Rye Whisky must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat. A Cask-Finished Rye Whiskey will undergo additional maturation in one or more barrels, the previous contents of which contribute to the aromas and flavors of the final product. Examples include but are not limited to used Rum, Cognac, Port, Sherry, Madeira, Stout, and maple barrels.