Canada has a long distilling tradition- there were rum distilleries in Quebec before the French Revolution. Whisky was
first distilled during the early 19th century, its production being greatly encouraged by a huge grain surplus har-vested
in the country at that time.
Canadian whisky is light in colour and to taste. By law, it is produced only from cereal grains, corn, rye, wheat, barley and malt being those most commonly used. Distilling methods follow those employed in the United States, which are in turn
loosely based upon Scottish practices. Canadian whisky must be aged in wooden casks for at least two years before it can
be sold, and is now usually aged for six years before being marketed.
All Canadian whisky is blended, that is, is a mixture of pure ‘straight’ whisky and neutral spirits, usually made from