Nose- Rye, vanilla, caramel, sour apples, something earthy (maybe the rye?), anise Palate- Medium to thin mouthfeel. Rye, orange oils, sour apples again, vanilla, a touch heavy on the ethanol for proof, caramel, nutmeg, cinnamon, barrel char Finish- ethanol, rye, orange oils, anise, sour apples Overall- Really tasty and a little different than most ryes I have. I assume that is due to the dark pumpernickel rye they are using. While the tasting notes are not too crazy, I rarely get sour apples on a bourbon or rye, that’s something typically get with Scotches. The only thing that holds this back for me is it drinks a bit hotter than proof. I assume that is due to age, but I applaud Middle West for doing something a little different while not trying to reinvent the wheel. While I often drink this neat, this is incredible in a whiskey sour or a sazerac.