I recently read an article about the Manhattan cocktail in which the author stated that if the bar you're in doesn't have rye, you could order it made with Canadian Club, and the result should be pretty reasonable, because apparently CC is made with a lot of rye. Now my only experience with Canadian Whisky (or should it be "whiskey?") comes from a plastic 375 ml flask of CC I purchased while on a trip. For cheap whisk(e)y it seemed OK. I guess it was a bit more like the Old Overholt Rye I use in my Manhattans than bourbon. Is this rye-like taste characteristic of Canadain whisk(e)ys, or are different brands made with different grains and thus hav different flavo(u)rs?