Lot No. 40 Canadian Rye

The last time I was on FaceTime with my favorite long-distance drinking buddy, this topic came up: what are some good "come down" whiskies? I'm not sure if we're using the right language here or if this is a common topic in the whisky community, but essentially, what he was asking me is, "When you start the evening with your best bottle but don't want to deplete it too fast, what are some good mid- to lower-priced whiskies to switch to that are still tasty?" Now, I'll admit, the answer to that question likely depends on what top shelf bottle you started with. If you're drinking a cask strength Islay, it's a lot harder to figure out what "come down" whisky to switch to. If you're drinking Ardbeg UIgeadail, it would make sense to switch to Ardbeg 10, but the 10 is still pretty expensive, so do you switch to the Beastie, which is around $40 in my region, but has an SRP of $48 and so isn't exactly cheap in most places? And can you transition from Islay to non-Islay easily? But we're not talking Islay here, we're talking rye. And the first thing that crossed my mind when I opened this bottle last night, watching my abysmal Philadelphia Eagles lose in an extremely embarrassing fashion to the LV Raiders, was that Lot 40 would make a great "come down" whisky from most top tier bourbons or ryes (and maybe even scotches if you find one that has a similar flavor profile, something that's rum cask finished maybe). I'm going to be honest, I've never seen a more accurate expert review on this site. Palates aren't entirely objective and when I read reviews, I sometimes like to sip at the same time and play that game of what am I tasting that they're tasting. What am I not getting that they're saying is there. (And again, being honest, my favorite part of that game is reading the outlandish things certain reviewers write, like the fact that Whisky Advocate's review of this states that there's the faint trace of bicycle tire rubber in this, that makes me think that particular reviewer is just making things up). But here, what you get is exactly what's described, cherry, salted caramel, and brown sugar. It's on the nose and palate and on the finish, which isn't long, but frankly, what about that flavor profile doesn't sound absolutely delicious (I'm not getting the bicycle tire rubber, but I also have to cop to the fact, I've never tried tasting a bicycle tire). This isn't a complex whisky, but the point of a "come down" whisky isn't the complexity but the price and the degree of deliciousness. I've had my eye on Lot 40 for a few years now. And I'd always intended to pick up a bottle, but never seemed to get around to it. I guess waiting paid off because it just went on clearance in our area and the price dropped from $40 to $32. Of course, the bad news is that with this going on clearance, I managed to pick up the last bottle in Philadelphia (hitting the store on 1515 Locust right before closing after a phenomenal Doug Stanhope comedy set at Helium). So, I'm not going to be able to get another unless the company releases a new batch, and let's face it, when companies release new batches they often jack up the price, which might put this out of good "come down" whisky range. But for now, I'll drink up. This is good stuff, better than most, not quite as good as the best out there, but the best out there isn't what "come down" means anyway. (P.S., of course, if this is the best bottle you've got, there ain't nothing wrong with that either, because this is tasty stuff. If you need a "come down" whisky recommendation from Lot 40, I'd suggest Old Overholt Bonded, which is available widely, or, if you can get your hands on it, JP Wiser's Triple Barreled Rye).

It’s December 9, and I’m going to try a new rye whiskey every day this month. And while my rye game is not as weak as my Scotch game was this time last year, I’m always up for suggestions on good rye whiskies. And now that I have goals (it’s good to have goals), there are some key players I could use your help finding. Send me your most intense contender. Goals (abridged): 5 ryes. 4.5 stars. Readily available. (1/5, WT101) I want to recognize the difference between any bourbon and any rye. First try. One of these must be an Empire Rye. I want a raunchy rye. I want the one that tastes like that stuff that oozed out of Frodo’s mouth when Shelob paralyzed him. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~@Cornmuse the recommendation! Nose is butterscotch, peanut brittle, citrus. Yeast. Beer? It smells a bit artificial, like a flavor-added product, but the notes are still interesting. Body: to quote Distiller’s expert review of Blanton’s gold: “Woody Woodpecker would kill for this much wood so keep your eyes peeled for that feathered fowl.” I will never forget that. Also applicable here. Wood note is intense. I have trouble getting past it. It’s raw cedar. Finish is grass, cinnamon, cough syrup, licorice, malt balls. I don’t think this is for me. However: this is still substantially better than that VOSN 7 year abomination (not to mention substantially cheaper), and I think my objections to the flavors fit within the bounds of my objection to 95% of the Canadian whiskey I’ve tried, which is necessarily subjective. I’m going to go out on a limb and wager that the appreciation for this whiskey correlates less with the appreciation of rye whiskey than it does the appreciation of Canadian whiskey, and I’m starting out with a pretty big disadvantage on that front. Edit: on ice, my appreciation raised this a quarter star. That woody body is toned down, and I actually get a red apple note. I will have to investigate this further in other ways.

