An overall mild nose for a rye with a good dose of herbaceous spice, apple blossom, faint sweet vanilla buttercream, cinnamon, some orange marmalade, and a slightly sour tannic note like cherry cough syrup on a wooden spoon. Let it breathe and a little tobacco, suede leather, and Heath bar comes through. On the tongue it’s likewise gently spicy, sweet, and sour. Dark rye bread with butter, brown sugar, dill pickle, coriander, white pepper, and a bit of milk chocolate with bitter orange peel. The body starts out thin but thickens considerably upon chewing, becoming quite fluffy. There’s a bit of oiliness as well. A swirl forms a thick sheet that breaks into legs that are fat but few before dissipating. The short to medium finish is dry and woody, with a little dried fruit- apricot, apple, and cherry. Also, slightly bitter, herbal, and mineral. More akin to a high rye bourbon than a more typical rye whiskey, but tasty any way you slice it. Nose: 8 Taste: 8 Body: 8 Finish: 7.5