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I, being Canadian, of course like Canadian Whiskey also sometimes called Rye whiskey up here but it seems on an international level it is somewhat scorned and looked down upon by many as not being in the same class as Scotch, Irish and Bourbon whiskey.
Why is this?? Is it just poor marketing by Canadian Spirits companies?? Snobbery??
I've run across several derogatory remarks by afficianados who seem to think that people who like this spirit have uneducated and/or unsophisticated palates.
Not trying to start a whiskey fight, just trying to understand.
Perhaps our American and British friends can comment?
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My understanding:
it is not a "native' style whiskey to to the keepers of tradition in Britain, so it is automatically suspect.
Add to that the stigma that came with the 1930's prohibition in the USA, since bootlegged Canadian Rye was all the illegal bars of that long ago day could serve, does't leave Canadian Rye with many boosters in the USA, the largest market on earth.
I sometimes drink Canadian Rye, and like it, but think Scotch generally has more interesting flavours. I don't see the appeal of Bourbon at all, but that's probably from growing up in a different culture than the corn belt of the USA.
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In my "drinking days" my drink of choice was Captain Morgan Deluxe rum, and I only drank Rye on days ending in a "y" if I was thirsty and rye was all there was to drink.  Flavour or who made the stuff was secondary to the primary goal of achieving the desired level of intoxication. That was a lot of years ago, and now I enjoy a good dark roast coffee a lot more. 
"Keep thy heart with all diligence; for out of it are the issues of life." (Prov 4:23)
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castnblast; Good evening to you sir, I hope the weekend has been a good one for you folks. I agree with your thoughts on why Canadian Rye isn't really popular in many other sections of the globe. With the utmost respect I'll differ with your liking of Scotch - but hopefully we can get past that difference and continue on with our discussion.  While I can't say about whiskey, in the wine industry that I'm somewhat more familiar with it seems that blends are looked down on often. I'm not certain that all Canadian Rye Whiskey is blended, some seem to indicate they are and that might be part of the stigma - though that's a guess at best. If you or the OP are interested in some of the smoother ones I've tried and IF you can find them I've enjoyed Pike Creek which is out of Ontario, Tangle Ridge which may or may not be still made in Alberta - haven't seen it for years. Dark Horse is made in Alberta and isn't too, too bad, but to my tastes wasn't as smooth at the first two mentioned. There are a few micro distilleries firing up locally, but I've got to say that I prefer something that's been casked for awhile rather than a product straight off the still pipes. Hopefully that was some use to you or someone out there tonight sir. All the best to you folks and good luck with your remaining hunts this fall too. Dwayne
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Dwayne
The people saying they like Scotch are not saying whether they like the blended Scotch or str. Scotch. Many of the Scotch whiskeys are blended to achieve the same taste year after year.
The difference between American and Canadian whiskey is that while in bond Canadian may have grain neutral spirits add to make up shrinkage while American can not do this. Thus the Bourbon flavor gets stronger and The Canadian gets lighter and smoother. I sold spirits for about 7 years and this what I was told by the distributors. YMMV . Cheers NC
don't judge until you have walked a mile in other persons' moccasins'
SUM QUOD SUM........HOMINEM TE ESSE MEMENTO
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Love me some purple sack.......
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I hope it keeps the trashy reputation, while I enjoy scotch the prices for the premiums can be staggering. So I'll continue to slum it with my Rye whiskeys.
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Thus the Bourbon flavor gets stronger and The Canadian gets lighter and smoother. That's kind of been my take on it. Candian Whiskey seems light, not as bold and heavy. I drink my bourbon neat and like a bit more substance and flavor. No snobbery, the northern stuff just seems like a different style. Like lager vs pilsner vs ale.......
Now with even more aplomb
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Love me some purple sack....... Now here is a fellow with taste. Crown on ice = 
Last edited by Cariboo; 10/27/14.
