Toasting the lasting legacy of a Canadian whisky blender | Canada Voices

Bill Ashburn started planning his retirement from Forty Creek two years ago by imparting knowledge gained over 38 years in distilling and transferring responsibilities as part of a succession plan. The company’s master blender also focused on creating a legacy release that combined spirits from four decades of his work.

Released in honour of Ashburn’s retirement this month, Chronology blends whiskies 2020, 2014, 2000 and 1992, the year John Hall established Forty Creek in the former Rieder Distillery in Grimsby. Ashburn, who started making eau de vives at Rieder in 1987, was one of the 12-member team that launched the Forty Creek brand.

Ashburn created Forty Creek’s inaugural release, Barrel Select, in 2000, followed by Double Barrel and Confederation Oak.

He says his greatest source of pride comes from producing the annual limited release program that started in 2007. The 2025 edition is called Niagara Triple Barrel Reserve, a pleasing sweet and complex whisky which finished its aging in barrels used to age Niagara cabernet franc and cabernet sauvignon wines.

“The annual releases are my time to shine,” he explains. “I’m going to miss the freedom to create new expressions and do things that people won’t think of doing.”

When Forty Creek was purchased by Campari Group in 2014, Ashburn’s role expanded to become the face of the company. In addition, overseeing innovation and production, he was called upon to attend whisky festivals, host tastings and promote new releases.

Visitors to the distillery’s tasting room are invited to “Meet Bill Ashburn” via a large display featuring with a large screen broadcasting looping video of him talking about Forty Creek’s core products as well as a gold introductory panel outlining his biography and achievements.

Ashburn’s successor hasn’t been announced. He isn’t naming names but explains there’s a team replacing him. Even then, his influence is going to shape Forty Creek’s production well into the future.

By law, Canadian whisky must be aged in small wood barrels for three years. Many barrels are kept for longer, to develop rich and complex flavours and a smooth character. Next year’s annual release is all set to be bottled by the new crew once it finishes its secondary aging.

“My thumbprint is on all the whiskies that are in barrels, and because whiskey is such a long process, my thumb print is going to be around for while,” he says.