There is a fabulous nose on this with, unsurprisingly, a big kick of rye spice. I also get some briny notes, like pickle juice. The flavor starts sweet, then you get the rye kick, much more in the traditional rye fashion, followed by some herbal and medicinal notes, and then the brine, which fades into the finish. This is a very nice rye, and very unique tasting due to the briney notes, which I enjoyed. If I had to compare it to anything it would be some of the High West whiskeys with very high rye contents. I love these high rye mashbills because they really come out swinging with plenty of big, spicy rye.
N: A dry, slightly spicy nose with a solid wood influence; light black pepper, light oranges, a gentle caramel body, light confectioner's sugar, gentle cinnamon, a dash of nutmeg and a faint touch of clove.
P: Initially dry and light and slightly woody; sweetness starts to show as the cinnamon heats up the palate. Lightly floral and again a slight caramel body to the sweetness.
F: Warm initially, but the heat fades and leaves a lightly caramel sweetness with a good dose of rye and gentle spices on top. White pepper provides the heat with a shade of nutmeg. Resolves to wood.
A nicely aged rye with balance, spice and character. Tons of interest and the age does a lot to tame any overly piney characteristics that you get in too many ryes these days.
n: buttercream, rye spice, and heavy caramel. Vanilla wafers and graham crackers. Nice, sweet nose.
t: spicy rye (especially on sides of the tongue). Middle is butter and pumpkin spice with some oaky orange bitters. Vanilla cream, dill, and caramel middle. Body is light spice and vegetal notes. Old cloves and mint in dry finish.