By Canadian law Canadian whiskies must be produced and aged in Canada, be distilled from a fermented mash of cereal grain, be aged in wood barrels with a capacity limit of 700 litres (185 US gal; 154 imp gal) for not less than three years, and "possess the aroma, taste and character generally attributed to Canadian whisky".
The terms "Canadian Whisky", "Rye Whisky", and "Canadian Rye Whisky" are legally indistinguishable in Canada and do not require any specific grain in their production.
