The nose starts with a fruit forward mix of dehydrated apricot, boozy sparkling pineapple juice, and raspberry jam with a rye flavor in the background then the rye takes center stage with freshly baked pumpernickel bread with whipped cinnamon honey butter on top followed by bananas foster, brandy soaked cherries and orange marmalade that transitions to candied ginger, charred pine cones and light oak with high ethanol burn. The taste is a medium mouthfeel starting with a moderately sweet and sour fruit forward mix of apricot jam, grilled pineapple rings and raspberry sorbet with a slightly bitter rye flavor in the background then the rye takes center stage with freshly baked pumpernickel bread with whipped cinnamon honey butter on top followed by a banana split with sour cherries, toasted walnuts and candied orange peel that transitions to candied ginger, pine needles and light oak with high ethanol burn. The finish is medium length with charred pine cones, dark chocolate syrup on top of a banana split with sour cherries, walnuts and a moderate rye spice. I didn’t know what to expect out of this one, but this is an incredibly well balanced blend with the flavors of the rye, Martinique rum, Madeira and apricot brandy all working together to create a fairly complex and sweet whiskey. This seems incredibly fruit forward and sweet with the rye playing in the background while rum, brandy and Madeira bring in bold fruit notes that take a break every now and then to allow that rye to come through and remind you that it’s a rye whiskey. At a price of $90, this is an incredibly fun fruity take on rye that I think most would enjoy and great VFM.