Batch: Rye10020-2, date 6/10/2020. Foreboding dark brown color. Spicy rye and cinnamon all over the nose, with a rotting apple scent underneath. Burnt rye grain, burnt brown sugar, smoked leather, astringent raw oak (some people noting this as a bitter dark chocolate or cacao flavor), and vanilla in the mouth, with tart hard fruit underneath. Medium light mouthfeel, and then a short grassy rye finish. Feels young and burly, burned and a little raw. Would love to try this at four years in oak. As is, at 50 abv this will work well in cocktails with other strong flavor components, but... that's a VERY pricy mixer! Further tasting 6/2021 and again 11/20/21. Not enjoying this even as a mixer in cocktails. Really strong acrid burnt flavor and astringent oak comes through, even in a strong drink like a Manhattan or Black Manhattan. Taking this from 3.25 to 3 rating, and that's generous. One more try 1/11/22. Dropping this to 2.25. The burnt astringent flavor and bitterness is ruining more cocktails, even using sugared mixers like Q sparkling grapfruit or Fever Tree ginger ale. I like smoky oaked whiskeys, and I like bitter flavors (like amaros or gentian liqueurs), but something is wrong with this rye. Aacck!