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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
This is our first exclusive cask of 100% rye whisky, as well as our first ever exclusive cask of whisky from the Netherlands. This 100% rye whisky is made from a mash of 50% malted and 50% unmalted rye grain. The rye grain was milled in Dutch windmills, distilled in a pot still and matured in a single virgin American oak cask, bottled at 53.2%. Only 144 bottles!
Andrew's Tasting Note
Nose: sweet, creamy and honeyed with fresh Jujubes and dill pickle juice; some orange sherbet and vanilla icing sugars; toasted oak and firm spices; doughy and fresh with a hint of liquorice.
Palate: big, round and earthy; perfumed and oily; more liquorice and assorted fresh Jujubes; tangy citrus meets spicy-oily rye tones; juicy and toasty with Demerara sugars.
Finish: big, rich, bold and lasting; fruits, liquorice and spices linger through a long creamy finish.
Comment: the virgin oak has leant this whisky and maturity and richness beyond its years, also a silky backbone which tames the bold 100 rye spirit.
Evan's Tasting Note
Nose: Doughy and spicy. Mint, lime jujubes, cloves, rye spices, blackberries, damp earth and leaves in the fall, dark chocolate, espresso, chai plus many different wood notes including oak, pine, juniper maple and cedar.
Palate: Rye bread, pumpernickel, hints of blackstrap molasses, mint, blackberry compote, cherries, black liquorice, wood spices, coffee, nutmeg and a hint of maple syrup.
Finish: Spicy, rich, warm and inviting.
Comments: This is all over the map with sweet, spicy, oily, drying and cooling notes all intermingling. Not quite as thick and syrupy as the Millstone 100 Rye but it shows more spiciness and mint notes.
700 ml
$46.99
Lot 40 was the brainchild of Mike Booth at Hiram Walker. Mike wanted to pay homage to his family's distilling heritage, and so named this 100% rye grain Canadian whisky for the plot of land where his family set up their distillery. The mashbill consists of both malted and unmalted rye. It is a recreation of a legendary Canadian Whisky Guild whisky.
Producer Description
"Lot No. 40 is crafted in small batches using 100% rye grain in a single copper pot still. This concentrates the spicy rye notes, while retaining the fruity and floral notes from fermentation. The whisky is then aged in virgin white oak barrels to bring forth notes of vanilla, caramel and toffee, resulting in a complex and bold whisky."
$67.99
The Basil Hayden Dark Rye is a blend of Jim Beam Kentucky Rye Whiskey combined with Calgary's own Alberta Distiller's 100% Rye Whisky. The blend is finished with a touch of port. Bottled at 40%.
Producer Description
"Blending is an art form, and our Dark Rye is your chance to own what might very well be a masterpiece.
It all begins with Kentucky Rye, providing a firm foundation of spice, oak, dried fruit and subtle molasses undertones for this release to build upon. From there, Canadian Rye from our award-winning Alberta Distillery is skillfully layered in. A touch of Port, and its complementary notes of ripe fruit, provides the third and final layer to a whiskey just as at home on the rocks as it is in a cocktail.
Full in flavor, yet delicately nuanced, you’d be wise to grab a bottle of our Dark Rye to experience this magical blend for yourself."
$108.99
Made from a mash of 51% malted and 49% unmalted rye grains, the whisky is 100 months old, 100 proof and 100% rye. This is a single rye whisky and has won awards from the Wizards of Whisky and Whisky Magazine. In 2016 it won Best Dutch Rye Whisky.
While not historically known for their whisky, the Dutch have been distilling as long as anyone in Europe. Most famous for genever and brandy, some of the distilleries there have taken to producing whisky. The Zuidam family began producing genever and other liquors in 1976 in the town of Baarle-Nassau on the Belgian border. Patrick van Zuidam, the second generation, began experimenting with whisky distillation in 1996, and started laying down barrels. The distillery produces both malt and grain whiskies, including a powerful rye. While they have borrowed and been influenced by the whisky makers in other countries, they are making a distinctly Dutch whisky. In one curious aspect, they mill their own barley in traditional windmills.
From the Distillery: “The new spirit is aged for a minimum of 100 month on new American oak barrels. The nose has rich notes of citrus fruit and spices with delicate tones of honey combined with vanilla and oak. The taste is rich fruity, honey sweetness and delicate spicy notes and a long peppery vanilla and oak finish.”
Evan's Tasting Note
Nose: Cloves, pine needles, coffee grounds and earthy spices. Maple syrup, ginger snaps, pumpernickel bread, dried dill, mint leaves, black liquorice, raspberries and blackberries and orange rind. Dark rye bread toasted with honey.
Palate: Black tea, black liquorice, ginger molasses cookies, nutmeg, blackberry compote, root beer, pumpernickel bread again, hints of citrus and mint.
Finish: Slightly drying. Spice, earthy components and black liquorice along with hints molasses sweetness mingle to the end.
Comment: This is a very earthy rye whisky. Not quite like anything else I have tasted from Canada or the USA. It is dark, dense, earthy and delicious.
