This was my first rye whisky, and I had my first drink of it tonight. I couldn't find any information about the mash bill other than it's at least 51% rye. There is no age statement, but it's aged up to nine years, according to what I could find. It has a pleasing amber color with a reddish tinge. The legs are very slow to form, and are thin and widely spaced. I evaluated the whisky three ways - straight out of the bottle, with water, and after resting for 10 minutes. BOTTLE: The nose is oak, spice, a hint of banana, and something sweet I can't identify. On the palate I get spice and oak. The finish is medium, with oak and spice. WATER: I inadvertently got more water in it than I intended, which might make a difference. The nose is candy, oak, and there's no lessening or amplifying of the alcohol, which in any event isn't prominent even at 100 proof. There's a hint of a wood fire - not oak itself, but some sort of wood burning. The palate begins sweet, and transitions into oak, which then becomes a greater spiciness. The finish remains medium, with oak and spice. REST: The nose is sweet - is that corn? - with a faint note of oak. The taste is sweet, then mild spice, with oak coming through. The finish is a very definite spiciness, moving into a long period of oak. Given that this is just barely a rye whisky it surely isn't representative, but it is good. It's my first real encounter with rye spice, though Bulleit bourbon has rye in the mash bill, and I like that. This whisky is good straight out of the bottle, with water, or after setting for a few minutes - indeed, it seems to improve with time. This is at least as good as Bulleit bourbon, which for now is my standard of quality, having not had anything better by which to judge. I got a 375ml bottle at Total Wine in Albuquerque for $18.99.