FAQ
Welcome to the Cantons Distillery's Frequently Asked Questions section. Here you'll find some answers to your questions, and hopefully even a few more!
Our commitment goes beyond simply being "organic". We have chosen to cultivate our ingredients using the principles of regenerative agriculture because, in our view, it represents the most holistic and sustainable approach for our land and our future.
The regenerative method includes and goes beyond biological criteria by focusing on soil health as the top priority. The goal is not simply to avoid harming the land, but to actively restore it and improve its vitality over time.
Why do you use regenerative agriculture instead of organic farming?
Not at the moment, but stay tuned for our planned opening in 2028. You will discover our brewhouse, our copper stills and will be able to taste exclusive beers directly from the cask.
Can I visit the distillery for a tasting?
No, not at the moment. We favor clean, grainy profiles: barley, rye, and sometimes corn, all sourced from our own land or from local producers. The result is a smooth spirit with aromas of vanilla, honey, and toasted grains, without the characteristic smoke of peated Scotch whiskies.
Do you use peat in your production?
To be designated as "Canadian Whisky," Canadian law requires a minimum of three years of aging in small oak barrels. Our flagship whiskies age from 3 (the legal minimum) to 12 years in a blend of different types of oak barrels. Limited editions may age longer, but we only bottle when the balance of wood, spice, and grain sweetness is optimal, never according to a fixed schedule, ensuring superior quality in every bottle.
How long does your whisky age before being bottled?
The wort contains gluten-containing grains (barley, rye, corn), but distillation removes most of the responsible proteins . Therefore, most people with gluten sensitivity can tolerate it. However, those with celiac disease should consult a healthcare professional.
Is your whisky gluten-free?
Our whiskies are crafted from grains grown in Quebec and aged in a continental climate where temperature variations—cold winters and hot summers—accelerate the interaction with the wood. This results in more pronounced caramel and spice notes than in Scotch single malts (due to gentler aging) and a less sweet character than Kentucky Bourbon.
What distinguishes Cantons whisky from Scotch or Bourbon?
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