The rules guiding Canadian whisky, on the other hand, leave plenty of room for interpretation, as Wilson notes. “Unlike with bourbon, the base spirit is often distilled at a very high 180 proof, which creates a more neutral spirit that lacks flavor. It’s then blended with smaller amounts of lower-proof whiskies, and the distillers are allowed to add 9.09 percent of just about anything: rum, brandy, neutral spirits, caramel, or other types of flavoring. Finally, it’s usually bottled at 80 proof, which makes it taste watered-down.”
The result of all this, of course, is a smooth, soft whisky—which, if you’re a novice drinker (as I was back when I valued the stuff sold in those purple bags) or if you want a whisky that doesn’t particularly taste like whisky, is exactly what you’re looking for. While most of the Canadian whiskies I’ve tried in recent years have tasted bland and uninspired, there are a few that are worth seeking out if your tastes run to this milder side of the whisky world.
