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Niagara Falls Craft Distillers Canadian Rye Whisky
About Niagara Falls Craft Distillers Canadian Rye WhiskyNiagara Falls Craft Distillers was founded in 2017 by Andrew Murison, Chris Jeffries, and Ian Kowalchuk. The threesome quickly realized they had a common vision for a business in mind and with decades of experience in the industry between them, the foundation was laid for a craft distillery that would focus on "quality ingredients, state-of-the-art equipment, and the famous mist of Niagara Falls."
The modern Canadian distillery includes a 1,000-liter copper kettle and stainless steel fermenters. Quality ingredients are sourced along with local talent, the distillery being known for their involvement with the community. 60 tons of dissolved minerals pass through the Niagara Falls each minute, meaning that the water is incredibly mineral-rich. The spirits are distilled to a very high proof before being cut with the limestone-rich water that is purified using reverse osmosis. With the minerals still intact, this leads to exceptionally smooth spirits. During distillation, only the "heart" of the distillate is kept, while the "heads" and "tails" are recycled. Additionally, droplets are collected from the mist suspended at the base of the falls and added to the small-batch spirits.
Their Rye Whisky is crafted with 100% Canadian rye. After being distilled 5 times, the spirit is aged at least 4 years, then double-barreled for another 3 months in virgin American oak casks. This imparts the liquid with a rich color and flavor. Bottled at 80 proof, the rye whisky features a blend of 8 grains, while the mist from the falls and limestone filtration make for a distinctly Canadian spirit.
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As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.