Lot No. 40 Canadian Rye Whisky 70cl, 43% ABV

Product Information

Also, living in a tropical country, I almost always look forward to going to cold places, because you can always add on more layers to insulate yourself… while you can only take off so much to beat the heat. At the end of the day it’s all about the smell and taste experience and this one is undoubtedly good stuff. As enthusiasts we all like to know exactly what’s in our glass, but when it comes to Canadian whisky, don’t strain your brain - it often doesn’t help. The only whiskey that remotely comes close to this one is Shenk’s Sour Mash whiskey from Michter’s. If I was grading this as a blind whiskey instead of a Canadian Rye Whiskey, I may actually score this an “8” for being so unique and flavorful. But in the realm of ryes, this is not what a person pouring a rye would ever expect. Even High West’s MWND shows off a base rye character, but this one is hard to tell between a rye whiskey and an extremely strong liqueur. Final Thoughts

Palate: Very aromatic, big spices with chocolate, and toffee. Actually tastes a bit like Dr Pepper. Greg B mentions the original iteration used to be better. I have not had the opportunity to try it so I can’t comment on the taste, but the original did contain malted rye to supply the enzymes for starch conversion, whereas the present version uses 100% unmalted rye and use commercial enzymes for conversion.Freshly released in Ontario comes this new entry in the “Rye Explorations” series from the Hiram Walker distillery. This is the second entry, and I have previously reviewed the first, which was a bit of a head scratching combination of rye and peated scotch whisky casks.

Add all the ingredients to an ice-filled shaker and shaker vigorously for 30 seconds. Double strain into a chilled tumbler filled with fresh ice. If you want to make your Sour extra silky, add some egg white. SP Baiduri is to undertake a mixed development of 1,200 acres of land located on the Eastern Part of Sungai Petani called Project Utama. This development is divided into twelve (12) different passes of each having a size of approximately 100 acres. I don’t think this is the best whisky in the world, but I enjoyed it. I keep a bottle around more often than not because of how accessible it is to those new to whisky, Canadian or otherwise. It also gets a high five for its affordability. Score: 5/10 Rye is something of a loose category in Canada: it could mean anything from 100% rye to just containing some. Other slightly odd Canadian practices include being allowed to add 9.09% non-Canadian whisky into their blend. This could be fortified wine like sherry or port, or foreign whisky like a peated single malt Scotch whisky. Still, if it makes the whisky delicious, that’s all that matters. Here’s what we thought of it. Tasting note for Lot 40 Rye whisky

Whisky

I want to connect with it the way I connect with single malt scotch. I want my taste buds and olfactory senses to be transported to another dimension and marvel as the liquid evolves indescribably in my mouth, in the glass, and in the open bottle over the months or years that it is in my cabinet. And most importantly I want to know what I’m drinking. That is the award Joel was alluding to when describing the man in the Panama Hat and his Whisky Bible. 🙂 Colour: Medium tan. Definitely a darker hue than regular Lot 40, more on par with the aged cask-strength releases (or even darker). Lot No. 40 is expertly distilled in small batches using only the finest locally sourced ingredients. By distilling in a single copper pot still, the result is a whisky that starts off earthy and woody tasting and then becomes full bodied and complex with a velvety vanilla oak finish.” Lot 40 Canadian Rye Whisky price, ABV, age and other details

It’s day 11 of our countdown to Christmas with Drinks by the Drams Advent calendars. Today, we’re drinking a delicious little number from Canada, it’s Lot 40 Rye whisky. The finish is relatively long for a Canadian rye whisky, with a soft rye glow that fades into more typical vanilla sweetness (there’s that new oak again). A definite improvement over the very short-lived finish of CC 100% Rye. Again, it’s not going to compete with an expressive single malt, but it is a nice (if fairly simple) finish for this class of whisky. In the mouth: Not as expressive as on the nose, but also not as hot. I get light and tamed tastes of rye spice, honey, cinnamon, adzuki beans, sakura liqueur, red rice tea, and leather. Conclusions: Going on a tangent, I love the subtle details on the label. It mentions a part of the process via sharing the equipment used. Pot still, worm tubs, doublers and wooden pipes. Yum. Lot 40 Canadian Rye Whisky

Vouchers and More

In the mouth: Medium bodied, vanilla, caramel, rye spice, more apricots and peaches, Macintosh apples, and over-steeped chai tea. The finish is very much like an apple pie, with red apples, cinnamon and cloves. There are also some dark cherries hanging out near the very end. Oak tannins and barrel char notes balance out the finish. Conclusions: The flavour that has me most of all is the anise. Normally, I taste licorice, but this is sweeter and warmer. I will forever think of anise when I drink this whisky. So Don, how wet were those casks anyways? If you know Canadian whisky you know this question is irrelevant since this whisky could contain up to 9% actual port by volume without disclosure * Aengus gives a sideways glance at the suspiciously low cask strength ABV*. It doesn’t say 100% rye on the bottle the way the core releases of Lot 40 do either.

Year Old cask strength 2018 (9.3) > 12 Year Old cask strength 2017 (9.2) > regular Lot 40 (9.1) > Third edition cask strength 2019 (8.9) > Lot 40 Dark Oak (8.8). I was excited about this trip because I knew the food there was good, largely because it’s a part of North America where the population is mostly Asian. Just look at Tony Bourdain’s obsession with Asia after he got a taste of it. So, I knew we wouldn’t have a hard time looking for good meals there. Eating in Richmond almost felt like being in Hong Kong due to the numerous dim sum restaurants, and being surrounded by folks speaking Cantonese. A truly stellar aspect of Lot 40 for me is its nose – a rich bouquet of baking spices (cinnamon and nutmeg in particular) and fragrant floral notes (including heather), with some dark fruits evident underneath. You can also smell the candied sweetness that is the characteristic of new charred oak barrels. Rich and complex, there are absolutely no false notes here­. Honestly I could smell it all night long (which, as my lovely wife has opined, would certainly make it last longer!). 😉

Lot 40 Dark Oak – Review

Finish: Medium length. Hot chilies and sweet caramel initially, followed by the dill. A lot of woody notes. Bubblegum and cloves return at the end, and it is again drying on the final finish. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. On the nose: I get medium aromas of rye spice, cinnamon, adzuki beans, sweet vermouth, and oak. Sometimes, these come out as mellow. Other times, it’s hot. Underneath is a tingle of sharpness, which makes me assume it’s from the worm tubs. Along with it, and at the tail end, are lighter aromas of anise, leather, vanilla, and honey.