Glenora Distillery on Cape Breton

I really want to like this whisky. I lived in Scotland for two years, I really love malt whisky, I am proud of my Scottish-Canadian roots, and the concept of an authentic single malt distillery in Canada is truly exciting. But like whole roasted barley in the grist mill, my expectations were crushed due to poor customer service and a below average product.

I visited Nova Scotia this past summer to meet my girlfriend's family and to enjoy my first tryst with bawdy Maritime culture. I loved Nova Scotia. In fact, the more time that passes the more fondly I look back at those two and a half weeks. We essentially drove around the entire province: visiting Lunenburg on the South Shore, then up to Cumberland to see Advocate Harbour and Cape Chignecto, then through the apple-filled Annapolis Valley for a stay in Bear River (the Venice of Nova Scotia), and then east to Cape Breton. Cape Breton was a highlight because of its insular character, Acadian quirkiness, outstanding hiking, and gastronomical attractions. Cape Breton has a large number of farms, great access to seafood, and a surprising number of boutique liquor producers. We stumbled upon an emerging craft brewery in the middle of nowhere (just outside of an intersection known as Nyanza) called Big Spruce, and the celebrated Nova Scotia winery Jost is known to use grapes from Cape Breton on a regular basis. Another aqueous attraction on this little island is Glenora Distillery.

Established in 1989 and perhaps best known for its court case with the Scottish Whisky Association, rather than for its scotch, Glenora is one of the few distilleries in North America that is producing a single malt whisky; that is, a whisky that is made from 100% barley from a single distillery. We took a tour of the distillery, which was very short and restricted for $7 per head, and then checked out the gift shop which was run by a brusque middle-aged termagant. Glenora basically makes two products: Glen Breton Rare 10-Year Single Malt and Glen Breton Rare Ice. The Ice is very similar to the regular 10-year except for the fact that it is aged in Jost ice wine barrels. We tried both while at the distillery and found the standard Breton Rare to be unconcentrated, harsh, and bland. The alcohol was very evident as well, and the use of absolutely zero peat did nothing to improve this whisky's lacklustre character. The Ice was better, however. One of my favourite single malts in the world is Edradour's Port Barrel whisky and the Breton Ice has a similar multi-layered profile and honeyed finish.

I am glad that I have a bottle of North America's top selling single malt whisky in my liquor cabinet. It is an okay dram, and I enjoy buying consumables from the source, but Glenora needs to do a lot of work before it can compete with any of the operations in Scotland.

Keywords: "Edradour Port Finish", "Jost Ice Wine", "Alex Dawkins"

Whisky For the People

I've met a large number of people who find some single malt whiskies too smoky, or "burny", to be enjoyed. It is true that many single malt Scotches contain distinct, intense characteristics that subtler spirits, such as Irish whiskey and rye, lack. These traits can be overwhelming and in-your-face if you are unaccustomed to sipping neat drams, but there are ways to enjoy the complexity of single malts without searing your esophagus or befuddling your taste buds.

There are snobs in all facets of life, and whisky snobs are extremely sensitive when it comes to the concept of contaminating their precious and pure aqua vitae with water...or worse...ice. Like coffee snobs who disdain dairy, and wine snobs who are obsessed with French varietals, there are whisky snobs who become downright aggressive when it comes to combining single malts with any other substance. Much of the time, snobbery is a form of insecurity and anxiety with regard to one's interests and self-image; and occasionally, it escalates to neurosis. I can think of two people in particular whose abnormally strong views on coffee and whisky - respectively - quashed my desire to remain being friends with them. Seriously. They were beverage fundamentalists! 

I lived in Scotland for more than two years. I drank a LOT of single malt Scotch, and I have enjoyed numerous distillery tours, and I know that adding room temperature filtered water to a dram of whisky not only has little effect on the bouquet and flavour of the spirit but can actually enhance these characteristics. Alcohol can begin to obfuscate flavour when it reaches 45% abv. Adding a splash of water can tone down the alcohol and allow you to actually taste the esters. So don't be afraid to add a bit of water to your drink, especially if it happens to be cask strength.

Ice is another way to mollify those big, bold, peaty malts. Many whisky drinkers - snobs and normates alike - discourage the use of ice due to its effect on the aroma of the spirit. Ice solidifies the fragrant oils from the various barrels (usually bourbon and sherry casks) that have infused the alcohol over many years of aging. I will side with the snobs on this one and concede that ice prevents one from fully experiencing the many nuances of a single malt, but sometimes you just feel like a cold drink, am I right? If you are going to use ice, place just one or two cubes in your glencairn glass.

