American Whiskey Vs Canadian Whisky: How Are They Different?

Americans have had a long, long love affair with whiskey. The country drank a ridiculous amount of whiskey back in the 1800s, averaging around 90 bottles a year for each adult. Given the number of quality whiskey brands in America, it might be a little surprising to know that a good amount of what we guzzle these days actually comes from our neighbors in the North. The U.S. imported over 168 million liters of whisky from Canada in 2020 (via Forbes), so it's clearly a good match for the American palate. What's interesting is that American and Canadian whiskey can be incredibly different from each other. 

Aside from how "whiskey" is spelled (Canada drops the "e" like Japan and Scotland do) there are significant distinctions in the production methods used by the two North American countries. As a result, there are also some clear flavor differences. Canadian whisky tends to lean towards a smoother palate, while American whiskeys embrace a more robust profile.

The laws regulating whiskey production also contribute to these differences. The U.S. has different regulatory standards for each type of whiskey, ranging from specifications on the mash bill and alcohol-by-volume limits, which is why Tennessee whiskey is unique from the likes of bourbon and rye. Canada's whisky regulations are more relaxed by comparison; it generally just needs to be made from Canadian cereal grains and barrel-aged for three to 18 years.

One of the details that defines American whiskey is its adherence to guidelines regarding its mash bill, or the mix of grains fermented and distilled into liquor. Mash bill regulations determine what a whiskey can call itself; for instance, bourbon can only be made from a mash bill that contains at least 51% corn, but corn whiskey bumps that requirement up to at least 80%. While these laws might seem limiting, it's actually working within those limits that gives American whiskey its diverse character.

Seeing as the mash bill plays such a huge role in the resulting flavor, distillers can develop signature flavors within the framework of distinct styles. Bulleit bourbon, for instance, achieves its flavor with a mash bill of 68% corn, 28% wheat, and 4% barley. Jim Beam works with 75% corn, 13% wheat, and 12% barley. Add to that the nuances each can develop through aging techniques, and you end up with a ton of whiskey expressions.

This, in turn, allows consumers to explore whiskey in a much more defined way. Finding your favorite whiskey styles, and then finding your favorites within those styles, is part of the fun that comes with enjoying the often-robust flavor profiles of American whiskey. To get a better picture of how varied the styles can be, try comparing Elijah Craig Straight Rye with Four Roses Yellow Label Bourbon — both are expert-recommended whiskeys under $50, so they're accessible starting points for appreciating American whiskey.

Distilleries in Canada tend to blend three separate whiskies to create their product: a base whisky usually made from corn, and two "flavoring" whiskies made from grains like rye and barley. Each grain is independently fermented and distilled into its own component whisky, and the resulting whiskies are then mixed and aged in barrels. Since they're blended before aging, getting the right mix of flavors at the blending stage is crucial. Some distilleries introduce flavor additives for this reason, which may influence Canadian whisky's less stringent taste compared to American whiskey.

Another reason it's so important to get the blend right is that distillers typically age Canadian whisky in used barrels, rather than the new, charred ones American distillers use. The wooden slats of used barrels have less flavor to impart, so the aging has more of a harmonizing effect. The subtler flavors from the wood serve as a foundation for balance rather than a standout feature. A good Canadian blended whisky is typically defined by its smoothness and ease of drinking, and is great for making cocktails.

While Canada produces other types of whisky like single malts, blended whisky is the most popular in the region. If you'd like a good introduction to Canadian whisky, it's hard to go wrong with Crown Royal, which was invented to commemorate a royal couple: King George VI and Queen Elizabeth, who visited the country in 1939.