Jim Murray is a whiskey expert, has written many books. He says Alberta Distillery is the only Canadian distillery that does use 100% rye mash in both the high proof "grain spirits" and in the "flavoring" whiskey. I tried the Alberta Premium in hopes of getting a real "rye kick" but was disappointed to find just another bland Canadian whiskey.
I think you are missing the point of Canadian whiskey production. The "high proof" stuff is just alcohol to be used in blending whiskey. It is sometimes called "grain alcohol". It doesn't matter much what grain is used because it has almost no taste. It is much like vodka. The same stuff is used by Irish whiskey producers to produce blended Irish whiskey or by the Scotts to produce blended scotch. In all cases, the taste of the whiskey is determined by how much of the "flavoring" whiskey is used. Canadian whiskey producers, for what ever reason, blend a bland tasting whiskey.
<font color="blue"> Well, all I am saying is, despite the all-rye mashes, the flavour of these products is quite mild as compared to U.S. straight rye. When you distill out at 90% abv. or higher the impact (flavour) of the grain used in the mashing becomes less important. It has some flavour impact (more than in vodka manufacture where rectification reaches around 95%), but not all that much in my view in Canadian whisky production. I know straight whiskey-style "flavouring whiskies" are used to flavour some high-proof Canadian whiskies. I am not sure though that Alberta Distillers uses such flavoring whiskies - they may, but I am not sure. </font>