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
Barrel to produce a whisky branded as "Jameson Caskmates". Cask ale is aged in the barrel (usually steel) for a short time before serving. Extensive barrel aging is required of many sour beers. Vernors ginger ale is marketed as having a "barrel-aged" flavor, and the syrup used to produce the beverage was originally aged in oak barrels when first manufactured in the 19th century. Whether the syrup continues to be aged in oak is unclear. Some of the liquid stored in a barrel is absorbed into the wood. The barrels can be more or less porous, depending on the wood; more