Lock Stock & Barrel 18 Year Straight Rye

When I first opened this bottle, it was a little underwhelming, but after many glasses I’ve found that I was too impatient with it and the glass needs around 15 minutes to breathe to really open up. My bottle is about half full now and seems to not need as much air to open now, but if you pour a glass and don’t smell citrus, the glass isn’t ready yet, put it to the side and let it breathe as it’s a bit shy but once that citrus comes through, be prepared for a hell of a rye. The nose starts with rich tangerine citrus infused caramel along with pine needles followed by banana cream pudding then fresh baked pumpernickel bread, grade A dark maple syrup that transitions to a trickling stream washing over river stones, juniper berries, candied ginger, black pepper, leather and fresh cut hickory that’s burning in a fireplace with medium ethanol burn. The taste is a viscous mouthfeel starting with dark grade A maple syrup over orange pancakes then pine needles followed by banana cream pudding then fresh baked pumpernickel bread that transitions to a trickling stream washing over river stones, juniper berries, candied ginger, black pepper, spearmint, leather and fresh cut hickory that’s burning in a fireplace with medium ethanol burn. The finish is long with tangerine caramel, pine needles, slight minerality, pumpernickel bread covered in whipped butter, baked pears, polished leather and light oak. This is a masterpiece of a rye that starts with a nose of citrus, forest floors, a creamy fruit and syrup mixture, baked pumpernickel bread, slight rock minerality and rye spices with perfectly balanced wood that follows the same notes on the taste with a rich creamy maple syrup mouthfeel that has no spice until the moderate alcohol bite that finishes long with a perfect balance of citrus, rye, minerality and poached pears that pulls you back for another sip. I decided to put this side by side with its younger sibling of Alberta Premium Cask Strength Rye and the Lock Stock and Barrel 18 really highlights the astringency and bitter flaws in the Alberta that have faded away through the many years in the barrel. At $230, it’s an expensive treat, but I can’t think of a better rye that I’ve had and think this can easily hold its own or beat some of the WhistlePig Boss Hogs I’ve tried at twice the price.

Nose - butterscotch, vanilla, anise, dark chocolate, peppermint, cherry, plum, clove, leather, allspice, orange, tobacco, marshmallow, toasted coconut, herbal notes, dry oak, walnut, moderate ethanol burn. Taste - clove, orange oil, allspice, dark chocolate, butterscotch, anise, leather, baked apple, rich oak, black cherry, vanilla, bitter walnut, lemon, peppermint, moderate alcohol bite, finishing medium long with dark fruit, chocolate, toasted oak, and rye spice flavors. 100% Canadian rye? Check. 18 years old? Check check. 100+ proof? Check check check. With those stats, I know it’s a winner before even pouring a glass. But alas, a glass must be poured, so here we are. The nose is amazing, dare I say sublime? Butterscotch, dark chocolate, and orange aromas appear, underpinned by a woodsy, herbal quality. It’s like smelling a moss-covered Werther’s hard candy that you picked up on a forest walk. The palate is punchy, but not overly hot or youthful. Dark fruits, more butterscotch, rich oak, and nuts overwhelm the taste buds. The finish lingers beautifully without veering into any unpleasant territory. This is outstanding whisky and easily the best rye I’ve tried. It completely destroyed the latest Boss Hog in a side-by-side, which honestly isn’t saying too much, but it’s worth mentioning as they have a similar provenance. The only point I can possibly subtract is for the slight palate brightness. It’s not youthful, but just a tad more ethanol-forward than perfection would allow. So this isn’t flawless, but it’s very, very close. A huge shout-out to @pkingmartin for introducing me to this and providing the generous sample!

Orange, banana, vanilla, butterscotch, all covered in a soft oaky blanket. Much more citrusy than herbal. Creamy custard. About halfway through the sample this really started to click for me. I thought I might try to compare against one of my more well-liked but considerably younger ryes in the cabinet. Willett 4 year, which I really enjoy, tasted quite sour in comparison. Oaky-vanilla-citrus custard. Really enjoyable pour, and once again thanks to @pkingmartin for the sample.

The nose is full of rye with equal amounts of floral notes, along with ginger, baking spices, with oak and vanilla balancing it all out. The palate is hot and peppery with strong cinnamon and rye, with charred oak and a touch of vanilla. The finish is long and the hotness carries over with cinnamon filling the mouth on top of charred oak. This whiskey seems all over the place and slightly confused, which is disappointing for a whiskey of this stature.

Taste this neat and your first words will be wow. this shit is a crazy dynamic, hot and spicy and sexy. Unique for sure but well worth a try. The nose is deceivingly simple and subtle, spicy but not insane. That first taste though. With a splash (1/2 a straw full) it really changes though. The spice moved to the back of my cheeks and the taste was warm, sweet and something earthy but confusing. I don't know that I've had a rye like this before.

Good nose. Gingerbread. Butter. Brown sugar. Velvety on the tongue. Super smooth, it does not drink like a 109 proofer. Nose translates to the tongue. Super long finish. Good stuff. 12/22/17 Over two years later and... still great. What a nose, with cacao nibs, fruit, salted butter, lambic, burnt sugar, and perfume. On the tongue, spicer than I remember it, but still elegant. Some dark cacao, slightly sour fruit, nice warmth. 4/8/2020