I don’t really know too much about Canadian whisky—like all things Canadian, it is an impenetrable, exotic mystery. My understanding is that most of it is distilled on a small farm in Vermont and shipped back to Canada where it’s mixed with neutral grain spirit, artificial rye flavouring and maple syrup and bottled at as high an abv as 43%. Someone should really write a book about Canadian whisky—there’s so much bad information around on it.
I do know that this Lot 40 release from 2012 has been highly lauded. It was named Canadian whisky of the year for 2013 by Whisky Advocate, narrowly beating out the two other Canadian whiskies your average American whisky drinker can name; and it’s even been spoken of warmly by people who don’t normally throw scores in the 90s around like so much confetti. I really don’t know too much about Canadian whisky and have tasted even less; part of me suspects that there’s a bit of hyperbole surrounding Canadian whisky these days, an attempt to make it the Next Big Thing by people hoping to raise their own profile by association—but I’ll be very pleased if this lives up to the hype.