Colin Schmidt of Last Mountain Distillery says demand is strong for his straight rye whisky, but it’s not an easy grain with which to work. | Ed White photo

VIDEO: Using rye to make whisky can be a challenge

Saskatchewan micro-distillery faced a steep learning curve when it decided to get into the business of making rye whisky

This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. LUMSDEN, Sask. — When Colin Schmidt made one of his first batches of rye whisky, he was shocked at the taste. It was terrible. He decided to dump it down the drain. Other stories in this […] Read more

There is some confusion in Canada over what “rye” whisky means, but in the United States it has experienced a renaissance in production and popularity.  |  Ed White photo

Art of whisky starts with science of chemistry

Rye’s secret weapon is its hardy kernel and physical structure, an environmental armour that provides a sensory punch

This is part of an ongoing series of stories exploring rye, the crop, as it becomes Rye, the whisky. Many tipplers talk about whisky-making as a craft or an art. But long before whisky can become a work of art, the chemistry’s got to be done right. Whisky’s flavours come from the interplay of a […] Read more