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

Product Information

On the nose: The first thing I get is a big hit of ground cloves, followed by fresh rye bread, orange peels, a touch of oak, and then vanilla and those soft caramel candies. There also some floral notes popping through after a rest in the glass, maybe lavender. I’m no botanist, so take that for what it’s worth. 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: Colour: Medium tan. Definitely a darker hue than regular Lot 40, more on par with the aged cask-strength releases (or even darker). 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. 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.”

Sadly not as expressive and flavorful as I had hoped for, what with it being pot distilled and worm tub-condensed. I guess the big boys really know how to take the fun (flavor) out of their products, even if they’re marketed as a small batch. 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. 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. Overall it’s interesting and makes for a unique sip, but it’s a bit light and feels like it’s not… quite… there. Could use a bit more age or a bit higher proof or both to get it really up there, but as is it’s not bad. Especially at the price, I don’t have much to complain about.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. 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. 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

To celebrate the holidays of 2022, a bunch of my relatives and I decided to visit Vancouver. This would be what I’d consider my first real trip to Canada, as I’ve previously been to Victoria for only a few hours about a decade ago. 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

Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. If the Internet is correct, the original Lot 40 (released in the late 1990s) was the brainchild of then Master Distiller Mike Booth. It was an attempt by Hiram Walker to create three different premium whiskies known as the Canadian Whisky Guild. The success of these whiskies was limited, probably owing to the reticence of consumers to embrace premium Canadian whiskies. Lot 40 was discontinued, much to the chagrin of Canadian whisky enthusiasts. 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 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.

Immediately upon getting this bottle home I was hit by another uncontrollable urge: I needed to make a Manhattan with it. I did Aengus' classic recipe - 2 oz rye, 0.5 oz sweet vermouth, dash of angostura, stirred not shaken with lots of ice, and served neat in a martini glass with Luxardo cherry. It was great - the best Manhattan I’ve had in recent memory.Wow, this is weirdly good. I don’t know what I was expecting with the Lot 40 Canadian Rye Whisky, but this wasn’t it. The aroma is a solid spicy rye aroma with a bit of sweetness. The palate is spicier than the aroma with a slightly lower bit of spice and the finish is surprisingly short and muted. 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: 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!). 😉 Palate: Very aromatic, big spices with chocolate, and toffee. Actually tastes a bit like Dr Pepper.

This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. 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). 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.The planning approval to develop Project Utama had been given by the State Exco over the first seven (7) phases consisting of 706.922 acres. Except SP Baiduri own project, SP Baduri is one of the appointed contractor and sales agent with Syarikat Perumahan Negara Berhad (SPNB). More than 1000 unit house has been built and sales to buyer.