Snobbery - Insecurity at Work

Now, I am personally against the use of single malts in cocktails. Single malts are created as stand-alone beverages, and they are also substantially more expensive than blended Scotch whiskies. Blends such as J&B, Johnny Walker, and Famous Grouse are often adequate options for cocktails that require the inclusion of Scotch. Having said this, there are cocktails that are able to preserve the integrity of a multifaceted single malt whisky. The ice and lemon contained within a Scotch Mist may disrupt the nose of a whisky, but is a reasonable option when wishing to mellow a single malt. I have always liked Drambuie and think the addition of this Scotch-based liqueur and some ice to a light, grassy dram such as Dalwhinnie or Auchentoshan is a great (and socially acceptable!) alternative to a neat drink. If the Rusty Nail was good enough for Ole Blue Eyes, it shouuuuuuld be good enough for you. I don't know you that well though.

I felt the desire to write this entry because I have met many people who appreciate the complexity and flavour(s) of single malt Scotch but don't enjoy the burniness or, in some cases, the robust peatiness of some whiskies. If you like it, you can discover a way to drink and enjoy it. Down with the snobs!

The Smallest Distillery in Scotland

After I graduated from the University of Edinburgh, my parents came over to Scotland for a visit. It was an action-packed three-week trip, as I was determined to show them as much as possible of this small yet rugged country. On our way back to Auld Reekie from the Highlands, we stopped at the quaint town of Pitlochry. We made good time coming back through Aviemore and Dalnaspidal along the A9 so we decided to make a pit stop in Pitlochry for lunch and a tramp around town. I had been to Pitlochry before, to see Blair Castle, but it wasn't until this second visit that I realised Edradour was just outside of town. While I had heard of Edradour, and seen it in most of the whisky shops along the Royal Mile, I didn't know much about it and had not even tried it before. We were so pleased that we stumbled upon it during this road trip because the distillery offers an intimate tour, produces a surprisingly diverse range of spirits, and operates an exceptional tasting room.

There are two things about Edradour that are noteworthy when considering single malt, Scottish whisky. First, it is the smallest distillery in the country. Edradour is operated by two people and barely produces enough product (twelve casks per week) to be considered a legal distillery by the British government. Second, they produce an excessive number of specialty spirits that are finished in various wine casks. Edradour, and their brand of uber-peaty drams Ballechin, create whiskies finished in Port, Burgundy, Chardonnay, Sauternes, Bordeaux, Moscatel, Sherry, Madeira, Marsala, and Oloroso casks. Oh ya, they have also released malts using Rum and Tokay barrels. Excessive, right? 

I find it impressive and laudable that they experiment with so many flavours and finishes, but I disliked most of the oddballs that we tried that afternoon in Pitlochry. I found that the white wine barrels in particular imbued the scotch with a flaccid sweetness that clashed with the earthy,  honeyed characteristics of the untainted whisky. In my opinion, the alcohol being used to finish a single malt must be bold and complimentary, which is a difficult task because scotch whisky is such a distinctive drink. I think that the Port, Sherry, and Oloroso casks work to emphasise certain elements of the Edradour (specifically, the murky Almond Roca flavours found in standard Edradour 10 Year) rather than complicating it by adding new notes and features.

BC Liquor Stores do carry Edradour, which I am very happy about, but they only ever have two or three varieties. They always have the standard 10 Year, and they often have a standard cask strength, but it is hard to find one of the Ballechin releases or one of the weird finishes. One of my absolute favourite things to drink on this planet is Edradour's Port Cask Matured whisky. This particular whisky is not just finished in port barrels...it's matured for several years in those syrupy, sage casks. I just drooled on my keyboard.



Keywords: "Alex Dawkins", "Edradour Scotch", "BC Liquor Stores", "Vancouver events"

Two Drams from the Motherland

I went to university in Aberdeen and Edinburgh, and one of the things that I ended up missing most about Scotland once back in Vancouver was the range of single malt whiskeys available. Before I returned home from Caledonia in 2007, I figured that I would be able to buy - or at least order - a great number of the malts available in the UK. I was wrong. The BC Liquor Control Board is very selective regarding the whiskeys that they regularly stock, and one must pay for a case (plus shipping fees, plus an administration fee) if one wishes to order an atypical whisky. 

