21: The nose is a delight just to smell on its own. It has all sorts of rich, fruity, earthy, complex character to it. The palate is delightful as well with awesome complexity. There's a maltiness that blends excellently with the prominent rich earthy vegetal oiliness of the buckwheat blending with a hint of quinoa earthy dirt. The corn sweetness forms a clear foundation while some rye minerality lightens the drink without making it seem watery or uncomplex and blends nicely with that hint of spelt bitterness and tartness. There is some delicious apricot flavor that is fairly floral and blends well with the bits of vanilla and juicy cherry from the quinoa. Some of that more savory, vegetal, sweet, herbal, rough side of the rye comes out too at times, giving the bourbon a fuller character. It has a fair amount of spice, which does unfortunately make it seem a little bit harsh both because of its proof and somewhat light mineral flavor and because the cinnamon is lighter and has less of that sweet corn flavor than is usual for a bourbon, really giving the ginger and allspice the center stage and letting a little bit of clove in too. This is a terrific bourbon overall and it's amazing that I can pick out the corn, rye, barley, buckwheat, quinoa, and spelt. I have no idea what triticale tastes like and wheat is always hard to taste, so it may be to blame for some of the lightness and minerality. I have no idea why I can't taste the oats though. Still, being able to actually pick out 6 grains in a 9 grain bourbon suggests expert distilling and blending. This is well worth stocking (if you can still find a bottle). It isn't perfect because of the minerality, lightness and spice imbalance, and it certainly is something that should only be tasted with a clean palate, but it's still excellent. I currently have it at a 21 and I don't think it's a 22. It's definitely a 19 though and I think most likely at least a 20. I'll leave it at 21 for now.