As a proud Native Canadian and lover of Canadian whisky, I truly wish there was a new category. If we lobbied for something akin to the bottled in bond act, or as I would call it the Straight Canadian Whisky Act, I do believe that'd be the next big thing for us.
Bearface specifically went to Mexico and sought out a distiller to make them a bespoke mezcal and age it for two years, and then they took it and used it to make Bearface One Eleven, 10 parts Canadian whisky to 1 part "agave spirit" (since they can't put "Mezcal" on the label unless the contents of the bottle are 100% mezcal from Mexico). It was a one-off release but it's one of the most interesting Canadian whiskies I've had so I bought up several bottles before they were gone.
Thanks for the lesson ... Been a fan of the Alberta label, though I've found finding another fifth of the "Dark Rye Small Batch" impossible in my zip code. Love the Basil Hayden product's, too, and appreciate your taking time to educate us all.
It’s amazing. I’ve been drinking whiskey for years at this point, have distilled my own whiskey for the last couple years, read a dozen whiskey and distilling books, watched hundreds if not thousands of hours of whiskey-tube, and there still are things that I’ve never heard of for me to learn. I knew Canadian whiskey had different requirements and some of them were looser than other whiskey styles, but I had no clue they could add non-Canadian whiskey to the blend! Let alone that being extended to all aged spirits being allowed! Thanks for the video Daniel! Very well presented and good information to know!
Yup, yup. When I come across a Canadian whisky aged in sherry/port/wine barrels that is aged 3 years yet richly coloured and full of winey flavour over top of the young whisky notes (and says "No Colour Added" on the bottle) my mind automatically strays to the good old 9.09% rule 😆
interesting stuff, had never heard of this before! On the subject of the Basil Hayden Dark Rye, this is one of the few whiskies I've had that I just kinda noped out mid-glass. Something about it tasted so off to me. And I normally love a rye!
Any time Daniel sidebars and then says “but that’s SUPER nerdy” I know I’m going to comment a video topic request: The history of EH Taylor’s bourbon law contributions! Nerdy or not, your telling would be fascinating I know
As always a pretty good video! There is one whisky here in Canada which is labeled as the one eleven rule Oaxaca Edition, the BearFace whisky. Single grain whisky blended with mezcal. I haven't had a chance to put my hands on that but I will look forward to it. Daniel, if you find that whisky you could make a video! Just a suggestion
We, in the USA, need to get our act together allowing so much vodka, and still being able to call it whisk(e)y. I was having a convo the other day about adopting a convention for ASM whiskey. I was saying I don’t want government intervention, I want whiskey makers to agree to self governance, and the other individual said that it is impossible for that to happen. Is it? Do we really require government regulation?
I've never had a Canadian whisky that blew me away. I'm not a huge rye fan but I still enjoyed the Lot 40. The Wiser's I found to be pretty underwhelming. Shelter Point has a good reputation but it's hard to get in the UK. I'm spoiled for choice when it comes to Irish and Scotch so every cloud..., cheers Daniel, the show was very informative as always.
That cleared up the 9.09% rule and is very interesting. However, wouldn't the allowance of coloring, flavoring and additivities basically invalidate the argument? Because producers can pretty much put whatever they want in their whiskeys to make it look, taste, smell and feel exactly how they want and still call it whiskey and not tell you they altered the original distilled product.
It doesn't allow you to just dump in flavoring, additives, and coloring. It allows for the "impact" of using other spirits that might include additives or flavoring. In the true spirit of the rule, it would be whiskey still with at most wine cask type "finishing / blending"> But yes, you're right. If you are a true bad actor you can pretty much screw with that rule and it would be almost impossible to enforce etc.
Maple sap isn't all that sweet - if you drink it straight from the tree, you'd hardly know there was any sugar in it. BUT - we do ferment / distil / age maple sap in it's own category called Acerum. There's a video on the UA-cams somewhere of Daniel doing an Acerum tasting.
