In 1854, Hiram Walker, an American businessman in the flour and grain business, began producing whisky in Detroit. Grain merchants and millers were often involved in the whisky trade, since it allowed them to monetize waste grain and the odds and ends of milling by converting them into alcohol. Michigan had a strong temperance movement at the time and had repeatedly considered a state-wide prohibition on alcohol consumption. Walker, fearful of a ban, decided to shift his distilling operations across the Detroit River to Windsor, Ontario in 1858. The term "Club" whisky was used to denote a higher grade of spirit on both sides of the border. To avoid confusion, Walker's products from Canada were designated "Canadian Club".
Nose: Vanillans are notable along with a hint of crystallized sugar and crisp fresh fruit.
Palate: Rich complexity with stone fruits (plum) and dried apricot. Oak is not overpowering considering its age.
Finish: Long and balanced. Beautiful whisky.
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