In this Lot No. 40 Rye Review, we explore whether one of Canada’s most influential whiskies still deserves its place among the world’s best rye drams. Produced at Ontario’s historic Hiram Walker Distillery and made from 100% rye grain, Lot No. 40 helped challenge the perception that Canadian whisky was little more than an easy-drinking alternative to Scotch, bourbon or Irish whiskey. Years after first discovering it behind the bar at Café Zilt, it remains one of the bottles I most often think about when conversations turn to underrated world whiskies.
Quick Verdict: Is Lot No. 40 Worth Buying?
Absolutely.
Lot No. 40 remains one of the finest value rye whiskies available today and arguably the bottle most responsible for Canada’s modern rye revival. Expect bold spice, herbal complexity, toasted rye bread, oak and enough personality to surprise anyone whose experience of Canadian whisky begins and ends with smooth blends.
There are certain whiskies that become attached to a place as much as a flavour. Not because they are necessarily the greatest whisky you’ve ever tasted, but because every pour carries memories along with it. The room. The conversation. The people.
Getting To Know The Whisky Myself
For me, Lot No. 40 will always be connected to my time working behind the bar at Café Zilt.
Café Zilt was one of those places where a casual conversation about beer could somehow end with three people debating the merits of Springbank, arguing about independent bottlers or discussing whether Japanese whisky had become too expensive. Good whisky conversations seemed to happen naturally there, and at the centre of many of those discussions stood Michael.
Being Canadian, Michael always made sure there were a few Canadian drams represented on the shelves. Not because he felt obliged to fly the flag, but because he genuinely believed the category deserved more respect than it received. I still remember the first time he poured me a glass of Lot No. 40. At that point, my understanding of Canadian whisky wasn’t particularly sophisticated. Like many drinkers, I associated the category with easy-going blends rather than distinctive flavour. The nose immediately caught me off guard. There was rye bread, herbs and pepper where I expected vanilla and sweetness. By the second sip, I realised this was an entirely different beast. Looking back now, it was probably the first Canadian whisky that genuinely made me pay attention.
Michael used to joke that if a bottle of Lot No. 40 sat untouched for too long, he considered it a personal failure rather than a reflection on the whisky itself. More often than not, he’d end up pouring a small sample for someone at the bar and letting the whisky do the convincing. Usually it didn’t take much convincing at all.
Long before rye whisky became fashionable again, Michael was pouring Lot No. 40 for curious customers. I watched the same scene unfold countless times. One regular stands out in particular. He was a devoted bourbon drinker who rarely ventured outside Kentucky and had already decided Canadian whisky wasn’t for him before the glass even reached the bar. After the first sip he looked at the bottle, then looked back at me and simply asked, “That’s Canadian?” By the end of the evening he was asking where he could buy one. I saw versions of that reaction more times than I can count.
Someone would ask for a Canadian whisky expecting something soft and uncomplicated. A glass of Lot No. 40 would appear. They would take a sip. Then another. Then the questions would start.
“What exactly is this?”
That’s the effect Lot No. 40 tends to have. It quietly changes people’s minds.
Before diving deeper into this review, if you’re still exploring whisky styles and flavour profiles, have a look at our guide to whisky basics:
https://dram1.com/whisky-101-a-beginners-guide-to-whisky/
What Is Lot No. 40?
Lot No. 40 is produced at the renowned Hiram Walker Distillery in Windsor, Ontario. Unlike many Canadian whiskies that use rye as a flavouring grain within a broader blend, Lot No. 40 is distilled entirely from rye grain and produced using copper pot stills. The result is a whisky with considerably more texture, spice and grain character than many drinkers expect from the category.
The name itself traces back to Joshua Booth, an early settler whose land parcel was designated as Lot Number 40. The modern whisky first appeared in the late 1990s through the work of master blender Michael Booth, whose family history inspired the recipe. Despite its quality, the whisky initially struggled to find a large audience and disappeared for a time before returning in 2012.
Thankfully, whisky drinkers had become far more adventurous by then.
Today, Lot No. 40 is widely regarded as one of the whiskies that helped reignite global interest in Canadian rye. It occupies an interesting position within the whisky world because it manages to feel both traditional and modern at the same time. It respects Canada’s rye heritage while offering enough flavour and personality to satisfy contemporary enthusiasts who often demand more from their whisky.
