RICKHOUSE and
CASKS
In the sanctuary of the rickhouse, time and patience transform the distillate into an exceptional whisky, where each cask slowly reveals unique aromas and flavors, the legacy of the terroir and know-how.
A true temple where time shapes whisky
The rickhouse is much more than just a storage building. It is the essential place where whisky evolves and matures, slowly acquiring its distinctive color, flavor, and aromas under optimal conditions.
The winery is much more than just a storage building. It is the essential place where whisky evolves and matures, slowly acquiring its distinctive color, flavor, and aromas under optimal conditions.
The casks
THE HEART OF FLAVOR
Casks are essential to whisky production, as this is where the distillate ages and transforms. In Canada, the law requires at least three years of aging in small wooden casks for a beverage to be called whisky. The distillery stipulates a minimum aging period of three years for its whiskies, ideally aiming for 10 years for the majority of its production, to allow the whisky to fully develop its complexity and aromas.
The cask gives the whisky its unique taste.
For our rye whiskey, which began production in late 2024, we opted for second-use North American oak barrels. These barrels were previously used for only 9 months to mature rye whiskey at the Heaven Door distillery in Kentucky. This short period of use means they are almost new and have good charring.
The STR method
The distillery also favors the innovative STR (Shaved, Toasted, and Re-charred) method to influence aging and enrich aromas. This process involves dismantling used casks, machining the inner surface, heating them (toasting), and then re-charring them.
This revitalizes used casks and allows for experimentation to create unique whiskies.
Future manufacturing of our
oak casks
In the longer term, following the planting of oak trees, the Distillerie des Cantons will eventually be able to produce its own barrels when these trees reach maturity in 30 years or more.
