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

Product Information

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. Lot 40 Cask Strength whisky enjoys a cult following among Canadian whisky drinkers, one that is spreading worldwide as it continues to win awards. Lot 40, in all varieties, is 100% rye whisky. It’s aged in new oak and is more similar to American ryes than traditional Canadian ryes. 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 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 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!). 😉

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. 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. Because I’m already in the territory of Canada and am on the topic of rye whiskey, I thought it would be a good chance to sneak in a review of a Canadian rye called Lot 40. It also just hit me that this will be my first review of Canadian whiskey for Malt. 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 WhiskyYear 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). This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. 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. 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. Lot 40 Canadian Rye Whisky comes from the same distillery and the same mashbill as the Lot 40 Canadian Whisky and to be honest I’m having trouble finding what the difference between the two are online. This one is likely younger, I’m getting a rougher delivery and it’s missing the elegance of it the 2012 release, outside of my senses I’m having a hell of a time finding concrete info on this guy.

Palate: Very aromatic, big spices with chocolate, and toffee. Actually tastes a bit like Dr Pepper. 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. 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.

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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. 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.” 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.

That is the award Joel was alluding to when describing the man in the Panama Hat and his Whisky Bible. 🙂 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 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. 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.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. 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.