Valleyfield

Introduction:

Valleyfield Distillery plays a significant role in producing two fundamental Canadian Whiskies made from a 100% corn mash, which serve as the foundation for many Canadian Blended Whiskies. The distillery produces a range of well – known labels, including Crown Royal, Schenley’s, Golden Weddings, Schenley OFC, Seagram’s VO, Five Star, Canadian 83, and Order of Merit.

Crown Royal has garnered global recognition, and even before being awarded ‘Whisky of the Year’ by Jim Murray, it was widely celebrated. Crown Royal is more renowned as a Blend than as a rye, offering a creamy and smooth Whisky characterized by delightful sweet vanilla and oak notes.

One of the notable Canadian Blended Whiskies previously produced at Valleyfield was Gibson’s Finest. However, in 2008, Diageo acquired the distillery, and production of Gibson’s Finest was shifted to Hiram Walker Distillery in Windsor, Ontario, under the ownership of William Grant & Sons. Despite this change, the Gibson’s Finest 12 Years Old available today is still the result of production at Valleyfield Distillery. This Blend boasts a smooth and sweet taste, with prominent oak notes and subtle hints of slightly bitter citrus. The finish is medium-long, offering toffee aromas and a touch of pepper.

The legacy of Valleyfield Distillery lives on through the outstanding Whiskies it has produced, contributing to the rich and diverse world of Canadian Whisky.

Production:

Valleyfield Distillery boasts an impressive team of 200 employees who work diligently to produce a staggering 28 million liters of alcohol each year. Situated on a narrow stretch of Grand Ile in the Saint Lawrence River, the distillery comprises 22 production buildings.

The distillery plays a crucial role in the production of various Blended Whiskies. To achieve the desired flavors and characteristics, Valleyfield Distillery utilizes different malt and rye Whiskies sourced from other distilleries. These Whiskies are then skillfully blended with the two basic Whiskies produced on-site, creating a wide range of distinctive and popular Blended Whisky offerings.

The expertise and efforts of the dedicated team at Valleyfield Distillery contribute to the successful production of numerous beloved Canadian Whiskies, making it a vital player in the Canadian Whisky industry.

The Mashing:

Indeed, the numbers at an industrial distillery can be quite staggering. At this particular distillery, a massive 260 tons of corn are mashed in a single day, showcasing the scale of production. Each mash consists of 8,000 kg of corn, and it takes a total of eight mashes to fill one fermenter.

The industrial scale of production allows the distillery to efficiently process large quantities of raw materials, ensuring a steady supply of Whisky for their various Blended Whisky offerings. With such impressive numbers, it’s clear that this distillery plays a significant role in meeting the demand for Canadian Whisky both locally and internationally.

The Fermentation:

Valleyfield Distillery boasts 12 open fermenters made of steel, which play a critical role in the fermentation process. During the 55 hours of fermentation, two distinct yeast strains are utilized to transform the corn mash into two different beers. Each of these beers serves as the foundation for the production of the two basic Whiskies that the distillery creates.

The use of open fermenters allows for better control and management of the fermentation process, facilitating the development of specific flavors and characteristics in the resulting beers. The combination of the unique yeast strains and the open fermentation process contributes to the distinct profiles of the two Whiskies, creating a diverse and appealing range of products for the distillery’s Blended Whisky offerings.

The Distillation:

At Valleyfield Distillery, the two basic Whiskies undergo different distillation processes to achieve their unique characteristics. The first basic Whisky, known as the “Batch Base”, goes through a two – step distillation process. Initially, it runs through a beer still, which helps concentrate the alcohol content and refine the flavors. Afterward, it is further distilled in a pot still with an attached column. This combination of pot still and column distillation allows for greater control over the distillation process, resulting in a distinct and flavorful spirit.

On the other hand, the second basic Whisky is produced through continuous distillation using four columns. Continuous distillation is a more efficient and automated process, allowing for continuous production without the need to stop and restart the distillation process. The four – column setup enables a more thorough separation of alcohol and impurities, resulting in a purer and smoother spirit.

By employing these different distillation methods, Valleyfield Distillery can create two distinct basic Whiskies, each with its own unique character and flavor profile. These Whiskies serve as the foundation for the blending and creation of various Canadian Blended Whiskies offered by the distillery.

The Warehouses:

Valleyfield Distillery has an impressive capacity for cask storage, utilizing 15 giant onsite warehouses. These warehouses feature up to nine stories, allowing for various storage methods to accommodate the vast number of casks, which can reach up to one million. The casks are stored in different ways, including on shelves, on pallets, or stacked in the shape of a pyramid.

To maintain consistent quality across all batches, a careful system is in place. The casks are evenly distributed throughout the warehouses and then used for blending in the same order. This meticulous approach ensures that each batch maintains the desired flavor profile and characteristics.

In addition to storage, Valleyfield Distillery also handles the blending and bottling process onsite. With multiple parallel bottling plants, the distillery can efficiently manage the production and packaging of their various Blended Whisky offerings. This comprehensive approach allows the distillery to have full control over the production process, ensuring the high quality and consistency of their Whiskies from start to finish.

The History:

The history of the distillery on the island in the Saint Lawrence River dates back to the early 20th century when it was originally established as the “Star Biscuits” bakery. In 1911, under the ownership of Edourd Hebert, it was transformed into the Golden Lion Brewery. Over the years, the name of the distillery changed several times, and during the prohibition era in the neighboring USA, the distillery operated at full capacity.

In 1938, the Quebec Distillers Company acquired the plant and shifted its focus to producing alcohol from potatoes and grain for industrial and military purposes. In 1945, the Schenley Distillers Corporation, led by Lewis Rosenstiel, purchased the distillery and conducted extensive renovations. Schenley was already a major American producer of spirits before World War II and had acquired brands like the Old Fine Copper Brand (OFC), which later became Old Fine Canadian.

Under Schenley’s ownership, the distillery thrived, and by 1969, it had produced one million casks of Whisky. However, in 1981, the distillery was sold to a family from Vancouver, and they initiated modernization efforts. Unfortunately, the Whisky industry faced challenging times. With the help of new investors, the distillery managed to survive, and until 2008, it was owned by Constellation Brands.

Finally, in 2008, Diageo, which had been a customer of Valleyfield Distillery for some time, acquired the distillery. The acquisition by Diageo brought further stability and opportunities for the distillery to continue its legacy as an important player in the Canadian Whisky industry.

Visitor Centre:

The Valleyfield Distillery is not open to the public.