American vs. Canadian Whisky? Inside the Rivalry That Isn’t One

Despite all the headlines, distillers say cooperation — not competition — is what keeps the North American whisky industry strong.

For Eau Claire Distillery founder David Farran, every bottle of whisky begins with a simple conviction: Alberta grain is the best in the world — and it deserves to be showcased right here at home.

As Canada’s craft spirits scene continues to expand, Farran sees collaboration — not competition — as key to the industry’s success.

“We’re happy to see bourbon on Canadian shelves, just like Americans enjoy Canadian whisky,” he says. “We’re all innovating, all trying to bring something new to the consumer. At the end of the day, we’re in the same business — turning great grain into something people can celebrate.”

After 11 years, the Turner Valley-based Eau Claire’s mission remains clear: add value at home, support local farmers, and prove that Alberta grain doesn’t just travel well — it tastes even better when the whisky is made right here.

“I’m a fifth-generation Albertan from a farm and ranch background,” he says. “Before we opened Eau Claire, I learned that most Scotch whisky in Scotland is made using Alberta malted barley. Our malting quality is second to none. So I thought, if we’re producing grain recognized worldwide as the best, why aren’t we turning it into world-class whisky right here in Alberta?”