Lot No. 40 Canadian Rye

A conversation with a long-distance friend brought up the idea of "come down" whiskies. The question is what affordable, yet still delicious, spirits work well as a transition from a premium bottle. For example, if you start with a high-end bourbon or rye, what's a good mid- or lower-priced option to switch to that's still enjoyable? While this might depend on your initial choice, especially with complex choices like cask strength Islay, for rye, Lot 40 came to mind. After watching my team's embarrassing loss, I thought about how well this would serve as a "come down" dram from pricier bourbons or ryes, and perhaps even some finished Scotches. I found an expert review that perfectly matched my experience: cherry, salted caramel, and brown sugar are present on the nose, palate, and finish. While not complex, its deliciousness and price are ideal for a "come down" whisky. I'd had my eye on Lot 40 for years and finally found it on clearance for $32, down from $40. Unfortunately, it was the last bottle available locally. While future batches might increase in price, making it less of a bargain, I'll enjoy this one for now. It's a solid offering, not the absolute best, but perfectly suited for its intended purpose. If this were your top bottle, there's nothing wrong with that, as it's quite tasty. For a "come down" suggestion from Lot 40, consider Old Overholt Bonded or JP Wiser's Triple Barreled Rye if accessible.

It's December 9th, and I'm planning to taste a new rye whiskey daily this month. While my expertise in rye isn't as developed as my Scotch knowledge was last year, I'm always open to recommendations for good rye whiskies. With some new objectives (it's good to have objectives), there are a few key contenders I could use assistance in locating. Please send me your most potent suggestion. Objectives (abbreviated): 5 ryes. 4.5 stars. Easily obtainable. (1/5, WT101) I want to distinguish between bourbon and rye. First attempt. One of these must be an Empire Rye. I desire a bold rye. I want the one that resembles the substance that dripped from Frodo’s mouth when Shelob immobilized him. >>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~, your recommendation! Nose presents butterscotch, peanut brittle, citrus. Yeast. Beer? It smells somewhat artificial, like a product with added flavors, but the notes are still intriguing. Body: To paraphrase a review of Blanton’s gold: “Woody Woodpecker would covet this much wood, so keep an eye out for that cartoon fowl.” I'll never forget that. It applies here too. The wood note is intense. I struggle to look past it. It's raw cedar. Finish consists of grass, cinnamon, cough syrup, licorice, malt balls. I don't think this is for me. However, it's significantly superior to that VOSN 7 year abomination (and considerably less expensive), and I believe my issues with the flavors align with my objections to 95% of Canadian whiskies I've tried, which is inherently subjective. I'm going to venture a guess that enjoyment of this whisky correlates less with an appreciation for rye whiskey and more with an appreciation for Canadian whiskey, and I'm starting at a significant disadvantage in that regard. Edit: Served on ice, my appreciation increased by a quarter star. That woody body is reduced, and I actually detect a red apple note. I will need to explore this further through other means.

Let's embark on a whisky journey north to the land of rye with this delightful Hiram Walker & Sons 100% rye whisky, copper pot-distilled and aged in new oak casks. I'll be direct: for a spirit that has won Canadian Whisky of the Year twice, it offers incredible value for what it delivers. Like a rich, intricate bottle of Scotch, there's a lot happening from the nose to the finish that will make you question yourself, wondering, "Wait a minute. Did I really taste that?" The nose offers a blend of corn and rye with notes of baked pastries filled with almonds, marzipan, and summer fruits. If you inhaled with your eyes closed, you'd think you'd entered a Parisian bakery! However, the palate quickly shifts your perspective. You're met with spices followed by lime and a subtle background smoke; but the moment passes quickly as the fruity notes reappear – this time, it's a mix of berries and grapes which then fade into sweet vanilla, syrups, and grain. The interesting aspect of this whisky is that it was produced in Ontario with 100% rye, yet its flavors and aromas are reminiscent of a respectable Kentucky bourbon – think Buffalo Trace or 1792. If you're seeking something new and intriguing, get a bottle of this Lot 40, and you won't be disappointed. Even if you're like me and don't typically drink much rye, you'll find this whisky very palatable. Enjoy it neat or on the rocks; it will be smooth either way. P.S. Happy World Whisky Day! I know I'm reviewing this a day late, 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 essential, but a pleasant addition.

