are used interchangeably in Canada and (as defined in Canadian law) refer to exactly the same product, which generally is made with only a small amount of rye grain.  There is a common misconception that Canadian whiskeys are primarily made using just rye grain. The use of rye grain is not dictated by law and the primary grain used to make most Canadian whiskey is corn.

 

Canadians started to use ‘rye’ in order to add the spicy edge that was much needed to balance the sweetness of corn, and others swear at, considering it a whiskey suitable only for mixing.

To know better the Canadian Whisky, here a little more about it

All about the blend

People have a tendency to look down at blended whiskey. But the concept of blending—most but not all of the Canadian whiskey is made by distilling and aging grains separately and blending upon maturation, as opposed to distilling a mash bill of multiple grains together—and Canadian whiskey regulations, on the whole, are designed to offer producers a great deal of flexibility.

 There is a unique difference

the concept of blending and flexibility is a rule that often gets lambasted because it’s poorly understood: Up to 9.09 percent of a Canadian whiskey can consist of other spirit or wine. And many times people feel it is cheating to blend for 9.09 % of other spirits into it, but as for information, this blending is done with one of the finest and expensive components.

 YOU CAN PUT THE MIXERS AWAY IF YOU WANT

With more and greater Canadian whiskey being made available, you can safely put the ginger ale or soda away and drink it neat or on the rocks. You can also use some good Canadian whiskey for crafting cocktails especially Manhattan or an Old Fashioned, we’ll have a whiskey with a high rye content to be balanced with the vermouth. 

No More Big Guys

Canadian whiskey is dominated by its major distilleries even more than American whiskey. But that has slowly starting to change with the emergence of younger startup distilleries. It’s just more styles, more diversity, and great, different flavors.

And in order to enjoy the Canadian Whisky, here is the list of 7 best of them that you must try it out.

1. 66 Gilead Crimson Rye Whisky

If you want to try some real rye, then this is it. Made from 100 percent rye, you’d think it would be overpowering, but it isn’t. That’s probably because it’s aged in red wine (mostly Pinot noir) barrels, which provide a deep red color and surprisingly strong fruit flavors. Rye purists might disagree, but the combination works well as neither side overpowers the other.

Far from being rough and biting, it’s very easy to drink with tastes of chocolate, currant, oak and especially raisins coming through. The bite is saved for the finish, and it emerges from a nice earthy aftertaste that will remind you again of its red wine origins. This one is a great way to show up a whisky snob who turns his or her nose up at rye.

2. Pike Creek Port Barrel Finish Canadian Whisky

the whiskey-making process to its pre-modern roots by eliminating affectations like climate-controlled warehouses. That means the whiskey endures Canadian summers and winters in wood barrels under the supervision of a guy who has a Ph.D. in wood science( yes that’s for real).

On opening, the nose is decidedly rye with a hint of alcohol. But on tasting, the corn provides a thick, creamy feel, while rye counters with spice without fire. Then it finishes with dry sherry and lasting white pepper spiciness. Serve this one to someone who’s open to the thought of rye, but might be turned off by a one that’s too sharp.

3. Crown Royal Reserve

It won’t be wrong if we say it’s the iconic Canadian Whisky- It’s also a definitive example of Canadian whiskey, featuring the characteristics associated with the type, but in very drinkable harmony. The nose is, in typical rye style, subtle (critics might say weak), with hints of maple syrup and brown sugar to go with the unmistakable spice of rye. It’s thin, another rye quality, with tastes of oak, maple with just a tiny bit of corn sweetness. Follows by a refreshingly bitter finish although.

4. Forty Creek Barrel Select Canadian Whisky

The blend of corn, rye, and barley, which are all distilled separately, makes a whiskey that fits into no convenient category. While it has the rye edge, most of the tones in both the nose and the drink are associated with sweetness — you’ll get molasses, maple syrup, butterscotch and brown sugar — to go along with more savory hints of clove and nutmeg. Although it can stand up to regular drinking, this is a complex whiskey to be savored and re-discovered with subsequent tastings. Save for close friends.

5. Alberta Premium Dark Horse 12- year- Old

A blend of a mix of 12-year-old rye whisky and 6-year-old small pot rye, along with a dose of corn whisky to add somebody and take the edges off with a touch (less than 1 percent) of sherry for richness. Semantics aside, this is a worthy whiskey, especially for rye lovers. It starts with a bourbon-like nose of charred oak, vanilla, and caramel over a slightly snarling edge of rye spice. The rye takes over on the palate with alcohol heat and pepper at first, tempered by more subtle flavors of oak, ginger and raspberry. Unlike many ryes, it has a long, robust finish, and to add to the complexity, the tones are pure rye. This is not a crossover whiskey, serve only to those who already like rye or are willing to give it a fair chance.

6.Proof Two Grain Whisky

Straight out of Toronto, and popular on the club scene there. It’s anything but traditional Canadian whiskey. A blend of rye and wheat, Proof is actually unlike any traditional whiskey, although it hints at some Japanese styles. The nose shouts citrus, with whispers of anise, patchouli, and honey. That’s followed by an equally distinct and unusual combination of flavors, including lemon, cantaloupe, cinnamon, cloves and just a bit more honey. It’s in the finish that the fire of rye makes itself known, along with a peppery tingling. Just be sure not to drown it in Coke or ginger ale as so many club-goers tend to.

7. Gibson’s Finest Rare Aged 18-Year-Old.

A blend of corn column-still whiskey with a mixed rye and barley flavoring whiskey, it’s aged in a variety of barrels that can vary the final product from batch to batch. That mix gives it many of the qualities of bourbon with a strong rye presence. Its nose is oak and solid with hints of tobacco and spice. That’s followed by bourbon smoothness and fruit complemented by rye heat and spice. Waves of different tastes go by, including caramel, maple, cinnamon, and tobacco in one of the most complex whiskeys ever to come from Canada. It all ends with a finish as deep as the rest of the show, as oak and pepper fight for top spot with that tradition rye zing. Serve only to those who you know will appreciate it.

                                                                                    

 

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