This bottle was most kindly sent my way via the generosity of @cricklewood. Too kind, Sir! It's been open over ten months now and is about half full.
Now I could go into the specs of this whisky in a very detailed way and re-tell the genuinely very interesting tale of how this came to be. If you don't know, and want to know more, I'll add a link to a site that has all the information one could possibly want (torontowhiskysociety.ca/2017/05/…). In brief, the barrels laid down all helped Dr Don Livermore complete his phd in brewing and distilling and were then blended to form this bottle - hence the name. Clever, eh? Seriously, anyone who likes a graph and the minutiae of distilling should check out the link.
But for now, let's get to the really important stuff...
Nose - fresh, clean rye with some toasted new oak. Warming baking spices like cinnamon, clove and more toasted vanilla. A little heat and wood glue note - but it works - lots of caramel toffee and some fruity notes in the background, think red apple and cherries. I can see the Lot 40 connection but they're certainly not the same whisky.
Taste - nice thick mouth-feel, without being cloying, and with quite a buttery texture and feel - I like that. Much like the nose, with more vanilla, cinnamon, cherry and caramel - Maple candy, perhaps? A little peppery towards the finish.
Finish - medium to long with yet more cherry, cinnamon and some black tea at the death.
When first opened I'd add a splash of water but air has got this baby just where I I like it.
This is really good rye whisky and a fitting tribute to the Doc's hard, and very informative, work! I like the way the rye leads but is backed up by those lovely caramel and cherry notes. And I specifically want to add how the virgin oak here is just as it should be - present and contributing but without dominating the experience. Really good.
Thanks, big man!