Smells like corn and wet newspaper. Oily on the palate, with distinct rye up front and and light oaky finish. My guess is they use a very light char barrel as I don't get any caramel, butterscotch, or vanilla that I associate with a more heavily charred barrel. I feel like a couple more years in the barrel might do this one some good... or maybe go really out there and rebarrel this into a heavy char barrel for a good 5-6 years and really get some complex flavors into it and call it a double oaked. As is, I suspect simple notes of baking spices will develop out of this one and the raw, young oakiness could develop into some citrus in future bottlings. Not a drain pour, but not kinda young and I don't get the impression it's going to turn into anything great with more time in the barrel.