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加拿大生产威士忌酒已有200多年的历史，其知名产品是稞麦(黑麦)威士忌酒和混合威士忌酒。在稞麦威士忌酒中稞麦(黑麦)是主要原料，再配以大麦芽及其他谷类组成，此酒经发酵、蒸馏、勾兑等工艺，并在白橡木桶中陈酿至少3年(一般达到4-6年),才能出品。该酒口味细腻，酒体轻盈淡雅，酒度40℃以上，特别适宜作为混合酒的基酒使用。加拿大威士忌酒在原料、酿造方法及酒体风格等方面与美国威士忌酒比较相似。
Crown Royal皇冠威士忌，是加拿大威士忌酒的超级品，以酒厂名命名。时至今日，这种特别用丝绒礼盒包装的皇冠威士忌，已普遍受到全球饮者爱戴。加拿大威士忌（Canadian Whisky），是一种只在加拿大制造的清淡威士忌。
原料上，虽然加拿大威士忌常常被认为是一种用裸麦（黑麦）制造的威士忌，但实际上加拿大威士忌是谷物威士忌——使用包括玉米、裸麦、裸麦芽与大麦芽等多种的谷物材料来制作。几乎所有的加拿大威士忌都属于调和式威士忌，以连续式蒸馏制造出来的谷物威士忌做为主体，再以壶式蒸馏器制造出来的裸麦威士忌(Rye Whiskey)增添其风味与颜色。由于连续式蒸馏的威士忌酒通常都比较清淡，甚至很接近伏特加之类的白色烈酒。
加拿大威士忌在蒸馏完成后，需要装入全新的美国白橡木桶或二手的波本橡木桶中陈年超过三年始得贩售。有时酒厂会在将酒进行调和後放回橡木桶中继续陈年，或甚至直接在新酒还未陈年之前就先调和。加拿大威士忌的兴起可以说是有其独特的时代背景，事实上，造就加拿大威士忌大卖的推手并不是加拿大人，而是邻国的美国。美国在1920年代施行了禁酒令，但国内对於烈酒的需求却不降反增，仅隔一条国界的加拿大占尽地利之便，厂商甚至针对便利携带偷藏开发出专用的威士忌包装，以便让人们得以沿著美加边境大量将加拿大威士忌偷渡进入美国的领土。然而在今天，加拿大威士忌之所以还能持续受到欢迎，不只是依赖这过往的历史因素。使用连续式蒸馏相对之下比较稳定的产品纯度，清淡温和的口感，是加拿大威士忌比较常被推崇的特色。
Canada has been producing whisky for more than 200 years. Its famous products are barley (rye) whisky and mixed whisky. Barley (rye) is the main raw material in barley whisky, which is combined with barley and other cereals. After fermentation, distillation, blending and other processes, the wine can be produced only when it is aged in white oak barrels for at least 3 years (generally 4-6 years). The wine has a delicate taste, light and elegant body, and the alcohol degree is above 40 ℃, so it is especially suitable for use as the base liquor of mixed liquor. Canadian whisky is similar to American whisky in material, brewing method and liquor style. Crown Royal whisky is a super product of Canadian whisky, named after the winery. Today, this kind of crown whisky, which is packed in a velvet gift box, has been widely loved by drinkers all over the world. Canadian whisky is a kind of light whisky made only in Canada. In terms of raw materials, although Canadian whisky is often regarded as a kind of whisky made of rye, in fact, Canadian whisky is a grain whisky - made of a variety of grain materials including corn, rye, naked malt and malt. Almost all Canadian whiskies belong to blended whiskey, with grain whiskey produced by continuous distillation as the main body, and rye whiskey produced by pot distiller to add its flavor and color. Because the continuous distillation whisky is usually light, even close to white spirits such as vodka. After distillation, Canadian whisky needs to be put into new American white oak barrels or second-hand Bourbon oak barrels for more than three years before it can be sold. Sometimes the winery will mix the wine and put it back into the oak barrel to continue aging, or even mix it before the new wine is aged. The rise of Canadian whisky can be said to have its unique background. In fact, it is not Canadians, but the United States of neighboring countries, who are the driving force behind the success of Canadian whisky. In 1920s, the U.S. implemented the prohibition of alcohol, but the domestic demand for spirits increased instead of decreasing. Only across one border, Canada occupied all the advantages. Manufacturers even developed special whiskey packaging for convenient carrying and stealing, so that people could smuggle Canadian Whiskey into the U.S. territory in large quantities along the U.S. - Canada border. Today, however, Canadian whisky continues to be popular, not just because of this historical factor. The use of continuous distillation is relatively stable product purity, light and mild taste, which is a feature of Canadian whisky.
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