Another generous share from the neighbour. Contemplating the finer things in life, like a warm afternoon on the deck drinking whisky. This time a seemingly complex rye mix of of a 2-year-old rye (95% rye and 5% barley) and a 16-year-old with a more conventional mash bill of 53% rye, 37% corn and 10% barley. (Although it would seem that’s not longer the case?). I’ve had some good Australian rye lately (Archie Rose, The Gospel). So let’s see how Utah rye stacks up… N: Pleasantly clean and juicy, is moist a smell? This smells moist. Like dew on the grass. Freshly muddled mint, anise, cardamon and softening wafts of vanilla. P: Cinnamon (like cinnamon grahams cereal), toothpaste (that’s odd) and herbaceous initially. Juicy citrus grapefruit and orange juice are carried in next with a backing of bitter chocolate, toffee and vanilla (bourbon) notes. F: At first I thought short with a clean, juicy tropical fruit, and clove spice. But, it was deceptively long as lingering chilli warmth creeps in to stay. Overall not bad at all. However, it was as if drinking two seperate whiskies at once, punchy old high rye content seems at odds with the more corn heavy liquid. Consequently the flavours fight for a lasting impression with me and stops anything being overly exciting or pronounced. Intriguing stuff though and worth a taste. Distiller whisky taste #76