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.

Lot 40 - Rye

Lot No 40 Rye is, by far, Canada’s most award winning whisky. It’s won plenty of praise in Canada, as well as the United States and world wide. What’s not as well known, however, is the evolution of flavour that’s been achieved by the constant stride to perfect this whisky.

Distilled in Canada and aged in barrels for at least three years; often (but not always) Canadian whiskies are blends of corn, barley, and rye whiskies which were distilled and matured separately. Traditionally, Canadian whiskey is called “rye”, although no minimum percentage of rye-grain whisky is required in a blend.