Canadian whisky is often thought and spoken of as a rye whisky, and indeed rye is used in its manufacture, though corn (maize) normally preponderates. All Canadian whiskies are made with the patent still and blended with a proportion of neutral grain spirit, so that the final result is lighter than any other type, that’s to say with less body and less fullness of flavour, half a step towards vodka. It seems to be benefiting from the recent trend towards light drinks. I can’t help thinking that the Canadians are a great crowd, but are perhaps the only people who could have produced a boring whisky.
Kingsley Amis, Everyday Drinking: The Distilled Kingsley Amis, 2008.
July 21, 2012
QotD: Canadian Whisky
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