The nose starts immediately with a strong burst of black pepper and baking spices that quickly mellows out to give way to charred oak, caramel apple, earthy rye spice and vanilla sweet bread. None of the notes are more distinct than the others with the longer the whiskey breathes, the more it transforms into smelling grainy like cereal. The palate starts off gently but quickly fills the mouth with a wave pepper and baking spices, mostly cinnamon. It dominates most of the palate, though some creamy notes of oaky vanilla do come through, but is drowned out. It is mostly one dimensional with it gradually turning into an unpleasant experience of overwhelming spice. The finish is short with lingering spice, but nothing else really sticks around. At least, nothing discernable.