Very rarely do you get to find a rye whiskey that hits all the right marks, at least on the outside. Super affordable, relatively easy to find, cask strength, good age (rye needs no more than 7 years), reputable distillery/region, and a good mash bill, which is the only unknown out of the whole list. I'm hoping this isn't so amazing that it replaces my other all-around rye whiskeys, because I don't remember where I bought it, and the world would sooner implode than good whiskey ever being sold in Ohio. The one thing that actually is a turn-off from the beginning is the amber bottle; an amber bottle is to prevent sunlight from reaching the contents, but also greatly takes away from the color appreciation of said contents. Plus, there is nothing on the label that is even remotely pleasing to the eye, unless the goal was to emulate a whiskey bottle from 100+ years ago, in which case I would say this nails it. Really a fantastic chestnut color, full of a rich, burnt sienna hue in the center while still staying lighter and straw-hued around the edges. I have to guess with this mash bill, unfortunately, but the scent is telling me they did this proper, and it's likely 90%+ rye grain. There's a decent oak note, really focusing on the wood itself, but there's some light-to-moderate caramel from any charring used. The rye grain nose is mostly hot and vegetal, with all the classic notes of cinnamon, cut grass, and baking spices coming together to perform as the star of the show via an equal ensemble. Upon tasting, I immediately discovered that I have several cuts on the inside of my gums. After effectively disinfecting that, I notice the initial flavors are rye grain, but much less pronounced than was on the nose. The grain tastes much fresher here, unusual for 4 years of age, as is the only very slight gum penetration from the spice flavor itself. As I continue to dissect it, a disturbing note I can only half-heartedly assume is charcoal kills any lingering spice, turning this into a fungal and earthy finish. I once had a rye whiskey that was finished in peated scotch barrels (which was a very fun finishing idea), and not even that was as earthy as this is. This really can be two different things entirely, but can only occur at the same time; decent, practical American rye whiskey notes up front, and then a spiced mushroom broth on the finish that would work with certain European whiskey lovers. To me, this really isn't enjoyable, and reminds me of a similar flavor I've gotten from a Michter's single barrel rye that I still resent (mostly based on cost) and have no idea how it came about. Sure, this has plenty of uses in certain cocktails (talk about a delicious Sazerac), but to have to remember and perhaps even label this bottle to only have these uses and flavor profiles does not a good rye whiskey make. With the cost and barrel strength factor to this, though, I think it's still worth picking up to see the viewpoint and creative ideas other distilleries have for affordable American rye whiskeys.