Education: Canadian Whiskey
Canadian whiskies are usually lighter and smoother than other whisky styles. By Canadian law, Canadian whiskies must be produced and aged in Canada, be distilled from a fermented mash of cereal grain, be aged in wood barrels (of a capacity not larger than 700 L) for not less than three years, and "possess the aroma, taste and character generally attributed to Canadian whisky".
The terms "Canadian Whisky" and "Canadian Rye Whisky" are legally indistinguishable in Canada and do not require any use of rye or other specific grain in their production. In fact, the predominant grain used in making "Canadian Rye Whisky" is corn. Canadian whiskies may contain caramel and flavoring in addition to the distilled mash spirits, and there is no maximum limit on the alcohol level of the distillation, so the bulk of the distilled content (often more than 90 percent) may be neutral spirits rather than straight whiskies.