And yes, Canada follows Scotland’s spelling convention of “whisky” rather than the American and Irish “whiskey.” If you’ve ever wondered why, our article explaining the difference dives deeper into the story:
https://dram1.com/whisky-or-whiskey-spelling-explained/
Tasting Notes: Lot No. 40
Stats
Age: NAS
ABV: 43% (86 Proof)
Distillery: Hiram Walker Distillery
Region: Ontario, Canada
Flavour Profile: Spice Market Heat
Chill-Filtration: Yes
Colouring: Yes
Nose
The first thing that jumps out isn’t spice. It’s walking into an old delicatessen just after the lunch rush has ended. Fresh rye bread still sits on the counter, cracked black pepper hangs faintly in the air and somewhere in the background somebody has just opened a jar of dill pickles. It sounds odd written down, but in the glass it makes perfect sense.
Behind that wonderfully savoury opening comes a wave of orange oils, beeswax furniture polish and something that reminds me of opening an old cedar cigar box that hasn’t seen daylight for years. The oak feels dry rather than sweet, carrying notes of pencil shavings and cedar wood scattered across a workshop floor. Given a little time, the whisky softens and reveals darker honey spread generously across toasted rye bread, while fresh mint drifts through the glass, feeling less like garden mint and more like the lingering memory of an old-fashioned spearmint gum.
What I love most is how restless the nose feels. One moment you’re standing in a bakery. The next you’re wandering through a spice market. Then suddenly you’re opening antique wooden drawers in an old study lined with leather-bound books. Every return to the glass reveals something slightly different, which is exactly what keeps you coming back for another nosing.
Palate
The arrival reminds me of the first turn of a pepper mill over a bowl of hot soup, delivering an immediate burst of black pepper, toasted caraway seeds and warm rye loaf still carrying heat from the oven. What follows is particularly enjoyable because the whisky never fully commits to sweetness. There are hints of maple syrup, burnt orange peel and brown sugar hovering just before it becomes caramel, yet the rye constantly pulls the whisky back towards spice, herbs and grain.
The herbal elements are where Lot No. 40 truly distinguishes itself. Dill, fennel fronds, mint and fresh herbs weave through the palate in a way that feels almost culinary. It reminds me of standing behind the bar at Café Zilt while a cheeseboard is being assembled nearby, with cracked pepper, dried herbs, warm bread and polished oak somehow occupying the same space.
As the whisky develops, something distinctly rustic begins to emerge. Old wooden barrels, antique cupboards and spice merchants’ stalls come to mind, alongside dusty oak shelves lined with jars whose labels have faded with age. There is a grain-forward honesty here that feels refreshingly unpolished in the best possible way. Many modern whiskies chase richness through cask influence. Lot No. 40 lets the rye do much of the talking, and that’s exactly why it remains so memorable.
Finish
The finish fades gradually through peppercorns, cedar wood and dry orange zest. What lingers longest isn’t sweetness but aroma. Long after swallowing, traces of rye bread crust, mint leaves and old oak furniture continue drifting through the palate. It feels less like the whisky disappears and more like it quietly walks into another room, leaving the door slightly open behind it.
The spice remains elegant rather than aggressive throughout, and while the finish isn’t the longest you’ll encounter, it has enough character to leave a lasting impression. Like the whisky itself, the finish is defined by personality rather than sheer power.
Food Pairing
Lot No. 40 loves food with texture and spice. Pastrami sandwiches, smoked brisket and pepper-crusted steak all make outstanding companions, allowing the whisky’s rye character to shine without overwhelming the pairing.
For cheese, mature Gouda and aged cheddar work particularly well, their savoury depth complementing the whisky’s herbal and spicy notes beautifully.
Dessert is where things become especially interesting. Ginger cake, pecan pie and dark chocolate with orange zest all highlight different sides of the whisky, revealing layers of sweetness that can sometimes sit quietly beneath the rye spice.
Who Is This Whisky For?
Lot No. 40 is ideal for drinkers looking to discover what rye whisky can truly offer. If your experience of Canadian whisky has mostly involved lighter blends, this bottle provides an excellent introduction to the category’s more characterful side.
