Walker founded his distillery in 1858 in Detroit. He first learned how to distill cider vinegar in his grocery store in the 1830s before moving on to whisky and producing his first barrels in 1854. However, with the prohibition movement gathering momentum and Michigan already becoming "dry", Walker decided to move his distillery across the Detroit River to Windsor, Ontario. From here, he was able to export his whisky, continue to perfect the distillation process and start to develop Walkerville, a community that Walker financed and sourced most of his employees from.
Photograph of Hiram Walker
Walker's whisky was particularly popular in the late 19th century gentlemen's clubs of the U.S. and Canada; hence it became known as "Club Whisky". Walker originally positioned his Club Whisky as a premium liquor, pitching it not only on its smoothness and purity but also the length of the aging process (Walker’s whisky was aged in oak barrels for a minimum of five years). This was revolutionary at the time, as all of the U.S. bourbons and whiskies were aged for less than a year.
Photograph of the Walker farm
Technical Details
Tasting Notes
Colour: Bright Gold
Aroma: Fresh and soft, with an almond nuttiness, hint of peppery spice
Tastle: Spicy and zesty, complimented with hints of rich oak and sweet vanilla, pleasant sweetness
Finish: Clean, dry and lingering with subtle oak
