All spirits used in making a Canadian whisky must be aged for at least three years in wooden barrels of not greater than 700 L capacity (a requirement similar to that for Scotch and Irish whisky and longer than for American straight whisky). The final whisky must contain at least 40 percent alcohol by volume. No distinction is made between the quality of the barrels ‘“ new or used, charred or uncharred barrels may be filled for aging.