Nose: Oak, vanilla, barrel, and char all present, though I'm also getting a big combo of thyme, dill, mint, and dusty corn. Getting a distinct Play-Doh with herbs vibe. Sweet red bell pepper. Black pepper, clove, cumin, and slight cinnamon. Cocoa and dusty leather. THis is definitely rye, but also a very high percentage of corn for a rye, so it's exactly what you'd expect from, say, a high-rye mashbill bourbon. Palate: Surprisngly consistent with the nose - the oak's tannic bitterness coming through now. Also getting some solid fruits - bananas, strawberries, and blueberries. Hot cocoa with toasted marshmellows. Thyme and rosemary, subtle hits of dill. The basking spice/black pepper combo is also still here, along with that dusty corn. Certainly middle and upper palate focused, whith the lower palae pulled way back. Light mouthfeel. Finish: Soft fruits, cocoa, and cigar tobacco give way to dusty corn and cheerios. A good swell of camphor and mint alongside a ping of ethanol settle down into a peach cobble with lemon and topped with vanilla-flavored whipped cream, the oak hanging out underneath the rest of the experience. Mediun-short length. Other notes: Though not terribly complex or big, this answers a question I didn't realize I had - we have high-rye bourbon, why not high-corn rye? Which makes me further consider other options - high barley rye and a 51/49 malt/rye combo specifically come to mind. I'll be upfront that this is not what I'm necessarily looking for in a rye, but is interesting nonetheless, the corn balancing against and taming the rye spice in a very appealing way. I could totally see this as an excellent introduction to the style for somebody that doesn't want to drop much money or have something deeply challenging. Not something I'd feel compelled to have on-hand, but something I might pick up if I wanted a few bottles around for company.