Well, there's not as much to say about this one as I would've liked. It's good whiskey, big and round, leathery, lined with tobacco and dry cinnamon notes. While I'd happily drink your bottle, I'm not sure that I'd reach for this one if it were it sitting on my bar. The eternal finish is too dry and tannic for my tastes, and I've got an unusually high threshold for wood in my whiskey. It's like I'm licking a cedar plank that had some moderately-ryed, tasty rye on it.
A lovely nose which is very Bourbony with corn sweetness and wood; the rye spice creeps in after a few seconds. The palate follows pretty well with corn and wood in the forefront and rye spice in the background. Subtle but inextricably a part of the whole, the rye spice grows into the finish, which is dominated by rye and oak.
Rittenhouse ryes, made at Brown Forman for Heaven Hill, tend to be very balanced; they tend sweet and don't hit you over the head with spice. While this one has some strong oak, I think the wood is well integrated with the other flavors (though admittedly, I have a high tolerance for oak).
N: Equal parts rye and wood on the nose, with some citrus and deeper earthy notes P: Oh yeah, big blast of rye, very spicy, dry at first but then sweetens as it rolls off the tongue. F: Lasts and lasts, goes dry again but not bitter or overly woody.