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
Blended malt whisky using a corn mash). In practice, unless a different grain is specifically mentioned, a "malt" whisky is assumed to be made from barley. In the case of Scotch whisky, blended malts do not contain any whisky made from grains other than barley or spirits distilled using continuous distillation, unlike products labelled as "blended whisky". For the Scotch whisky industry, the terms "vatted malt" or "pure malt" have been reclassified as "blended malts" per the Scotch Whisky Regulations of 2009, and it has become unlawful to label Scotch Whisky using the prior terminology. When an age statement appears on the label