After pouring the sample that @jonwilkinson7309 was kind enough to provide, I went in for a nose and was overwhelmed by the high alcohol blast like a whiskey geyser just blew through my sinuses overpowering any notes. After several drops of water and about 15 minutes of resting, the whiskey geyser and proceeding to the glass with some caution, I found that the burn had settled down allowing the notes to shine through. The nose starts with a rye blast along with caramel apple that then fades to more of a baked apple pie along with stewed plums, cherries jubilee then candied ginger, nutmeg, and freshly baked pumpernickel bread with high ethanol burn. The taste is a medium mouthfeel starting with a high rye spice that then fades vanilla ice cream topped slice of baked apple pie along with plum pudding, cherries jubilee before a medium drying spice comes in before transitioning to candied ginger, nutmeg, and freshly baked pumpernickel bread with high ethanol burn. The finish is medium length with apple cider, plums, cinnamon graham cracker and a drying rye spice. Overall, this is an enjoyable pour with bold flavors of rye and apple, but has some youthfulness and a high spice on the taste and finish that throws off the balance and experience. I’d really like to see what this could be if it was aged for a few more years which could remove those youthful flaws and balance out those spicy notes to be a really incredible rye, but will have to wait to see if New York Distilling or Lost Lantern will do a pick from some older stock later on.