Canada’s smooth, silky whisky deserves attention. Versatile enough to mix or sip straight, the range of Canadian whiskies available in the U.S. continues to expand. The spectrum of flavors span from rich and vanilla-forward, often tinged with hints of maple and spice, to a growing number with darker flavors, leaning toward cocoa, toffee or espresso. Some bottlings even straddle the border, commingling distillates from the U.S. and Canada.
On the darker side of the spectrum, as the name implies, this whisky offers toffee, spicy Mexican chocolate and crème brûlée. What’s inside the bottle? Canadian whisky blended with high-rye bourbon and just a touch of sherry.
Made with a blend of five straight rye whiskeys sourced from the U.S. and Canada, aged from four to 15 years, this complex whiskey hints at pecan pie and orange peel, layered with plenty of vanilla. It’s bottled at 100 proof, so add water to taste.
It’s easy to see why this bottle has racked up accolades from whisky expert Jim Murray and others: It’s a full-bodied, mouth-filling whisky that starts with plenty of rich caramel and oak, plus butterscotch and spicy cinnamon and clove. Sip or mix.
Another critically acclaimed whisky, this one is ideal for sipping, thanks to its lingering, toasty notes of vanilla, pecan and spice. For a while, it was hard to get in the U.S., but since Campari acquired the indie brand a couple of years back, it has become more readily accessible to thirsty Americans.
Canadian whiskies are often made with a blend of whisky types, but it’s rare to see them spelled out so explicitly. And this one is particularly pleasing to sip. A mix of Canadian rye, a bourbon-style Canadian whisky and light grain whisky yields lovely cocoa and spice tones.