Assessed in a Glencairn Spirits nosing glass. Aroma - Neat - Definitely noticing the port barrel influences right away, slightly tangy / acidic grape musk, marzipan, shoe polish, rye bread characteristic, orange marmalade and sugary pie crust. Adding a teaspoon of water and . . . A strong oak aroma develops, stewed dark fruits, gentle sawdust and bright vanilla bean pod. Taste - Neat - Quite nippy undiluted, mild tannins, bittered honey, a sort of herbal bitterness coming through and unsweet Luxardo maraschino cherries. Adding a teaspoon of water . . . Speyside scotch resemblances, bittersweet chocolate, black tea and I find myself wanting to reiterate on the prominence of the Luxardo maraschino cherry on the exhale especially. Final thoughts : Definitely the most interesting Rye you’ll ever drink. I think they could’ve aged a bourbon in the same fashion and you’d have gotten a far less complex final product. The inherent savory / spicy characteristics of a rye really temper the sweetness picked up from the time spent in French port casks, and that combination is what makes for the more interesting notes such as shoe polish, black tea and Luxardo maraschino cherries. It’s very reminiscent to me of a good Speyside scotch. Definitely recommend giving this one a try if you’re a seasoned whiskey drinker looking for something unique!