Read local standards first
Canadian compositional standards define Canadian Whisky, Canadian Rye Whisky and Rye Whisky with requirements that include Canadian production and at least three years' aging in small wood. The names should not be interpreted by importing another country's rye-grain percentage rule.
Blending is a practice, not a weakness
How different whiskies and components are combined can be central to a producer's intended character. Explain the documented ingredients and production practices instead of presenting 'blend' as a quality judgment.
Geography remains important
The location of grain growing, distillation, maturation, bottling and company headquarters can differ. An atlas should make each relationship explicit rather than put an entire national supply chain behind a single map pin.
A record of distinctions
Canadian whisky histories reward careful source work, especially where brands, production sites and ownership changed over time. The most useful comparison begins with what each label actually promises.
Further reading
Original WHISKAVIA introduction; not a producer dossier or live travel listing.