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In an era of punchy whiskies, sometimes a little refinement and balance can be lost; you don’t always want a big boozy punch from your cocktails, but instead need something that works harmoniously with other ingredients.
Which is all a way of getting at the flagship Canadian Club 1858 bottling. As the name suggests, the brand has been around since the early days of the cocktail, and below, Club Suntory brand ambassador Kevin Griffin walks us through a brief brand history, and tells us how it’s made.
Then, we show how Canadian Club 1858 might be employed in classic cocktails — two from the cocktail books of yesteryear, and in a little recipe from a big name of 2000s bartending.
BOOTHBY: What’s the brief history of this bottling — when did it come into being?
KEVIN GRIFFIN: Canadian Club 1858 is a foundation stone of Canadian whisky history. It dates back to, unsurprisingly, 1858, when Hiram Walker established his distillery across the river from Detroit, in what would become Walkerville, Ontario.
Walker was originally an American businessman, but he chose Canada for its quality grain, clean water, and the strategic location for trade (and later, smuggling). He didn’t just build a distillery, he built a town around it to house workers, support commerce, and create something lasting.
Initially known as ‘Club Whisky’, Walker’s product became a hit in elite gentlemen’s clubs. Its refined smoothness, thanks to longer aging in oak barrels, stood out in an era when whisky was often harsh and unrefined. American competitors grew envious, pushing regulators to force ‘Canada’ onto the label. It backfired. ‘Canadian Club’ only became more desirable.
The brand thrived through Prohibition, becoming a staple of bootleggers’ cargo (Al Capone reportedly had a soft spot for it), and played a role in shaping cross-border trade routes. It even featured in royal courtship; it was the first Canadian whisky granted a royal warrant by Queen Victoria’s son, the future Edward VII — a seal of approval that remains a point of pride.
Canadian whisky as a category came of age alongside the nation itself. When Canadian Confederation was formed in 1867, Walker’s distillery was already a major employer and exporter. The style we now associate with Canadian whisky (mellow, rye-forward, and barrel-aged), was largely defined by early producers like Walker, who valued consistency, clarity, and character.
To summarise, Canadian Club 1858 isn’t just about whisky, it’s about Canadian legacy. It reflects the entrepreneurial spirit, international appeal, and quiet confidence that helped put Canadian whisky on the global stage.
How do you think bartenders should think of CC 1858 when it comes to mixing?
Bartenders should see Canadian Club 1858 as a smooth, versatile, and approachable spirit that provides a great mixed grain whisky as a cocktail base. Known for its crisp, clean, and delicately spiced profile, Canadian Club 1858 is aged in seasoned oak barrels longer than required by law, resulting in a lighter bodied whisky with hints of oak, spice, and vanilla, and a dry, clean finish—perfect for mixing. Its mixability and clean finish make it a go-to for classic serves or creative twists — reliable in any setting, and always easy to enjoy.
Some find Canadian whisky has a mellowness, which while appealing on its own, can sometimes result in a cocktail that feels a bit soft. However, this can also be an advantage in certain cocktails where a strong whisky flavour might be undesirable.
Can you outline what about the way that CC 1858 is produced that makes it unique?
Canadian Club uses continuous column stills rather than pot stills. This method produces a lighter, cleaner distillate, which is typical of Canadian whisky. It also allows for greater control and efficiency in producing high-proof, neutral-style spirits — ideal for smooth, approachable whisky.
Canadian Club 1858 is made using a blend of grains— primarily corn, with smaller amounts of rye, barley, and rye malt. Each grain is distilled separately to highlight its unique characteristics before blending.
What is the place for the bottle in the bar today?
Canadian whisky, especially Canadian Club, has a strong place in today’s bar scene thanks to its smooth, versatile character and growing relevance with modern drinkers.
In Australia, Canadian Club is a powerhouse in the RTD space, giving it high brand recognition and trust which is important in a busy spirit space; people generally go back to what they know and trust.
But behind the cans is a distillery producing quality, mixable whisky, like Canadian Club 1858, perfect for bartenders to get creative with. With its light body, subtle spice, and clean finish, CC 1858 works across a wide range of cocktails, from refreshing highballs to modern twists on classics. It’s an approachable, reliable base that suits today’s preference for balanced, easy drinking serves.
How do you enjoy it? What’s your tasting notes for it?
Canadian Club 1858 is perfect for the ultimate refreshing CC & Dry moment. A cocktail featuring a refreshing mix of smooth Canadian Club whisky and sweet-spicy notes of dry ginger ale. Garnished with a zesty lime, it’s the perfect serve for any occasion and a simple and effective Highball style to create behind the bar all year round (and if you don’t know already, a great alternative to beer).
How To Use It
Canadian Club has a storied history — so to match that, we’ve reached into the cocktail books of old (and dipped into something classic, but new) for three drinks that pair nicely with Canadian Club 1858: a Morning Glory Fizz, which dates to the 1880s; the Boothby Cocktail from Cocktail Bill Boothby in the first half of the 1900s; and an early 2000s classic in waiting from Audrey Saunders and her seminal New York cocktail bar, Pegu Club.
Boothby Staff
Boothby Staff
Boothby Staff
