The flavouring whiskies are most typically rye whiskies, blended into the product to add most of its flavour and aroma. Exceptions to this include the Highwood Distillery which specializes in using wheat and the Alberta Distillers which developed its own proprietary yeast strain that specializes in distilling rye. The availability of inexpensive American corn, with its higher proportion of usable starches relative to other cereal grains, has led it to be most typically used to create base whiskies to which flavouring whiskies are blended in. Mash bills of multiple grains may also be used for some flavouring whiskies.
Ĭanadian whiskies are most typically blends of whiskies made from a single grain, principally corn and rye, but also sometimes wheat or barley. Within these parameters Canadian whiskies can vary considerably, especially with the allowance of "flavouring"-though the additional requirement that they "possess the aroma, taste and character generally attributed to Canadian whisky" can act as a limiting factor. These regulations state that whisky must "be mashed, distilled and aged in Canada", "be aged in small wood vessels for not less than three years", "contain not less than 40 per cent alcohol by volume" and "may contain caramel and flavouring".
The regulations under Canada's Food and Drugs Act stipulate the minimum conditions that must be met in order to label a product as "Canadian Whisky" or "Canadian Rye Whisky" (or "Rye Whisky")-these are also upheld internationally through geographical indication agreements. Historically, in Canada, corn-based whisky that had some rye grain added to the mash bill to give it more flavour came to be called "rye". Today, as for the past two centuries, the terms " rye whisky" and "Canadian whisky" are used interchangeably in Canada and (as defined in Canadian law) refer to exactly the same product, which generally is made with only a small amount of rye grain. When Canadian distillers began adding small amounts of highly-flavourful rye grain to their mashes, people began demanding this new rye-flavoured whisky, referring to it simply as "rye". Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. Canadian whisky is a type of whisky produced in Canada.
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