The nose immediately reminds you of rye without being overpowering. You are greeted by a floral rye spice that is mixed wonderfully with green apple as charred oak balances the sweetness. There is a hint of creaminess under it with touches of vanilla, butterscotch and molasses. There is also the faintest bit of brine to give it all some sharpness as it opens, with it does so quickly. The palate is somewhat dry but still chewy as it coats the mouth in a burst of spice that blends rye, cinnamon, pepper and clove. The mouth is enveloped with charred oak as the sweeter and creamier notes swirl around the mouth. There is a certain earthiness to it that hits the corners or the mouth that when combined with everything else, leaves you with a complex and very delightful whiskey. Each note is open to be analyzed and enjoyed, each presenting themselves in just the perfect amount. The blending of this whiskey is masterful and done in a way you feel the Dickel and Leopold whiskies were inherently meant for each other. The finish is medium long and oh so chewy. The creaminess and earthiness come together to form quite the complex flavor that leans more towards savory. Everything fades together on a somewhat sharp drop off, but the mouth still tingles from the spiciness. Very unique whiskey and a definite must have.