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The biggest problem Americans have with Rye is that we keep exporting Canadian Club to them while calling it "Premium" Whisky rather than the rotgut it is.
I like Rye with Crown Royal as my favorite followed closely by Gibsons Finest 12 year old Rye Whisky.
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I like them all. Bourbon, Scotch Whisky, Irish Whiskey and Rye. For those of you who want to try something nice from North of the border, try to find some Forty Creek or Alberta Dark Horse. I think you will be pleased. By way of comparison both are more full bodied and flavorful than the rather "dainty" and sweet Crown Royal.
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Try this one ! ![[Linked Image]](http://smokysweet.com/wp-content/uploads/2012/11/Forty-Creek-Copper-Pot-Reserve-1.jpg) Tasting Notes Nose: Slightly metallic, brown sugar, maple, orange rinds, allspice, cinnamon, rye. Palate: Warm! Oh my, so much body. Juicy. Cashes all the cheques the nose wrote, and more. Cinnamon in the front with the heat, tobacco hints, nuts, citrus. Extremely well-balanced sweetness. Amazing depth. The extra 3% alcohol was a good call. Tail: Cinnamon, honey, warmth, slightly sour. Beautiful. Long and drawn out. Begs you to take another sip, and I think I shall. ![[Linked Image]](http://freakywhisky.files.wordpress.com/2013/07/085-f-forty-creek-copper-pot-reserve.jpg)
Last edited by New_2_99s; 10/28/14. Reason: first photo disappeared !
Paul.
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Or this one, for something different ! ![[Linked Image]](http://timmeubanks.files.wordpress.com/2011/06/spicebox_whisky_blog.jpg) Style - Medium & Spicy � brilliant amber with gold highlights; very pronounced vanilla bean underscored by apple pie spices and toasty grain whisky aromas; medium sweet and round on the palate with flavours of vanilla and spice in a medium length finish
Paul.
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Last edited by New_2_99s; 10/28/14. Reason: added hyperlink
Paul.
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I am going to have to try some 40 creek. I have heard a lot of good things about it.
Hopefully it's available where I live. So is copper pot the one I should start with or shall it be barrel select or something else. I am partial to Gibson's rare right now.
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Campfire 'Bwana
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Barrel select is the base level.
Copper Pot, the next & prices move up pretty fast from there.
I love the double barrel reserve & the other specialties, however, at $60 for a 26oz/fifth, you better be "sipping" !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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I am going to have to try some 40 creek. I have heard a lot of good things about it.
Hopefully it's available where I live. So is copper pot the one I should start with or shall it be barrel select or something else. I am partial to Gibson's rare right now. Barrel Select is the one you should look for. It is very good and reasonably priced. I've tried some of their more expensive offerings and quite frankly preferred the Barrel Select. As I mentioned, Alberta Premium Dark Horse is another one you should consider.
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Can't speak for the masses but rye whisky is my go to. Growing up stateside right below BC probably had something to do with it.
I do enjoy aggressive scotches and bourbon but rye tastes like home. Pendleton is my current favorite. Although it is not true Canadian.
In Sweden where I currently live, the variety of Canadian Whisky sucks but I make due with Lord Calvert. Probably rock gut to you folks but it is the best i can do over here.
Semper Fi
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Crown is good, especially the Black version, but I am no aficionado.
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Crown is good, especially the Black version, but I am no aficionado. What do you find different between the regular crown and the black? Is black worth the extra money??
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I like some Canadian whiskeys. My go to is Wisers. I like Alberta Springs, as well, but I can usually get Wiser's at the duty free for less than $15/liter. Myu brothers and a lot of friends like Crown Royal, but to me it has a kind of chemical undertaste. Around here, most people mean say "Rye" when they really mean "Canadian." Canadian is not usually straight rye whiskey. There's a lot of corn and barley in it. Actually, I like good whiskeys of all types, but seldom drink distilled spirits any more.
