Canadian Club Whiskey 1970 One QuartAn old quart-sized bottle of Canada's most famous whisky export - Canadian Club. This is a one-quart bottle, released in 1968 according to the tax strip.Canadian whiskies tend to be lighter and smoother than other whiski
Canadian Club Whiskey 1970 One Quart
An old quart-sized bottle of Canada’s most famous whisky export – Canadian Club. This is a one-quart bottle, released in 1968 according to the tax strip.
Canadian whiskies tend to be lighter and smoother than other whiskies, although there are various styles available. The majority of Canadian whiskies are multi-grain blends, including barley, corn and rye on the mash bill and it must be mashed, distilled and aged for a minimum of three years in Canada. Despite many still being labeled as “rye”, there is no legal minimum requirement of that grain in the actual mash bill. Rye is still used, as it imparts a distinctive flavor, but it is usually a small proportion of the blend.
Canada’s distilling history goes back more than 200 years and is as long as that of the USA. It has a more distinctive Scottish influence, which explains why it spells whisky without the “e”.
John Molson is usually acknowledged as the first distiller, opening his stills in 1799. There was a distillery operating in Quebec 30 years earlier, but it is unclear whether it produced whisky. By the middle of the 19th Century, there were more than 200 distilleries operating in Canada.
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