HEIGOLD HIGH RYE DOUBLE MALT KSB NOSE: Fruit & Malt forward with Brown Sugar Baked Apples, Pears, and Cooked Grains. They are joined by Rye Funk, Fresh Chewing Tobacco, Buttercream Icing, and Black Pepper. NEAT: SPICY! Lots of Black Pepper with Light Vanilla, Cinnamon, Bitter Dark Chocolate, and Oak Tannins. Spicy Long Finish with Growing KYHug. Vanilla Extract, Cinnamon, and an Effervescent-like minerality (like you just took a drink of Topo Chico) coat and linger on the palate. SPLASH: Dials the Spice back a bit, Sweetens the Chocolate Notes, and Adds Orange Peel. VERDICT: Glad I waited a couple pours to review. The initial pour was nothing like I remember having at the distillery, but it definitely improved with time open. It's still a little too peppery for my liking (and I normally don't mind peppery). I had this rated 3rd behind the Cavehill and Boxergrail Rye, and this bottle pretty much confirmed those rankings. For the same money and age, I'll get the Cavehill over this one every time.