Canadian distillers produce two broad categories: base whiskies and flavoring whiskies. Base whiskies are lighter in style and are typically distilled in a continuous still while flavoring whiskies are often made via pot still. Canadian Whiskies are usually blends and must be aged in oak for a minimum of three years. The preferred grain source is rye, with its hallmark spicy character. Almost all mashes also include corn. When Canadian Whisky is labeled as “rye whisky,” it does not necessarily mean rye is the dominant grain source in the mash bill (as would be required in the USA).