Canadian whisky has garnered a distinct following of its own. A unique blend of the Old and New World traditions, Canadian whisky has grown to be one of the most popular and distinctive blends in the whisky family.
Immigrant farmers of Irish and Scottish heritage developed Canadian whisky in the late 18th century. Without the means for traditional processing, alternative distilling practices were incorporated to give Canadian whisky its individual, characteristic flavour. Produced on the basis of cereal grains, the dominant, base ingredient is typically corn, with rye, wheat and barley being used as blending agents to produce a distinctive flavour. The actual recipe of a brand, in particular the portion of each of the cereal grains used, is what characterizes the whisky and sets it apart from its contemporaries. Canadian whisky also uses the unique process of clean heat, which eliminates the smoky flavour found in Scotch whisky. The vast majority of Canadian whisky is distilled in column or continuous stills to produce a very neutral, light product that is free of many of the congeners found in Bourbon and Scotch. The young whisky is then aged for a minimum of three years, in re-charred oak Bourbon barrels before the filtering and blending stages. Depending on the individual recipe, the flavouring whiskies used for blending may be produced in either pot or column stills, creating tastes that are both diverse and exceptional.
Canadian whisky is a light, smooth and highly crafted product. As a result, there is a wide variety of ways that Canadian whisky can be enjoyed. Many take pleasure in sipping a dram served neat, as you would with Wiser's Deluxe premium whisky. Others enjoy popular mixtures that incorporate a consistent, high-quality whisky like Wiser's for mixed drinks or cocktails such as the Manhattan or "Rye and Ginger". However you choose to enjoy Canadian whisky, the end result is always the same - pure satisfaction from an age-old quality-crafted creation.
What makes Whisky different by location?
The Irish introduced the art of distilling to Scotland in the late 1100s. By the late 1400s the process of distilling whisky was well established in Scotland, in a style that is reflective of its heritage and regions.
Scotch whisky falls into two major categories: Malt whisky and Blended whisky. The smallest category, but the one with a devout following, is the Single Malt. Single Malt whisky is the product of a single distillery. An authentic malt distillery remains true to its surroundings, using the natural supply of the environment for its ingredients. The whisky is distilled in the same pot stills and aged in oak barrels. This local production is reflected in the taste and flavours produced, making each brand as individual as its distilling locale. With a Single Malt, each brand is a truly unique experience. Blended Scotch whisky is a blend of aged Single Malt whiskies. It starts with the production of a light grain spirit (base whisky), which is placed in oak barrels that have been previously used for bourbon or sherry, and then aged for a minimum of three years. This allows for the development of flavourful congeners and the extraction of wood sugar, colour and tannins from the wood. The Master Blender then blends the base whisky with the vatted malt whiskies using honed skills and finely tuned senses to keep the spirit consistent with what customers expect from the brand. Each combination of whiskies produces a multitude of flavours, each distinctively its own. An exceptionally full flavoured Scotch blend, its high malt content gives it a rich, robust character, and a beautifully smooth finish. Traditionally Single Malt Scotch is consumed "Straight," "On the Rocks," with Soda, or with a splash of water.