Nose - spiced apple, clove, mint, caramel, decomposing grass, apricot, black pepper, lemon zest, pineapple peel, mentholated cherry, anise, peanut shell, musty grape, mild to moderate ethanol burn. Taste - caramel, brown sugar, vanilla, allspice, clove, menthol, anise, lemon pith, peanut, white pepper, cherry, baked apple, mild alcohol bite, finishing medium short with cherry menthol, caramel, and rye spice flavors. This is the first in a nine-part blind tasting series of reviews. @Bourbon_Obsessed_Lexington was kind enough to provide these samples and a key to decode them once I’m finished with each review. So here we go. The nose on this one is sweet and minty. There are apple, anise, peanut shells, and caramel with some cherry menthol cough syrup qualities. The palate is similarly mentholated with more cherry, peanuts, baking spices, and bitter citrus flavors. However, the finish is disappointingly thin and sour. I can’t quite tell whether this is a high-rye bourbon or a low-rye rye. Either way, it’s underproofed and the flavors seem muddled and dissonant. The peanuty, cherry cough syrupy combination just isn’t working for me. So what are we drinking here? Basil Hayden Toast. I’ve been wanting to try this, but can’t say I’m surprised that don’t like it all that much. Many thanks to @Bourbon_Obsessed_Lexington for the sample!