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
Whisky with food can thicken and finally seasoning such as salt and pepper is added. Chef Paul Rankin often uses whisky in his cooking. Whisky with food The idea of drinking whisky with food is considered "outré" by many, but there is a growing interest in pairing whiskies with complementary foods. The Scotch whisky industry has been keen to promote this. Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in