Canadian Mist is distilled in Collingwood, Ontario just off the shores of the Georgian Bay, whose waters play an integral part in the entire distilling process. This distillery uses the highest quality grains available. All of the corn used is grown within 100 miles of the distillery; the rye is also grown in Ontario and the barley malt ships in from Alberta. The corn is ground, mixed with water and spent-stillage and then mashed to extract the grain's starches, which lends the light taste to the finished whisky.
Once the corn mix cools, the ground malt barley is added in order to convert the starch to sugar. Specially formulated dry yeast is added to begin the fermentation process during which those sugars are converted to alcohol and flavor adding congeners. The resulting fermented grain mash is, at this point, "beer."