Appearance- medium golden brown, with red hue. clings wonderfully to the sides of the glass with nice fat, medium running legs. Nose- brown butter, hint of mint, rye bread with a touch of caraway seed- then fresh baked jewish rye bread, think your favorite bakery at 5 A.M.! Gives way to butterscotch candy. Palate- it is coating and velvety, coats well without being oily. The kind of mouthfeel one expects in quality rye- well churned butter. I get dark chocolate, cardamom, some newer oak, mint, and dear I say a wee bit of hay (not a note favored in whiskey but rather welcomed, reminds me of a wonderful fall barn in October). There are sweeter layers as it opens up, butterbrickle ice cream? The palate is more like a high rye bourbon or Kentucky rye BUT the rye forwardness in the mash is there, subtle but not hiding out, and why should it be??? Bourbon lovers will be fooled this is not high rye bourbon😆 Finish- shorter than I imagined. I get cherry, cream soda and a gentle warming, slight licorice hit as it goes out. If anywhere there is a flaw perhaps the finish being too soft. There is a slight bitterness at cask sip which with water is quickly extingished