Mathew 22: 37-39
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Crown is good, especially the Black version, but I am no aficionado. What do you find different between the regular crown and the black? Is black worth the extra money?? The black is very smooth, and seems to have a more "full bodied" taste, in my opinion. Only worth the extra money when I find it on sale!
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I used to drink walkers special old when I drank rye. Not sure if it was good whiskey, just know it got the job done
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One of the problems that I see with Canadian whisky is that it does not have an identity of it's own. Even calling it rye is a misnomer left over from when rye was the popular type of whisky produced in Canada. To be called Rye, the whisky has to be made from 51% or more rye in the mash bill. Most of the popular or typical Canadian whiskies are not Rye.
Canadian whisky needs an identity unique to Canada and something that defines what it is about Canadian whisky that makes it different or unique other than just being an aged distilled grain spirit that is produced there.
Some Canadian distillers are trying to produce a unique product. Forty Creek (as has been previously mentioned) produces corn whisky, malt whisky and rye whisky and ages each separately in barrels with different toast levels and then blends them together with a certain taste profile as it's goal. And they succeed. It does taste unique and is made in a unique process. If this process was standardized across the Canadian whisky industry as a process that makes a whisky "Canadian", the Canadian whisky industry would be on it's way to an identity.
Another possibility would be to age Canadian whisky in maple casks for some specified minimum time or using maple staves, (not maple flavoring!) this would give Canadian Whisky a unique process that would say "Canadian". Collingwood whisky is produced in Canada and ages their whisky with maple wood chips. This gives their whisky a unique flavor profile (like it or hate it). I happened to like it but not the perfume bottle they use. Anyway, that's my take. Just making primarily bland, light, blends by a distillery that happens to be in Canada will not and has not served the reputation of Canadian Whisky in the world.
Last edited by cooper57m; 11/03/14.
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^
Very good response to the OP's question.
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If you want a good "sipper" ie: over ice or with a splash of water, try Crown Royal Cask. the price might make you panic but as a treat its very nice. For you folks south of the border (ok, and Alaskans as well- found some in Juneau this summer) the Costco Rye in the purple box is so frighteningly close to Crown you could pour it into a crown bottle and pass it off as such to most of the people. Especially in a mixed drink. RC
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Campfire 'Bwana
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One of the problems that I see with Canadian whisky is that it does not have an identity of it's own. Even calling it rye is a misnomer left over from when rye was the popular type of whisky produced in Canada. To be called Rye, the whisky has to be made from 51% or more rye in the mash bill. Most of the popular or typical Canadian whiskies are not Rye.
Canadian whisky needs an identity unique to Canada and something that defines what it is about Canadian whisky that makes it different or unique other than just being an aged distilled grain spirit that is produced there.
Some Canadian distillers are trying to produce a unique product. Forty Creek (as has been previously mentioned) produces corn whisky, malt whisky and rye whisky and ages each separately in barrels with different toast levels and then blends them together with a certain taste profile as it's goal. And they succeed. It does taste unique and is made in a unique process. If this process was standardized across the Canadian whisky industry as a process that makes a whisky "Canadian", the Canadian whisky industry would be on it's way to an identity.
Another possibility would be to age Canadian whisky in maple casks for some specified minimum time or using maple staves, (not maple flavoring!) this would give Canadian Whisky a unique process that would say "Canadian". Collingwood whisky is produced in Canada and ages their whisky with maple wood chips. This gives their whisky a unique flavor profile (like it or hate it). I happened to like it but not the perfume bottle they use. Anyway, that's my take. Just making primarily bland, light, blends by a distillery that happens to be in Canada will not and has not served the reputation of Canadian Whisky in the world. Great post, couldn't agree more !
Paul.
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According to family lore, Canadian whisky kept our family fed during prohibition. Having family farms straddling the Dakota / Canadian border apparently had its advantages.
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For a bottle that walks the line between blue and white collar Gibsons is the best. I am a big fan, and have a small reserve of the old 18yo corked bottles. Best Rye Whiskey IMO.
