Wine Spectator 93 points - This full-bodied blended whisky hits all the right notes, starting with plenty of rich caramel and oak tones on the nose and palate, plus touches of butterscotch, spicy cinnamon and clove. It finishes long, slightly oily and mouthfilling. Sip it straight or add a splash of sweet vermouth. - K.N.
Aromas of rye bread and orange blossom betray the fruity character. Notes of white pepper, licorice, vanilla plus hints of musty library books and river stones come through. This one develops in the glass, revealing itself to be rather complex.
Named after land once occupied by an ancestor of retired Master Blender Michael Booth, Lot No. 40 rye whisky is crafted in small batches, strictly following his original recipe. Copper pot distilled, to emphasize its fruity and floral characteristics; the whisky is aged in premium white oak casks, mellowing as it acquires a velvety oak finish. Re-launched in response to popular demand, Lot No. 40 is a complex, rewarding and unmistakably Canadian whisky.