Originally Posted by Chiroeurope
Gord on this one I unfortunately must take you to task.
Whisky comes from Malt and must be aged a minimum of three years by law.
Rye comes from rye and is improperly referred to as a whiskey (don't ask me where that started)...
All in fun ...
I hope I'm not pushing the wrong button.
I presume you’re presenting the American definitions, which may not be the world’s most authoritative source. The ATF can't even spell the word.
Note: While the common American spelling is "whiskey" (with an "e"), the B.A.T.F generally uses the spelling "whisky" (without an "e").
Notwithstanding, and FWIW:
Bureau of Alcohol, Tobacco and Firearms
Definitions ("Standards of Identity") for Distilled Spirits
Taken from Title 27 of the Code of Federal Regulations
, Chapter 1, Part 5, Section 5.22
Whisky: "Whisky" is an alcoholic distillate from a fermented mash of grain
produced at less than 190 deg. proof, in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to whisky, stored in oak containers (except that corn whisky need not be so stored), and bottled at not less than 80 deg. proof, and also includes mixtures of such distillates for which no specific standards of identity are prescribed.
(1) (i) "Bourbon whisky", "rye whisky
", "wheat whisky", "malt whisky", or "rye malt whisky" is whisky produced at not exceeding 160 deg. proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain
, respectively, and stored at not more than 125 deg. proof in charred new oak containers; and also includes mixtures of such whiskies of the same type.
(ii) "Corn whisky" is whisky produced at not exceeding 160 deg. proof from a fermented mash of not less than 80 percent corn grain, and if stored in oak containers stored at not more than 125 deg. proof in used or uncharred new oak containers and not subjected in any manner to treatment with charred wood; and also includes mixtures of such whisky.