Whiskeys Go International

If you think that Scotland is the one single country that can raise a top-notch scotch product, then think again! Scores of countries have sallied forth into the intoxicating realm of spirits. One such country is Canada. The whiskeys coming out of Canada are simply stunning the spirit world with taste buds of ardent addicts being treated to their strong and brittle flavors.

In accordance with the rigorous observance of the Canadian regulations, it is mandatory for these spirits to be distilled and bottled at least for a minimum of two years before they are deemed fit for consumption. Generally, bottling is carried out not anytime before six years and most of them take a much longer time to be bottled.

Since the whiskeys are blended, they cannot be classified as pure whiskies. They are very strong and delicately flavored but continue to retain a unique fullness and taste. The government of Canada exercises relentless control over labeling and the Excise Tax.

No conditions are in force in connection with the techniques for distilling or the formulas for grain. Neither are the factors associated with maturing or the time periods regulated or controlled. The Government of Canada has granted the producers of whisky full freedom to ascertain what the global and domestic markets are seeking in their products. This has been proven to be a smart move since the Canadian producers are ruling the roost and are predominant in almost all the areas and markets.

Similar to the brands that exist in the U.S., the operation of a distillery also runs on similar lines with the only difference being cereal grains usage and the trade secrets involved. As the Canadian distillers do not have to contend with artificial proof constraints relating to their distillation techniques, it is possible for them to run nonstop the systems of distillation, under the best possible conditions for the separation as well as the choosing of preferred congeners.

The affiliation between the congeners and beverage spirits is not in the least way tarnished while they are present inside the fermentation mash mixture. The white oaken casks carry a U.S. gallon rating, and matured cooperage makes certain of consistency with excellent whiskies. A great trade secret is that of the subtle flavor and each serving that the fully flavored batches cooperage.

Sir Joseph Seagram made things very clear. Way back in 1911, he came to the conclusion that a suitable whiskey should be produced for his son’s nuptials. This is how this particular blend came to be called Seagram’s V.O, which translates to “very own whiskey”, the way it is referred to in those areas. No less than premium grains and spring water of superlative quality, were used and continue to be used in the present times, to produce this magnificent and strong whiskey.

Well, the master blender can avail of more than two thousand select and most superb flavored bases for use in his secret and wonderful blends.