Lot No. 40 100% Rye Whisky

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Size750mL Proof86 (43% abv) *Please note that the ABV of this bottle may vary
Inspired by a recipe from early Canada, this 100% rye whisky is crafted at the Hiram Walker & Sons distillery. It's distilled from unmalted rye ― first using a column still, then a pot still. After being matured in new American oak casks, it's bottled at 86 proof.
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Availability & Returns

This product is available in: AZ, CA, CO, CT, DC, FL, IL, IN, KY, LA, ME, MD, MA, MN, MO, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, VA, WA Unfortunately, we can't ship to PO Boxes and APO addresses.

Note:  Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.

About Lot No. 40 100% Rye Whisky

The history of this Canadian rye whisky dates back to 1998 when Master Blender Michael Booth crafted a whisky, inspired by how a 100% rye whisky would have been made in early Canada by his forefather Joshua Booth. The name comes from the plot of land that Joshua was given upon his arrival in Canada. Today, the whisky is crafted at the Hiram Walker & Sons distillery in Windsor, Ontario by Master Blender Dr. Don Livemore. The recipe was altered slightly, as the current expression is made from unmalted rye. It's once column-distilled and once pot-distilled, then aged in new American virgin oak casks before being bottled at 86 proof.

Get your bottle of this Canadian 100% rye whisky today!

About Lot No. 40

Following the end of the American Revolutionary War, Joshua Booth emigrated from his native New York to the Ernestown Township in eastern Ontario. Booth was a farmer and carpenter by trade, and eventually began distilling whisky on his farm at Lot No. 40 near Millhaven, Ontario. Booth died in 1813, but seven generations later, his great-great-great grandnephew, Michael D. Booth began producing a whisky named Lot. No 40 once more.

About Rye

As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.

By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.

Check out our impressive selection of rye whiskeys, find your new favorites in The best-reviewed rye whiskeys, and explore our treasury of Best rye bottles under $100.

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The nose opens with rye bread aromas, as well as ripe pear, vanilla, honey, and floral undertones. Look for rye spice on the complex palate with white pepper, nuttiness, toffee, and a touch of dark fruit. The finish is gently warming and pleasantly long.
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