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
Barrel necessary elsewhere, whisky made elsewhere is usually aged in used barrels that previously contained American whisky (usually bourbon whisky). The typical bourbon barrel is in size, which is thus the "de facto" standard whisky barrel size worldwide. Some distillers transfer their whisky into different barrels to "finish" or add qualities to the final product. These finishing barrels frequently aged a different spirit (such as rum) or wine. Other distillers, particularly those producing Scotch, often disassemble five used bourbon barrels and reassemble them into four casks with different barrel ends for aging Scotch, creating a type of cask referred to as