N: Syrupy, candy corn, some rust and spice. P: Sweet and spicy, plenty of mint, pepper and other rye type notes. Finish: rye spice and grains.
As I taste through the single oaks, one impression I get is that bottom cut barrels have more intense flavoring, and that seems to come out particularly in the rye recipe bourbons. The top cuts are more subtle in their spicing, while the bottom cuts tend to be feature bigger rye spice and even vegetal notes in some (though not as much in this one).