Canadian law governing whisky is much broader than America. To be called Canadian, a whisky must 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”. Caramel and flavouring is permitted and there is no limit on ABV in distillation. To be exported as “Canadian Whisky”, the liquor can also contain up to 9.09% of imported spirit. The Canadians don’t distinguish between the terms Canadian whisky, Rye whisky and Canadian Rye whisky.