It also serves as a fantastic bridge for Scotch drinkers who enjoy spice-driven drams and bourbon fans looking to explore rye without jumping straight into barrel-proof territory. There is enough complexity here to satisfy experienced enthusiasts, yet enough balance to remain approachable for curious newcomers.
Lot No. 40 vs Crown Royal
This comparison appears frequently among Canadian whisky enthusiasts because both whiskies showcase rye, but they do so in very different ways.
Crown Royal leans softer, sweeter and more approachable, emphasising accessibility and gentle spice. Lot No. 40 feels more focused, more traditional and ultimately more expressive. The rye is given centre stage rather than playing a supporting role, resulting in a whisky with considerably more grain character and herbal complexity.
For those interested in exploring the broader Crown Royal range, you can read our full review here:
https://dram1.com/crown-royal-canadian-whisky-review/
Is Lot No. 40 Worth It?
Without hesitation, yes.
In a whisky market increasingly crowded with limited editions, inflated prices and manufactured scarcity, Lot No. 40 remains refreshingly honest. It delivers genuine complexity, a distinctive flavour profile and a strong sense of place without demanding a premium price.
In fact, I’ll go a step further. If somebody asked me to choose a single bottle that explains why Canadian whisky deserves more respect from enthusiasts, Lot No. 40 would probably be my answer. There are older Canadian whiskies, more expensive Canadian whiskies and rarer Canadian whiskies, but very few communicate the category’s potential quite as clearly as this bottle does.
Best Way To Drink Lot No. 40
Neat is absolutely the best place to start. The whisky’s balance of spice, oak and herbal complexity is most clearly expressed without dilution. A few drops of water can reveal additional citrus and honey notes, but Lot No. 40 performs beautifully straight from the bottle.
It also makes an exceptional Manhattan, where the rye spice remains vibrant enough to shine through the other ingredients without losing its identity.
What Makes Lot No. 40 Stand Out?
What separates Lot No. 40 from many competitors is authenticity. It isn’t trying to be bourbon. It isn’t trying to be Scotch. It isn’t trying to follow trends.
Instead, it embraces rye grain and Canadian whisky heritage wholeheartedly. The result is a whisky with a clear identity and a genuine sense of place. In an increasingly crowded whisky market, that clarity of purpose feels refreshing.
What Do Others Write About This Whisky?
The Bourbon Culture review highlights Lot No. 40’s successful balance between classic rye spice and sweeter oak-driven notes while praising its versatility and value.
https://thebourbonculture.com/whiskey-reviews/lot-40-rye-whiskey-review/
The Rum Howler Blog describes Lot No. 40 as one of Canada’s most significant premium whisky releases, applauding its combination of grain character, cedar, baking spice and oak.
https://therumhowlerblog.com/whisky-reviews/canadian-whisky/lot-no-40-rye-whisky/
The Whiskey Jug focuses on the whisky’s interplay between sweet and savoury flavours, noting how effectively it showcases rye’s full flavour potential while remaining approachable.
https://thewhiskeyjug.com/canadian-whiskey/lot-40-canadian-whisky-review
Verdict
Strengths
- Authentic 100% rye character
- Wonderfully distinctive herbal complexity
- Excellent value for money
- One of Canada’s most important modern whiskies
- Memorable and highly original flavour profile
Weaknesses
- Lower ABV limits overall intensity
- Dry rye character will not suit every palate
- Finish could carry slightly more weight
- Availability varies depending on market
Rating
Final Thoughts
Looking back, Michael was absolutely right to keep championing this bottle.
Long before rye whisky became fashionable again, Lot No. 40 was already sitting quietly on the Café Zilt shelf waiting for people to discover it. The remarkable thing is that it still feels slightly underrated today.
Years later, it remains one of the clearest expressions of what Canadian rye can achieve when the grain is allowed to take centre stage. It is distinctive without becoming eccentric, complex without becoming difficult and flavourful without relying on gimmicks or inflated pricing.
If I have one frustration, it’s that every glass leaves me wondering what this whisky could become at 46% ABV or even cask strength. The rye character is already there. The complexity is already there. It feels like another gear is hiding just beneath the surface.
Even so, few whiskies have done more to reshape my view of an entire category.
The first time Michael poured me a glass, I thought I was trying another Canadian whisky.
What I was actually discovering was one of Canada’s modern classics.
