www.collingwooddowntown.com
24
Escarpment Magaz ine
fal l
2011
The production process is the other element that makes Collingwood whisky
so special. The ingredients This distillery uses the highest quality grains avail-
able. All of the corn used is grown within 100 miles must be brought together
in the perfect proportions and timing. The process includes triple distillation
but it is the aging or mellowing within barrels that truly makes the difference.
Many whiskies are aged in barrels but Collingwood whisky distinguishes it-
self in this area. After spending time in oak barrels, the product is transferred
into specially made maple barrels that have been “toasted” on the inside.
This is what gives Collingwood its’ smooth character and distinct flavour.
The majority of Canadian Mist is exported. It is the second largest Canadian
whisky brand in the United States. Collingwood whisky however, is expected
to be sold mostly within Canada and appeal to the discerning whisky drinker.
It is a premium product with a premium positioning. The design of the bottle
is unlike anything else. The labelling contributes beautifully to the image of a
highly refined product. On the front label, the words “HAND CRAFTED
BLENDED ARTISANAL CANADIAN WHISKY” make a compelling state-
ment. On the back label – “AGED IN WHITE OAK BARRELS & FINISHED
WITH TOASTED MAPLEWOOD MELLOWING. SOME CALL COLLING-
WOOD THE SMOOTHEST WHISKY EVER MADE. WE INVITE YOU TO
JUDGE FOR YOURSELF.” I don’t know about you but reading this really
makes me want to give it a taste. I’m a sucker for good marketing.
!