Wow! Ok... Ever since I got on the Bourbon kick a couple years ago, to pass the time during Covid's apex, I thought I did not like rye in the mash bill. But I found there were some "high rye" bourbons that I actually enjoyed (Elijah Craig, 1792, etc.). So I decided to broaden my whiskey horizons and try some Rye.... I didn't want some crazy 95% rye option like Bulleit (who's bourbons I don't like — and the primary reason I thought I would not like rye), and went with what could be considered a "low-rye Rye". At 53% rye, this one seemed perfect. I love it. Not only did I find it a good "bridge" between Rye and Bourbon, but it's really just plain good. I get butterscotch on the nose as well as some bourbon-esque leathery traits. The palate is sweet and not overly-spicy, as I'd always expected a Rye whiskey to be. Just the right amount of spice. But I DID catch some things that set it apart from all the bourbons I've had: Herbal flavors and a different kind of spice. The expert review mentioned "malted milk chocolate". I totally got that, as well. There's a richness to this that coats the tongue nicely, and the finish is very nice, indeed, and reminiscent of some high rye bourbons I've tasted. This is a winner, and it gives me hope for further successful Rye adventures. Perhaps Elijah Craig, with its 51% rye mash bill could be a possible follow-up...