If you can get on the list Okanagan Spirits has a very good Rye and it's worth the money if it's your thing.
Personally Canadian Club and Royal Reserve have tainted the whole deal for lots of folks.
That said Jack Daniels is about the worst bloody swill I've come across and would make a good cup of ethanol with some cola in it seem appealing.
And before anyone thinks I hate bourbon, a good couple fingers of makers mark and the finest Jim beam I will not pass down. It's JD's " I just sucked a lighter dry" taste that makes me hate it.
Last edited by rem338win; 11/05/14.
AF
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I put American Bourbon first, when it comes to reputation and taste. Scotch is not an drink I like, but it has a solid reputation world wide.
Canadian Whiskey is a great product, and brands like Canadian Club and Crown Royal speak for themselves. Taste, quality and reputation are the equal of just about anything.
Sam......
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[quote=PSE]I, being Canadian, of course like Canadian Whiskey also sometimes called Rye whiskey up here but it seems on an international level it is somewhat scorned and looked down upon by many as not being in the same class as Scotch, Irish and Bourbon whiskey.
Why is this?? Is it just poor marketing by Canadian Spirits companies?? Snobbery??
I've run across several derogatory remarks by afficianados who seem to think that people who like this spirit have uneducated and/or unsophisticated palates.
Not trying to start a whiskey fight, just trying to understand.
Perhaps our American and British friends can comment? [/quote
Why you say? Could it be because it basically sucks??!!
When I drank many years ago I tolerated Rye but then, I tolerated most booze!
Cat
scopes are cool, but slings 'n' irons RULE!
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I was hoping for something a little more objective than "It basically sucks" but if your experience is limited then "It basically sucks" will have to do. I guess??
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I have been drinking a lot of whiskey for 45 years now, naturally I will drink whatever is offered but when it's up to me, Canadian Whiskey all the way. From the start Canadian Club got the nod but the last 20 yrs Canadian Mist is my favorite. the only other whiskey that I will buy is Mcnaughton's.
I tend to use more than enough gun
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I generally think Canadian whiskey is piss.
Crown Royal is drinkable, but just okay at best.
Pendleton is easily better.
And Wiser's Very Old is actually pretty damm good. Too bad it has doubled in price around here recently.....
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I don't drink much of it any more and my old favourite Rye Wiskey is no longer available (VO), but many years ago I found myself in a southern California tavern with some time to kill. Not knowing what brands they might carry I asked the bar tender for a rye, rather than specifying a brand. He gave me a foul look and said rather tersely "We're a respectable place. We don't serve that here."
I was shocked and he could tell so he said maybe we were having a misunderstanding "What brand are you thinking of?" I couldn't come up with a brand name right away so blurted out "Canadian Club."
"Oh" he said. "That's not Rye! That's Canadian Whiskey."
He pointed out there isn't a word on the bottle about it being rye and he was right, but in Canada it is known as Rye and has it printed on the bottles. At least 40 years ago this was the case. Darned if I know what's on the bottles these days but I noticed a section in the liquor store (in Canada) last week that was labeled "RYE".
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Campfire Oracle
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I am basically in the camp of those who don't care for Canadian Whiskey..Im a bourbon drinker, so there you have it.
I will make mixed drinks with Canadian....but thats basically molesting good whiskey.
Its all in the tastes one develops... I wouldn't pour scotch down any drain I had respect for.......
Blondes, brunettes, and redheads.......
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A good friend just tonight brought over some Gibson's Finest 12 year old and we shared a drink or two.
Dammit�.He took the rest of the bottle with him when he left!!!
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My Dad was an OFC guy, I have his last 2 bottles, I cannot find it in SW GA or N FL any more? I was a Crown Royal guy for many years, Dad said it was too rich, upset his tummy! LMAO The folks at Bluegrass stockyards in LEX KY got me started on Woodford Reserve, best bourbon Ive ever had ! White whiskey in summertime, brown in winter! very best winpoor
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