No, technically not. It has to be "whisky". It CAN be "grain spirit" which is distilled on column stills really high (close to vodka but not vodka). That's the same product as what Scotland and Ireland call "grain whisky" and the US calls "Light whiskey"
@@saldamico2939 nup, I thought it was 9% of "anything" (can't remember which video but I quote Daniel on that) myself as well, but no. Barrel aged 2 year old whisky (he corrected himself in these comments). But building on that, what would y'all say about a maple syrup barrel finished product? That'd be one of the most Canadian things ever.
What’s wrong with “Sortilège” 😅 À vous, je lève mon verre. En honneur de tous mes camarades, les batards magnifiques. (Sortilège: translates roughly to magic spell. It is made from whiskey and actual maple syrup)
Thank you, Sir, I learned something interesting today.
I'll definitely miss this channel and the combination of you both on the regular!
Lol😂 That's both interesting and kinda hilarious. You tell me something today sir. Thank you for another great conversation 🥃
As a proud Native Canadian and lover of Canadian whisky, I truly wish there was a new category. If we lobbied for something akin to the bottled in bond act, or as I would call it the Straight Canadian Whisky Act, I do believe that'd be the next big thing for us.
Thank you so much for this look at the 9.09 rule. This was much more in depth than the Tribe channel.
I learned a lot from this video, even as a Canadian 😅 Cheers, Daniel!
Bearface specifically went to Mexico and sought out a distiller to make them a bespoke mezcal and age it for two years, and then they took it and used it to make Bearface One Eleven, 10 parts Canadian whisky to 1 part "agave spirit" (since they can't put "Mezcal" on the label unless the contents of the bottle are 100% mezcal from Mexico). It was a one-off release but it's one of the most interesting Canadian whiskies I've had so I bought up several bottles before they were gone.
Thanks for the lesson ... Been a fan of the Alberta label, though I've found finding another fifth of the "Dark Rye Small Batch" impossible in my zip code. Love the Basil Hayden product's, too, and appreciate your taking time to educate us all.
God I love this channel
I just had some BH Dark Rye last night and was surprised at how sweet it was. Now I "know the rest of the story"
It’s amazing. I’ve been drinking whiskey for years at this point, have distilled my own whiskey for the last couple years, read a dozen whiskey and distilling books, watched hundreds if not thousands of hours of whiskey-tube, and there still are things that I’ve never heard of for me to learn. I knew Canadian whiskey had different requirements and some of them were looser than other whiskey styles, but I had no clue they could add non-Canadian whiskey to the blend! Let alone that being extended to all aged spirits being allowed! Thanks for the video Daniel! Very well presented and good information to know!
Very informative. I had the obviously misguided opinion that Canadian whiskey could add 9 percent of whatever. Now I know better.
I really, really like the new format.....looking forward to many more of these type vids.
Davin is the GOAT of Canadian Whisky.
Thanks for the video 🥃
I've been recommending Basil's Dark Rye for years now. Such a delicious sipper.
Ahh basil Hayden. The whiskey a distributor recommends when they don't carry wild turkey
Yup, yup. When I come across a Canadian whisky aged in sherry/port/wine barrels that is aged 3 years yet richly coloured and full of winey flavour over top of the young whisky notes (and says "No Colour Added" on the bottle) my mind automatically strays to the good old 9.09% rule 😆
interesting stuff, had never heard of this before! On the subject of the Basil Hayden Dark Rye, this is one of the few whiskies I've had that I just kinda noped out mid-glass. Something about it tasted so off to me. And I normally love a rye!
Very good in a Manhattan but definitely not a fan of it neat
Any time Daniel sidebars and then says “but that’s SUPER nerdy” I know I’m going to comment a video topic request:
The history of EH Taylor’s bourbon law contributions!
Nerdy or not, your telling would be fascinating I know
As always a pretty good video!
