Whiskey is typically made from barley, malted barley, or corn, with rye used less often and wheat used more rarely. Wheat whiskeys are milder and more wine-like in character. In the U.S., for a whiskey to be labeled as wheat whiskey, it must contain at least 51% wheat in the mash, be distilled to no more than 160 proof, stored at no more than 125 proof in new charred oak barrels, and aged at least two years in those barrels to be labeled "straight."