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 Malt whisky Malt whisky is whisky made from a fermented mash consisting primarily of malted barley. If the product is made exclusively at a single distillery (along with other restrictions), it is typically called a single malt whisky. Although malt whisky can be made using other malted grains besides barley, those versions are not called malt whisky without specifying the grain, such as rye malt whisky or buckwheat malt whisky. The exact definitions of "malt whisky" and "single malt whisky" and the restrictions governing their production vary according to regulations established by different jurisdictions for marketing whisky. For example, Scotch