Devils Tower, named after a 340 foot tall 9 foot diameter California redwood (named after Devils Tower in WY). High rye bourbon, 54% corn, 38% rye, 4% malt, 4% wheat. Toasted and char 3 cask, small lot batch 3 of 69 barrels, at least 5 years in oak, bottled at 99 proof, distilled grain to barrel to glass in Sonoma County, California. Tasting neat, second night in a row. Dark rose copper color and strong coating legs in the glass. Nose is floral vanilla oak, sweet caramel, with grassy rye in the back. On the palate, sweet brown sugar and then a rush of spicy grassy rye and baking spices. Cinnamon and clove. Vanilla oak, tannic leather, and wood char show up strong. Mouthfeel is average coating, not oily. Finish is grassy spice, mint, and tannic vanilla oak, turning a little sour at the end. Finish lasts a long time. An ice cube tamps down the rye spice on the palate. First taste of this really surprised me--the sharpness of the rye spice rush is very distinct for a bourbon. Maybe I was ready for it this time or it mellowed from that first neck pour overnight. Either way, I really like the assertive rye oak char profile of this bottle (as well as the tall long neck bottle itself--line art label not so much). This is the third Redwood Empire bottle I've had, and I like the company's history and approach to their craft. Making really good whiskies all their own in California wine country at reasonable prices.