Forty Creek Double Barrel Reserve Canadian Whisky
Deep amber gold in color with vanilla notes, highlighted with toasted spice, pecan and walnuts. Big and full-flavoured, with luscious caramel, vanilla and rich spice on the palate with a elegant and balanced whisky with an extra-long, mellow finish and a touch of pepper.
These first whiskies were typically made with a high percentage of corn as a base, mixed with rye and barley. As distilling traditions developed over the years, the standard mild, smooth-tasting Canadian whisky formula became popular across the continent – especially during Prohibition in the United States, and in the 1950s and 60s. The public’s tastes waned and veered towards white spirits and wine during the 70s and 80s, leading to a period of stagnation in Canadian whiskies. By the 1990s, the Canadian whisky industry had consolidated greatly, with only a few large distilleries making the majority of whiskies each year.
It was during this time, in 1992, that John K. Hall, a winemaker with over four decades of experience in the industry, dared to follow his dreams of becoming a world-class whisky-maker and laid down the first stocks of Forty Creek in Grimsby, Ontario.
Often considered the lightest and friendliest of Whiskies, Canadian Whisky is most often corn-based, but a small portion of rye is often also added to the mash bill in order to enhance flavor. Because of the prevalence of this practice, Canadian Whisky is often referred to as Canadian Rye or Rye Whisky, though one shouldn’t confuse it with American Rye Whiskey, which must have a mash bill made from at least 51% rye grain. Canadian Whisky must be entirely produced in Canada, including an aging period of three years in oak barrels.