Rye whiskey Canadian Club Chairman's Select, which are made from 100% rye mash. Canadian whisky must be aged in wooden barrels that are not larger than for at least 3 years, and the barrels do not have to be new oak or charred. This requirement differs from regulations for U.S. blended whiskey, in which the bulk base spirits are not required to be aged. Rye whiskey Rye whiskey can refer to two different, but related, types of whiskey: In the United States, "rye whiskey" is, by law, made from a mash of at least 51 percent rye. (The other ingredients in the
Irish whiskey 12th century (see Distilled beverage). It is believed that Irish monks brought the technique of distilling perfumes back to Ireland from their travels to the Mediterranean countries around 1000 A.D. The Irish then modified this technique to obtain a drinkable spirit. Although termed "whiskey", the spirit produced during this period would have differed from what we currently recognise as whiskey. The "uisce beatha" or whiskey produced in historical times would not have been aged, and was often flavoured with aromatic herbs such as mint, thyme or anise. Irish Mist, a whiskey liqueur launched in 1963, is purportedly based on such