Canadian whisky by law must be aged for at least three years in a barrel and of course distilled in Canada.
You will find that most Canadian whiskies are blended multi-grain whiskies and are often referred to casually as "rye whisky" because they contain at least 51% rye derived whisky. However, they do contain blends of corn and barley in addition to rye.
From Norfolk
Single malts and blends.
Indian whisky some times gets lost in the distillation process a lot of so called Indian whiskies are made from molases which makes them more suitably to be called a rum than a whisky.
Masataka Takesuru is regarded as the founder of Japanese whisky. Born 1895 into a Sake-brewing family.
He left Japan for Scotland in 1918 to study chemistry and whisky making at Glasgow University taking up apprentaships with Scottish distilleries he learnt from craftsmen at first hand the skills associated with distilling and blending.
Climate, Geography, Geology very similar to Scotland also a lot of Scotts emigrated there. An ideal place for making whisky it is a shame they demolished the Lammerlaw distillery due to a down turn in the world economy.
Bourbons, Corn whiskey, Rye whiskey. Stright Wheat Whiskey
From the Breacon
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