If you have read the general introduction, you know roughly how whisky is made. So on this page dedicated to the "rest of the world » to give you a highly rapid overview. Full detailed classes will be soon available in the e-book.
There is no specificity to be noted except for the choices made by one distiller or another. I take advantage of this insert to say how much whisky production in continental Europe is getting more interesting and important in terms of quantity (Germany has almost twice as many whisky producers as Scotland) and quality. For European readers, please go on and read that article should you want to drink continental.
Production in Canada is fairly close to U.S. production in terms of manufacturing. However, the law is more lax. A Canadian wiskey can add 9% of whisky produced elsewhere in the world or even alcohol that is not whisky. There is a law of minimum 4 years ageing, as in Scotland, but there is no rule regarding casks (they can be new, or used, charred or not).
Although the Japanese producers follow the Scottish style of whisky making, the main difference is that they make their whisky from clear crystal wort. This difference results in a wide range of very clean and precise aromas, with very little malt aroma. This type of wort can be obtained by a longer fermentation process, combined with a precise selection of yeasts. Another Japanese characteristic is the qualities of water (very soft).
Distilled alcoholic beverages that are labelled as "whisky" in India are usually blends of neutral spirits that are distilled from fermented molasses (India is the second largest producer of sugar cane in the world, making molasses available at low prices as a by-product of sugar processing), with only a small proportion consisting of traditional malt whisky, usually around 10-12%. Outside India, such a drink would be more likely to be labelled as rum.