A buttery, almost scotchy, herbal nose that comes out swinging well above its ABV but given time to breathe calms down enough to become rather interesting. I pick up sweet roasted corn cakes in butter, as well as heavy esters of fresh wintergreen, and underripe banana. There is also a musty note, masa flour, some cocoa powder, sarsaparilla, and a touch of allspice. On the tongue it is as sweet as expected, but unexpectedly spicy. There are notes of corn syrup, Cow Tales and Hot Tamales candies, jalapeño pepper, some agave, spearmint, and spice. The longer I hold it in my mouth, the more the sweetness fades and pepper takes over. Medium-light bodied, but with a little nice oiliness to it. The legs are OK, running wild at first, but once they slow they drape nicely before dissipating. On the finish there is a lot of vanilla, and finally oak appears. I also get fire roasted vegetables, and a touch of leather. This is one unique whisky that given more time to age could be something really special. Nose: 8 Taste: 8 Body: 7 Finish: 8