Let's take a whisky journey North to the land of the rye where we have this delicious Hiram Walker & Sons 100% rye whisky that's been copper pot-distilled and aged in new oak casks. I'm just going to come out and say that, for a two-time Canadian Whisky of the Year award winner, this offers amazing value for what it brings to the table. Like a rich, complex bottle of Scotch, there is a lot going on from the nose to the finish that will leave you second-guessing yourself and asking, "Wait a minute. Did I actually taste that?" On the nose, you get a mingling of corn and rye with some baked pastries filled with almonds, marzipan, and summer fruits. If you closed your eyes and took a whiff, you would think you've walked into a Parisian pâtisserie! The palate quickly changes your perspective though. You're hit with spices followed by lime and lingering smoke in the background; but the moment passes swiftly as the fruity notes make an encore appearance - this time around, it's a blend of berries and grapes which then diminish into some sweet vanilla, syrups, and grain. The cool thing about this whisky is that it was produced in Ontario with 100% rye, yet the flavours and aromas remind of a decent Kentucky bourbon - think Buffalo Trace or 1792. If you fancy something new and intriguing, grab a bottle of this Lot 40 and it won't disappoint. Even if you're like myself who doesn't drink a whole lot of rye, you will find this whisky very palatable. Enjoy neat or on the rocks, it will be smooth regardless. P.S. Happy World Whisky Day! I know I'm a day late to review this thing, but I was too busy enjoying it. #WWD NOSE: Corn, confectioners' sugar, egg tart, egg custard, almonds, marzipan, apricot, peach jam, rye grain, light oak PALATE: Spices, cinnamon, ginger root, lime, light smoke FINISH: Cranberries, raspberries, grape juice, lime, vanilla, cough syrup, rye Rating: 85/100 Grade: B Good – not a “must”, but a nice-to-have.

Appearance: Lot 40 Rye has a rich, deep amber color that hints at its complexity and depth. The whisky's hue is inviting, suggesting a well-aged and carefully crafted spirit. Nose: The first impression on the nose is an intense burst of rye spice, mingling with notes of toasted oak and vanilla. As it opens up, hints of dark chocolate, caramel, and a touch of dried fruit—particularly figs and dates—come forward. There is a subtle undertone of mint and eucalyptus that adds an intriguing freshness. Palate: On the palate, Lot 40 Rye is robust and full-bodied. The initial taste delivers a powerful hit of rye spice, which is quickly balanced by sweet toffee and caramel flavors. There are layers of dark fruits such as black cherries and plums, accompanied by a distinct peppery kick. The mid-palate reveals hints of nutmeg, cinnamon, and a touch of anise, creating a complex and well-rounded flavor profile. Finish: The finish is long and warming, with lingering spices and a pleasant sweetness. Notes of oak and a slight smokiness persist, leaving a satisfying dryness that invites another sip. The balance between the spicy rye and the smooth, sweet elements is maintained throughout the finish. Lot 40 Rye Copper Pot Whisky is an exemplary expression of Canadian rye whisky. Its bold and spicy character is beautifully balanced by sweeter, more subtle flavors, making it both complex and approachable. The craftsmanship is evident in every sip, and the use of a copper pot still adds a distinctive depth and richness to the whisky. Whether enjoyed neat, with a splash of water, or in a classic cocktail like an Old Fashioned, Lot 40 Rye is sure to impress both casual drinkers and connoisseurs alike. Rating: 92/100

Here we go with my second Canadian whiskey, albeit it is technically a rye. Will I have another surprise (or not really since it is generally well liked). Neck pour because new bottle YEAH ! Nose : The aroma is subtle at first but you can still get some and it open up nicely with time. At first, I smell some typical sweet note akind to baking spices (vanilla, nutmeg, cinnamon), caramel and some kind of darker fruity notes (plum like?) . Subsequent nosings reveal some gingerbread like smell . Wow. Maybe some faint note of citrus ? Faint note of dill (thanks god). It is a lot more complex than expected Palate : Quite a nice full coating mouthfeel to it. Are all Canadian whiskey like that or I'm just lucky with those I tasted to this point ? It starts quite nicely with a lot of the baking spices mixed with the gingerbread notes. I feel a little bit of black cardamom /mint-y notes. It is followed in the middle by some nice sweetness (caramel, vanilla, dusty cinnamon). It has some kind of ending in black peppery/spicy end note Finish : Moderate in lenght one but doesn't build up as you continue sipping. It ends in a kinda fruit syrup drenched in some pepper and oak. A little bit of tannins too For the price it has, I'M really enjoying it.. I'm starting to think my palate/nose seems to like the whiskey that arent overpowering and are a little bit more subtle and that let you discover while sipping and not the "punch to the face one". Now, I will need to taste other rye whiskey (Probably some american ones)

Smell: Cinnamon, cloves, cardamom, peppermint and vanilla are the main notes on the nose. Then, it's lightly floral with and orange zest note. Light rubber, pepper and burnt wood. Tiny amount of caramel. WITH WATER: Opens up quite a bit and balances things nicely. Much less spicy and a lot more caramel and floral notes. Taste: Powerful taste. The taste is quite a bit less spicy than the nose. You get a lot more caramel on the get go with a strong vanilla note. Then, it's all about the spice with the cinnamon, cardamom, peppermint and cloves. The floral notes are still there too, right before the finish. WITH WATER: Just like the smell, it really does help balancing everything. It does lose on intensity but I think the tradeoff is worth it. Finish: The finish is mostly orange zest, vanilla, pepper and tiny rubber. Pretty darn long to be frank, considering the proof. Mouthfeel: Medium to light body with medium to low level of oiliness. One of the low points of this whisky. WITH WATER: Interestingly enough, body got bigger, going to a strong medium. Overall: It's a strong rye and punches about it's ABV flavor wise for sure. Although it's quite straightforward in its flavors, the intensity is very much welcomed. No dill at all here. One of the rare non malt whisky that benefits from adding water.