Canadian Whisky Flashcards
1
Q
Canadian Whisky History
A
1st distillery - in Quebec City in 1769
By 1840’s over 200 distilleries
1916-1917 alcohol production limited to military, medicinal, scientific, mechanical and industrial purposes.
2
Q
Canadian Whisky Production
A
Food and Drug regulations of Canada require:
- Must be made from a mash of fermented grains
- Must be aged in small wood containers for no less than 3 years.
- Must possess the aroma, taste and character generally attributed to Canadian whisky.
- Must be mashed, distilled and aged in Canada.
- Must be bottled at no less than 80 Proof (40% ABV)
3
Q
Canadian Rye Vs. American Rye
A
American Rye must contain a minimum of 51% rye.
Canadian Rye can contain far more corn than rye or contain no rye at all.
4
Q
Canadian Whisky - Types and styles
A
Grain Whisky :
- Largest production of whisky.
- Column distilled at 185-189 proof
- Aged for at least 3 years in used barrels
- Rarely sold but is used in Canadian Blend Whisky
Flavoring Whisky:
- Made with high percentage of a single grain.
- Stored in charred oak barrels.
- Mostly used in Canadian Blend Whisky.
Canadian Blended Whisky:
- Most Canadian whiskies are blends.
- Made from the base whisky and flavoring whisky.
- Can also include up to 9.09% of added ingredients such as sherry, sweeteners, caramel coloring, wine or even non-Canadian whisky or brandy.
Specialty Whiskey:
-There are distilleries in Canada producing unique whiskies such as single malts.
