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Canadian Whisky[]

Canada has been producing distilled spirits for over 200 years and the first distillery was in Quebec City in 1769 but Canadians tend to give John Molson credit as the first distiller to produce whisky in Canada in 1799.

By the mid 1800s, there were over 200 distilleries in Canada. Canada had it’s own prohibition in 1916 to 1917, and was a major supplier to America during it’s prohibition from 1920 to 1933. When American Prohibition was repealed , Canadian whisky became legally popular once again.

By definition, Canadian whisky is a grain spirit that has been aged in charred oak barrels for a minimum of three years and be at least 80 proof. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. Because rye was once a standard ingredient in Canadian whisky, the terms "rye" and "Canadian whisky" are often used interchangeably in Canada. Canadian whisky must be produced in Canada and

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