Canadian whisky

Canadian whisky is whisky produced in Canada.

According to the laws of Canada, a Canadian whisky must be mashed, distilled and aged in Canada. All whiskies sold in Canada must be aged for at least three years in a wooden barrel of not greater than 700 L capacity.

Most Canadian whiskies are blended multi-grain liquors containing a large percentage of rye, typically lighter and smoother than other whisky styles. While the use of rye is not dictated by law they are often generically referred to and may legally be labeled as "rye whisky" in Canada.

Alternatively, the U.S. definition of "rye whisky" prevents low rye content whiskies from being labeled "rye." Since the U.S. definition does not have an aging requirement, younger U.S. versions, even those qualifying as "straight rye" in the U.S., may not legally be labeled "rye whisky" in Canada unless they meet Canadian aging standards.

Canadian whisky featured prominently in rum-running into the U.S. during Prohibition. Hiram Walker's distillery in Windsor, Ontario, directly across the Detroit River from Detroit, Michigan, easily served bootleggers using small, fast smuggling boats.

Source:http://en.wikipedia.org/wiki/Canadian_whisky

See also: Florist, Florists, Flower