Canadian Club 1858
Canadian Club // Canada
The brand now known as Canadian Club actually got its start in Detroit. Hiram Walker, founder of the brand, decided to make a move to Canada due to the onset of Prohibition in the area. The grains in the whisky, rye, rye malt, barley malt, and corn, are aged separately before blending and bottling.
CanadianDISTILLED IN CANADA AND AGED IN BARRELS FOR AT LEAST THREE YEARS; OFTEN (BUT NOT ALWAYS) CANADIAN WHISKIES ARE BLENDS OF CORN, BARLEY, AND RYE WHISKIES WHICH WERE DISTILLED AND MATURED SEPARATELY. TRADITIONALLY, CANADIAN WHISKEY IS CALLED “RYE”, ALTHOUGH NO MINIMUM PERCENTAGE OF RYE-GRAIN WHISKY IS REQUIRED IN A BLEND.
Cask Typeused American Oak barrels
"The whisky is right on the line of being too sweet; its toes are touching the line, but doesn't cross it. The rye notes save it and add dimension to the whisky. Some dried herbs, and bitter charred barrels are here along with a slickness that comes from the corn. It is a playful whisky; one that shines best on the rocks or in mixed drinks, but could be sipped if required. "