The Mennonites also played a critical role in developing rye whisky in Canada. Immigrating from Pennsylvania to the Waterloo area of Upper Canada (modernday Ontario) in 1786, families such as the Shenks, Bambergers, andbill was 27 per cent rye chops (rough grist), 13 per cent middlings (refuse wheat flour), and 60 per cent malt. In 1840, the proportion of rye increased to 37 per cent. Inland Revenue for Toronto reported the average mash bill for Canadian whisky distillation in 1884 was 75 per cent corn, 17 per cent rye, five per cent barley, and three per cent oats.
