Forty Creek (Kittling Ridge)

Introduction

Forty Creek is the most well – known brand of the former Kittling Ridge Distillery, specializing in Whisky blends made from corn, rye, and barley. The production process involves maturing the Whiskies separately in different casks to enhance their individual flavor profiles.

The corn Whisky is aged in heavily charred casks, known as ‘alligator charring,’ while the barley Whisky matures in medium – charred casks, and the rye Whisky in lightly toasted casks. After aging for varying periods, typically between 6 to 10 years, the Whiskies are carefully selected for blending to create the Forty Creek Premium Barrel Select. This blend offers rich spice notes, floral aromas, and a delightful palate with hints of vanilla, milk chocolate, walnuts, raisins, and apricot-like fruitiness.

Another popular offering is the Forty Creek Double Barrel Reserve, where selected casks are married in ex – Bourbon casks and given additional maturation time. This process results in a Whisky with a pronounced spice and nut aroma, accompanied by distinctive flavors of vanilla and toffee. The finish of this Canadian Whisky is smooth and long-lasting.

Production:

Unlike many other Whisky distilleries, Forty Creek doesn’t have a long historical background. John Hall, who took over production in 1993, had significant freedom to shape the distillery’s direction. Initially, Hall was a chemist with ambitions to establish a Wine trade, viewing Whisky production merely as a creative challenge and a side – line business. However, the popularity of Forty Creek Whisky grew steadily over time.

As demand increased, the distillery’s fortunes improved, and when Campari acquired Forty Creek in March 2014, the net profits reached an impressive 39 million Canadian dollars. The distillery boasts a production capacity of 550,000 cases per year, further solidifying its position in the Whisky market.

The Mashing:

At Forty Creek, the production process begins without a mill, as they use pre – milled grain. The first step is mashing, where the pre-milled grain is carefully cooked to extract the sugar from it. This crucial step allows them to prepare the grain for fermentation and eventually produce their high-quality Whisky.

The Fermentation:

Forty Creek employs a unique approach to fermentation by using different yeast strains for various types of mash, which allows them to achieve distinct and diverse flavors in their Whisky. The fermentation process takes place in stainless steel tanks with a capacity of 25,000 litres. Over the course of three to five days, the yeast consumes the sugars present in the mash, resulting in the production of a beer with an alcohol content ranging from 8% to 9%. This beer will serve as the foundation for the subsequent distillation process, where it will be transformed into their signature Whisky products.

The Distillation:

The warehouses at Forty Creek, located near Lake Ontario, are expansive and provide ample space for storing the aging Whisky casks. While most of the casks used are ex – Bourbon casks, the distillery also employs Sherry and Wine casks for finishing certain Forty Creek Whisky expressions. Notably, the distillery utilizes special casks made of Canadian oak, known as Confederation Oak, for creating unique and exceptional bottlings.

One of the hallmarks of Forty Creek’s production process is the hands-on approach to bottling, labeling, and packaging. The entire process takes place onsite and is carried out manually by skilled craftsmen and women. The distillery follows the motto of “automation where necessary, but as much manual control as possible”, emphasizing their commitment to a careful and artisanal approach to creating their high-quality Whisky products.

The Warehouses:

The warehouses at Lake Ontario are big and roomy. They store mainly ex – Bourbon casks, but they also use Sherry, Wine casks for finishing Forty Creek Whisky. Additionally, there are special casks made of Canadian oak called Confederation Oak, used for unique Forty Creek bottlings. The bottling, labeling, and packing of Forty Creek whisky are done by hand at the site. The distillery follows the motto of using automation where needed, but they prefer manual control whenever possible.

The History:

In 1971, Swiss distillers established Kittling Ridge distillery in Grimsby, Canada, with a focus on producing Eau de Vie, a spirit made from Wine and fruit. They also purchased and bottled Vodka and briefly had a license to bottle Canadian Mist for sale in Canada.

In 1992, John K. Hall took over the distillery and shifted its focus to the wine business, though he kept the distillery operational as a side project. Later, recognizing the growing demand for Whisky, Hall decided to venture into the Whisky business.

During this transformation, the fermentation tanks were used to store wine for four months of the year and for Whisky production for the remaining eight months. Hall’s passion for Whisky led him to create exceptional Whiskies under the Forty Creek label, which received positive reception in the market.

In March 2014, Campari acquired the Forty Creek Distillery, including all assets and staff, but John Hall continued as the Whisky maker and chairman of the distillery. His dedication and passion for crafting outstanding Whiskies continued to drive the success of the Forty Creek brand.

Visitor Centre:

The Forty Creek Distillery and its shop can be visited all year long. Beside tours also tastings are offered.

Opening hours shop:
Monday through Saturday: 10 am – 6 pm
Sunday and Holidays: 11 am – 5 pm

Distillery tours:
June – September: Tuesday through Sunday at 2 pm
October – May: Saturday and Sunday at 2 pm
Forty Creek Distillery
297 South Service Rd.
Grimsby, Ontario, Canada
L3M 1Y6