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
Malt whisky mash of not less than 51% malted barley grain that is stored for aging in charred new oak containers at less than 62.5% ABV. If such a whisky has been aged for at least two years, contains no added coloring and flavoring, and has not been blended with neutral spirits or other types of whisky, the adjective "straight" can be applied, as in straight malt whisky. A blended whisky that contains at least 51% straight malt whisky may be labelled as blended malt whisky or malt whiskey – a blend. Canadian whisky regulations allow the addition of flavoring agents as