Whisky have won global whisky awards and medals, including the World Whiskies Awards and Jim Murray's Whisky Bible "Liquid Gold Awards". By Canadian law, Canadian whiskies must be produced and aged in Canada, be distilled from a fermented mash of cereal grain, be aged in wood barrels with a capacity limit of for not less than three years, and "possess the aroma, taste and character generally attributed to Canadian whisky". The terms "Canadian Whisky", "Rye Whisky", and "Canadian Rye Whisky" are legally indistinguishable in Canada and do not require any specific grain in their production and are often blends of two
Single malt whisky not always clear what the term "single cask" refers to. At least some producers release vattings of multiple barrels that have been matured together for one final period in a larger single cask as "single cask" whisky. While cask-strength, or undiluted, whisky (sometimes having an alcohol content upwards of 60%) has recently become popular, the vast majority of whisky is diluted to its "bottling strength" - between 40% and 46% ABV - and bottled for sale. Whisky can be "chill filtered": chilled to precipitate out fatty acid esters and then filtered to remove them. Most whiskies are bottled this way,