GRAIN
Selecting only the best grains available—like our barley malt from Alberta and Ontario rye—is the first step to ensuring quality. All of the corn we use is grown within 100 miles of the distillery. The grains are ground, mixed with water, then mashed to extract the starches.
FERMENTATION
Enzymes in the ground grain convert the starches to sugar, then this converted mash is off to the fermenter. Yeast is added, and the magic of fermentation begins. Sugar is converted to alcohol along with some trace flavor compounds known as congeners.
DISTILLATION
The fermented grain mash is now called a “beer.” But we’re making whisky here. We distill that brew to remove the alcohol. Exposed to steam, the whisky is vaporized and sent to a condenser. The condensed vapor is now known as “high wine.” But don’t worry—it’s actually a flavorful whisky.
EXTRACTIVE DISTILLATION
The new whisky is mingled with water and live steam through two columns, which separate out the congeners—but not all the congeners. These specific congeners are our friends, as they’re what give Canadian Mist its delicious aroma and flavor. The base whisky is then reduced in proof using pure demineralized water from the Georgian Bay.
COOPERAGE & WAREHOUSING
Placed into white oak barrels once used for heavier whiskies—barrels that have mellowed out over time—the whisky is left to mature, not “age.” Age is only a number. It doesn’t determine quality, because some whiskies mature more quickly. Our climate-controlled barrelhouses ensure constant maturing—and a smooth, delicious taste.
BLENDING AND BOTTLING
The matured whisky is removed from the barrel at the peak of perfection. Blending the flavoring whiskies, selected for their mildness, with the base whisky is an art in itself, creating a distinctive harmony of flavor and aroma. At last, the whisky is bottled proudly as Canadian Mist.