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Canadian whisky is a type of whisky produced in Canada. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles.[1] Because rye was once a standard ingredient in Canadian whisky, the terms "rye" and "Canadian whisky" are often used interchangeably in Canada.[2]
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While the lighter and smoother Canadian whiskies are the most widely familiar, the range of products is actually broad and includes some robust whiskies as well.[1][3][4]
According to the laws of Canada, a Canadian whisky must be mashed, distilled and aged in Canada. It may contain caramel (as may Scotch whisky) and flavouring, in addition to the distilled mash spirits. As with Scotch and Irish whiskey, the alcohol content of the spirits used may exceed 90%.[5][6] Thus, much of the spirits used in making a Canadian whisky, prior to aging, may have less grain-derived flavour than typical single malts or U.S. "straight" whiskeys. While this aspect is similar to Scotch and Irish whisky regulations, it contrasts with the maximum alcoholic proof limits on distillation (80% abv) and aging (62.5% abv) purity allowed in the production of "straight" whisky in the United States. All spirits used in making a Canadian whisky must be aged for at least three years in wooden barrels of not greater than 700 L capacity (a requirement similar to that for Scotch and Irish whisky and stricter than for U.S. whisky). The final whisky must contain at least 40 percent alcohol by volume.[6] As with Scotch and most other whiskies, the barrel used for aging may be new or re-used and may be toasted, charred or left raw.
Historically, in Canada, whisky that had some rye grain added to the mash bill to give it more flavour came to be called “rye”.[7] Although many Canadian whiskies are still labelled as “rye”, the modern mash bill for a Canadian “rye” whisky often contains little or no rye grain, and their flavour is derived in other ways (such as flavour development from the aging process, blending with stronger-tasting Canadian whiskies, and the addition of flavourings).[7]
Laws in some other countries, such as the United States, recognize Canadian whisky as an indigenous product of Canada, and require that products labelled as Canadian whisky must satisfy the laws of Canada that regulate the manufacture of Canadian whisky for consumption in Canada.[8] When sold in another country, Canadian whisky is typically also required to conform to the local product requirements that apply to whisky in general when sold in that country, which may in some aspects involve stricter standards than the Canadian law.
It is a common misconception that Canadian whiskies are primarily made using rye grain.[1] Although many Canadian whiskies are labelled as "rye whisky", the use of rye grain is not dictated by law, and whisky products of all grain types are often generically referred to as (and may legally be labelled as) "rye whisky" in Canada. Under Canadian law, the term "Canadian rye whisky" is simply synonymous with "Canadian whisky",[6] and the primary mash ingredient in most Canadian whisky is corn.
In contrast, the U.S. definition of "rye whisky" prevents a low rye content whisky from being labelled "rye" unless it is labelled as a "blended" rye whisky, and approximately 10% of such a "blended rye whisky" must still be from rye.[8] The U.S. also requires that if a whisky contains colouring, flavouring or distillates with 80% or greater alcohol content, this must be acknowledged on the label by including the term "blended" in the description on the label.[8] Canadian law does not have these requirements. Moreover, U.S. law requires at least 20% of the content of a blended whisky to be "straight whisky" rather than neutral spirits or "light" (near-neutral) whisky,[8] which is not required under Canadian law. However, U.S. law permits "blended" whisky to contain up to 80% un-aged grain neutral spirits (with an age statement on the label that refers only to the "straight" part of the blend), while Canadian law requires that all of the spirits in a Canadian whisky be aged for at least three years.
The basic definition of "whisky" in the United States has varying age requirements for corn, rye, wheat, malt and rye malt whiskey having no age requirement; however if the term "straight" is used, eg "Straight Rye Whiskey", it must be aged for at least two years. All must use new, charred oak barrels (single use). Scotch whisky must be aged for at least three years in oak, as is Irish whiskey. However, Canadian products aged less than three years (or failing to meet the domestic Canadian whisky standards in some other way) cannot be called "Canadian whisky" within Canada and in some other countries (such as the U.S.[8]).
Canadian whisky featured prominently in rum-running into the U.S. during Prohibition. Hiram Walker's distillery in Windsor, Ontario, directly across the Detroit River from Detroit, Michigan, easily served bootleggers using small, fast smuggling boats.[9][10]
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