So, I figured I would jump right into some local culture. Looking for a rye for a Manhattan or Old Fashioned mixer while sipping from a local distillery (and the wife liked the bottle for the eventual decorative lights in a bottle), I picked this up. This particular rye, per the label, is “100% rye whiskey made with Scottish yeast and finished in Syrah wine barrel.” Additionally, it’s bottled and 90% abv. All promising. The color is a rich amber with a light purple hue. It opens with a sweet grape wine, dill-infused nose. Pumpernickel and raisin, maple syrup bread with wisps of vanilla and milk chocolate. A sweet nose, surprisingly so for a rye. The body is extremely thin. Expectations from nose, one would envision a rich and heavy palate. The sweet grape jam greets you but then segues into black pepper spice with vanilla, caramel. All along the the palate, the grape jam has enough presence all along the ride of the peppery-sweetness, right to the finish. The grape sweetness stays throughout. Oak dryness, not overtly. The first time any wood quality is introduced followed by a small bite of the black pepper. This is on the cusp of being a quality dram. The wine finish of Syrah adds a pleasant sweetness. Comparatively, has qualities similar to Sagamore Port Finish or High West A Midwinters Night Dram. A tall order. However, this is not exactly in the same league. AA vs the Majors. As a sipper, it’s fine. As a mixer, it may work best in a Manhattan because of the wine finishing. However, for the price, there are better and cheaper options out there. [84/100][$55][Tasted: 11/25/22]