By: Scott Ritenbaugh
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”
• The whisky must “be mashed, distilled and aged in Canada”,
• It must be distilled at no more than 190 proof
• It must be aged in Canada in wooden barrels for at least three years
• Canadian whisky is the only whisky that allows flavoring to be added and, like Scotch, caramel coloring can be added for color.
Examples of Canadian whisky include the following: