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When it comes to whiskey, Canada’s like the Wild West, except up North and probably with a lot less spitting and cursing. Either way, rules for Canadian whiskey production are comparatively lax. Add to that the country’s less-than-tropical temperature, and you get why rye is a staple ingredients in its whiskey. That does mean Canadian whiskey = rye. Far from it. Unlike American “rye whiskey,” which legally must contain at least 51 percent rye, Canadian whiskey can have zero, some, or a whole lot of rye in its mash bill. Other common ingredients are corn and barley. It’s a bit of a distillation free-for-all. One of the only unifying rules of Canadian whiskey is aging: All whiskies have to be aged a minimum of three years, though a lot get a lot more time in the barrel. Bourbon whiskey can only be aged in charred new oak barrels that have been blessed by a dude with an old-timey beard, so that last part might not be entirely true.
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