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
Irish whiskey the style depending on the type of grain used and the distillation process. Traditionally, Irish whiskey was produced in pot stills. Irish whiskeys made in a pot still fall into two categories. Whiskeys made entirely from malted barley distilled in a pot still within a single distillery are referred to as single malt whiskeys, a style also very commonly associated with Scotch whisky. These may be double or triple distilled. Single pot still whiskey is made from a mixture of malted and unmalted barley completely distilled in a pot still within a single distillery. This differs from single malt whiskey