Light, golden amber. Thin. Brown sugar, apple strudel, rye spice and cinnamon roll. The palate is much the same and leans toward being almost a bit too sweet but some nice black tea and wood notes come long to prevent it from being cloying. Imagine plain Buffalo trace… then add a bit more rye. Not a lot of surprises here. I can see how this would make a fine Sazerac cocktail as the anise would bring a welcome bit of complexity. For anything else I think I would go with Rittenhouse on the part of its sharper edges and big cinnamon red hots note. This would be a fine $25 rye. And thats all I have to say about that.