Tastes

Rested neat in a glencairn at least 15 minutes. 96 proof/48% abv, aged 3 years in new American oak, Oregon grain to glass. Nose: sweet like cherries in syrup, rye grains, carmel toffee white pepper Palate: sweetness continues. Theres a slight lemongrass, grassy/hay note at first that gives way to a delicate cereal/grain note. The grains build into a toffee, rye spice profile with a peppery spicy backbone. Mid to late palate show carmel, tobacco, and a faint cherry cola. Chewing will bring out more tobacco and a leather/cherry note. Finish: sweetness is fading and cereal amd tye grains are moving forward. The peppery rye spice is there as well as some lingering baking spice. Leather and carmel are hiding in the finish amd can be brought out by breath. Finish doesnt last long, i suspect from the low proof but an oily, coating mouthfeel sticks around. Rating: 8/10 Thoughts: I really wish I hadnt "lost" this bottle for so long. A good friend and bourbon drinker has (in good fun) labeled me a proof ***** and while I do like to stay north of 50%, this bottle has me smitten. Its exactly what a spicy rye should be. Its delicate in some ways but intense in others. I find myself thinking about what im actually drinking and tasting. For lack of better words, its an engaging pour, it demands attention. If you ever find yourself in the PNW and get the chance i highly recommend giving this a chance.

Honey, carmelized pear, maple syrup extract, baking spices are apparent on the nose. Pancakes with maple syrup up front on the palate. Appe pie filling follows into cinnamon red hot finish. The younger bourbon has an apparent hotness but the older bourbon add the usual oak notes. This is a for sure desert sipper!

Rye spice, minor sweetness, brown sugar

Hot, big Carmel, vanilla, leather