Many may not be aware, but Canada too had its own prohibition from 1916 to 1917. Very rarely, is rye used as a majority ingredient, and often only makes up a very small percentage of its ingredient list. The more rye used in the batch, the spicier the notes. This isn’t because rye is a primary ingredient, but because rye has such an overpowering authority over the taste of the whisky. An interesting note is that often Canadian whisky is simply referred to as “Rye” or “Rye whisky”. Similar to that of American Bourbon, Canada has enjoyed utilizing the overflowing population of corn grown across its vast land. One ingredient however, the really separates Canadian whisky from Scotch is the use of corn. Since they used the same processes adopted from back home in Scotland, it was also decided to maintain the same spelling, as these distillers believed their product was similar, both in taste as well as quality. This is because of the large amount of Scottish settlers that came to Canada, who were the ones responsible for the upstart of Canada’s whisky production. Many people often wonder why Canadian whisky is spelled the same as Scotch and without the “e”. In the year 1769, the first distillery was opened in Quebec by a man named John Molson, and by the mid-1800s there were more than 200 distilleries actively producing across Canada. Gibsons Whiskies The History of Canadian WhiskyĬanadian whisky has actually had quite an illustrious history, well known for its time where it was bootlegged into America during the heart of prohibition. In fact, I have a few friends who prefer a Gibson or Canadian Club to that of any Scotch or Irish counterpart, yet still enjoy a dram of Lagavulin or Laphroaig when Gibson’s or CC isn’t available. Many, many people love it straight, including those who also enjoy Scotch. Not to suggest there is anything wrong with Canadian whisky. As a Scotch drinker, I prefer a peatier and smoky dram, whereas, similar to Irish whiskey, Canadian whisky is some of the lightest and easiest spirits to consume, making it ideal for mixing or as an introduction to those new to the game of whisky. It’s simply because I find it far too light. It’s not because of the fact that Canadian whisky isn’t good. Well, you won’t see me doing that anytime soon.
Being from the great white north, it would be nice to pay homage to my home by gallantly lifting our whiskies onto a pedestal and parading them as superior and exceptional spirits for all the world to see.
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