American whiskey labeled as one of these types, the whiskey must be distilled to no more than 80% alcohol by volume (160 U.S. proof) to ensure the flavor of the original mash is adequately retained, and the addition of coloring, caramel, or other flavoring additives is prohibited. All of these, except corn whiskey, must be aged at least briefly (although no minimum aging period is specified) in charred new oak containers. These restrictions do not exist for some similarly named products in some other countries, such as Canada. American corn whiskey does not have to be aged at all – but, if
American whiskey to by combining the term "straight" with the term for the type of whiskey. For example, a rye whiskey that meets this definition is called a "straight rye whiskey". Unqualified "whiskey" without a grain type identification such as "bourbon", "rye", or "corn" must be distilled at less than 95% alcohol by volume (190 proof) from a fermented mash of grain in such a manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whiskey. It must be stored in oak containers – charred new oak is not required – and bottled at no less than 40% alcohol