The nose starts with lots of spicy rye and winds through yeasty bread notes, ending with a good dose of oak, a pleasant journey. The palate starts with the acidic kick I'd usually identify with a wheated bourbon though even more acidic, like a sour lemon candy, then some chocolate notes (you want specifics? I'd say high cacao Costa Rican chocolate). Water brings clarity, that initial sour kick is more lemony and is followed by caramel and wood (more an oak tree than cut wood), though the sourness lingers. The finish is a muted oak, the sour notes reduced to a tangy tongue.

It's interesting how the wheat and rye work together here. It smells like a rye bourbon put tastes more like a wheater.Parker's bourbons range from good to amazing. I'd put this further toward the good range. It's a solid bourbon with a great nose and some interesting flavors, but I found the sourness a bit overpowering, and I didn't think the whole thing came together as well as some of the past releases.

Tons of rye spice and sanded wood (think of sand paper on wood).  Dense on the palate with the same stuff mentioned above (rye and wood).  There is alot of oak here but vanilla give it some sweetness.  Bitter on the finish.

N: Nice wood on the nose with some gentle peppery spice and caramel. Has a stronger dark fruit character that grows and presents some rye spice. A little blast of coffee beans. Toffee after a bit. 

P: Thick mouthfeel, quite warm. Cinnamon briefly, an odd mix of toffee, black cherries, liberal black pepper and some red wine.

F: Wood and black fruit, with a slight note of juicy fruit gum. A little pepper as it dries, faintly hitting at bitter roots. A touch of peanuts.

Hot as hell on the finish, warm on the palate. A muddy mess of indistinct flavors. I didn't like it when Woodford did it, I don't like it much more when Parker's does it. Rye and wheat bourbons living together: just say no.