No surprise that there’s rum on the nose. Coconut maybe? The sweetness hides the fact that it’s quite astringent. On the body, I can get the pickle juice flavors I’d expect in a rye, but they’re overpowered (in a good way) by sweet maple and coconut. Finish is a soft rye buzz, with the sweet flavors losing ground to the standard rye brininess. The rum in this is so influential that it deviates from rye much more than its port-finished brother deviates from bourbon. I now understand the argument I’ve heard that this shouldn’t still be called a rye. I disagree, but I get it. I think most rye fans would find this as a one-and-done entry in their shelf, but rye haters might find this more approachable. For me, I doubt I could have more than one drink of this on a given night.