Spirit-Sponsored Seminar: Canadian Whisky Versatility from Grain to Barrel
Presented by: Bearface Whisky, Lot 40, Macaloney’s Distillery and Anohka Distillery
Speakers: Blake Canning, Dave Mitton, Margaret Rygiel and Gurpreet Ranu
Despite Canadian Whisky being colloquially referred to as ‘rye’ since the mid-19th century when the first flavoring grains were added to wheat whisky by Canadian pioneers, a lot has changed since then. Our genre of spirits has seen incredible growth and diversification in the last half century, especially in recent years. Canadian distillers are learning more every year that their whisky sphere offers an incredibly unique level of opportunity for creativity in almost every aspect, from barrel aging, to technique, all the way down to grain selection.
For TOCC this year, we wanted to bring together some of the most passionate advocates from across the country for a panel discussion on all the different ways our country’s spirit can be used. More than just addressing what they are working on currently or what they have planned for the future, our panelists will discuss and highlight the wide and ever-growing range of flavors and styles that can be found under the moniker of ‘Canadian Whisky’.
With the current economic and social climate, supporting Canadian products has never been easier or more prevalent. We hope that with this seminar, our attendees can learn more about all the incredible ingredients and expressions available in their own backyard.
