Cellars
AND BARRELS
In the sanctuary of the cellars, time and patience transform the distillate into an exceptional whisky, where each barrel slowly reveals unique aromas and flavors, the legacy of the terroir and know-how.
A true temple where time shapes whisky
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 distinctive climate of the Eastern Townships, characterized by wide temperature variations between seasons (-40°C to +30°C), is seen as a valuable ally for the maturation of our spirits. The cellars will be maintained at ambient temperature, allowing the whisky to fully interact with the natural fluctuations in temperature and humidity, promoting the extraction of aromas from the wood of the barrels. The cellar building is physically separate from the main distillery building.
The barrels
THE HEART OF FLAVOR
Barrels 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 barrels 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 barrel 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 barrels
In the longer term, following the planting of around thirty 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.
