If you surf the websites of the various Canadian Distillers you will realize that not all Canadian whisky is Rye and that 'other' ingredients may not be used at all. A distiller will make many different types of whisky according to their own mashbills and age them in separate barrels. Blending is then done to make a consistent product. The big secret ingredient ,if used at all, seems to be some fortified wine like a cream sherry.

Compare a whisky like Corby's to Canadian Club and you will see differences. The impact of the lighter Canadian products caused the US to create the 'light American Whiskey' clasification.

If you are trying to create a Canadian style you may have to make 3 or 4 different whiskies and blend them in different amounts. An example would be Rye, Corn and Wheat whiskies with the wheat being the youngest. Just be aware that whisky changes flavor as it ages and that you may not be able to blend a consistent product unless you have lots of base whisky to work with.

If you are looking for consistency then you either make one type only and play around with the ppeper corns and peach pits or make pure alcohol and then flavor it with a commercial product.

I have found that making my own style and aging with oak adding only sherry, madeira or port is the best way to go. Friends have yet to refuse a shot of Oat whisky!