Flavored Variations, Small Batches Encourage Canadian Innovation
Not too long ago, Canadian whisky was regarded in the states as, well, kind of gross. Two years ago, the Washington Post ran an article calling the liquor “brown vodka” and the New York Times bluntly stated that Canadian whisky has a giant image problem.
Today, all of that has changed.
With an amped up marketing campaign and no end to the innovation taking place in distilleries, Canadian whisky’s image has seen a big turnaround — and so has its drinkability.