While Canadian law allows the terms rye whisky and Canadian whisky to be used interchangeably, don’t be fooled: corn is often the base grain in Canadian whisky, with rye typically used in very limited amounts. The grains used in Canadian whisky are fermented, distilled and aged separately, unlike bourbon. The process is tedious but necessary to create the blended flavors Canadian whisky is known for. The amber spirit is usually enjoyed in a cocktail, particularly mixed with ginger ale or club soda, though when sipped straight, it is light and smooth with evident corn flavors.
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