-原文- “Whisky” or “whiskey” is distilled spirits that is an alcoholic distillate from a fermented mash of any grain distilled at less than 95 percent alcohol by volume (190° proof) having the taste, aroma, and characteristics generally attributed to whisky, stored in oak barrels (except that corn whisky need not be so stored), and bottled at not less than 40 percent alcohol by volume (80° proof), and also includes mixtures of such distillates for which no specific standards of identity are prescribed.
-原文- Type: Bourbon whisky Production standards: Distilled in the United States at not exceeding 80 percent alcohol by volume (160° proof) from a fermented mash of not less than 51 percent corn grain. Storage standards: Stored at not more than 62.5 percent alcohol by volume (125° proof) in charred new oak containers.
-原文- (2) Straight whiskies. Any whisky type in Table 1 to this paragraph (c) may be further designated as “straight” (e.g., “straight bourbon whisky”) if it is stored for a period of 2 years or more in the type of container prescribed for that whisky type, and if it does not contain any harmless coloring, flavoring, or blending materials as permitted under § 5.151.
“Tennessee whisky” is a whisky that is a straight bourbon whisky produced in the State of Tennessee and meets all the requirements of this identity standard for straight bourbon whisky, and which is also charcoal filtered before aging, a process known as the Lincoln County Process.
1866年に蒸溜所を立ち上げたジャックは、「俺たちの酒は、ケンタッキーの一般的なバーボンとは違う」という強い自負から、ボトルに「テネシーウイスキー」と刻みました。戦火を生き抜いた少年が、職人の誇りをかけて守り抜いた独自の製法。それこそが、世界一のブランドへと繋がる原動力だったのです。 ※伝記『Blood and Whiskey』参照
Rye whisky Production standards: Distilled in the United States at not exceeding 80 percent alcohol by volume (160° proof) from a fermented mash of not less than 51 percent rye grain. Storage standards: Stored at not more than 62.5 percent alcohol by volume (125° proof) in charred new oak containers.
“Irish Whiskey” is a spirit distilled on the Island of Ireland, including Northern Ireland, from a mash of malted cereals with or without whole grains of other cereals and which has been: a) saccharified by the diastase of malt contained therein, with or without other natural enzymes; b) fermented by the action of yeast; c) distilled at an alcoholic strength of less than 94.8% by volume in such a way that the distillate has an aroma and taste derived from the materials used; d) subject to the maturation of the final distillate for at least three years in wooden casks, such as oak, not exceeding 700 litres capacity.
しかし、先ほどの公式定義（d）を注意深く読むと、記述はオーク限定ではなく、単に「木製樽（Wooden casks）」となっています。条文に「such as oak（オークのような）」と例示はあるものの、木製であれば種類を問わないため、一般的なオーク材だけでなく、例えば「アカシア」「チェリー（桜）」「クリ（栗）」といった、様々な木で作られた樽を使って（主に仕上げの熟成などで）風味付けをすることが法的に認められています。
Canadian Whisky, Canadian Rye Whisky or Rye Whisky
(a) shall
(i) be a potable alcoholic distillate, or a mixture of potable alcoholic distillates, obtained from a mash of cereal grain or cereal grain products saccharified by the diastase of malt or by other enzymes and fermented by the action of yeast or a mixture of yeast and other micro-organisms, (…) be mashed, distilled and aged in Canada,
(ii) be aged in small wood for not less than three years,
(iii) possess the aroma, taste and character generally attributed to Canadian whisky,
(vi) contain not less than 40 per cent alcohol by volume; and
(b) may contain caramel and flavouring.
(※ 出典: Food and Drug Regulations 旧B.02.020(1) / 現行のCFIA基準に同じ)
この厳格な条文の要点をまとめると、以下の4つの基本条件に集約されます。
原料・製造地：穀物を原料とし、カナダ国内で糖化・蒸留・熟成されていること。
香味特性：一般にカナディアンウイスキーとして認められる香味（aroma, taste and character）を有すること。
B.02.023 (1) No person shall sell whisky for consumption in Canada, other than Bourbon whisky or Tennessee whisky, unless it has been aged for at least three years in small wood.
(2) Nothing in subsection (1) applies in respect of flavouring contained in whisky, but no person shall sell for consumption in Canada whisky containing any flavouring, other than wine, that has not been aged for a period of at least two years in small wood.
