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  1. #1
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    2012 lot 40 release

    Somehow I managed to get a bottle the new release of lot 40. Just as fine as the first release is. Amazing stuff, the mint is more muted than anything from lDI which is about the closest thing you could compare it too. If you get to Canada, pick some up.

  2. #2
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    Re: 2012 lot 40 release

    Quote Originally Posted by tmckenzie View Post
    Somehow I managed to get a bottle the new release of lot 40. Just as fine as the first release is. Amazing stuff, the mint is more muted than anything from lDI which is about the closest thing you could compare it too. If you get to Canada, pick some up.
    Found one in Tennessee so it must be around in at least a few States. Might be good one for the upcoming GBS gathering!
    That yella whiskey runnin' down my throat like honey dew vine water and I took another slash…

    Nullum Gratuitum Prandium
    Ne Illegitimi Carborundum

  3. #3
    Bourbonian of the Year 2011
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    Re: 2012 lot 40 release

    I'd recommend purchase and IMO it is considerably better than version #1, of course it depends what you are looking for but to me this current bottling is richer and less congeneric than the first, more on the vector of straight whiskey as understood at SB.

    Gary

  4. #4
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    Re: 2012 lot 40 release

    Well that's good news, if it's available in TN it will probably be at Busters in Memphis.

  5. #5
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    Re: 2012 lot 40 release

    Quote Originally Posted by Gillman View Post
    I'd recommend purchase and IMO it is considerably better than version #1, of course it depends what you are looking for but to me this current bottling is richer and less congeneric than the first, more on the vector of straight whiskey as understood at SB.

    Gary
    I finally got into it last night and was trying to find words to describe it, and you nailed it. The last bottling had more mint taste to it. This stuff is heavy bodied to say the least. I get a scotch like phenolic quality to it. Now the bottle says pot distilled. I was told by somebody who should know, that is was ran off a beer still at low proof and not doubled. And with the way it tastes, I would have to agree. Rye is a funny thing. Hard as hell to make right. Unlike bourbon, rye, in my opinion has got to be run off at a higher proof. That is if you want the spicy minty notes to come through. But if you want a lot of body with not a lot of spice to it, you run it at a low proof, that is what I get with this bottling of lot 40.

  6. #6
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    Re: 2012 lot 40 release

    just let me add, to simplify, the congeners that make rye spicy, come off at a higher proof.

  7. #7
    Bourbonian of the Year 2011
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    Re: 2012 lot 40 release

    Tom, by less congeneric I meant less of the "varsol", cleaning fluid-like taste the first one had too much of IMO. I like the minty flavour of good rye whiskey and to me the most successful ryes are those which minimize the former and accentuate the latter. One thing I'm not clear on is, is that varsol something you can separate in the distillation or does it have to be aged out. In other words, if you distill at under 160 proof will you always get that taste in young spirit? A lot of corn-based white dog has it too...

    Gary

  8. #8
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    Re: 2012 lot 40 release

    I am not familiar with varsol, but I think I see what you are saying. More spirity in taste?

  9. #9
    Bourbonian of the Year 2011
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    Re: 2012 lot 40 release

    No rather a kerosene, waxy or oily taste.

    Gary

  10. #10
    Advanced Taster
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    Re: 2012 lot 40 release

    Interesting conversation. I've noticed a similar varsol/kerosene note in many Canadian Whiskies and always assumed it came from the nearly-neutral base spirit component of the blend. Reason being that I don't detect it in most of the top shelf blends which are assumed to contain higher proportions of "flavouring"/straight-style whiskies (Wiser's Legacy/Lot 40, etc...).

    But if I'm reading you right Gary, you're saying that it's present in the distilled to under 160 proof whiskies, and it's something that diminishes with age. Which also could explain why it's not present in those more expensive blends.
    trying to walk a straight line,
    on sour mash and cheap wine

 

 

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