In 2013, the cavernous warehouses of the Canadian Mist distillery in Collingwood, Ontario gave up a single fifty-barrel batch of 100% malted rye. It had been resting there since 1991. Sweet, with the familiar flavors of rye bread, a juicy, joyful thrum burbles to a silken smooth surface before diving deep again only to rebound with warming spices, white pepper, and a pithy citrus pull. Indulgently creamy, Collingwood 21 defines “smooth.” Rich, flavorful, and oh, so mellow.

Reviewed by: Davin de Kergommeaux (Spring 2014)

The warehouses at Brown-Forman’s Canadian Mist Distillery in Collingwood, Ontario hold some rare beauties, including this one, the result of an experiment using a mashbill rather than processing the individual grains separately. Malty on the nose, with hard candies, Jujubes, and vague sour-mash bread notes. Palate is floral, gently perfumed, with sweet vanilla, mild peppers, barrel tones, and mildly pulling tannins. Long, pleasantly hot, cereal-rich finish. (Canada only) $44 CAD

Reviewed by: Davin de Kergommeaux (Summer 2018)

Sweet, rich candy — pulled taffy, boiled sweets — with a little hot edge. Signature Canadian sweetness, but with more depth and a gently mouth-coating feel. Touches of vanilla, caramel, and some of those candy notes again, but the finish isn’t cloying. No overt evidence of the toasted maplewood finishing. Another exploration of what Canadian whisky is, or can be, that stays within bounds and makes the sweet whisky idea work.

Reviewed by: Lew Bryson (Summer 2011)