A category with national rules
The Canadian Food Inspection Agency's compositional standards identify Canadian whisky, Canadian rye whisky and rye whisky as terms within a national standard. It requires mashing, distillation and ageing in Canada, no less than three years in small wood and at least 40 percent alcohol by volume; flavouring is permitted under the standard.
The age is not the whole production story
CFIA labelling guidance explains how age claims relate to storage in small wood and how certain holding periods are treated. That means an age statement requires attention to the exact applicable wording, rather than a casual equation between a calendar date and years on a label.
Avoid national taste stereotypes
Canada's product definition says nothing about a single universal rye percentage or a single tasting profile. Distillery practices, blending and individual bottle evidence deserve their own records.
Further reading
Original WHISKAVIA introduction; not a producer dossier or live travel listing.