I'm kind of a cheeseburger guy - if my body would let me, I could probably eat a cheeseburger daily and be quite content. But I also love on special occasion reverse searing some thick-cut ribeyes. The regular Seagrass is like my cheeseburger, compared to the thick-cut ribeye of the 16-year Seagrass. In a similar way, the regular Seagrass is all about the several distinct and complementary flavors, none of which seem to dominate the others. The 16-year, however, is mostly about the well-aged Canadian rye, with the finishes more in the background and adding complexity. It's definitely a more elegant pour, although being a cheeseburger guy, it's not so simple as saying it blows away the regular Seagrass. They're different, and I really enjoy both, but the preference may come down to whether you're a cheeseburger or a ribeye guy. I'm giving this one a slightly higher mark just on its technical merits, but my enjoyment is fairly equivalent. I'll also say that my second bottle of regular Seagrass doesn't quite have the same magic as the first. I still enjoy it, but the first bottle really hit the spot all the way through. Lastly, thanks a ton to @pkingmartin for the generous sample. Really a special opportunity it was to try this one.