The secret to crafting an exceptional whisky in Alberta remains a mystery. Is it the water, the barley, or perhaps the influence of the Chinook winds?
Currently, what constitutes an “Alberta whisky” is not clearly defined, unlike the well-established criteria for Kentucky or Tennessee bourbon.
The Alberta government aims to rectify this ambiguity. Recently, Service Alberta and Red Tape Reduction Minister Dale Nally were assigned the task of establishing the regulations for a product to be officially recognized as Alberta whisky.
When questioned about their interpretation of this definition, distillers offer varied perspectives.
In Diamond Valley, just south of Calgary, David Farran, president and CEO of Eau Claire Distillery, observes the whisky-making process near a mash tun, a crucial apparatus for sugar extraction from malted barley.
Eau Claire Distillery president and founder David Farran demonstrates the mash tun process at Eau Claire Distillery, located south of Calgary. (David Mercer/CBC)
With over a decade of operation, Eau Claire Distillery has witnessed changes in the local market. Farran believes that Alberta has not sufficiently acknowledged its potential for producing exceptional whisky, despite possessing premium barley and a climate conducive to whisky production. He anticipates that forthcoming reforms could address this oversight.
Farran remarked, “Historically, Alberta whisky has not garnered top global recognition. It has often been overlooked and undervalued. Our aspiration, achievable in Alberta, is to demonstrate our standing among premium and super-premium whisky brands.”
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