http://en.wikipedia.org/wiki/Rye_whiskey
Canadian whisky is often referred to as “rye whisky”, since historically much of the content was from rye. With no requirement for rye to be used to make whiskies with the legally-identical labels “Canadian Whisky”, “Canadian Rye Whisky” nor “Rye Whisky” in Canada, provided they “possess the aroma, taste and character generally attributed to Canadian whisky”[4] In some cases, the corn-to-rye ratio may be as high as 9:1.[5] Most contemporary Canadian whisky contains only a fraction of rye.
In contrast with the US “straight rye whisky” counterpart, a minimum of 3 years of small (<=700l/~185USG) wooden barrel aging is required for the “Canadian Whisky”, “Canadian Rye Whisky” and “Rye Whisky” labels, although they need not be new oak, nor charred, necessarily.
Loving that Alberta Springs.
Sazeracs- yum, great use of rye.