Canadian Mist

Introduction:

Canadian Mist is a blended Whisky that combines corn, rye, and malt to create a light, aromatic, and well – balanced spirit. It is bottled at 40% alcohol by volume (80 proof) and offers a delightful array of flavors and aromas.

Upon tasting Canadian Mist, you’ll encounter sweet notes of toffee and vanilla, complemented by citrus fruitiness and grassy undertones. The presence of rye in the blend adds a pleasant spiciness, contributing to the overall character of the Whisky.

Although Canadian Mist is considered a Blended Whisky due to US regulations, all the Whisky used in its production comes from the distillery in Collingwood, ensuring a consistent and high-quality product.

Canadian Whiskies are allowed to contain caramel color and flavoring ingredients, which may contribute to the Whisky’s aroma and flavor profile.

Thanks to its dryness and aromatic richness, Canadian Mist is a staple Whisky in many American bars and is often favored for creating cocktails. Its versatility and balanced flavor make it a popular choice for mixologists seeking to craft a wide range of delicious drinks.

The Production:

At the Canadian Mist Distillery in Collingwood, Ontario, the entire Whisky production process is managed in – house, showcasing Brown – Forman’s commitment to quality and craftsmanship. From cooking and mashing the grains to maturing the Whisky in all – season storage warehouses, the distillery oversees every stage of the production to ensure the highest standard in their Whiskies.

As the owner of Canadian Mist, Brown – Forman takes the quality of their casks seriously. To achieve the desired characteristics in their Whiskies, the company manufactures the casks in their own facilities, allowing them to control the quality of the wood and the optimal charring process. This level of attention to detail helps shape the unique flavors and profiles of their Whisky offerings.

The Canadian Mist Distillery employs 31 dedicated individuals, contributing their expertise to produce approximately three million gallons of Whisky per year. Many members of the staff have been with the distillery since its inception in the 1970s, indicating a strong sense of tradition and continuity in their approach to Whisky making.

With a hands – on approach to every aspect of the production process and a dedicated team of experienced staff, the Canadian Mist Distillery upholds its reputation for producing high – quality and flavorful Canadian Whiskies year after year.

The Mashing:

The mash bill of Canadian Mist Whisky consists of a carefully selected combination of corn, rye, and malt. Before the production process begins, the locally sourced corn is subject to rigorous quality testing to ensure its suitability for the Whisky. Once approved, the corn is ground and cooked before being cooled down to an appropriate temperature. At this stage, malt is added to initiate the enzymatic process, which helps convert the starch present in the grains into fermentable sugars. This critical step is essential for the production of alcohol during fermentation.

To maintain the integrity of their Whisky, the Canadian Mist Distillery relies on the pristine waters of Georgian Bay. Georgian Bay is one of the largest freshwater reservoirs in North America, boasting a vast and ancient history that spans over 25,000 years. This immense water source is a result of the glacial carving of granite, which has rendered the water incredibly clean and fresh. By utilizing the pure waters of Georgian Bay, the Canadian Mist Distillery can craft Whiskies with the highest quality and exceptional taste.

The Fermentation:

In the fermentation tanks at the Canadian Mist Distillery, the mash, which contains the corn, rye, and malt, undergoes fermentation with the addition of specially formulated dry yeast. This yeast kickstarts the fermentation process, converting the sugars present in the mash into alcohol, carbon dioxide, and a range of flavorful compounds.

The fermentation process typically takes around 68 to 110 hours to complete. During this time, the yeast works its magic, producing alcohol and releasing various aromatic compounds that contribute to the complex flavors of the final product.

Once fermentation is complete, the resulting liquid is referred to as “beer”. This beer is now ready to undergo the next crucial step in the Whisky – making process, which is distillation. Distillation will further concentrate the alcohol and flavors, setting the stage for the maturation and development of the distinctive Canadian Mist Whisky.

The Distillation:

Indeed, the still house at Canadian Mist might surprise visitors with its stainless steel equipment, which might seem unusual for a Whisky distillery known for producing high – quality spirits. However, the secret lies within the continuous stills, where copper plays a vital role in the distillation process.

While the exterior of the stills is made of stainless steel, the interior is lined with copper. This design allows for the necessary contact and interaction between the alcohol vapor and copper surfaces. Copper is known to play a crucial role in the distillation process, contributing to the development of the Whisky’s aroma and character. Additionally, copper helps remove undesirable compounds from the distillate, ensuring a smoother and more refined spirit.

At Canadian Mist, they employ the technique of triple-distillation to further refine their spirit. This process involves running the liquid through the stills three times, resulting in a smoother and clearer spirit with heightened purity and complexity.

The combination of stainless steel stills with copper interiors and the triple – distillation method enables Canadian Mist to produce a Whisky renowned for its smoothness and delightful flavors, making it a beloved choice for Whisky enthusiasts.

Warehouses:

After the distillation process is complete, the spirit must undergo maturation in oak casks for a minimum of three years to be legally classified as Whisky. Brown-Forman, the owner of Canadian Mist, ensures the quality and consistency of their barrels by having their own cooperage. They manufacture the 50 – gallon barrels for Canadian Mist using white oak and char them to impart pleasant aromas, such as sweet vanilla notes, during maturation.

To optimize efficiency, Canadian Mist utilizes modern filling machines with vacuum capabilities. This technology ensures that every drop of Whisky is extracted from the casks after maturation, leaving no wastage.

Casks at Canadian Mist are reused for a maximum of three times before they are sold, ensuring that the Whisky maintains its desired flavor profile. The nine seasoned warehouses at the distillery play a crucial role in the maturation process. The casks rotate through these warehouses, experiencing controlled temperature variations that mimic the seasons, allowing the Whisky to mature more rapidly and develop its unique characteristics.

Every week, 18 large trucks transport the matured Whisky from Canadian Mist to the bottling plant in Louisville, Kentucky. Each truck carries 6,500 gallons of Whisky, representing both Canadian Mist and Collingwood Whisky, the other brand produced at the distillery. This significant volume of Whisky showcases the distillery’s commitment to delivering their high-quality products to consumers worldwide.

The History:

The history of Whisky production in Ontario dates back to the middle of the 19th century when settlers brought their knowledge of distilling to the region. Collingwood, situated near the Georgian Bay, became a hub for distilleries, and at that time, there were approximately 200 distilleries across Canada.

However, the Canadian Whisky industry, like its US-American counterpart, faced challenges during the period of prohibition. Many distilleries were forced to close down as a result. When Whisky regained popularity in the 1960s, Barton Brands Inc., a Bourbon producer from Kentucky, saw an opportunity to establish a new distillery and chose Collingwood as the location.

In 1967, Canadian Mist Distillery was built in Collingwood, taking advantage of the area’s harbor and railway connections, which provided convenient shipping options at the time. However, these transportation methods are no longer in service, and today, all transportation of Whisky is done by trucks.

In 1971, the distillery was acquired by Brown-Forman, another Kentucky – based company. Brown – Forman has remained the owner of the Canadian Mist brand and the distillery to this day, continuing the legacy of producing high – quality Canadian Whisky in Collingwood, Ontario.

Visitor Center:

202 MacDonald Road, Collingwood , Ontario, ON, L9Y 4J2 , Canada
Tel: +1 705 445 4690
Fax: +1 705 445 7948