I picked this up for my routined Christmas Eve dinner Old Fashioneds. Since it was finished in Vermont maple syrup barrels, we (my son and me) thought it may be an fun experiment. I was discussing that when in doubt for a simple sugar, maple syrup can work. And it has in the past and has blended nicely with Wild Turkey. This is bottled at a respectable 46% abv. This was reviewed as a sipper. A winter-esque vision comes to mind when first nosing. Walking through a pine forest on a gentle, snowy morning with saw dust, spearmint, rye, dill, pumpernickel and vanilla. Arrival is a sweet spiciness with wood tannins. Maple syrup undercurrents that pushes white pepper, cinnamon, nutmeg and vanilla, lemon zest The palate is left woody with a maple syrup coating over the palate. Ultimately, the palate is left with a tinge and tickle of black pepper. Rye is a finicky beast. Or maybe more definitive. An good, balanced rye can keep you entertained just on a nose. The palate can leaving searching and tasting flavors for days. But most, in my opinion, are mediocre, uninspiring for singly dimensioned. This falls under n the mediocre, unfortunately. The nose is decent, but you sense there should be more. The palate brings in the primers of spice of sweetness, but stops there. You are wanting and expecting additional flavors, but none other arrive. If you want to knock one back with simplicity and a bit of vibrancy, this is fine. As a mixer, it holds its own and and has the subtle sweetness, spice and punch to make a respectable cocktail. But for the price, it’s better to spend on a Pikesville. On a side note, years ago, I had a pour of the Hudson Maple, the previous incarnation, and recollect that as a syrupy, rich maple sweetness. This newer , repackaged version is a shadow of it’s former self. [84/100][$53][Tasted: 1/13/23]