Nose: Herbaceous and vegetal, thyme, basil and green bell peppers. Dill, nutmeg, cinnamon, vanilla - classic rye notes, though not as much dill as you'd think. Charred oak. Sugar. Tart apples. Leather. This definitely is a rye, but the smell is dryer than many others I've had. Leans into some unique territory. Palate: Brown sugar, black pepper, tea, cinnamon candy (think Red Hots). Medium-low tannin, barrel bitter. The herbaceous and vegetal notes from the nose show up, but are behind this dusty, almost dry veil. The mouthfeel is effervescent. Solid evolution up to and through the finish where the barrel bitter sticks around and the rest of the flavors slowly disappear from the base on up - there's the green bell pepper, dried basil, thyme, and oregano. Other notes: This is from barrel #7408 by and for BevMo. This is definitely something different. I wouldn't suggest this to somebody as being indicative of what you want from a rye, but if you're familiar with the style this might be an interesting break from the norm. It definitely drinks "hot" but that's never been a bad thing in my opinion. Just another sensation to play with. I thoroughly enjoy this and am glad to add it to my collection.