I was surprised at how much I enjoyed this Nose: fresh cut hay, rye bread, herbs, fresh cracked black pepper, slight hints of caramel and vanilla Palate: like a very typical rye at first with herbs and a little peppery spice up front, a little oak, vanilla and caramel. Then a hint of malty-ness comes in reminiscent of a single malt whisky, but as a supporting background note. Finish: the caramel, oak, vanilla, and malty-ness go away rather quickly but the rye grassy-ness and pepper spices linger on. I find this to be a very well balanced and well blended whiskey. If you don’t like grassy/herbal/spicy notes of rye, this isn’t for you. If the “malt funk” of single- and blended- malts turns you off, you may not like this. But if you’re the kind of person who likes George Dickel Rye or Bulleit Rye, and you slso like Glenmorangie 10 or Monkey Shoulder, i think you will really enjoy this. I think at a little higher proof and with a little more age it could be amazing.