By @Victor on 17th Apr 2011, show post
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@BlueNote, It's a labour of love. Thanks for the kind, cask strength words.
about one month ago 1Who liked this?
@paddockjudge you've found a good use for Peking Duck sauce err I mean Lot 40 Cask Strength 2019
Legacy at cask strength sounds lovely and something they should consider selling.
Out of curiosity what do you figure is the breakdown of that Wiser's 23 cask strength. Since it too contains a certain percentage of rye in the blend?
30 days ago 1Who liked this?
@cricklewood, unless it is 23 YO CS Rye added to the 23 YO CS DD Corn, I’m guessing a mixture of column rye (Triple Barrel/DoubleStill/Whatever) and pot still rye (Lot 40 and/or Wendel Clark) not exceeding the ratio of 10:1
30 days ago 4Who liked this?
@paddockjudge , @cricklewood The Wiser's 23 CS is mostly corn or at least that is what I got from tasting it. The rye content is minimal assuming the 9.09% rule. @JasonHambrey mentions on his website "a blend of 23 year old corn whisky with a splash of younger column distilled rye whisky at full blend proof of 128.6 (64.3%)". Some additional information on the rye component is provide by Livermore (in a WhiskyBuzz podcast) whom mentioning "a column double distilled rye with accentuated cinnamon and clove flavours".
I do not know if this information is helpful but, I'll put it out for you to consider.
30 days ago 3Who liked this?
@fiddich1980 thanks for catching all that. I have to admit I listened to the podcast but that part of it didn't stick with me
30 days ago 0
@fiddich1980, thanks for the info on W 23 and its rye content. DD (column) rye is nowhere near Lot 40 on the flavour spectrum. It may possibly resemble Walker's Special Old (Hiram Walker). I think much of the flavour in this rye comes from the barrels with very little from the double column distillation.
@fiddich1980, @cricklewood, Livermore points out a single column distilled rye goes into Wiser's 23 YO Blended Cask Strength...he also mentions the possibility of it being the only (coined the term) "Cask Strength Blend" in the world...perhaps.
The significance of once only column distilled rye is the retention of rye grain characteristics, some of the naturally occurring rye flavours (Guaiacol, 4-Ethyl Guaiacol 219 ppb, 4-Ethyl Phenol) remain after one pass through the column still (beer still)...they don't boil the piss out of it with a second distillation. Bourbon is single (column, unless otherwise stated) distilled, sometimes double distilled.
All of that aside, a magnificent whisky, my favourite Canadain!!
29 days ago 2Who liked this?
@paddockjudge I always assumed the “single column distilled rye” implied that the second distillation was done in the pot still (a.k.a. Lot 40). That’s how Dr Don explained Lot 40 to me. Wouldn’t a single distillation yield a product that’s too low in abv to be categorized as whisky? Maybe I’ve misunderstood Dr Don’s explanation. I teach history and philosophy, not chemistry.
Bourbon gets one pass in the beer still and then goes through a doubler or thumper doesn’t it? Kind of like a second distillation, isn’t it? Maybe my understanding of the whole process is wrong. It wouldn’t be the first time...
@OdysseusUnbound, there are different styles of stills.
The second distillation can take place in a column still or pot still. Yes, Lot 40 is first column distilled, then pot distilled. Wiser’s (Hiram Walker) double column distills corn, wheat, barley, and rye. They also column and pot distill corn, rye, and barley. ... and wheat. I believe they also triple distill (or more) for vodka.
Fermented grain at Walkerville yields a 15% beer. The first pass through the still will yield spirit above 50% abv.
29 days ago 3Who liked this?
I've recently enjoyed a vatting of Wiser's 23 YO and Lot No 40 CS Third Edition in the ratio of 2:1 with a few drops of Deanston's Virgin Oak to round it out. I'm calling this The Livermore. Thanks Don, for a decade of great whisky.
14 days ago 2Who liked this?
@paddockjudge The Wiser's 23 rounds out the sharp(Star Anise/Sandalwood and the eau de cologne note are rounded out) and pointy(those weird floral gardenia & Austin Rose) elements of the Lot 40 CS 3rd. edition.Those unbalanced and discorded notes from the Lot 40CS become harmonious background finishing notes. The corn from the Wiser's 23 make the blend more focus - keeping it simple stupid. The Lot 40 CS 3rd. edition rye notes shine with the blending. The blend is sweeter(candy floss making machine and touches of caramel corn) in the sum of it's parts. I did not have a Deanston Virgin on hand but, a Kilkerran 8 CS at ABV 55.7% comes in a pinch.
You suggestion is an EXCELLENT use for the Lot 40 CS 3rd edition.
9 days ago 4Who liked this?
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