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".
Chronicles Issue No. 2, “The Dock Man,” pays homage to Canadian Club’s dock workers. During Prohibition, dock workers distributed Canadian Club across the river to Detroit. They ensured counterfeit whisky didn’t get into the hands of drinkers and bars since this was a rampant problem at the time.
Nose: It is full of ripe pear and crisp apple. I get a lot of mixed citrus zest and lemon oil. In the background, there is a faint bit of cinnamon. Overall, the nose on the whisky is very light.
Palate: The whisky has a light and soft mouthfeel. Even though it is 90 proof, it drinks like water. It is bright with lemon peel. There is a slight leathery taste in the middle. The sweetness I get is brown sugar, however, it is only a subtle amount.
Finish: A lot of grain similar to Cheerios or quinoa.
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