N: Fresh dill and other green herbs. Cherry cough syrup. Lots of other medicinal notes. Chocolate starts to appear with time and some swirls. Then caramel and rye bread notes. Cereal grains, citrus, maybe a tangerine. It's a slow nose, seemingly developing and revealing more the longer it's in the glass. P: Rye grain with cherry syrup coating the sides of the tongue. Very medicinal, very earthy. Maybe a spritz of pine needles. Something nutty, almost like an unsweetened marzipan. Definitely has some oak tannins and bitterness in the mid palate. Finish is more oak, bitterness, and medium heat. Little bit of the green herbs and citrus, white tea, and something like a dried sourdough bread or cracker. This has a lot going on, but most of it is really not in my wheelhouse. The green herbs and the bitterness overpower the things I like in this. It's almost like an IPA translated to rye whiskey. I say almost, because I think I would like that. This, however, I am not so much a fan of. Swap the green herbs for pine and cut the bitterness a little with some malt sweetness and this gets there (for me). But that's not what this is, and generally I favor malty, rich, sweet, Christmas spiced ryes. Objectively, I have to say this is plenty complicated and gives plenty to think about. That's always a good thing. But I don't think it's complex and interesting enough to justify its hype or its price. _______ Please come join a bunch of regular Distiller reviewers are chatting spirits in real time on Discord: https://discord.gg/4nfePCdyKM. (If the link is expired, post a comment and I will post a new one.)