Malt whisky well as caramel coloring. There is no maximum limit on the alcohol level of the distillation or aging for Canadian whisky, so the distillate may be close to neutral before aging. Like the regulations for the aging of Irish and Scotch whisky, the aging requirement for Canadian whisky is three years, and the use of new barrels is not required. Malt whisky Malt whisky is whisky made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt
Japanese whisky own company—Dainipponkaju—which would later change its name to Nikka. In this new venture he established the Yoichi distillery in Hokkaidō. The first westerners to taste Japanese whisky were soldiers of the American Expeditionary Force Siberia who took shore leave in Hakodate in September 1918. A brand called Queen George, described by one American as a "Scotch whiskey made in Japan", was widely available. Exactly what it was is unknown, but it was quite potent and probably quite unlike Scotch whisky. As of 2011, when the Shinshu distillery reopened, there are around nine active whisky distilleries in Japan. These include: For