So for starters, let me just say that I’m pissed off that I genuinely feel privileged to have a bottle of this on my shelf. Now that I have that out of the way... I like this bourbon a lot. I went straight from an eagle rare 10 to this, and I think I prefer this; if for no other reason, it tastes more unique when compared to the other bourbons on my shelf. I don’t have a ton of experience with wheated bourbons, but there really is something different in the mouth feel. Whereas most of my bourbons activate a taste/feel combo on the sides of my tongue, this one is conspicuously silent. This forces you to pay attention to what is happening directly on top of your tongue and on the roof of your mouth. The nose is sweet and mellow, like a slice of honeydew melon. The body is almost as gentle as a scotch, with a traditionally-bourbon-caramel flavor. The finish starts out grainy like whole wheat bread, then takes a hard turn toward a bitter, nutty flavor. This sweet-to-bitter transition is more intense than I’m used to from similar caramel-to-nut bourbons, like Blanton’s. Overall, I’m happy to be drinking this. I’m proud to have this on my shelf. From a flavor standpoint, should this be harder to find (not to mention the markup from suggested retail) when compared to Blanton’s? No. EH Taylor Small Batch? Still no. Willet? Somehow, still no. Up the supply, stop the hype to reduce demand to reasonable levels, and the whole world will be happier with access to this unique, tasty bourbon.