Hiram Walker, a successful grain merchant, founded what would become Canadian Club in 1858. His first distillery was established in Walkerville, Ontario because of the exceptional quality of the local grains there. In those early days, if you wanted whisky, you took your own jug or bottle to the local store and filled it from a generic barrel. This whisky was different—smooth and easy to drink and they wanted people to know who made it. Canadians soon took a liking to this whisky, and came to love it as one of their own. In America, it was considered special, because it was sold exclusively in the finer gentlemen’s clubs of the era. Soon, the whisky came to be known by the name “Club Whisky.” It wasn’t long before Club Whisky began to cultivate popularity around the world. Eventually, its popularity began to affect the sale of American Bourbon in the United States. This forced the U.S. Government to require all Canadian distillers to put the country of origin on their label. And so Club Whisky became Canadian Club and a legacy was launched.
A giant of Canadian whisky since 1858, at Canadian Club they still use the unique recipe and process which was first created over 150 years ago. This has ensured that they are able to continue making an exceptionally rich and smooth whisky. The grains they use to make Canadian Club are rye, malted rye, and malted barley. It’s aged for longer than the 3 years required by law in oak barrels before bottling to achieve the smoothest possible flavour.
Canadian Club is refreshing and smooth. It has a bright gold colour and the aromas are fresh and soft, with an almond nuttiness, as well as a hint of peppery spice. The flavours are spicy and zesty, complimented with hints of rich oak, sweet vanilla and a pleasant sweetness. The finish is clean, dry and lingering with subtle oak.