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
Whisky with food can thicken and finally seasoning such as salt and pepper is added. Chef Paul Rankin often uses whisky in his cooking. Whisky with food The idea of drinking whisky with food is considered "outré" by many, but there is a growing interest in pairing whiskies with complementary foods. The Scotch whisky industry has been keen to promote this. Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in