The nose is very even with standard bourbon notes, but layered with fresh savory herbs, and what Rob Morton is getting as sweet popcorn and fruit I think is what’s hitting me as a faint Double Bubble bubble gum. It is way less woody/tannic then I was expecting considering the rumored age (not a bad thing). This being my first time trying it I keep thinking how all the taste sensors are activated on the tongue: sweet, salty, un petit peu of sour and bitter, all smoothed over by an even umami sensation, a rich yet not overpowering leathery “meaty”ness (but in a different way than the meatyness in a lot of Islays). Adding a little water really brings out the rye. Definitely looking to add to my bar.