So you know them, you may love them or not, but it's MGP and we all know exactly what they are capable of.... OR SO I BELIEVED. Just when I thought I had a full grip on the range of what MGP could do in rye distilling, a monkey named James Pepper comes along and starts slinging wrenches in my works. Given the accolades the standard 100proof Pepper rye has received how could this not be better, and once again we find the higher proof magic is still alive. If I had to guess I'd say this might be an 85/15 rye based on the extra richness and thick, malt like tones, below the lemon grass and pepper nose a detectable dark sweetness lurks and something certainly must be astray here. Along with the lemony sau grass (almost dill), ginger tea and hot spices the nose carries a bit of cola nut sugars and something more, some earthy almost coffee grinds bitterness. This is no ordinary rye and brings more to the table than any 95/5 I've experienced to date. What I don't detect is any obtrusive ethanol or acetates, strong and a bit harsh maybe but still not unrefined. A highly intriguing nose to be sure not for the rank amateur. Out front it's peppery spices, very warm and slow to develop, I like the way it builds to the finish rather than hitting hard and fading fast. The choco dark base develops maybe even a black honey arrives seconds after the opening blitz of spice. Did I say dark honey? This rye seems highly viscous for such a high proof. Even with hints of citric sweetness the bitter nut shells and dank earthy leather tones never lose their grip, amazingly heat free given the tongue numbing treatment it dishes out. The entire experience is though it moves through the mouth with a drinkers feel, meant to be sipped slowly. Turns out the Pepper Barrel proof rye is a bomb of rich earthy dank notes and some familiar rye spices, though they are understated in this form, maybe the real secret of 95 rye is in the cutting, as in DON'T DO IT. After sipping only a little over a shot I believe you will find more dark notes and sugars here, lurking. The minimal early sugars and array of earthy dry to bitter notes are a pretty special treat, kudos to the Master Distiller on this one. Have to agree with CTrexman this is going to be a rye for the experienced drinker and should probably be avoided by the noobs. Well done James Pepper and MGP... you really out thought the competition with the same source ingredients. For a serious veteran rye enthusiast this gets a high recommend. Cheers!