Who Makes The Best Whisky In The World?

The lore behind the Canadian Mist Distillery's Collingwood 21-Year-Old Rye is the kind of story every whisky-maker dreams will be shared in present and future armchairs near a roaring fire between sips of their award-winning blend. Last week, in what chairman of the judges Davin de Kergommeaux called "the most difficult year ever for judging," a panel determined that this one-time-only special release had the flavor to match its origin story, calling it "a Canadian whisky connoisseur's dream come true," and bestowing upon it the annual Canadian Whisky Awards' highest honor: Whisky of the Year.

Two decades ago, then Canadian Mist distillery manager Harold Ferguson made 50 barrels of 100-percent rye whisky that were set aside and forgotten (so goes the story). Ferguson retired several years ago, leaving his successor David Dobbin to discover the lucky find and bring it to market. The 21-year-old whisky was mellowed in a marrying vat with maplewood, resulting in flavors the judges described as "reminiscent of rye bread with complex undertones of herbs, spring flowers, newly turned earth, hot white pepper, licorice, and creamy milk chocolate." (Canadian stocks are said to be almost gone, but small quantities can still be found in American liquor stores at an average price of $59).