Canadian Whiskey is a kind of whiskey produced in Canada. Most Canadian whiskeys are mixed with multi-grain liquor containing a large percentage of corn spirits, and are usually lighter and finer than other whiskey styles. When Canadian refiners began to add a small amount of very tasty wheat wheat to their porridge, people began demanding this new rye-flavored whiskey, calling it merely a "rye". Today, as during the last two centuries, the terms "whiskey rye" and "whiskey Canada" are used interchangeably in Canada and (as defined in Canadian law) refer to the exact same product, which is generally made with only a small amount of wheat grain.
Video Canadian whisky
Characteristics
While the lighter and more refined Canadian whiskeys are the most widely known, the product range is wide and includes some powerful whiskey.
Historically, in Canada, whiskey that has wheat seeds is added to the mash bill to provide more flavor then called "rye". Although some Canadian whiskeys are still labeled as "rye", Canadian "rye" whiskey usually contains a high-end whiskey whiskey mixed with a lower wheat whiskey whiskey and a bourbon-style Canadian bourbon-corn whiskey as flavoring. Sometimes whiskey barley is also used for flavor. Flavors can also be derived in other ways, such as the flavor development of the aging process. It is a common misconception that Canadian whiskey is mainly made using only wheat wheat. The use of wheat wheat is not dictated by law, and the main grain used to make Canadian whiskey is corn.
Maps Canadian whisky
Rule
The Canadian Food and Drug Act requires whiskey labeled as "Canadian Whiskey", "Canadian Rye Whiskey" or "Rye Whiskey" to be refined, refined and at least three years in Canada. Like Scotch whiskey and Irish whiskey, the alcohol content of the used spirits may exceed 90%. So, many of the spirits used in making Canadian whiskey, before aging, may have less flavor derived from grains from a regular single malt or "straight" US whiskey. To increase the selling power, it may contain caramel color and flavoring, in addition to the distilled mash spirits.
All spirits used in making Canadian whiskey must be at least three years old in a wooden bar no larger than 700 liters capacity (requirements similar to that for Scotch and Irish whiskey and longer than for American whiskey). The final whiskey must contain at least 40 percent alcohol based on the volume. No difference is made between the quality of barrels - new or used barrels, which are charred or not, can be charged for aging.
Label
Canadian whiskeys are internationally recognized as authentic Canadian products. Products labeled as Canadian whiskeys in the United States must comply with Canadian legislation governing Canadian whiskey for consumption in Canada. When sold in other countries, Canadian whiskeys are usually also required to adapt to local product requirements that apply to whiskey in general when sold in the country, which may in some aspects involve rigorous or less stringent standards than Canadian law.
The history of illegal exports to the US.
Canadian whiskey stands out in rum-run to the US during the Prohibition. The Hiram Walker distillery in Windsor, Ontario, just across the Detroit River from Detroit, Michigan, easily caters to the harvesters who use fast, small boats.
Whiskey brand
References
Source of the article : Wikipedia
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