This may be the closest a rye has come to hitting the sweet spot for me personally -- but that's because it's a bit more bourbon-like than most ryes. The nose is darker, for lack of a better word, or smokier than a typical rye. I detect coffee, barrel char, and then a maple syrup sweetness and rye spice. The palate opens with a brief overture of rich, caramelized brown sugar sweet notes, but gradually more multigrain bread or poppy seed flavors emerge, which is where the rye content manifests itself. There's a nutty, slightly bitter, salty, nut or seed note that seizes the palate after a few seconds -- my best guess is poppy or pumpkin seed, or a mix of those two. The finish is nice, peppery, and not too dry. The strong multigrain crust notes here remind me of Jim Beam Pre-Prohibition, so I see the family resemblance. I'm a fan.