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
Rye whiskey be further designated as "straight", as in "straight rye whiskey". Rye whiskey was historically the prevalent whiskey in the northeastern states, especially Pennsylvania and Maryland. Pittsburgh was the center of rye whiskey production in the late 1700s and early 1800s. By 1808, Allegheny County farmers were selling one half barrel for each man, woman and child in the country. By the 1880s, Joseph F. Sinnott's distillery, Moore and Sinnott, located in Monongahela was the single largest producer of rye whiskey, with a capacity of 30,000 barrels a year. Rye whiskey largely disappeared after Prohibition. A few brands, such as Old