The newest offering in the historic Chronicles series, this is the oldest bottling of Canadian whisky currently available. Aged 44 years in oak barrels, this limited edition is silky smooth with complex notes of apple, plum, dried fruit, chocolate and zesty spice.
This aged offering spends 12 years quietly mellowing in seasoned bourbon barrels. The result? It's robust and complex with light spice, vanilla and fruit notes followed by a long, dry finish.
Buy Canadian Club Classic 12 Year Old
The distiller's flagship product is an international favourite with aromas of roasted almond, vanilla and pepper and a subtle nut, vanilla and cornflake flavour with a long finish.
Buy Canadian Club Whisky
A pure expression of rye whisky, its sweet, creamy character is balanced by rye spice, dried fruit, honey and ginger notes. Savour it in a rye and ginger.
Buy Canadian Club 100% Rye
A blend of 1858 Canadian Club whisky and crisp apple liqueur, it's wonderfully smooth, sweet and spicy with hints of cinnamon and caramel that's great neat or on the rocks.
Buy Canadian Club Apple
Mix 1 tbsp (15 mL) granulated sugar, ¼ tsp (1 mL) ground ginger with a generous pinch of cayenne pepper on a small plate. Swipe a lemon wedge along one side of the rim of a chilled rocks glass. Press sugar mixture into dampened area on glass. Place 1 sugar cube or 1 tsp granulated sugar in bottom of a prepared glass. Saturate sugar with a few dashes of Angostura® bitters. Add a splash of club soda or water. Muddle sugar with bitters until dissolved. Fill glass with ice. Add 2 oz rye whisky and stir well until chilled.
Slice an orange in half. Stud 1 orange piece with 4 whole cloves. Add both orange pieces to a medium saucepan along with 3 cups of apple cider and 2 cinnamon sticks. Heat over medium until steaming and infused, about 15 minutes. Makes 3 to 4 servings. Pour into a heatproof glass. Top each serving with 1 oz Canadian Club Apple. Garnish with a sugared cinnamon stick and orange zest.