Rittenhouse Rye Astounding value. Nose is sweet cherry jollyrancher (corn syrup and cherry) with hints of ripe melon. Palate is shockingly rich and oily ad then a burst of rye and malt over charred wood, toasty and spicy like mesquite half-way to ignition for smoking some BBQ. Subtle glutamic tang with hints of allspice really complete the imagery of BBQ. Finish lingers on the back of the mid-palate, with a warmed over maple syrup flavor and sweetness, along with the flavor and bitterness of chewing on honeysuckle flowers. Second taste: I smell lots of malt. That malted sweetness. There's a chalky nose as well and an intoxicating raw dough character from the rye. Taste is like crunching into a grain of malted rye. There's that biscuity cookie dough thing, just enough sulfur to suggest the eggs in the cookie dough, toasted flavors like the malt and dough, and a bitter polyphenol kind of bitterness that reminds me like the bitter baking chocolate (may that's the dirt??). The finish is the lingering of that cocoa and the darkened bottom of a cookie fresh off a butter-greased baking sheet.