In 1394 an Orcadian explorer established a Scottish settlement in Nova Scotia. In the aftermath of the second Jacobite Rebellion in 1745 the majority of Scots fleeing the highlands made Canada their destination. With the influx of Scots it wasn’t long before whisky was distilled. The water was endless the grains abundant and wood and coal to fire the stills a plenty, thus it was a perfect land to settle in.
The early settlers farming in Nova Scotia found the land as hard as their former home, with only the hardiest of grains and people surviving. With rye the hardiest and most abundant it therefore became the grain of choice.
Whisky provided the extra income for the small farmers settling this vast land. The farmers were able to turn their extra grains into cash or more commonly to the era, a barter commodity with the wort (waste) feed for the livestock.
Like everything else the government soon got wise and started taxing the whisky producers. This taxation killed off the farmer-distiller just as it did in their homeland as well as their cohorts south of the 49 parallel. As always it was the large cash rich producers that played a hand in this destruction.
By the end of the nineteenth century, Canadian whisky was the most tightly controlled in the world. The government established stringent guidelines for the production of whisky:
- Whisky could only be made from cereal grains
- Whisky had to be produced in a continuous still
- Whisky had to spend a minimum of three years in oak barrels
One can’t help but to question the government’s motives on this as only the large producers had the capital to invest in these distillers and could carry the inventory for such a time. Although a better product was produced it’s a shame that even in those days the government dictated to the people what they could and couldn’t consume.
Canada flirted with prohibition for about a year but that was given up coincidently, at the time of prohibition in the United States. The Great Lakes were filled with boats carrying whisky and other liquors (Gin & rum) to their thirsty neighbors to the south. Once again major producers prospered. The prosperity of the industry flourished until recent years.
It is interesting to note that the liquor consumer of today differs from that of yesteryear in that today’s consumer is more quality conscious, thus creating the emergence of premium Canadian whiskies. The Canadian producers have begun to produce some of the quality brands of days gone by such as; Pike Creek, Gooderhams & Wort and some new premium whiskies such as Tangle Ridge produced by Alberta Distillers. These premium Rye whiskies are absolutely wonderful and very upscale. Over the years Canadian Club, Black Velvet, Seagram V.O. and Crown Royal were the only Rye whiskies available. Crown Royal was the only one palatable with out mix, and they now market two upscale versions of this classic; Crown Royal Special Reserve is 12 years of age - and the smoothest rye I’ve ever had the pleasure to experience - and Crown Royal Limited resting 15 years in the cask is very warm on the palate and especially smooth.
Throughout our history there have been two whisky families of note: the Walker’s, of the Hiram Walker & Sons Distillery and the Bronfam’s of the Seagram's Distillery. Walkerville, Ontario, situated on the Detroit River is home to Canada’s most famous whisky, Canadian Club or C.C. as it more commonly named. Way back in 1894 Hiram Walker opened his new offices there with more than 1500 businessmen and other “worthies” from all over Ontario and Detroit were on hand form the celebrations. The ominous chateau has remained virtually untouched throughout the past century.
Hiram Walkers business interests also included shipping and tobacco, but his Canadian Club - originally called Club Whisky – ensured his fortune, of course the American prohibition certainly didn’t hurt his business either.
The Grimili Distillery in Winnipeg is home to Seagram’s Crown Royal, Canada’s jewel of the whiskies is now the Flagship of the Bronfam’s Whisky Empire however, Sam Bronfam’s first distillery was in La Salle, Quebec. Sam Bronfam built his company to world domination and by the late 1960’s Seagram produced about 1/3 of all whisky consumed by Canadians. This represented a mere 7% of the company’s world wide sales. The distillery end of the Seagram’s empire supported the lavish life style of the family and funded the families less profitable ventures. Today the Bronfam’s distillery arm of their fortunes is plagued by debt and is up for sale.
