Canadian Whisky
The rye of the north: Canadian whisky — smooth, rye-spiced whisky from prairie grains, matured at least 3 years in wood (Crown Royal, Alberta Premium's 100% rye) — born of millers-turned-distillers and Prohibition-era fame.
What it is
The rye of the north: Canadian whisky — smooth, rye-spiced whisky from prairie grains, matured at least 3 years in wood (Crown Royal, Alberta Premium's 100% rye) — born of millers-turned-distillers and Prohibition-era fame. Origins: settlers distilled surplus grain from the 1800s; Hiram Walker and J.P. Wiser built the industry; Canadian Club's American fame peaked during US Prohibition. Made from: corn, rye and barley whiskies distilled separately and blended, aged in new and used barrels. How it's made: 1) Distil the component whiskies. 2) Age each in oak. 3) Blend for the silken, spicy house style (the legal '9.09%' flavouring rule is the nerd footnote). Served: neat, on a big cube, or in a Toronto cocktail. Flavor: rye spice, caramel, famously smooth. Strength: 40%. Culture: whisky is prairie heritage — the rye fields of Alberta and Manitoba in a glass. See also: Icewine, Canadian Craft Beer.
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