Malt whisky

All Irish whiskeys must be matured for at least three years in wooden casks (which may have been previously used) and must contain a minimum of 40 % alcohol by volume, with caramel coloring as the only allowed additive.

Single pot still whiskey, while also being primarily made from malted barley, is not called malt whisky because it contains unmalted barley.

In the United States Code of Federal Regulations, the Standards of Identity for Distilled Spirits[4] define a "malt whisky" as a whisky produced at an alcohol by volume (ABV) level not exceeding 80 % from a fermented mash of not less than 51 % malted barley grain that is stored for aging in charred new oak containers at less than 62.5 % ABV.

Canadian whisky regulations[5] allow the addition of flavoring agents as well as caramel coloring.

Like the regulations for the aging of Irish and Scotch whisky, the aging requirement for Canadian whisky is three years, and the use of new barrels is not required.