Canadian Whisky

Canada’s whisky-making history mirrors that of the United States. Its earliest farmers first began distilling rye in the eastern territories (in the late 1700s), but as western Canada was settled in the following centuries, corn and wheat also became popular. Canadian whisky came to prominence during Prohibition, when it was illegally smuggled by boatloads and carloads to those American masses thirsty in the south. While there are strict U.S. requirements for when a specific grain can be referenced on a label, a bottle of Canadian whisky can be labeled as “rye whisky” even if there is little or even no rye in the mashbill. This is due to the use of rye as a flavoring grain throughout much of Canada’s whisky-making history, which was so well-known that “rye” and “whisky” became interchangeable. The only legal requirements for Canadian whisky are that it must be made in Canada from a fermented cereal mash that is then aged in wood containers for at least three years and bottled at 80 proof or higher.

Top Canadian Whisky Posts:

Crown Royal Deluxe Blended Canadian Whisky
Lord Calvert Black Canadian Whisky
Drinking the Bottom Shelf Vol. 2: Canadian Whisky – Ellington, Black Velvet, LTD

fireball cinnamon whisky

Review: Fireball Cinnamon Whisky

By Christopher Null | December 19, 2011 |

“It tastes like heaven, burns like hell.” Cinnamon spice isn’t usually what people have in mind when they say a whiskey “burns,” but this 66-proof flavored oddity, made in Canada and bottled by Kentucky’s Sazerac Company, certainly doesn’t have much going on in the alco-burn department. But if you’re a fan of Hot Tamales candy…

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Review: Rich & Rare Reserve Blended Canadian Whisky

By Christopher Null | October 23, 2011 |

Sazerac’s Rich & Rare Canadian Whisky is a fast-growing brand — the fastest-growing U.S.-bottled Canadian brand last year — but one that is available in only about a dozen states right now. It’s also dirt cheap: The standard bottling sells for about $7.50. The line is already expanding to add a Reserve bottling which will…

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Review: Masterson’s Straight Rye Whiskey 10 Years Old

By Christopher Null | September 15, 2011 |

100% rye: an oddity. 100% rye from Canada, blended with Colorado-sourced water, and bottled in Sonoma, California — a real oddity. Technically a Canadian whisky, this big rye is named after Old West lawman William “Bat” Masterson — a man who, somehow, has returned from the grave he entered in 1921 in order to put…

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Review: Forty Creek Barrel Select and Double Barrel Reserve Canadian Whisky

By Christopher Null | April 17, 2011 |

Canadian whisky outfit Forty Creek has been winning awards hand over fist for its high-quality whiskys, available at reasonable prices. We took at look at the company’s two current releases (another is coming soon), to see what all the fuss was about. Both are 80 proof. Forty Creek Barrel Select Canadian Whisky – A real…

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Review: Collingwood Canadian Whisky

By Christopher Null | February 19, 2011 |

Never mind what’s inside Collingwood: You don’t get very far without admiring the bottle. I know I’m a sucker for a nice decanter, but this thing is ridiculous, like an overgrown Chanel bottle or a glass, whisky-filled Zippo. But on to the spirit within: This whisky is, to be blunt, unlike any I’ve ever tasted.…

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Review: Canadian Club Reserve 10 Years Old

By Christopher Null | February 6, 2011 |

The 10-year-old version of this workhorse Canadian whisky (various expressions of which we’ve reviewed several times, see links below), offers a lot to like in an unassuming, easygoing package. A rush of raw alcohol on the nose (let it breathe for a few minutes before diving in to help matters) portends little good, but once…

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Review: Crown Royal Black

By Christopher Null | October 4, 2010 |

They say three of anything is a trend. Well, by my count, we’re at five. I’m talking about whiskeys with extra oak aging, particularly with the word “Black” added to the name. Crown Royal Black is, as you may expect, an added-oak version of the venerable Crown Royal Canadian whisky. In this case, “black” is…

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Review: Revel Stoke Spiced Whisky

By Christopher Null | September 8, 2010 |

You got your spiced rum… well now you got your spiced whiskey, too!. From Phillips Distilling in Minnesota comes Revel Stoke, a Canadian Whisky with “spice and other natural flavors” added. Relaunched after years of absence from the shelves (it was originally released in 2000 and was often written as “Revelstoke”), the cult classic (as…

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Review: Canadian Mist Black Diamond Whisky

By Christopher Null | August 30, 2010 |

Canadian Mist is known as a smooth, very simple, and, above all else, extremely cheap Canadian whisky. Now the company is trying to expand, broadening its product range and upgrading its image with more premium bottlings. Canadian Mist Black Diamond is billed — alongside a gold-etched autograph from the distiller — as “a richer, more…

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Review: Caribou Crossing Single Barrel and Royal Canadian Small Batch Canadian Whiskies

By Christopher Null | April 21, 2010 |

Two new whiskies from our friends at Sazerac and their compatriots north of the border. Both limited edition bottlings with unique pedigrees, these Canadian spirits are just now hitting the market. Caribou Crossing Single Barrel Canadian Whisky is a deceivingly light orange color, belying the amount of rich flavor it has inside. Big orange and…

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