Canadian whisky a small amount of rye grain. Historically, in Canada, whisky that had some rye grain added to the mash bill to give it more flavour came to be called "rye". The regulations under Canada's "Food and Drugs Act" stipulate the minimum conditions that must be met in order to label a product as "Canadian whisky" or "Canadian Rye Whisky" (or "Rye Whisky") — these are also upheld internationally through geographical indication agreements. These regulations state that whisky must ""be mashed, distilled and aged in Canada"”, ""be aged in small wood for not less than three years"", ""contain not less than
Straight whiskey water, cordial, or other mixer. Thus, in bartending terminology, "straight" is typically synonymous with "neat". The core aging requirement that defines a whiskey as "straight" is if the distillate has spent at least two years stored in charred new oak barrels, except corn whiskey which must use uncharred or used oak barrels. The spirit mellows in this time and penetrates the wood, extracting many of the flavor compounds and caramelized wood sugars. A straight whiskey that has been aged less than four years is required to be labeled with an age statement describing the actual age of the product. Other