There is one whisky here in Canada which is labeled as the one eleven rule Oaxaca Edition, the BearFace whisky. Single grain whisky blended with mezcal. I haven't had a chance to put my hands on that but I will look forward to it.
Daniel, if you find that whisky you could make a video! Just a suggestion
Informative!!
@@teddyballgame25 infotainment!
We, in the USA, need to get our act together allowing so much vodka, and still being able to call it whisk(e)y. I was having a convo the other day about adopting a convention for ASM whiskey. I was saying I don’t want government intervention, I want whiskey makers to agree to self governance, and the other individual said that it is impossible for that to happen. Is it? Do we really require government regulation?
I've never had a Canadian whisky that blew me away. I'm not a huge rye fan but I still enjoyed the Lot 40. The Wiser's I found to be pretty underwhelming. Shelter Point has a good reputation but it's hard to get in the UK. I'm spoiled for choice when it comes to Irish and Scotch so every cloud..., cheers Daniel, the show was very informative as always.
Have you tried any of the Two Brewers Editions? They are fantastic. Lots of innovation.
@@billyboy9810 I've heard good things about Alberta Premium cask strength.
Cheers 🥃
That cleared up the 9.09% rule and is very interesting. However, wouldn't the allowance of coloring, flavoring and additivities basically invalidate the argument? Because producers can pretty much put whatever they want in their whiskeys to make it look, taste, smell and feel exactly how they want and still call it whiskey and not tell you they altered the original distilled product.
It doesn't allow you to just dump in flavoring, additives, and coloring. It allows for the "impact" of using other spirits that might include additives or flavoring.
In the true spirit of the rule, it would be whiskey still with at most wine cask type "finishing / blending">
But yes, you're right. If you are a true bad actor you can pretty much screw with that rule and it would be almost impossible to enforce etc.
@@WhiskeyVault Thanks for the Clarification! That makes sense.
Welcome all Whiskey Vaulters to a scary tale of Canada's 9% Rule with Daniel!
They were apparently using Stitzel-Weller bourbon in Crown Royal because they didn't have anything better to use it for then XD
Just wondering, could you proof down with Maple tree sap for added flavor and sweetness?
Maple sap isn't all that sweet - if you drink it straight from the tree, you'd hardly know there was any sugar in it.
BUT - we do ferment / distil / age maple sap in it's own category called Acerum. There's a video on the UA-cams somewhere of Daniel doing an Acerum tasting.
😁🥃🙌🏻
Thank you for clarifying this, so much misinformation about it, "it's just brown vodka" no.
First - it's been a while. Cheers!
I thought neutral grain spirits were permitted in 9.09%?
No, technically not. It has to be "whisky". It CAN be "grain spirit" which is distilled on column stills really high (close to vodka but not vodka). That's the same product as what Scotland and Ireland call "grain whisky" and the US calls "Light whiskey"
And i thought BH Dark Rye was a different species of rye grain, not a finished rye.
What if it's barrel aged 2 year old maple syrup?
@@saldamico2939 nup, I thought it was 9% of "anything" (can't remember which video but I quote Daniel on that) myself as well, but no. Barrel aged 2 year old whisky (he corrected himself in these comments).
But building on that, what would y'all say about a maple syrup barrel finished product? That'd be one of the most Canadian things ever.
U da man ! ........ so, it was the Yankees who taxed us Kanucks into doing this 9.09% thang : we are indeed (ahem, distant) cousins !
21👍
What’s wrong with “Sortilège” 😅 À vous, je lève mon verre. En honneur de tous mes camarades, les batards magnifiques. (Sortilège: translates roughly to magic spell. It is made from whiskey and actual maple syrup)
@@dolex161 try the maple cask finish rye. Super subtle and for the price, one of my favs.
@@Dug-i6w will be keeping an eye out for it :)
If you are really struggling with keeping up with the vault...i know a guy...just saying...