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
Scotch whisky or "non-chill-filtered" has not been through a filtration process during bottling that removes compounds that some consumers see as desirable. Whisky is aged in various types of casks—and often in used sherry or port casks—during distinct portions of the maturation process, and will take on characteristics, flavour and aromas from such casks. Special casks are sometimes used at the end of the maturation process, and such whiskies may be labelled as "wood finished", "sherry/port finished", and so on. There are two basic types of Scotch whisky, from which all blends are made: Excluded from the definition of "single grain Scotch