N: Every version of mint you can think of, and very intensely so. Mint leaves, mint gum, menthol, eucalyptus leaves. (Guess I couldn't think of very many.) There are also earthy, mineral, herbal and even a some vegetable (bell pepper) notes in it. If you didn't know it was whiskey, it could almost pass as one of those aggressive herbal healing teas. P: After you've cut through the mint garden, there are some nice, rich malty and woody flavors here: a sweet rye bread with a hot cinnamon-caramel drizzle and a side of whipped vanilla cream. Cinnamon sticks around for the finish, but never gets as rowdy as the green fellas - on exhale, it's like I just ate a breath mint. But the warmer flavors feel thick and coating on the tongue. That richness tends to counterbalance the mint some and keeps this moving away from undrinkable. This is clearly aimed at the cocktails market. Even the name, Double Rye!, would look great on a rotating paper bar menu next to trendy ingredients like egg whites, ginger beer, or lavender bitters. I can imagine a great cocktail that tames this beast and brings out it's best qualities, but as a sipper, it's overwhelming.