On the other hand, the laws regulating Canadian whisky are not so stringent. Finally, it must be bottled with at least 40 percent ABV. Those aged for at least four years do not require an age statement on the bottle. Agingīourbon must be aged in new, charred oak barrels for at least two years before it can be labeled as “straight bourbon.” Instead of combining them to make a mash bill, the grains are individually mashed, fermented, distilled, and matured separately before the mature whiskies are blended.Ĭorn and rye are most commonly used. The handling of grains in making Canadian whisky is a bit different. The grain components could be adjusted depending on the desired flavor: more wheat means the spirit will take on a fluffy, bread-like flavor, more rye is equal to a spicier bourbon, and more malted barley results in a peaty profile. Read: Who Makes Kirkland Canadian Whisky? Mash Billīourbon must be made with a mash bill comprising at least 51 percent corn, with barley, wheat, and rye flavoring grains. It can be found anywhere in the country, but most of the world’s supply comes from Kentucky. On the other hand, bourbon must be made within the United States.
OriginĬanadian whisky must be produced, distilled, and matured in Canada. This process gives the bourbon its signature brown hue and smoked oak flavor. The invention of bourbon is credited to Elijah Craig, who was the first to age the spirit inside charred oak casks. They first started to distill the spirit in the 18th century, brought upon by the Scots, Scots-Irish, and other immigrants. On the other hand, bourbon can be made anywhere in the United States, but it is most strongly associated with the American South (Kentucky in particular). The country’s first legal distillery opened in 1832, with the two men starting the commercial-scale whisky production. In 1801, John Molson purchased a copper pot still and partnered with James Morton to open a distillery in Montreal. This resulted in Canadian whisky having varying proof and quality. This was soon followed by American and European immigrants, who brought their distilling methods and technologies to the country and began producing whisky from wheat and rye.īecause barley was pretty uncommon, they settled on using corn, wheat, and rye instead and used improvised stills. Main Differences HistoryĪlthough better known as a brewer, John Molson is credited with bringing whisky to Canada in 1799. Their flavors are also massively different: bourbon tends to be softer and sweeter, contrasting with Canadian whisky’s spicier taste. On the other hand, bourbon can only be labeled as “rye” if it has plenty of it in the mash bill. You’ll also probably notice that the terms Canadian rye and Canadian whisky are used interchangeably, no matter what cereal grains are used in their production. īourbon must be aged inside new, charred oak barrels, while Canadian whisky can be aged in either charred or uncharred, virgin or used barrels (which can impart additional flavors to the final spirit). Do Canadian Whisky and Bourbon Have Similarities?īourbon is more stringent when it comes to its laws as opposed to Canadian whisky.
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