Batch 8. Has some cider notes on the nose, followed by a thick vanilla blanket. It kind of reminds me of a tamer, creamier Elijah Craig Small Batch. But then, I also get a faint whiff of curry. That's a new experience, never had that before in a whiskey. Taste is interesting, I get nutmeg, white pepper, wax, bubblegum, medicine, flowers. I'm all over the place with each sip, it's fairly complex, yet very smooth, and the mouthfeel is very soft. The flavors linger, with a tingling of spice, but the heat dissipates; not that 92-proof is high, but this doesn't drink like a 92-proofer. I'm actually not sure what "great with food" is supposed to look like in a whiskey, but if that means multi-layered I think Jefferson's and Chef Lee accomlished their goal. 4/14/17 A week later, and I'm still getting new and interesting notes with each sip. 4/20/17 This is still a headscratcher, in a good way. Complex. This time on the nose I get walnuts, cardamon, paprika. On the palate, it feels thin but creates a waxy texture on the tongue. I taste medicine, bubblegum, bitter chocolate, pepper, potpourri, salt. There's plenty of spice but not as much heat. It doesn't taste like the whiskeys I like yet it makes we want more. It's like the bourbon and rye components are constantly fighting to take the forefront. Layered and interesting. 5/23/17