Nose - cherry, earthy mint, anise, clove, caramel, dry vanilla, coffee, apple skin, hay, rye spice, cola, cocoa, orange blossom, powdered sugar, mild to moderate ethanol burn. Taste - spearmint, anise, bitter herbal notes, lemon pith, baking chocolate, caramel, tannic oak, coffee, black tea, sour apple, clove, dry vanilla, black pepper, cough syrup, apple skin, moderate alcohol bite, finishing medium length with mint, anise, and dark chocolate flavors. The eighth of nine blind tastings opens with minty, herbal aromas, accompanied by cherry cola and dry rye spices. The palate arrives strongly bitter and slightly sour. There’s very little sweetness. Instead bitter, unsweetened chocolate, apple skin tannins, and mint are the dominant qualities I’m tasting. The mouthfeel is slightly thin and the finish is notably drying. If I had to guess, I’d say this is mature, underproofed rye. The oak is strong and, in my experience, those deeply herbal, black tea notes usually accompany age. This isn’t my favorite whiskey profile. It’s austere and leans slightly too far into bitter, herbal, and sour territory. Overall, it’s better than average for me. So what am I drinking tonight? Woodford Reserve Chocolate Malted Rye Bourbon. Well, I’m not surprised I picked up on all those chocolate notes. I just wish it were more well balanced. Many thanks to @Bourbon_Obsessed_Lexington for the generous sample!