Advancement of technology is always a good thing, but there’s times when the old way of doing things just adds a layer of quality that you may not see in today’s world. Here is a prime example of that : this is fabricated the same way rye was made pre-prohibition—-using a three column distillation method. It became obsolete because it was just simply too labor intensive. Todd Leopold reconstructed the old way of making rye, through meticulous history research, custom made stills, and using the same strain of rye as pre-prohibition era. Nose and palette is like nothing I’ve had in rye before —it’s actually more like Cambeltown single malt—rough, earthy and gritty. In a good way. I’m not getting the typical rye spices, but instead damp earthy funky flavors. Totally not what I expected. I only had a small 2-3cl pour, but this is one where judgement should be reserved till a few pours in. Take your time with this —it’s layers of complexity that you can’t find in modern day rye. At $215-230 for a bottle, it’s freakin’ pricey. I’m not sure I’d buy a bottle at that price, but I certainly would buy few more pours.