Editing Canadian whisky (section)

==Characteristics==
Historically, in Canada, corn-based whisky that had some rye grain added to the [[mash ingredient|mash bill]] to give it more flavour came to be called "rye".<ref name =Essence>{{cite web|first=Davin|last=de Kergommeaux|title=The essence of Canadian rye|url=http://www.canadianwhisky.org/news-views/the-essence-of-canadian-rye.html|publisher=canadianwhisky.org|access-date=March 2, 2011|archive-url=https://web.archive.org/web/20131231001147/http://www.canadianwhisky.org/news-views/the-essence-of-canadian-rye.html|archive-date=December 31, 2013|url-status=dead}}</ref>

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. 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 color|caramel]] and flavouring". 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.<ref name="Canada Food and Drug">{{cite web |first=Davin |last= de Kergommeaux |title=Canadian Whisky, Canadian Rye Whisky or Rye Whisky |url=http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/section-B.02.020.html |website=Government of Canada. Food and Drug Regulations (C.R.C., c. 870)|publisher=Canada. Department of Justice|access-date=August 31, 2015}}</ref>

Canadian whiskies are most typically [[Blended whiskey|blends]] of whiskies made from a single grain, principally [[Maize|corn]] and [[rye]], but also sometimes [[wheat]] or [[barley]]. [[Mash bill]]s of multiple grains may also be used for some flavouring whiskies. The availability of inexpensive [[Corn production in the United States|American corn]], with its higher proportion of usable starches relative to other [[Cereal|cereal grains]], has led it to be most typically used to create base whiskies to which flavouring whiskies are blended in. 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.<ref>{{cite web|first=Davin|last=de Kergommeaux|title=Whistlepig 10 Year Old Straight 100% Rye Whisky|url=http://www.canadianwhisky.org/news-views/whistlepig-10-year-old-straight-100-rye-whiskey.html|publisher=Canadianwhisky.org|access-date=March 2, 2011|archive-url=https://web.archive.org/web/20170923144800/http://www.canadianwhisky.org/news-views/whistlepig-10-year-old-straight-100-rye-whiskey.html|archive-date=September 23, 2017|url-status=dead}}</ref> The flavouring whiskies are most typically rye whiskies, blended into the product to add most of its flavour and aroma. While Canadian whisky may be labelled as a "rye whisky" this blending technique only necessitates a small percentage (such as 10%) of rye to create the flavour, whereas much more rye would be required if it were added to a mash bill alongside the more readily distilled corn.<ref>{{cite book |title=Canadian Whisky: The portable expert |first=Davin |last= de Kergommeaux |publisher=McClelland & Stewart |year=2012 |isbn=9780771027437 |pages=8–13, 56–59}}</ref>

The base whiskies are distilled to between 180 and 190 proof which results in few [[Congener (alcohol)|congener by-products]] (such as [[fusel alcohol]], [[aldehyde]]s, [[ester]]s, etc.) and creates a lighter taste.<ref>{{cite book |last=Rannie |first=William F. |title=Canadian Whisky: The Product and The Industry |publisher=W. F. Rannie |date=1976 |isbn=9780919953147 |pages=40–42}}</ref> By comparison, an American whisky distilled any higher than 160 proof is labelled as "light whiskey".<ref name = SIDS>{{cite web | url = http://edocket.access.gpo.gov/cfr_2008/aprqtr/pdf/27cfr5.22.pdf | title = Standards of Identity for Distilled Spirits, Title 27 Code of Federal Regulations, Pt. 5.22 | access-date = August 13, 2012 }}</ref>  The flavouring whiskies are distilled to a lower proof so that they retain more of the grain's flavour. The relative lightness created by the use of base whiskies makes Canadian whisky useful for mixing into [[cocktail]]s and [[highball]]s. The minimum three year aging in small wood barrels applies to all whiskies used in the blend. As the regulations do not limit the specific type of wood that must be used, a variety of flavours can be achieved by blending whiskies aged in different types of barrels. In addition to new wood barrels, [[Charring|charred]] or uncharred, flavour can be added by ageing whiskies in previously used [[Bourbon whiskey|bourbon]] or [[fortified wine]] barrels for different lengths of time.<ref>{{cite book |title=Canadian Whisky: The portable expert |first=Davin |last= de Kergommeaux |publisher=McClelland & Stewart |year=2012 |isbn=9780771027437 |pages=19–29}}</ref>