Hiram Walker and the reclamation of Canadian whisky. CDNWhiskyDoc HotalingandCo CorbySW DaveGrantMitton whiskey whisky Canada cocktails
Before I set foot in Canada, I genuinely believed that I possessed, as a spirits writer, at least a competent working knowledge of what makes for “Canadian whisky.” I had read articles on the subject, and sampled quite a few Canadian blends and rye whiskies over the years. Certainly, I’d never given this particular corner of the whisky world the same kind of attention that I typically reserved for American whiskey and scotch, but I was confident that I knewAnd yeah, I was wrong.
Much of that growth, especially in terms of the growth of esteem for the segment, is thanks to the more recent products now produced at the massive Hiram Walker distillery, which is the largest in terms of production capacity in all of North America. Countless brands of both Canadian and American spirits are produced within its cavernous confines, but employees like Master Blender “Dr. Don” Livermore are most proud of the ones they created on site, including the likes of Lot No.
Many of these intricacies of Canadian whisky became clear to me while recently visiting the Hiram Walker distillery in Windsor, Ontario, a facility that is rather breathtaking in its sheer capacity and volume of output.
That vast scale, on the other hand, makes some of the small-scale, DIY touches all the more unexpected. The distillery found its own way to control rogue Canada geese, for instance, by rigging up a series of metal cables near the encroachingRiver—not as a net to keep geese out, but as a deterrent that unnerves the pesky geese by impeding their ability to take off to the North, as they are prone to do.
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