ONTARIO GRAIN FARMER MARKET DEVELOPMENT 17 This led Canadian farmers to develop a distinct method of producing whisky. While most other distilleries around the world thrive on creating a mix of grains in advance of fermentation, which produces a preconceived product at the end, Canada has started to use a very different technique. By fermenting the grains individually and then blending them, Canadian distillers use each grain to craft a variety of complex and flavourful whiskies. It's almost like offering a painter a palette of infinite vibrant colours with which to paint, ultimately allowing the blenders to showcase one grain and using others to heighten the flavour profile. As some farmers grew their production, they established independent distilleries. These early producers took their time crafting highly sought-after spirits, allowing them to age in barrels for several years before releasing them to the public. In fact, due to the renowned reputation of Canadian whisky as smooth, Canada was the first country in the world to establish minimum aging requirements. This action not only protected the reputation of Canadian whisky but also inspired other countries around the world to do the same, making Canadian farmers an integral part in shaping the Canadian whisky industry, as well as the global whisky industry. WHISKY TODAY The action by these farmers helped to create Canada's whisky identity today. Unlike many other countries, Canadian whisky is highly associated with a single grain: rye. Not only that, local craft distillers today have started to embrace the grain even more by using specialty and heritage grains, a valuable market for distillers and farmers alike. This approach not only showcases the connection between the farm and the final product but also allows for greater traceability and authenticity. And by mastering the art of blending, they created a trend that the rest of the world is only now beginning to adopt, and what they call innovative, Canadians call historical. Today, much of the Canadian whisky industry resembles its origins. The quality and consistency of grain remain an integral part of producing smooth, flavourful Canadian whisky, and farmers continue to lay the groundwork for the world-renowned products. In fact, distilleries across Canada purchase approximately 320,000 metric tons of corn each year, making them the fourth-largest purchasers of Ontario corn. This demonstrates not only the importance of farmers to the distilling industry but also to the broader economy. Today, the Hiram Walker distillery in Windsor, Ontario, is one of the largest in North America. As a company, Hiram Walker & Sons Ltd. expanded by acquiring other major distillers like Gooderham & Worts and J.P. Wiser. The facility is now one of the largest purchasers of corn in Ontario and has the capacity to produce over 55 million litres of alcohol. This contributes significantly to the overall value of Canadian spirits, at $3.1 billion in 2023/2024, according to Statistics Canada. ONTARIO'S GRAIN FARMERS Hiram Walker's relationship with the grain remains close; every incoming truck is meticulously inspected, with samples taken to ensure the moisture content is acceptable. The strength is evident when you meet local grain farmers like Grace Pearson, a 4th-generation Ontario farmer. Her face beams with pride as she stands in her fields with her dog, Maggie, and talks about the commitment she and her husband have to running the family farm. She knows that her product goes to Hiram Walker, and to make their world-famous whisky, they need to start with the highest quality grain. This provides a consistent profile to ensure that, regardless of where someone is enjoying their product around “Canada was the first country in the world to establish minimum aging requirements. This action not only protected the reputation of Canadian whisky but also inspired other countries around the world to do the same. Grace Pearson, director of District 1 (Essex), on her farm in Essex County. Pearson hosted a tour of her farm in July for whisky enthusiasts. continued on page 18
RkJQdWJsaXNoZXIy MTQzODE4