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Crown Royal Canadian whisky, a distinctly Canadian brand with a historical legacy all its own and Manitoba roots. Owned by Diageo, the world’s leading premium drinks

Crown Royal M

Great things are made in Manitoba Tania Moffat

any things are synonymous with Canadian tradi- tion. A nation of passionate people, we especially take pride in home-grown brands, including

business with a portfolio of global brands, the story of Crown Royal’s journey is a unique window into the history of our nation. In 1939, the Royal Couple, King George VI and Queen

Elizabeth, made history when they became the first reign- ing monarchs to journey across North America, travelling the vast distance by train. Te event captured the hearts and spirit of Canadians from coast to coast; Canada now had the respect and recognition of the Monarchy as being a significant part of the Commonwealth. Upon hearing the historic news, a Canadian entrepreneur, Samuel Bronf- man, set out to craft a whisky suited for the pair. With perfection on his mind, Bronfman sampled over

600 blends and reviewed hundreds of different types of glass, labels and caps, before cloaking the final product in a purple bag to represent the purple robe of royalty and, fittingly, calling the whisky blend, Crown Royal. Te train carrying the couple was stocked with 10 cases

of the exquisite blend. Rumours of the unrivaled Canadian whisky quickly spread and Crown Royal was officially born. Te whisky was an immediate success. Historically, distilleries were located across Canada in-

cluding the renowned Amherstburg and Waterloo locations in Ontario as well as operations at Beaupre and Lasalle in Quebec. Te decision to centralize operations in 1968 at the newer Gimli location, situated on the western shore of Lake Winnipeg, made sense for streamlining production. Its central location and proximity to the U.S. border, one

of Crown Royal’s greatest markets, made Gimli the best site geographically, but it’s access to the natural resources that are key to making Crown Royal sealed the deal. Te underground aquifer that supplies Diageo with nearly half a million litres of water per day is an essential ingredient. In their efforts to maintain a clean environment, Diageo thoroughly treats its waste waters and discharges the clean water into Lake Winnipeg maintaining the integrity of the Interlake’s waterways. Tis Prairie location also provided proximity to local

grain producers. An excess of 250 tonnes of grain (corn, rye and barley malt) are used per day in a continuous 24 hour cycle. Rye and barley malt are purchased from Manitoba and Saskatchewan farmers, while Manitoba farms pro- vide 80 per cent of their corn requirement. Diageo always encourages Manitoba farmers to grow grains and corn in hopes that 100 per cent of their requirements can one day be sourced locally. Te smooth and complex taste of Crown Royal involves

an intricate blend of up to 60 different whiskies. Grains such as corn, rye and barley malt are distilled and aged on site in 46 warehouses which, with the new addition in the works, will be able to store more than 1.36 million barrels of aging whisky. An astounding variety of casks line the walls in bonds of 540 barrels, scenting the air with a heady mix of sweet wood and alcohol. Te wood barrels utilized for each particular distillate differ and each barrel, new or previously flavoured, will yield a distinctive spirit. The Gimli plant blends Crown Royal, V.O., Five Star

and 83 brands. Te facility produces five different distil- lates – a continuous base whisky which is odourless and a batch base whisky with fruity caramel notes, (continuous and batch refer to their distinct distillation processes), rye flavouring, bourbon flavouring and coffey rye. Gimli has the only coffey rye still in North America, making it unique. Coffey rye is made here for four weeks each year and requires 11 years to mature in new wood barrels. Dia- geo uses proprietary yeasts that they grow on site for use in Crown Royal. It is the intense blending process that makes Crown

Royal so sought after. A mix of art and science, creating a consistent whisky year after year is an arduous process. Te blender’s role is an important one, based on scientific meas- urements, while the quality control tasting are equally important to ensure consistency of flavour. Te product is constantly going through the quality control lab. Te com- pletion of every step or transfer to a new container results in quality tastings to ensure the flavours do not deviate. Diageo produces 350,000 litres of double strength Crown

Royal per week. Te majority of the finished product, 98 per cent, is transferred into railcars for transport to the Amherstburg plant in Ontario for reduction and bottling. Tis past year, Crown Royal celebrated its 75th anni-

versary, and to commemorate the milestone, the brand released Crown Royal 75th Anniversary Blend, a limited edition Canadian whisky created to celebrate the brand’s original blend and the noble beginnings of Crown Royal. Today, the legacy of Crown Royal remains how it began,

the epitome of Canadian whisky, with a smooth taste and a regal style all its own.

February 2016 The Crown Royal family:

Crown Royal Northern Harvest Rye was recently named the 2016 World Whisky of the Year, the first time a Canadian whisky has received this honour.

• Crown Royal • Crown Royal Black • Crown Royal Reserve • Crown Royal XR (Extra Rare)

• Crown Royal Maple Finished • Crown Royal XO • Crown Royal Regal Apple • Crown Royal Northern Harvest Rye

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Crown Royal Canadian whisky has Manitoba roots. Supplied photo.

The Gimli distillery where Crown Royal is made.

As the 50 plus blends of whisky mature they take on colour from the wooden casks in which they are stored producing the rich golden amber colour that Crown Royal is known for.

The whisky produced at the Manitoba distillery is stored in two million barrels, located in 46 warehouses on over five acres of land.

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