Barrel #: 19-156 I'm not usually a fan of the namesake rye whiskey from Old Pepper, as I think the barrel strength 1776 delivers a more reliable flavor for much less cost. However, since I haven't seen that for sale outside of the distillery (only the proofed down version), I wanted something to sit alongside it on the shelf but with a more specific flavor profile. After trying the 3 different single barrels for sale at the distillery at the time, I decided on this one, although for trying it only a week ago, it's a little sad that it's not very memorable. However, with 100% rye in the mashbill (two in a row, nice!), it's hard to hate, but with an empty palate, I'm excited to dissect it a little further. A darker brown color like that of walnut and deep caramel made with a touch of molasses; a nice color for only 4 years in the classic 52 gallon barrel. The rye smells a bit raw, with the spice present but unrefined, alongside a very obvious scent of fresh berries, red grapes, and a touch of lemon zest. A small sweet, floral note is found behind all this, but forced air from the room showcases more of the young, slightly spiced grain in it's simplicity. The body starts off light, but climbs to a nice peak of hotness in a short period of time. Without any added air, the flavor reflects the same berry and light citrus notes from the nose, while the natural spice creeps along the gum line without pushing too deeply. However, with just a small breath in, cinnamon in the form of Red Hots (my absolute favorite flavor expression in rye whiskey) is tasted, but falls away quite quickly. I can't tell if the air or repeated sips causes the hotness to stack and build, until I remembered that 116.6 proof is no small feat, despite not smelling or tasting this high ethanol up until this point. I do get a little more malt notes as I begin finishing up the glass. I'm glad I was able to sample this again on a more empty palate, because I think this barrel combines flavors expected from classic rye grain with a little bit of berry and citrus, which are a little rarer from the rye side. Not a mind-blowing bottle in any way, but a great showcase and use of 100% rye from a distillery that has shown their dedication to this grain. It's not a terrible price point, as it's low enough to be used as a more "top shelf mixer," but high enough to demand trying neat. I'd love to see this as a barrel pick around reputable stores or bars (and I may have already without knowing it), and now that this particular barrel has given me a good experience, I'll be able to keep an eye out and maybe pick up a few more barrel offerings to sample further.