Pours a yellowish orange color with thin legs. Unlike Rittenhouse Rye (which I drank at the same time), this doesn’t smell much like bourbon. Definitely a little spice, more of an anise note than anything else, but an almost fruity note to it (I notice this in high rye beers too), certainly not “new make” but the oak does not tamp down the rye at all, some nice vanilla though. Taste has a lot more of that spicy rye character, anise and cinnamon, not as harsh or boozy as Rittenhouse, though I guess the lower proof will do that to my baby beer palate, a little oaky character pitches in too, but like the nose, it’s not overwhelming and what you really get is the rye. Mouthfeel is lighter than the Rittenhouse, more subtle, less oily, with an approachable booziness. Overall, this reminds me of a more mature Dad’s Hat Rye in that you really get that rye character coming through, but it’s got less of a new make feel to it. I’m sure this is great for cocktails, though I haven’t used it for such just yet. Beer Nerd Musings: Rye has a reputation for contributing spicy elements to both beer and whiskey, but as mentioned above, I find that some higher rye beers tend to also exhibit a distinct, almost fruity note that I got out of Sazerac too (and not at all from Rittenhouse). Funnily enough, one of the few examples I’ve had of a rye wine (Ithaca’s Old Habit) that exhibited this fruity twang was a beer aged in Rittenhouse Rye barrels. Go figure. I’ve never had anything specifically aged in a Sazerac Rye barrel, though there are apparently a few examples out there. To be honest, I don’t know how well it would work, as it seems a little too subtle to really impart that great, rich character that a good barrel aged beer displays. If you think I’m full of it, I will gladly submit to your Sazerac Barrel Aged brew to test it out.