Lot 40 Rye Whisky

Lot 40 Rye Whisky

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.

Released in 2012 by Pernod-Ricard, Lot No. 40 is actually a revival of a whiskey from the late 1990’s, when Corby (a major Canadian distributor affiliated with Pernod-Ricard) introduced a line of premium whiskies under the Canada Whisky Guild series. One of those was called Lot 40, named after the plot of land home to the historic Ontario farm of Joshua Booth, the ancestor of one of Hiram Walker’s distillers and a Canadian pioneer, politician, and distiller. Despite a kind of cult-like popularity, the Canada Whisky Guild series was eventually discontinued, though those who had tasted Lot 40 mourned its passing for years afterwards. In 2012, however, Pernod-Ricard re-introduced the Lot No. 40 label in response to growing demand for premium ryes. The contents of this bottle are made from a mash of 90% rye and 10% malted rye, made at Hiram Walker distillery and reportedly aged for seven to eight years.

  • Nose

    Lot No. 40 offers clear notes of rye from start to finish, beginning with fruity plum and menthol followed by cinnamon, clove, and a hint of smoky black cardamom. There is a touch of dill mingling with a slight prickle of alcohol heat, which marries nicely with the heavy rye aromas.

  • Palate

    A wonderful, rich mouth feel with a full, spicy character. An initial light brown sugar sweetness transitions to a dry mid-palate full of rye bread, black pepper, brine, and a mouthwatering sourness, like a deli pickle. The finish is amazingly long and savory with the numbing quality of cloves and capsaicin on top of toasted oak, rye grain, and dusty cinnamon.

  • Finish

    A pleasing peppery glow with a hint of vanilla sweetness and a clean zestiness that sits long on the tongue.

Source
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