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Canadian whisky, compared to scotch, tends to be lighter, made with mostly corn and blended with flavor components of other types of whisky. Many Canadian whiskies are easy-drinking spirits that are somewhat neutral and mix well in cocktails.

Canadian producers often blend straight rye whisky into other grain- or corn-based whiskies to add rye flavor to the mix. That’s why “rye” is sometimes shorthand for Canadian whisky, whether or not the spirit is predominantly rye.

General regulatory requirements for Canadian whisky are minimal. The whisky must be produced in Canada with grains that include some malt or malt enzymes, be aged three years in small wooden barrels and “possess the aroma, taste and character generally attributed to Canadian whisky,” according to Canada’s whisky regulations. It also must be at least 40 percent alcohol, or 80 proof, at bottling.