It never ceases to amaze me how hospitable and genuinely nice distillers are. There are pressures and challenges just like any career, but overall they seem to be a happy bunch. Maybe it's the industry, how could one not enjoy making liquor all day? Harold Ferguson, Master Distiller at Canadian Mist, is certainly no exception. This Montreal native with thin glasses at the tip of his nose is a great personality and he knows the craft of making Canadian whisky inside and out.

Ferguson has worked at the distillery almost since the beginning and is a self-declared lifer. It was enjoyable to listen to him rattle off the facts, theories and wisdom he has picked up through the years with such great enthusiasm.

One of the most fascinating and memorable parts of the distillery tour was the all-season storage warehouse. At any given time Canadian Mist has 250,000 barrels cycling through their six warehouses and within that rotation is a stint in this double-steel-doored room. This time is meant to artificially speed up the seasons because whisky matures best in spring and fall, leading to more consistent flavors and a shorter period spent aging. It had to have been July on my visit as the heat and humidity seemed to be at their peak when we walked into the space. Whisky and oak boiled through the air, overtaking the oxygen. It was overwhelming to say the least and intoxicating to the point of a light buzz. The feeling is definitely one that needs to be experienced first-hand to fully appreciate the intensity and, after only ten minutes inside with open doors, the fresh air outside (yet still inside the warehouse) was refreshing and necessary.