Whisky production first began in the 18th century in Kingston, Ontario and soon became widespread throughout the lakes area of Canada, due to fresh water and healthy grain. The main cereals used in the production are rye, corn, wheat and barley.

The whiskies are distilled in continuous stills with columns of differing heights this leads to different flavour characteristics. Canadian whisky is usually light and soft with a spicy tang due to the rye in the blend.

All whiskies are blended with some containing around twenty whiskies; they are aged for at least three years in ex-sherry, brandy or bourbon casks or new oak or charred oak barrels. Canadian whisky is often referred to as rye, this is an accurate description as the whiskies do contain rye but they are blends of different styles of whisky. Canadian whisky is not straight rye whisky.