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
Corn whiskey four years can be designated bottled in bond if they meet additional requirements. Many American whiskey distillers include corn whiskeys in their product lines along with bourbons and other styles. A few large whiskey producers, such as George Dickel No. 1 White Corn Whisky, make unaged corn whiskeys but most corn whiskeys are made by smaller distillers located all around the country. Corn whiskey Corn whiskey is an American liquor made from a mash of at least 80 percent corn and distilled to a maximum strength of 160 proof (80% alcohol by volume). Distinct from the stereotypical American moonshine, corn