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Summer has come, and it’s time to talk whisky. Really, there is no wrong time to talk whisky, so we are always ready. Luckily, this week, we caught up with Gina Fossitt, the National Ambassador for Lot #40 Canadian whisky. This brand is the purest form of rye whisky, so it’s 100-percent rye, pot-distilled, and aged in brand new oak casks for a minimum of seven years before it hits the bottle. So, needless to say, it’s the real deal. And you can get it all over Chicago! Whether it’s in cocktails, or directly into your glass…let’s get drinking!
What is Lot #40’s taste profile?
- Nose: Caramelized sugar and snicker doodle cookie up front, while cinnamon and clove are not far behind. A hint of juicy pear and plums, honey and rose petals, and cola syrup on the back end.
- Palate: Tongue-coating vanilla up front as the spice of cinnamon and black pepper creep in and stay through the long finish. Baked pear pie with a bit of roasted walnuts. Long finish that makes this good for crafting cocktails and to sip on by itself.
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DiningOut: Whisky is a liquor that some people shy away from. Why should everyone try it?
Gina Fossitt: There are so many styles of whisky, that I truly believe there is one for everyone’s palate to enjoy. From light and fruity notes to oak and spicy notes to smoke and herbal notes and beyond—there’s something for everyone! And if you prefer cocktails, the many variants of whisky can add complexity to many styles of libations.
What are some foods that whisky pairs well with?
This largely depends on the style of whisky that you are sipping on. I like to enjoy Lot #40 alongside candied walnuts, apple pie, and aged cheddar cheese.
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What food would you order at some of the Chicago restaurants that serve Lot #40 to pair with your whisky?
- Lowcountry: The lowcountry boil with King crab and shrimp is fantastic alongside a Lot #40 whisky sour
- Monteverde: The bitterness of Dave’s Pal sets your palate up for a great meal. I like to enjoy it with the Burrata E Ham at the beginning of the meal.
- Vol. 39: I love enjoying the Rye Old-Fashioned with the Spiced Mixed Nuts and a selection from the cheese cart.
- Drumbar: Whether in a cocktail or a neat pour, I pair Lot 40 with the great view.
Can we also use whisky in cooking?
Yes! I’m constantly playing around in the kitchen with whisky. My latest favorite was cooking some apples down in whisky, sugar, cinnamon, and nutmeg, then pouring it over vanilla ice cream.
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via Drumbar
If you want to create your own amazing Lot #40 cocktail at home, we asked some of the city’s top bartenders to share their secrets:
Dave’s Pal from Justin Kaderbek at Monteverde
Start with 1-1/2 ounces of Lot #40 100-percent Rye, then add 1 ounce of Carpano Dry Vermouth and 3/4 ounces of Aperol. Finish with a dash of Regan’s Orange Bitters.
Good Things to Come from Gary Mathews at Drumbar
Combine 1-1/2 ounces of Lot #40 100-percent Rye with 3/4 ounces Carpano Antica Sweet Vermouth and 1/2 ounce of Palo Cortado Sherry. Then add in 1/4 ounce of Creme de Mure and 1 teaspoon of Cynar, along with 2 drops Salt Solution.
You can also order Lot #40 whisky at Beatnik, Delilah’s, Dusek’s and Tack Room, Bad Hunter, Vol. 39 and Boleo!
By Kaleigh Glaza | Online Editor
The post Lot #40 Whisky Takes Windy City appeared first on DiningOut Chicago.