Good old Canadian whisky. It’s light, versatile and nimble, making it suitable to drink year-round. But there’s plenty more you should know about it.

Because many Canadians call Canadian whisky “rye,” it’s easy to get confused. Turns out, rye is only a minor component in Canadian whisky. The main ingredient in Canadian whisky is corn.

So why do people ask for a rye and Coke, when what they really want is Canadian whisky? Because according to Canadian law, they can.

Unlike American rye whiskies, which must legally contain 51 per cent rye to be called rye, Canadian whisky does not.

TWO IN ONE

Nearly all Canadian whisky is a blend of two components – a light “base” whisky and a heavier “flavouring” whisky. The light “base” whisky’s mash bill (the grain component) is usually very high in corn and is produced in a manner similar to making vodka. The flavouring whisky, which is the minor component of the blend, generally has a mash bill component that’s high in rye.

It’s the flavouring whisky component of the final blend that incorporates the rye  connotation that is associated with Canadian whisky.

The base whisky makes Canadian whisky lighter in body and flavour – and usually less expensive – than bourbon and single malt scotch.

NATIONAL SPIRIT

Canadians drink more Canadian whisky than any other type. In fact, three out of four bottles of whisky sold in Canada are Canadian whisky.

In all provinces, except Quebec, Canadian whisky is the whisky of choice. Our love of our homegrown spirit can be chalked up to patriotism.

“Here in Canada, we’re quite patriotic,” says Dan Tullio, brand ambassador for Canadian Club. “Canadian whisky is our indigenous spirit.”

It’s lighter than a scotch or bourbon, which can make it more appealing to some and less appealing to others, says Tullio.

“Not too many people, especially when they’re young, can transition from beer to enjoy a nice big honking scotch,” says Tullio. “Canadian whisky is an easy transitional brand.”

Call it an introductory whisky. It can open patrons’ minds to a world of whisky or create a lifetime following. Because it’s light, and a little less fullbodied than most whiskies on the market, Canadian whisky is also very mixable.

“Anything you would mix or drink using vodka, Canadian whisky is there. It’s masculine, but then again it’s smooth,” Tullio says.

SOUTH OF THE BORDER

While Canadian whisky is a hit in Canada, it’s also a hit down south.

“The United States is our largest market,” says Tullio. “Outside of North America, Japan and Australia are big markets for Canadian Club,” he says.

In 2008, Canadian whisky sales to the United States were on par with 2007, coming in at just over $228 million, according to Spirits Canada.

Tullio chalks Canadian whisky’s popularity south of the border to crossborder travel.

Laura Panter and Michelle Hunt of Toronto’s Martini Club, say while Canadian whisky is valued on an international scale, our aged whiskies are not nearly as valued locally from a dollars and cents perspective.

“I have a 25-year-old premium rye whisky that I bought from the LCBO for $27. It is 25 years old. That’s a dollar a year. It’s ridiculous,” says Panter. “But the fact is people don’t value a 25-year-old whisky from Canada the way they would value a 25-year-old whisky from Scotland that would cost you $150. That’s just the nature of how we perceive Canadian whisky, which will hopefully change as people become more educated.”

Part of this perception is based on how we consume Canadian whisky and the connotation that comes along with mixing whiskies as opposed to sipping whiskies. Because you sip Scotch whisky and mix Canadian whisky, our homegrown spirit can be perceived as lower quality, she says.

Whether Canadian whisky has a hefty price tag or not, it still remains on top.

What makes it Canadian whisky?

To be called Canadian whisky, Canadian law requires the spirit:
• to be mashed, distilled and aged in Canada
• to be aged for a minimum of three years in a wooden barrel of no greater than 700L
• contain no less than 40 per cent abv, and possess the aroma, taste and character generally
attributed to Canadian whisky
It may also contain caramel colouring and flavouring, be flavoured up to 9.09 per cent with
imported whisky or spirit, domestic spirit other than whisky or wine, and be called “Canadian
Whisky,” “Canadian Rye Whisky” or “Rye Whisky”