How Bourbon’s Traditions Help Shape Durham Distillery’s All-Natural Canadian Craft
When I first tried Canadian whisky, I wasn’t quite ready for its spicy rye kick. At the time, I leaned toward rum—sweet, smooth, and easygoing. But as I grew into my role as a distiller, my palate evolved. I learned to love the complexity of Canadian whisky. And along the way, I found a passion for bourbon.
Bourbon isn’t just a drink I enjoy—it’s a philosophy I deeply admire. From its storied history to the strict rules that govern its making, bourbon is grounded in discipline, tradition, and respect for the craft. That commitment to doing things the right way—not the fast way—resonates with me. Because at Durham Distillery, we believe real tastes better.
The ABCs of Bourbon—and What They Taught Me
There’s a shorthand in the bourbon world known as the ABCs. While we’re proudly Canadian, many of these guiding principles influence the way we craft our own spirits here in Ontario.
Let’s break them down:
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- A – Bourbon must be made in America.
- B – It must be aged in new charred oak Barrels.
- C – Must contain at least 51% Corn in the mash bill.
- D – Must be Distilled to no more than 80% ABV.
- E – Must Enter the barrel at no more than 62.5% ABV.
- F – Bottles must be Filled at 40% ABV or higher.
- G – Must be Genuine—no artificial colours or flavours.
Obviously, we don’t follow “A.” Our spirits are made right here in Canada. But nearly every other principle has inspired our approach.
How Bourbon Philosophy Shapes Our Canadian Craft
Barrels: The Backbone of Flavour
At Durham Distillery, we age all our premium whisky releases in brand-new American oak barrels. That fresh wood infuses the spirit with bold character—tannins, spice, vanilla, and depth—that can only come from time and patience.
This philosophy is central to our Distiller’s Experience releases, including Series 01 and our Age Your Own Rye experience. These aren’t just whiskies—they’re invitations to explore the transformative power of wood right alongside me.
For fellow wood-aging nerds, we’ve even built a reference page for our Age Your Own Rye to help them gain a deeper understanding of the role the barrel plays in aging whisky.
Grains: A Spectrum of Mash Bills
Each whisky we craft tells a different story, and it starts with the mash bill. The first three I started with were:
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- A wheat-forward profile in Home for a Rest Canadian Whisky (soft, bready, and approachable).
- A corn-heavy recipe in Harvest Moon (sweet, smooth, classic bourbon-inspired).
- A rye-dominant mix in Distiller’s Experience Series 01 (bold, spicy, full of backbone).
Using a variety of grain profiles allows us to showcase the full range of flavours Canadian whisky can offer without additives or shortcuts.
Distillation: Proof Meets Purpose
Every grain behaves differently during fermentation and distillation. I’ve learned through hands-on trial and error that:
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- Corn-based mashes perform best when distilled at lower proofs (~160–178).
- Rye-heavy mashes often benefit from higher distillation proofs (180+), highlighting their layered complexity.
I don’t chase a “one-size-fits-all” target—I tailor the process to the spirit’s potential.
Barreling: Entry Proof that Elevates Flavour
For our Distiller’s Experience Series 01, I’ve used a 110 proof entry point, inspired by the techniques used at Michter’s. This lower proof helps the water in the spirit draw more flavour from the wood—yielding a richer, more textured whisky over time.
And when it comes time to bottle? I never go below 90 proof. Why dilute what nature perfected?
We’re also working toward releasing cask-strength whiskies—pure, bold, and unfiltered. Just how I like to drink it.
Purity: No Additives. No Exceptions.
One of the key reasons I’ve always respected bourbon is its stance on purity—no flavouring, no colouring, no gimmicks. Sadly, Canadian regulations allow up to 9.09% of additives in whisky without requiring disclosure.
That’s not how we do things at Durham Distillery.
Every bottle we release is made from 100% all-natural ingredients. No added sugars. No “flavour enhancers.” Just grain, yeast, oak, and time. The way it should be.
Building on Tradition. Distilling for the Future.
We’ve been proud to earn national awards for our early whisky releases—not because we follow trends, but because we stay true to our craft. Every decision we make is guided by one simple idea:
Real tastes better.
And that’s the spirit we pour into every bottle.
If you want to experience the difference, check out our online shop—or better yet, stop by our retail store at the distillery for a taste. We’d love to welcome you to the Durham Distillery community.
Cheers!