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

Product Information

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. 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

Colour: Medium tan. Definitely a darker hue than regular Lot 40, more on par with the aged cask-strength releases (or even darker). Given the continued success of Lot 40 and its limited edition Cask Strength iterations, it was only logical for Pernod Ricard/Corby spirits to introduce a permanent line extension to the Lot 40 family. Lot 40 Dark Oak takes the popular Lot 40 rye and adds a second maturation in heavy #4 char casks. It’s also bottled at 48% ABV, which is nice. The whisky seems to be a total chameleon; just about every review seems to say something completely different.Corby (distributor) lists this, and only this, under its Lot 40 “brown spirit” brands so I’m thinking this is nothing more than just a new label. The bottle is the same and the proof is the same, but as you’ll see in the Lot 40 Canadian Rye Whisky review below the quality of whisky is definitely not the same. Whiskey Review: Lot 40 Canadian Rye Whisky 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.

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. This hardly tastes like a rye at all, much less one from Canada. The floral bouquet notes and springtime essences are all gone replaced by what amounts to a rich and creamy cappuccino. This is nothing like the previous year’s 11 year old version and would make more sense if it was a rye bottled by Woodford Reserve and finished in a second barrel (which does exist by the way!). This is not to say that this is a bad whiskey. On the contrary, it is actually very unique. I’ve never had cappuccino flavors paired with a rich creaminess to this degree before, not even in bourbons that were finished in a second new barrel. However, over the course of the year, they have starred releasing certain select specialty bottlings individually (often with very limited numbers). The first was the Pike Creek 15 Year Old Finished in Ontario Cabernet Sauvignon Barrels (limited release at the LCBO in August 2020). This was followed in early November with a limited online-only Ontario release of a few cases of their second aged cask-strength blend under the J.P. Wiser’s brand – a 22 year old bottling, finished in Port casks. I missed that one, but a wider release of it is planned “in the new year.”

Try a Lot 40 Cask Strength 3rd Sample…

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. 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. 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.

Have you got your tree up yet? We always leave ours to the last minute but the trouble with this kind of sylvian brinkmanship is that you might get to your friendly local tree dealer and there will only be unhappy stunted little bushes available. Or no trees at all! Then you’ll have to get one of those silver plastic ones from the supermarket. But then again, they don’t drop needles and you can use them over and over again. So in some ways you win. Maybe stop worrying and have a look at what’s behind the next door of your advent calendar. 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.Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. 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. The 1/11 rule is, and should be preserved as, part of our blending history. However it would go a long way for credibility in Canadian whisky if the rules required blenders to state if any non-whisky components were added to their products. Some other blenders have taken the opportunity to celebrate the rule and successfully incorporated it into their marketing, but I’ll say it again: mandated disclosure please. 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 I’m sure you know this already but the term “rye” in Canadian whisky is more of a colloquialism and doesn’t refer to any specific requirements. It comes from the term “rye-flavoured” whisky which is why we Canadians throw the term rye around quite loosely when describing the typical Canadian style of rye-flavoured blended whisky. Another note is that Canadian whiskies including all “ryes” can use any type of barrel and are not limited to used barrels, although the big distillers typically do refill the same barrels over and over again.

Out of all the releases, the original Lot 40 Cask Strength of 12 year variety was my favorite. For my palate specifically, it hit perfectly. Score wise, it’s still one of the better whiskies I’ve had.

Crown Royal Northern Harvest Rye – Review

Everything at the Hiram Walker distillery goes through a column still for the first distillation. In the case of Lot 40 they do a second distillation in the pot still, so although it’s all pot distilled, it’s not only pot distilled. Also I’m fairly certain the apparatus details on the label have nothing to do with the equipment used to make the current Lot 40. No worm tubs or wooden pipes here sadly. Palate: Very aromatic, big spices with chocolate, and toffee. Actually tastes a bit like Dr Pepper. Among those who know a bit about Canadian whisky, the woefully misunderstood 9.09% (or 1/11ths) rule prevents many from trying what Canada has to offer. Add to that the fact that “Canadian rye” does not have to contain any rye grain at all, and you have more confusion in the mix. In addition, many of my homeland’s best-known whisky experts are perceived as cheerleaders who are not sardonic enough to earn “whisky critic street cred.” 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