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
Stauning Whisky 3 years before it is finally bottled as whisky. When new whisky is distilled, it is a colorless liquid and has only taste and aroma of alcohol and grain. It is from aging in charred oak barrels the whisky gets its color, complexity and flavor. In the years from 2009-2012 the distillery produced 6000 liters of new spirit a year. In the course of 2012 the production was more than doubled to 15.000 liters a year and finally in 2015 the distillery announced their plans for an expansion of the distillery capacity to 900.000 liters. This has led to an