I recently spent two weeks in Scotland and appreciated the vast array of single malts at my greedy little fingertips as much as the many reacquaintences and nostalgic activities that were completed...well, almost as much. In addition to visiting the Oban Distillery with my sister and speaking with several whisky vendors, I made a point of patronizing several of Edinburgh's more comprehensive, established bars to sample some rare single malts. 

One of the single malts that I tried was Glengoyne 10 Year. There are many things to like about this whisky and distillery: it is only one of two distilleries that still use rotund Golden Promise barley, it is distilled in the Highlands but aged in the Lowlands (which is unheard of), and it is very drinkable. I noted, however, that this last trait also detracted from the overall quality of the drink. Glengoyne's slogan is "The authentic taste of malt whisky untainted by peat smoke" and I definitely found that the lack of any peat results in a really flat finish. Like the inclusion of hops in beer, the use of peat smoke in whisky production results in flavours that compliment the bready, straightforward characteristics of barley-based alcohol. I do not enjoy peaty whiskeys, such as the Islay malts, but Glengoyne truly lacks cojones. The bouquet is wonderful, with delicate apple and grass aromas, but the whisky has zero finish and zero complexity.


Another single malt Scotch that I tried was Inchgower 14 Year. This whisky surprised me because it has a humdrum history and is the major contributor to Bell's, the vin ordinaire of blended whiskeys. Although Inchgower is owned by a corporate conglomerate and is closely linked with disgusting Bell's Whisky, it is a decent dram that I would much rather drink over any of the common single malts found in most bars and restaurants (Glenfiddich, Glenlivet, Balvenie, etc). It has subtle nose, offering hints of nectarine and cardamom, and it provides a super typical Speyside flavour. With a full-mouth feel, bright copper colour, and lightly peated finish, this malt offers the drinkability of a daily Scotch and just enough complexity to keep your tastebuds engaged. 


Now the important question: will I be able to find Inchgower in Vancouver? D'oh.

Drambuie - Not Just for Old Men Like Myself

Drambuie isn't really popular with my generation, or with the kids out there who are smokin' the ecstasy and sippin' the sizzurp to get their rocks off. Despite its 250-year history, endorsements from Ol' Blue Eyes, and its popularity in the UK and Asia, most young (and youngish) people do not know why this liqueur shares the bar shelves with mundane favourites such as Jack Daniels and Baileys. Drambuie is a Scotch-flavoured beverage containing (of course) Scotch whisky, heather honey, lavender essence, and a few secret ingredients. If it sounds namby-pamby this is because it was, indeed, invented by a namby-pamby, and this namby-pamby's name was Prince Charles Edward Stuart (or Bonnie Prince Charlie, as his milksopping friends called him).

In 1745, Bonnie Prince Charlie made a last-ditch attempt to restore the Catholic Stuart throne in the UK. Traveling to Scotland from France, where his family had been living in exile, the Young Pretender managed to organize a strong albeit small army composed of freedom-fighting Highlanders, Catholics, and anti-Parliamentarian soldiers. Not surprisingly, Bonnie Prince Charlie was eventually defeated by the English Protestant army and fled across the Highlands towards the Atlantic in an attempt to make it back to France. During this time, he stayed with the MacKinnon clan on the Isle of Skye for several weeks. Destitute yet grateful, Charles is said to have demonstrated his appreciation by giving the MacKinnon family the recipe of his favourite beverage. Legend claims that this recipe stayed in the family throughout the 1700s, until the liqueur was later produced by a hotel on Skye. The first documented connection between Skye and Drambuie (in its current form) relates to the island's Broadford Hotel, the proprietor of which took out a patent in London on April 24, 1893 to manufacture a drink known as Drambuie. 

As a single malt fan, I like Drambuie when I am in the mood for a dessert liqueur or a refreshing drink. I love Drambuie Rickeys (a highball with soda water and lime) when it is warm, and I also enjoy a Drambuie on the rocks after dinner. As hinted to above, Frank Sinatra also loved Drambuie, and preferred it in the form of a Rusty Nail, which consists of blended Scotch, Drambuie, and soda water. Note: do not mix Drambuie with a single malt Scotch!

