Canadian Whisky: A Short Overview
A slightly less well-liked whisky in comparison to Bourbon and Irish whiskey is Canadian whisky.
Just as the name implies, Canadian whisky is whisky manufactured in Canada. It’s generally composed primarily of corn (similar to Bourbon). As we’ll identify in this article, there are some special properties that make a whisky Canadian.
A short explanation regarding how whisky is created - In the beginning of the whisky manufacturing process, a grain (rye or corn for example) is ground-up with each other, mixed with spring water then left for fermentation. Soon after, the mix is poured into a still-a tool that vaporizes then condenses the fluid to perform a process called distillation.
A bit confusingly, Canadian whisky is frequently referred to as “rye whisky” in Canada. This is due to the fact that years earlier, Canadian distillers began including a small percentage of heavily-flavored rye with the mash. Currently, on the other hand, even not having the rye additive, Canadian whisky still is known as Rye in the area.
What is specific about precisely how Canadian whisky is created - Similar to Bourbon, Canadian whisky is usually made from various cereals, often mostly corn.
Canadian whisky is commonly blended (in which whiskies from various distilleries are combined with each other) and may even contain caramel coloring and flavoring, and has to be matured for no less than 36 months in Canada in wooden barrels. These wood barrels may either be new or used.
How Canadian whisky tastes different compared to other whiskies - Canadian whisky assumes a smoother and lighter taste in comparison to some other whiskies. Because most Canadian whiskies are multi-grain and blended whiskies, a number of people may believe Canadian whisky is less complex or defined when compared to single malts.
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