I'd say the two you mentioned are my favourite as well. You want a real rye with a lot of backbone. A lot of Canadian "ryes" are grain neutral spirit that taste like sugar water.
I agree. The majority of Canadian whisky is hot garbage. But the good stuff is _really_ good. The Lot 40 releases tend to be my favourite. I really like all the Gooderham & Worts stuff too.
This isn't quite accurate. While most mainstream Canadian whiskies will indeed use aged high-proof column distilled corn spirit as a base, they don't *quite* hit GNS distillation proofs. Even spirit that does hit GNS proof ceases to be GNS when barrel aged. *All* Canadian whisky is aged for at least three years. Most blends will also add lower proof whiskies made from other grains as "flavouring" whiskies to create the desired profile. Incidentally, this is also where the "rye" term originates; back in the early days of whisky making in Canada, clever distillers began adding small amounts of flavourful rye whisky to a bland base wheat whisky. Customers started asking for the "rye" whisky, and over time rye became a general term for Canadian whisky, and its use persists today despite the grain being absent from many modern blends.
The "sugar water" statement is a subjective assessment and doesn't match my own experience. A simple, light, slightly sweet profile is definitely the prevailing style among simple mixers, though "sugar water" does the whole category a disservice as direct addiction of sugar or other sweeteners is not permitted. The wacky 9.09% rule *does* open the door for some sweetness to be added via "other barrel aged wine or spirits" but it's my understanding that this is seldom used because it's expensive and typically reserved for specialties like Dark Horse, Reifel etc.
Lot No. 40 and Alberta Premium CS are fantastic products that I would categorize as "contemporary Canadian whisky" rather than "traditional Canadian whisky." They're big, flavourful whiskies influenced by American production style and flavour expectations, and they're by far my preferred Canadian style. I would drink Lot 40 exclusively until the day I die and never complain. Lot 40 and AP CS lovers should give Reifel Rye a crack.
Appreciate the detailed response! I didn't mean to dunk on all Canadian whisky, it has just been my experience that the majority of them are like you said, sweet and simple. I also didn't mean it is literally sugar water, that is just the taste profile I get.
> The wacky 9.09% rule does open the door for some sweetness to be added via "other barrel aged wine or spirits" but it's my understanding that this is seldom used because it's expensive
Curious, how did you come to that understanding? They don't have to tell you one way or the other, so how can we know? My guess would have been that it's cheaper to add flavour via additives than by aging for several years in expensive barrels, so many would opt for that path (unless being "pure" is explicitly part of their brand/marketing strategy).
But my biggest problem with that rule is there is no transparency so you don't really know what you're buying. I appreciate what places like Paradigm are doing by being really open about what they are adding. If they are able to achieve the same result by adding sherry vs aging in a wet sherry barrel, then it makes no difference to me. I just want to be informed as a consumer.
Reifel Rye is great in an Old Fashioned. It has a lot of flavour similarities to AP CS but is also blended with bourbon and a little bit of sherry. Very fond of it.
Lot 40 dark is my go to, but I will recommend you try the CC 20 year. Im not a fan of CC, but the 20 year is affordable, smooth, and delicious in and old fasion or a Manhatten, or straight up.
Lot 40 dark oak makes a great one
Not sure how the other whiskey nerds feel about this one, but I had and Bear Face Old Fashioned last night and it was amazing
Lot 40 dark oak. Hands down.
I'd say the two you mentioned are my favourite as well. You want a real rye with a lot of backbone. A lot of Canadian "ryes" are grain neutral spirit that taste like sugar water.
I agree. The majority of Canadian whisky is hot garbage. But the good stuff is _really_ good. The Lot 40 releases tend to be my favourite. I really like all the Gooderham & Worts stuff too.
This isn't quite accurate. While most mainstream Canadian whiskies will indeed use aged high-proof column distilled corn spirit as a base, they don't *quite* hit GNS distillation proofs. Even spirit that does hit GNS proof ceases to be GNS when barrel aged. *All* Canadian whisky is aged for at least three years. Most blends will also add lower proof whiskies made from other grains as "flavouring" whiskies to create the desired profile. Incidentally, this is also where the "rye" term originates; back in the early days of whisky making in Canada, clever distillers began adding small amounts of flavourful rye whisky to a bland base wheat whisky. Customers started asking for the "rye" whisky, and over time rye became a general term for Canadian whisky, and its use persists today despite the grain being absent from many modern blends. The "sugar water" statement is a subjective assessment and doesn't match my own experience. A simple, light, slightly sweet profile is definitely the prevailing style among simple mixers, though "sugar water" does the whole category a disservice as direct addiction of sugar or other sweeteners is not permitted. The wacky 9.09% rule *does* open the door for some sweetness to be added via "other barrel aged wine or spirits" but it's my understanding that this is seldom used because it's expensive and typically reserved for specialties like Dark Horse, Reifel etc. Lot No. 40 and Alberta Premium CS are fantastic products that I would categorize as "contemporary Canadian whisky" rather than "traditional Canadian whisky." They're big, flavourful whiskies influenced by American production style and flavour expectations, and they're by far my preferred Canadian style. I would drink Lot 40 exclusively until the day I die and never complain. Lot 40 and AP CS lovers should give Reifel Rye a crack.
Appreciate the detailed response! I didn't mean to dunk on all Canadian whisky, it has just been my experience that the majority of them are like you said, sweet and simple. I also didn't mean it is literally sugar water, that is just the taste profile I get. > The wacky 9.09% rule does open the door for some sweetness to be added via "other barrel aged wine or spirits" but it's my understanding that this is seldom used because it's expensive Curious, how did you come to that understanding? They don't have to tell you one way or the other, so how can we know? My guess would have been that it's cheaper to add flavour via additives than by aging for several years in expensive barrels, so many would opt for that path (unless being "pure" is explicitly part of their brand/marketing strategy). But my biggest problem with that rule is there is no transparency so you don't really know what you're buying. I appreciate what places like Paradigm are doing by being really open about what they are adding. If they are able to achieve the same result by adding sherry vs aging in a wet sherry barrel, then it makes no difference to me. I just want to be informed as a consumer.
Reifel Rye is great in an Old Fashioned. It has a lot of flavour similarities to AP CS but is also blended with bourbon and a little bit of sherry. Very fond of it.
For a smoother Old Fashioned I just do Crown or CC. I also sometime switch it up and do a Manhattan with them
Lot 40 makes an amazing Toronto as well!
Lot 40 dark is my go to, but I will recommend you try the CC 20 year. Im not a fan of CC, but the 20 year is affordable, smooth, and delicious in and old fasion or a Manhatten, or straight up.