Scotch Whiskies:
 
Blended whiskies
Grain whiskies
Single malts
Bastard malts
Vatted malts
 
World Whiskies:
 
Australia
Canada <
France
Germany
India
Ireland
Japan
USA
Others
 
Other Beverages:
 
Armagnac
Beer
Brandy
Calvados
Cognac
Champagne
Gin & Jenever
Liqueur
Port
Rum
Shandy
Sherry
Tequila
Vodka
Wine
 

After the 'boom' of single malt Scotch whisky that started in the late 1990's, a few
other whisk(e)y categories followed in its slipstream. In recent years, the interest
in Japanese whisky, American 'craft' whiskies and Canadian whisky has grown.
 
While the strict Scottish regulations specify that only malted barley can be used
to produce single malt whisky, Canadian producers can use any type of grain to
make Canadian whisky; corn, wheat, rye, etc. Because Canadian whisky is often
called rye whisky, some people assume that it is made entirely out of rye, but
this is not the case. As far as I know, only Alberta and Lot No. 40 are made
exclusively from rye. The main ingredient for most Canadian whiskies is corn.
Corn is usually cheaper than rye (especially because some governments are
heavily subsidising its production) and it also produces more alcohol per Kg. 

The traditional type of copper pot still that is used for Scotch malt whisky is
also used for some Canadian whiskies, like the 'Lot 40' depicted at the right.
However, the vast majority of Canadian whisky is produced in continuous
column stills - the same type of still that is used to make grain whisky in
Scotland. At the same time, there is more variety among Canadian whisky
than among Scotch grain whiskies. Canadian whisky has to be mashed,
distilled and aged in Canada, but producers are allowed to add various
types of flavouring. Just like Scotch whisky, the whisky has to be matured
in oak casks for at least 3 years and bottled at a minimum of 40% ABV.
 
Some well-known brands of Canadian whisky are Alberta Premium, Black
Velvet, Canadian Club, Canadian Mist, Century Reserve, Crown Royal,
Forty Creek, Gibson's, Glen Breton, Lot No. 40 and Windsor.
 
My own experience with Canadian whisky is very limited, mainly because
they are quite difficult to find here in Holland. Some brands could be found
on Dutch shelves in the 1990's, but it seems that a lot of their shelf space
has been taken over by Scottish and Japanese brands in recent years.
 
If you want to learn more about Canadian whisky I can heartily recommend
Davin de Kergommeaux' book 'Canadian Whisky; the Portable Expert'.
It is a real treasure trove of information on Canadian whisky, containing
lots of history, backgrounds, technical details and tasting notes.