Whiskeys Around the World

Canadian Whisky

• started in 1790s, as Canadian settlers extender their farms further west in seventeenth and eighteenth centuries, corn and wheat became part of the grain blends used in distillation as well

• First Canadian distillery opened in Quebec City in 1769, and by 1840s there were over 200 distilleries in Canada

• 1915 to 1917 production was limited to military, medicinal, scientific mechanical, and industrial purposes

• during prohibition, huge quantities were smuggled into the US, including great deal from Hiram Walker’s Distillery in Windsor, Ontario

Production of Canadian Whiskey

• made from mash of fermented cereal grains

• Aged in small wood containers for no less than three years

• Possess aroma, taste, and character generally attributed to Canadian whisky

• Mashed, distilled, and aged in Canada

• Bottled at no less than 40% ABV

Canadian Grain whisky

• largest production of whisky distilled in Canada

• Also referred to as base whisky

• Much like light whiskey distilled in the US

• Main ingredient is likely corn or wheat but distillation procedure is not specified by law, and generally column distilled at 185-189 proof

• Aged for legally mandated minimum of 3 years, generally in used barrels

• Rarely sold or labeled as such, but is used in Canadian blend whiskies

Canadian Flavoring Whisky

• made with high percentage of a single grain, stored in charred oak barrels, or are otherwise produced in particular style similar to American bourbon or straight rye

• Not usually labeled as such, but are most often used in Canadian blend whiskies

Canadian Blended Whisky

• marketed as blends and comprised of base grain and a flavoring whisky

• Base is usually from corn, very light in flavor and blended with small amount of flavoring whisky, which may contain a high rye content or be produced in some other manner to provide flavor profile to finished blend

• Law allows up to 9.09% added ingredients

• Added ingredients often include sherry, sweetener, caramel coloring, wine, or even non Canadian whisky or brandies added to finished blend to produce distinctive flavor

Canadian Specialty Whisky

• Glenora Distillery located in Nova Scotia is considered to be first North American single malt distillery

• Produce single malt Canadian whisky distilled from just water and malted barley

• Still Waters Distillery in Ontario has released a single-barrel bottling of Stalk and Barrel single malt whisky, which is distilled in copper pot and produced from 100% Canadian two-row malted barley

• Crown Royal’s extra-rare whisky series

• Hiram Walker‘s Lot 40 single copper pot still Canadian whisky

• Alberta Premium’s 30 year old Canadian whisky

• Candian law does not specifically define terms such as single malt or extra rare

Japanese Whisky

• began in late 1870s, with first commercial distillery in Suntory, Japan, opening in 1923

• Original Suntory Distillery is in Yamazaki, the location chosen because of the high quality water in the area

• Suntory founder, Shinjiro Toshi was successful wholesaler who became wealthy selling wine and pharmaceuticals

• Torii hired Masataka Taketsuru who had trained at Hazelburn Distillery (now closed) in Camplelltown Scotland

Japan 1929

• their first whisky, known as Shirofuda White label was released

• Initially set out to make a Scotch style whisky, with rich flavors of peat and smoke, but was not received well by Japanese drinkers

• 1934, founding distiller Masataka Taketsuru opened his own whisky house, Dainipponkaju which would later become Nikka

• Today, Suntory operates 3 distilleries: Suntory Distillery in Yamazaki, Hakashu Distillery in the Yamanashi Prefecture, and the Chita Distillery on the Chita Penninsula

• Nikka operates 2 distilleries: Yoichi Distillery on northern island of Hokkaido, and Miyagikyo, on the island of Honshu

Geography of Japanese Whisky

• Japanese climate is more similar to the states of Kentucky and Tennessee than those of Scotland or Ireland

• Summers are warm to hot while the winters are cold, making the extremes of temperature that whisky experiences during maturation much greater

• Due to different temperatures and climate, whisky matures at faster rate than in Scotland or Ireland

• Have more of a wood influence

Yamazaki

Japan’s first whisky distillation opened in 1923

Japanese Whisky Prouduction

• in many ways, similar in style to production of Scotch

• Original goal was to duplicate Scotch, and Japan successfully established their own style of quality whisky

• Typically distilled twice using pot stills

• Emphasis on clear, almost transparent worts

• Wort produced from long fermentation time and carefully selected strains of yeast

• Do not often sell their whiskies to other distillers

• 2021, Japan Spirits & Liqueurs Makers Association defined set of standards for products

Japanese Standards for Whisky

• base ingredients limited to malted grains, other cereal grains, and water extracted in Japan. Malted grains must always be used

• Spirit must be aged in Japan in wooden casks (max capacity of 700 liters) for a minimum of 3 years

• Saccharification, fermentation, and distillation must be conducted at a distillery in Japan

• Products that do not comply may be labeled as “world blends” or “world whisky”

• Bottled at minimum of 40% ABV

Indian Whisky History

• Amrut Distilleries: first producer to make a true grain-based whisky in India

• Company is located in Bangalore, founded in 1948 by Neelakanta Jagdale

• They released a single malt whisky in 2004 - the first single malt whisky to be released from India

Indian Whisky Production

• large consumer and producer of whisky, but definition and regulations are not the same

• Most of the whisky produced in India is at least partially made with molasses-based neutral spirits

• Indian made foreign liquor (IMFL) - refers to all distilled spirits produced in india other than traditional beverages such as arrack and feni

• 90% of spirits consumed in India are labeled as whisky but are actually molasses-based products - which do not qualify as whisky in US or EU standards

Amrut Distilleries

• first producer to make true grain-based whisky in India

• Made from 100% barley, including some pleated barley imported from Scotland

• Double distilled in large pot stills, diluted to 125 proof, aged in oak barrels for 4 years or longer

• Surinder Kumar, master blender estimated that because of climate differences, one year of barrel aging in India is equal to 3 years of aging in Scotland

John Distilleires

• 2007 they opened a new location in Goa and began producing true Indian whisky

• It’s first 100% grain-based product, Paul John Single Cask 161 Whisky is made using 100% Indian barley

• Double distilled in traditional copper pot stills and aged for 3 to 5 years in American oak barrels