After fermentation the grain mash is distilled three times in a copper still. Copper is used because it removes many of the unwanted sulfur compounds from the whisky and the triple-distillation lends to the whisky's smooth qualities. The whisky is then vaporized to produce a product called "high wine."
The whisky is then mixed with water and steam from the Georgian Bay, removing some of the congeners, but not all as there is a certain amount of the flavoring compounds needed to capture the desired flavors of Canadian Mist. At this point the whisky is high-proof so it is cut with water and barreled for mellowing.