Canadian Whisky

Canadian Whisky

Canadian whisky is often lighter and smoother, typically made from a mix of grains such as corn, rye, and barley. Its production dates to the 18th century, with commercial distilleries booming in the mid-1800s, especially during American Prohibition. Interestingly, Canadian whisky is frequently referred to as “rye” regardless of actual rye content. It’s distilled using column stills and aged in oak barrels for a minimum of three years. Known for its mellow character, Canadian whisky played a pivotal role in North American spirits history, particularly as a supplier during U.S. Prohibition (1920–1933).