Appearance: Lot 40 Rye has a deep, rich amber hue that suggests its complexity and depth, creating an inviting impression of a well-aged and skillfully crafted spirit. Nose: The initial aroma is a potent surge of rye spice, intertwined with notes of toasted oak and vanilla. As it evolves, hints of dark chocolate, caramel, and a subtle touch of dried fruit, specifically figs and dates, emerge. A faint undertone of mint and eucalyptus adds an intriguing freshness. Palate: Lot 40 Rye is bold and full-bodied on the palate. The first taste delivers a powerful rye spice, which is quickly counterbalanced by sweet toffee and caramel flavors. Layers of dark fruits like black cherries and plums are present, along with a distinct peppery note. The mid-palate reveals hints of nutmeg, cinnamon, and a touch of anise, contributing to a complex and well-rounded flavor profile. Finish: The finish is long and warming, with enduring spices and a pleasant sweetness. Oak notes and a subtle smokiness linger, leaving a satisfying dryness that encourages another sip. The balance between the spicy rye and the smooth, sweet elements is maintained throughout. Lot 40 Rye Copper Pot Whisky is an exemplary Canadian rye whisky. Its strong, spicy character is beautifully complemented by sweeter, more subtle flavors, making it both intricate and accessible. The craftsmanship is evident in every sip, and the use of a copper pot still imparts a distinct depth and richness. Whether enjoyed neat, with a little water, or in a classic cocktail like an Old Fashioned, Lot 40 Rye is guaranteed to impress both casual drinkers and connoisseurs. Rating: 92/100

Here's my second Canadian whiskey, though technically it's a rye. Will I be pleasantly surprised again (or not, since it's generally well-regarded)? A neck pour because it's a new bottle, YEAH! Nose: The aroma is subtle initially but becomes apparent and opens up nicely with time. At first, I detect typical sweet notes akin to baking spices (vanilla, nutmeg, cinnamon), caramel, and some darker fruit notes (plum-like?). Subsequent nosings reveal a gingerbread-like scent. Wow. Perhaps a faint hint of citrus? A faint note of dill (thank goodness). It's much more complex than anticipated. Palate: It has a quite nice, full, coating mouthfeel. Are all Canadian whiskeys like this, or have I just been fortunate with the ones I've tasted so far? It begins nicely with many of the baking spices mixed with gingerbread notes. I sense slight black cardamom/minty notes. This is followed in the middle by some pleasant sweetness (caramel, vanilla, dusty cinnamon). It concludes with a black peppery/spicy finish. Finish: Moderate in length, but it doesn't build as you continue sipping. It ends with a kind of fruit syrup drenched in pepper and oak. A bit of tannin as well. Considering the price, I'm really enjoying it. I'm starting to think my palate/nose prefers whiskies that aren't overpowering and are a bit more subtle, allowing for discovery while sipping, rather than the "punch to the face" type. Now, I need to try other rye whiskeys (likely some American ones).

Smell: Cinnamon, cloves, cardamom, peppermint, and vanilla are the primary notes on the nose. It then presents lightly floral with an orange zest note. There's a faint rubber, pepper, and burnt wood. A tiny bit of caramel. WITH WATER: It opens up considerably and balances things nicely. Much less spicy and a lot more caramel and floral notes. Taste: A powerful flavor. The taste is considerably less spicy than the nose. You get much more caramel right from the start with a strong vanilla note. Then, it's all about the spice with cinnamon, cardamom, peppermint, and cloves. The floral notes are still present, just before the finish. WITH WATER: Similar to the smell, it genuinely helps in balancing everything. It does lose intensity, but I believe the trade-off is worthwhile. Finish: The finish is predominantly orange zest, vanilla, pepper, and a tiny bit of rubber. It's quite long, frankly, considering the proof. Mouthfeel: Medium to light body with a medium to low level of oiliness. This is one of the weaker aspects of this whisky. WITH WATER: Interestingly, the body grew, moving to a strong medium. Overall: It's a robust rye and definitely punches above its ABV in terms of flavor. Although its flavors are quite direct, the intensity is very much appreciated. No dill whatsoever here. It's one of the rare non-malt whiskies that benefits from adding water.