A 12-year period marks a notable maturation for whisky, with each year enriching its character. This 12-year-old whisky boasts layers that can be appreciated with each tasting.
Exploring Canadian whisky's roots, the crafting process is as captivating as its storied past. The pristine Canadian environment, combined with distillers' precise methods, shapes a distinct 12-year-old whisky. The first step is choosing the grains. Typically, a combination of corn, rye, barley, and occasionally wheat is used. In Canada, these grains are milled, mashed, and then fermented separately, making their process unique. This fermentation changes the grain's sugars into alcohol, yielding a "wash" ready for distillation. Canadian whisky, often distilled at higher proofs, results in a lighter spirit.
Distillation usually occurs in column stills, each grain contributing its own flavour: corn for sweetness, rye for spice, barley for creaminess, and wheat for a gentle touch. Ageing, however, is where the 12-year-old whisky truly comes to life. By law, Canadian whisky must age for at least three years in wooden barrels, typically oak. These barrels, having housed other spirits before, infuse the whisky with caramel and vanilla notes. Canada's varying climate intensifies the whisky's interaction with the barrel, enriching its taste.
Post ageing, the individual grain whiskies blend to give the final 12-year-old product. This blending is an art, ensuring flavour harmony and consistency. When tasting Canadian whisky, one might detect toasted oak, maple syrup, and rye spice, culminating in a warm finish.
Enjoying a 12-year-old Canadian whisky isn't just about the drink but also acknowledging the dedication and artistry behind its making.