So if you have never tried Drambuie and think it is just an "old man" drink, give it a shot (pun intended). And as you are buttoning up your cardigan, lighting your pipe, getting your crossword puzzle ready, thinking about how all young people are ignorant and obnoxious, and bringing that sweet sweet Drambuie to your lips, remember the Gaelic saying that has been on the bottle for over one hundred years: cuimhnich an tabhartas orionnsa; that is, remember the gift of the prince. 



Keywords: "Alphabet Review", "Alex Dawkins", "Vancouver events"

Indistinct Drams

I was seriously considering whether or not to post this because the underlying theme of the entry can be misinterpreted as snobbish. Since I have been buying, drinking, and consuming Scotch whisky over the past five years, I have noticed that several distilleries have established themselves as classic Scotch impostors. I feel that I should bring these impostors to the public's attention.

Like buying Spam instead of pork loin from the butcher, or using mouthwash instead of brushing, several Scotches have become unjustifiably common and (dare I say) trendy as alternatives to established and reliable drams. Of course, I would prefer a glass of any single malt over a glass of blended Scotch, but it deeply concerns me when I continue to see Glenlivet on restaurant menus, and Aberlour being featured at the the liquor store. Before you dismiss these sentiments as superficial and unnecessarily critical observations from an indulgent North American nerd, please skim through the follow case studies to see where I am coming from.

Oban is one of my favourite whiskies due to its perfect balance of peat and sweet, and to its briny finish. Diageo Distilleries, which owns Oban Distillery, designated Oban as the representative West Coast Highlands whisky, and it is known around the world for its regionally-specific flavour. However, it is pricey at $120 per bottle, so many people opt for the bland and forgettable Old Pulteney. At $80 per bottle for their standard 12-year-old, Old Pulteney has made a name for itself by mimicking Oban. From its seaside location at the northern tip of Scotland to its nostalgia-drenched marketing, Old Pulteney tries very hard to act like an historical and unique whisky. However, its bankruptcy-riddled past and atypical Highland characteristics reveal that it is only an average malt exploiting the idiosyncratic finish and established features of Oban. Old Pulteney is owned by Inver House, which is a Scottish-owned company, but it just cannot compete with the almighty Oban.

Glenfiddich, the top selling single malt in the world, is a spirit that appears in every bar and restaurant as a Speyside malt. As the Coca-cola of the Scotch world, Glenfiddich relies on product placement and ubiquity to garner fans and deceive those in search of an exceptional Speyside whisky. Chill-filtering, mass distilling, and flavour-enhancing distillation techniques produce a weak spirit, and Glenfiddich (along with Glenlivet) totally lacks the leather-and-dried-fruit sophistication of distinctive Speyside Scotches such as Glenrothes. Glenfiddich is a copycat whisky that uses drink menus and  transnational advertising campaigns to slink into the throats of unsuspecting imbibers hoping to experience a multifaceted Speyside malt.

To reiterate, any single malt is a good single malt. However, the "classic Scotch impostors" out there, such as Old Pulteney and Glenfiddich, will rob you of the ethereal taste sensations that can be generated by consuming Scotches such as Oban and Glenrothes.  

* keywords: "Scotch blog", "Vancouver blog", "Alex Dawkins"

Chill Filtering: The Circumcising of Scotch

I apologize for the provocative title of this blog entry, but I needed this heading to reflect how outrageous the chill-filtering of single malt scotch whisky is. Chill-filtering is a process used during the production of spirits that removes any natural oils and proteins in the liquor, thus preventing the drink from becoming cloudy when cold liquids or ice are added. This superficial process has been used for decades, beginning with the mass export of single malt whisky to North America. It is a cosmetic and unnecessary process that is becoming less and less popular as consumers smarten up and demand whisky from the cask.

This sucky process is quick and simple. It involves lowering the temperature of aged single malt to zero degrees and then straining it through a series of extremely fine metal mesh filters. Everything but the pure alcohol hardens slightly and can be removed by the filters.

In addition to removing vital oils and flavours, this irritating and deceitful process also extracts colour. Most people do not realize that the vast majority of whiskies (not just single malts) are coloured with caramel dye E150a after production and filtration is complete.   

There are several unchill-filtered single malts that BC Liquor Stores carry regularly:

Arran (Non-Islay Island) - 10 Year

With a light body and short, citrussy finish, this whisky provides a drinkable dram that would be suitable as an aperitif. It is also one of the more affordable unchill-filtered single malts at $70.00CAD.

