About what you'd expect from Sazerac rye with some added proof. Still baking spice-heavy and a good amount of sweetness from the corn in the mashbill. It makes your tongue a bit warmer, which is welcome, and holds up in a Sazerac (cocktail) better. It's nice that supply is finally catching up to demand with this one and we're getting some interesting variants that are not priced astronomically like everything else seems to be these days.