During Prohibition, infamous Chicago gangster Al Capone smuggled in thousands of cases of Canadian Club whisky across the border.
That’s a fun fact about the Ontario distillery hinting at its long history. Canadian Club, which bore different names over the years, was founded in 1858, after entrepreneur Hiram Walker stopped distilling cider vinegar in his grocery store to move onto something a little harder.
Another interesting tidbit? Walker originally founded the distillery in Detroit, but in the years leading up to Prohibition, Michigan became a dry state — and he had to move his operations across the Detroit River.
Since then, Canadian Club has offered a variety of different whiskies at various proofs and age. The newest one, 100% Rye Whisky, is probably the most promising for today’s cocktail connoisseurs looking for the latest in a hot whiskey category like rye.
Sip it neat or on the rocks and you’ll notice it boasts “intricate flavors of caramel, vanilla and oak,” with “a spicy yet balanced finish,” according to a press release. Its nuances are partly the result of three different types of barrels the rye was aged in through Canadian Club’s partnering brand Alberta Distillers: brand-new white American oak barrels, once-used bourbon barrels and Canadian whiskey barrels.
If you prefer your spirits in cocktail form, try the rye in a classic like the Manhattan.
Dry Rye Manhattan
2 oz. Canadian Club 100% Rye
1 oz. dry vermouth
1 dash Angostura Bitters
Zested lemon peel for garnish
Stir the rye, vermouth and bitters together, then serve straight or on the rocks depending on your preference.
— Adapted from Canadian Club
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