Macallan Cask Strength (Speyside) - 10 Year

Cask strength whiskies are not for the novice scotch drinker. After distilling the wash (beer) in those classic copper stills, the new-make spirit (at an alcohol content of between 60-70%) is pumped into Oak bourbon casks to mature. During maturation, the spirits take on characteristics from the casks, and also evaporate by about 2% per annum. As you can imagine, the alcohol that emerges from these barrels after 8-10 years of aging is potent; therefore, pure spring water is usually added to the whisky prior to bottling. Some distilleries, however, bottle their product straight from the cask, so hardcore enthusiasts can sample their product in an unadulterated, unchill-filtered fashion. At 58% alcohol, this 10-year Macallan often requires a dribble of water before it is consumed. This estery, spicy firecracker of a scotch is priced at $95.00CAD.

Springbank Longrow (Campbeltown) - 10 Year    

I am actually impressed that BC Liquor Control is carrying this scotch because Campbeltown whiskies are rare to begin with. This is not only a Campbeltown whisky made by one of the last hand-malting distilleries in Scotland, it is also one of the most authentic tasting single malts being produced anywhere, due to its pure-peat smoking process, lack of filtration, and small batch production. Again, this is not a dram for the faint of heart, but it is one of the most unique and manly scotches available in BC. It will make you want to start smoking a pipe, and it is priced at $90.00CAD.

* Keywords: Vancouver Scotch, "Alexander Dawkins Vancouver", Chill-Filtering 

Glen Scotia 17 -Year: One of Three

When I was living in Scotland, I naively assumed that I could purchase the majority of my favourite single malts in Canada. If these whiskies were not stocked, I could always order them through the BCLCB, right? Wrong. British Columbia is so conservative and stingy when it comes to liquor that they just do not allow the importing of specific spirits. 

Case study: I visited the smallest single malt distillery in Scotland when I was over there, Edradour, and fell in love with both the distillery and the spirit that they produce. Once I was back in Vancouver, I asked about this whisky at one of the "signature" government liquor stores and the Special Orders Representative explained that they can order items from the UK, but only if the liquor is on the BCLCB list of registered spirits. Sure, there are hundreds of single malts on this list, but guess which brand was absent?

I recently discovered that Glen Scotia 17-Year is available in BC. This surprised me because a) Campbeltown Scotches are rare and b) the Glen Scotia 12-Year and 14-Year are way more common. There are five primary whisky regions in Scotland: Highlands, Lowlands, Speyside, Islay, and Campbeltown. Campbeltown burgh is in southwest Scotland, on the Kintyre peninsula, and it used to be a peaty-scotch-producing powerhouse. A downturn in population and economy during the early 1900s resulted in the closure of dozens of distilleries, and now only three remain. Along with Springbank and Glengyle, Glen Scotia is (in very VERY general terms) a cross betwixt the briny, smoky Islay malts and the grassy, dry Lowland malts. This results in an incredibly distinctive and drinkable Scotch which always finishes strong and full.

Glen Scotia, established in 1832, almost went under as well. They were producing on and off throughout the 1980s and 1990s as ownership changed hands a few times, and they actually closed altogether in 1984 for a stint. Since 1999, however, Glen Scotia has been producing consistently under the ownership of Loch Lomand Distillery (known for blended Scotches...hmmmm). The Glen Scotia 17-Year is initially dry on the tongue, but it quickly converts to a typical Campbeltown with its oily, piney characteristics. This is not an easy dram, but it's rewarding and makes for a great aperitif.

I highly recommend this whisky, if you can find it. The folks at Rare Drams will know where to find it, if you cannot find it at one of the disappointing BCLCB branches.

Amrut - The Peatiness of Appropriation

There are several distilleries outside of the UK that are trying to piggyback on the success of regionally-specific, single malt scotch whisky from Scotland. There is Glenora Single Malt from Cape Breton, there is Yamazaki Whisky from Japan, and now there is Amrut Single Malt from India.

Let me tell you something - you alcohol imposters listed above - whisky made from malted barley and created by a single distillery and a single batch is only single malt scotch whisky if it is from Scotland. While this consumer-based cultural appropriation is not as blatant as, say, a Caucasian individual creating and selling Northwest Coast Native art or tattoo artists offering Asian characters and Celtic bands to any impulsive punter off the street, but single malt whisky is inextricably tied to Scottish culture. Of course, I realize that other cultures have made distilled liquors from barley, but these liquors lack the myth, heritage, intricacy, variety and reputation found within the world of Scottish single malt whisky.

