Canada

The history of Canadian whisky dates back to the late 18th century when European settlers, particularly Scottish and Irish immigrants, brought their distilling knowledge to Canada. The industry grew significantly during the 19th century, especially during the American Prohibition era, when Canadian whisky was smuggled into the United States. This period helped establish Canadian whisky's reputation and market presence in North America and beyond. Today, Canada is one of the world's leading whisky producers, with a rich heritage and a diverse range of products.

Canadian whisky is distinct in its approach, often characterized by its smooth and light profile. Unlike other whisky-producing regions, Canadian distillers frequently use a blend of different grains, including corn, rye, barley, and wheat. This blending process allows for a wide variety of flavors and styles, from the spicy and robust rye whiskies to the softer, more mellow corn-based whiskies. Additionally, Canadian whisky is often referred to as 'rye whisky,' even if the rye content is relatively low, a nod to the historical significance of rye in Canadian distilling.

To be labeled as Canadian whisky, the spirit must be mashed, distilled, and aged in Canada. It must be aged for a minimum of three years in wooden barrels, which can be new or used, and must contain at least 40% alcohol by volume. The use of caramel coloring is permitted, and the whisky can include flavoring additives, provided they do not exceed 9.09% of the total volume. These regulations ensure a consistent quality and character that defines Canadian whisky.