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
Grain whisky Grain whisky Grain whisky normally refers to any whisky made, at least in part, from grains other than malted barley. This could be whisky made using corn, wheat or rye. Grain whiskies usually contain some malted barley to provide enzymes needed for mashing and are required to include it if they are produced in Ireland or Scotland. Whisky made only from malted barley is generally called "malt whisky" rather than grain whisky. Most American and Canadian whiskies are grain whiskies. Under the regulations governing the production of both Irish and Scotch whisky, malt whisky must be produced from a mash