A select number of BC liquor stores are stocking Amrut Indian Single Malt Whisky. Amrut Distilleries was founded in 1948 and is based in Bangalore, a city of high elevation in Southern India. 'Amrut' translates to 'Elixir of Life' and the company was formed to provide spirits to the domestic population. The distillery began creating rum and brandy, but they also produce vodka...and now scotch. Amrut is like the Walmart of distilleries: they have everything you need. In addition to their lack of history and their factory-like production of spirits, Amrut has contributed to their own suspect reputation by offering six versions of their single malt. They have their basic Single Malt, a Peated Single Malt, a Cask Strength, a Peated Cask Strength, Amrut Fusion Single Malt (made with barley from Scotland and India), and a gimmicky 'Two Continents' Single Malt (made in India and aged at a "secret" location in Europe).

I must admit that I almost fell for Amrut's clever marketing and novelty. I recently tried their regular Cask Strength and was intrigued by the immediate citrus/picrocrocin flavours. The finish was bold but clean and caried bourbon traits. As this unique, spicy spirit flowed happily down my oesophagus I thought to myself "Just because Britney Spears has a Chinese character tattoo doesn't mean that she is Chinese". Amrut has created an interesting spirit, but it is not single malt scotch. 

To the company's credit, they to not chill-filter their products, which contibutes to the body of their beverages.

Rye-Volting!

I dislike rye whisky. Not only do I dislike it, I thoroughly believe that it is one of the most impure, inconsistent, jejune and unsatisfying distilled grain liquors commonly consumed within North America. I have reasons to back this bold and provocative claim. I don't often resort to rye-bald hyperbole, but I would rather doink a Djibouti Duiker than drink a dram of dull rye whisky. I dislike rye whisky so much that I feel sorry for Holden Caulfield!


1) Rye is difficult to define and, therefore, difficult to appreciate, understand and compare against other whiskies. The term "rye" can refer to American Rye Whiskey (which must be made from a mash consisting of 51% rye) or Canadian Rye Whisky (which has no set percentages for grain usage or industry standards) or Pure Rye Whisky (which is distilled from 100% rye mash). The Canadian Food and Drug Regulators state that a liquor need only "possess the aroma, taste and character generally attributed to Canadian whisky" (B.02.020) to be classified as a Canadian Rye. A vague definition for an indistinct spirit. 

2) Rye is a grass. For c-rye-ing out loud, why would I want to drink weak, fermented grass juice when I could imbibe a delicately distilled malted barley liquor from the Highlands of Scotland? Barley, corn and wheat are all more respectable crops than lowly grass. You husk corn and you sickle wheat and you swath barley, but you just walk on grass. You just walk on it and pick your dog's poop up from it.

3) Rye is immature. Single malt scotch is usually aged for at least eight years, bourbon is usually aged for at least four years, and Irish whiskey is usually aged for at least six years. American rye only needs to be aged for two years and Canadian rye only needs to be aged for three years. Cask characteristics and atmosphere play a major role in the complexity and aging of scotch, bourbon and Irish whiskey. Age and maturity are not emphasized in rye whiskies...Canadian rye doesn't even need to be aged in new Oak (or charred Oak!) barrels.

4) Rye lacks mystique. Many spirits and liquors possess a certain mystique or unique history which contribute to their marketabiliy and allure. Absinthe is associated with the Belle Époque, Drambuie is rumoured to have been based upon a personal and secret recipe of Bonnie Prince Charlie's, and Chartreuse was supposedly first distilled in 1605 by little monks in the east of France. Within the world of whiskies, scotch is known to adopt traits from the areas in which it mellows (such as the Highlands or Hebrides), Irish whiskey is triple distilled, and Tennessee whiskey is filtered through maple charcoal using the Lincoln County Process. Rye whiskey originated in the USA in the mid-1700s, as colonists needed an easy, robust grain to grow and distill in the Northeast. It is a whiskey born of necessity, bumpkins, unrefined palates, boredom and illicit stills. 

As a rotting cherry atop this putrid parfait I call rye, check out the recent ad for Canadian Club above. Talk about distasteful.

Also, I have not been misspelling the word 'whiskey' above: scotch/rye = whisky ... Irish/bourbon = whiskey. Weird, eh?