Passes for a syrupy apple juice in the glass - golden wheat with a touch of oily weight. Grain-forward nose, with white pear, apple blossom, and allspice. Subdued but noticeable puff of spice. The taste is sharp and tart, opening with mounds of orange rind plus unaged grappa, aspartame, and white pepper. A dash of walnut: equally rich and bitter. The aspartame sweetness builds while lavender, sage, and licorice arrive. The citrus, herbal notes, and aspartame continue through a pronounced puckering tingle that lingers on the finish. The tongue stays awash with synthetic orange cough syrup. It could be mistaken for a very spicy highland grain whisky (note that I am unaware of any examples of this made-up category... but it comes to mind when tasting). Despite the myriad flavors, it all feels quite cohesive and had me feeling like it was all one huge (unidentifiable) flavor through the first quarter of the glass. The experience is unique, intriguing, and has appeal. For me, however, the positives get torpedoed by the dominant saccharine notes. The craftsmanship is unmistakable, but unfortunately I am strongly averse to most artificial sweeteners and just can't look past those flavors, which of course may not be an issue for others. Halfway through the bottle so I'm sure its not just a fleeting impression. My appreciation of this pour has improved with time, but not enough to recommend it unless those tasting notes sound right up your alley.