Canadian Whisky

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Canadian whisky by law must be aged for at least three years in a barrel and of course distilled in Canada.

You will find that most Canadian whiskies are blended multi-grain whiskies and are often referred to casually as "rye whisky" because they contain at least 51% rye derived whisky. However, they do contain blends of corn and barley in addition to rye.

The Canadian whisky industry featured heavily in illegal imports (known as bootlegging) into the U.S. during Prohibition in the 1920s.

Both Hiram Walker and Seagram's have distilleries in Windsor, Ontario just across the Detroit River from Detroit, Michigan that easily supplied the small, fast smuggling boats used for the bootlegging. Due to the long, undefended U.S.-Canadian border smuggling of whisky in to the states was fairly easy.

Published 8 times a year Whisky Magazine is the perfect complement to the dram in your glass.
Every issue brings you fascinating articles on the art, science and romance of the 'water of life',
Plus page after page of Whisky tasting notes
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Canadian Mist, Canadian Whisky.

A distillery was established in 1967 on the Georgian Bay; one of the largest sources of freshwater in the world, and production of Canadian Mist began. The distillery operates in Collingwood, Ontario, today and continues to use pure, fresh water from the Georgian Bay.

Forty Creek Canadian Whisky

Forty Mile Creek begins on the flats of Niagara, high above the Escarpment, embracing the bounty of numerous grain farms. The creek flows over the escarpment at Beamer’s Falls, flows onward to Grimsby and finally empties into Lake Ontario at Grimsby Harbour

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