original passage: The base whiskies are distilled to between 180 and 190 proof which results in few congener by-products (such as fusel alcohol, aldehydes, esters, etc.) and creates a lighter taste. By comparison, an American whisky distilled any higher than 160 proof is labelled as "light whiskey". The flavouring whiskies are distilled to a lower proof so that they retain more of the grain's flavour. The relative lightness created by the use of base whiskies makes Canadian whisky useful for mixing into cocktails and highballs. The minimum three year aging in small wood barrels applies to all whiskies used in the blend. As the regulations do not limit the specific type of wood that must be used, a variety of flavours can be achieved by blending whiskies aged in different types of barrels. In addition to new wood barrels, charred or uncharred, flavour can be added by aging whiskies in previously used bourbon or fortified wine barrels for different lengths of time.
original sentence: As the regulations do not limit the specific type of wood that must be used, a variety of flavours can be achieved by blending whiskies aged in different types of barrels.
sentence2: Can any type of wood be used?
sentence1: The base whiskies are distilled to between 180 and 190 proof which results in few congener by-products (such as fusel alcohol, aldehydes, esters, etc.) and creates a lighter taste. By comparison, an American whisky distilled any higher than 160 proof is labelled as "light whiskey". The flavouring whiskies are distilled to a lower proof so that they retain more of the grain's flavour. The relative lightness created by the use of base whiskies makes Canadian whisky useful for mixing into cocktails and highballs. The minimum three year aging in small wood barrels applies to all whiskies used in the blend. As the regulations do not limit the specific type of wood that must be used, a variety of flavours can be achieved by blending whiskies aged in different types of barrels. In addition to not limiting the new wood barrels, charred or uncharred, flavour can be added by aging whiskies in previously used bourbon or fortified wine barrels for different lengths of time.