Nose of vanilla and cinnamon with a slight burn off the nostrils. There's also a mineral smell to it, almost like wet stone. Having had Dickel, I now recognize this as the vitamin characteristic they're known for. The smell of oak underpins everything. Sweet molasses and wood notes with a red hot burn on the tongue. The heat quickly dissipates to a comfortable warmth, which lingers through the end of a mid-length finish. Left with sweet sensation that follows a red hot binge. Lingering mineral taste following it all. This whiskey jumps around a lot, and I think it's due to the high rye, low rye blend. You get the rye spice from the Kentucky and Indiana juice, but then you get the sweet and mineral notes from the high corn Dickel juice. It's good - unexpected, but good.