Whiskey University Canadian Whiskey 204

Historically, in Canada, corn-based whisky that had some rye grain added to the mash bill to give it more flavor came to be called "rye". The regulations under Canada's Food and Drugs Act stipulate the minimum conditions that must be met in order to label a product as "Canadian whisky" or "Canadian Rye Whisky" (or "Rye Whisky")—these are also upheld internationally through geographical indication agreements. Canadian whiskies can vary considerably, especially with the allowance of "flavouring"—though the additional requirement that they "possess the aroma, taste and character generally attributed to Canadian whisky" can act as a limiting factor.

Canadian whiskies are most typically blends of whiskies made from a single grain, principally corn and rye, but also sometimes wheat or barley. Mash bills of multiple grains may also be used for some flavoring whiskies. The availability of inexpensive American corn, with its higher proportion of usable starches relative to other cereal grains, has led it to be most typically used to create base whiskies to which flavoring whiskies are blended in. By comparison, an American whisky distilled any higher than 160 proof is labelled as "light whiskey".

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There are twelve basic classes that make up the General University Requirements (G.U.R.’s). They are Whiskey 101; Bourbon 201; Tennessee Whiskey 202;

“Tenn-tucky” {the 5 Whiskey making Regions in the Mid-South States}; International Whiskys; “The Big 3”; The Bourbon Capital Region; The Bluegrass Region; The Whiskey Row Region; and Milestones in Bourbon History.

In order to qualify for the first level of recognition the student must take Bourbon 201 and any other 4 Tasting Classes. After completing these you earn a ”Certificate of Completion” in Basic Whiskey Studies and the title of ”Apprentice Bourbon Taster.”

Host or Publisher Venue 220 at Kitchen 218