Following in the footsteps of its older cousin Michter’s 10 yr rye, we had this as well in yesterday’s tasting at @Richard-ModernDrinking ‘s . I was particularly taken by these guys from South Carolina. They run a full grain to bottle operation, but go one step above and beyond. They grow almost extinct rare heirloom grain, harvest it, and distill it. This one here uses the now rare and discontinued Abruzzi rye. I’ve a sweet spot for grain to glass distillers, but am truly impressed when they grow their own, not to mention rare or extinct grains! So, this is young —about 2 yr, if I’m not mistaken. Despite its youth, the aromas are soft and buttery. Flavor is hot at first, like biting a piece of cinnamon, but then cools down in a layer of mint and a funky rye taste. I’m impressed enough to see where a few more years take these guys. With craft distilleries, you never know if it’ll be good or a bust, but this was pretty damn good. Good enough to be a buyer again, especially after they age a bit more.