Straight whiskey as the higher proof spirit loses most flavoring compounds during the distillation process, and does not gain flavors from barrel aging. Blended whiskey may also contain additives for coloring and flavoring. Canadian whisky, which is typically a blend, also uses straight-whiskey-style spirits as a major flavor component, though Canada does require at least three years of aging (usually in used barrels) to qualify any product as Canadian whisky or as "rye whisky". Straight whiskey Straight whiskey (or straight whisky), as defined in United States law, is whiskey created by distilling a fermented (malted or unmalted) cereal grain mash to create
Rye whiskey Rye, the whiskeys must be made from at least 75% New York State-grown rye, be distilled at a single New York State distillery, be at least two years old and be aged at the relatively low barrel entry proof of 115 or lower. The original distilleries to produce Empire Rye were Black Button Distilling, Coppersea Distilling, Finger Lakes Distilling, Kings County Distillery, New York Distilling Co., Tuthilltown Spirits/Hudson Whiskey and Van Brunt Stillhouse. Rye grain is known for imparting what many call a spicy or fruity flavor to the whiskey. Bourbon, distilled from at least 51% corn, is noticeably sweeter