High West Campfire. NOSE: Smoked meat, dill, savory. Weirdly similar to a Pastrami sandwich with mustard. After a few minutes the bourbon notes start to come to the forefront with a touch of caramelized brown sugar and the deli notes fade. A little ethanol, but not enough to detract from the experience. NEAT: Certain days the Peat announces itself first, other days the rye is a little more assertive. The bourbon seems to always hang out in the back. Several of the notes from the nose are present. The smoked meat and the dill, salt brine, backed by the the bourbon vanilla notes. Weird combinations, but they manage to work. It is just the right amount of hot. The finish coats with smoke and black pepper and fades to a clingy bourbon-y sweetness. A splash brings out some mint and enhances the sweet notes. This is a very interesting whiskey. Chameleon-like. It changed for me pour to pour. I waited about 3/4's of the way through the bottle before reviewing. I just couldn't decide if I really liked it, but the last few pours have really hit a sweet spot for me.