This is a different rye from any I’ve tasted before. On the nose it has a STRONG smell of rye bread and dill. It also has some pine sap and turpentine. On the palate it comes alive as a rye whiskey. There’s some caramel and vanilla at first, giving way to spices like cinnamon, black pepper, and chili pepper. There’s also a slight hint of spruce needles too. The finish is very herbal. There’s rye bread there and a mix of dill and sage, possibly oregano. This is not my favorite rye to drink neat, but it isn’t overly spicy and it’s more complex than other ryes I’ve tried. It’s probably awesome for mixed drinks or pairing with the right food.