The process
OF PRODUCTION
“The essence of a good whisky lies in its distillation, where the character is forged by fire and copper, long before time seals it in wood.”
We believe the key to crafting the finest whisky lies in our distillation process, where every step is meticulously monitored and executed. From selecting the finest locally grown organic grains to patient maturation in oak barrels, our commitment to sustainability and environmental responsibility is evident in every aspect of our production. It's the result of a long and rigorous process, but it's also the beginning of an exciting adventure where every step is an invitation to push boundaries and create the exceptional.
Discover our personal touch to the making of our whiskey!
Here are the different stages of the whisky production process at the Distillerie des Cantons.
1. Malting
A key step in grain preparation, this delicate process begins by soaking the barley grains in water, allowing them to germinate. Once sprouted, the grains are dried in a malt kiln, thus stopping the germination process. This prepared malt is then crushed to obtain a fine, homogeneous grind, ready to be used in the brewing process.
2. Brewing
Crushed malt is mixed with hot water in a mash tun, creating a mixture called "wort." This wort is heated and stirred to extract the sugars and enzymes from the malt, forming a sweet liquid called "wort." This wort is then transferred to a fermentation tank for the next stage of the process.
3. Fermentation
Fermentation is the process by which sugary "wort" is converted into alcohol. In a fermentation tank, a special yeast is added to the wort, triggering a chemical reaction that converts the sugars into alcohol and carbon dioxide. This process can last several days, producing a fermented liquid called "wash" with an alcohol content of approximately 8 to 10%.
4. Distillation
Distillation is the crucial stage where the wash is transformed into whisky. During the first distillation, the wash is heated once to separate the components of the liquid based on their boiling point. Alcohol vapors and other volatile compounds are captured and condensed to form a liquid called low wine. The second distillation involves taking the low wine and distilling it again to further refine the distillate. This step removes unwanted impurities and concentrates the whisky's aromas and flavors.
During this stage of distillation, only the heart (the central part) is kept because it is the only fraction that contains the desired aromas and high-quality alcohols, while the head and tail contain undesirable compounds, which can alter the taste and quality of the final drink. We will keep the latter to mix them with the next distillation.
The Distillerie des Cantons uses this traditionally Scottish double distillation process with "stripping still" and "spirit still" stills.
Our stills are manufactured by Revival Stillworks in Vancouver
5. Casking
Once distillation is complete, the distillate is prepared for aging in oak barrels, where it will slowly acquire its unique color, flavor, and aroma characteristics over time. In Canada, whisky must be aged in wooden barrels for at least three years to be designated as such.
For a large part of our production, we aim for an aging objective of 10 years.
6. Maturation
Maturation is a crucial stage where whisky develops its complexity. The distillery's cellar is designed to provide optimal aging conditions. The cool climate and clean air of the Eastern Townships, with temperature variations from -40 to +30 degrees Celsius, are a major asset for the maturation of our products, thus integrating the character of the terroir. We are also exploring innovative techniques such as the STR (Shaved, Toasted, and Re-charred) barrel method, which revitalizes used barrels by shaving, heating, and re-charring them, thus enriching the whisky's aromas.