Labelling Requirements for Alcoholic Beverages
Product Specific Information for Whisky

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Age Claims for Whisky

Claims for the age of whisky are restricted to the period during which the whisky was stored in small wood. Whisky other than Bourbon [B.02.022, FDR] and Tennessee [B.02.022.1, FDR] must be aged at least three years in small wood, except that any domestic or imported spirit added as flavouring need only be aged for two years [B.02.020(2), B.02.023, FDR]. Where Canadian Whisky has been aged in small wood for at least three years, any period not exceeding six months during which that whisky was held in other containers may be claimed with respect to the age [B.02.020(3), FDR]. For example, Canadian Whisky aged three and a half years in small wood and eight months in glass containers may claim an age of four years.

See also Age Claims for general information, including on foreign certificates of age and authenticity.

Use of the Term "Dry" for Whisky

In whisky [B.02.010, FDR] where sugar could be added indirectly as part of the flavouring, the range of residual sugar content is very small and not readily detectable. Thus, the use of the term "dry" could be misleading and should not be used.

See also Use of the Term "Dry" for general information on dry claims for all alcoholic beverages.

Use of the Term "Light" for Whisky

For information on the claim "light", including as a reference to the alcohol content of whisky, refer to Use of the Term "Light".

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