The nose is a full, earthy rye that also has a surprising amount of vanilla along with it. Caramel and green apple quickly follow which then gives way to charred oak. It ends with some slightly perfumey dried flowers. The palate is very dry and immediately sends a strong wave of spice all throughout the mouth with rye, black pepper and baking spices lighting up the mouth. It is quickly followed by butterscotch and a hint of dry flowers. Despite the dryness, there is a bit of a chew to it, especially as it sneaks it’s way into the corners of the mouth. The finish is long with spice that keeps the mouth tingling as notes of vanilla, charred oak and caramel can still be enjoyed until it’s time for the next sip. As the whiskey opens up, the spice isn’t so intense. Maybe it’s because the mouth is tingling from it, but it becomes more enjoyable with each sip. This rye definitely reminds you of bourbon with how creamy it is, but you’re reminded very quickly that it’s a rye when the spice hits you.