Bold and assertive with prominent rye spice, cinnamon bark, and black pepper mingling with rich caramel and toasted oak. Underlying notes of vanilla bean and dried orange peel add complexity.
The palate showcases a high-rye mashbill character with fiery baking spices, burnt sugar, and charred oak complemented by vanilla custard and hints of dark chocolate. Full-bodied with substantial warming heat.
Long and spicy with persistent rye heat, charred oak tannins, and fading caramel sweetness.
The purist's choice. Full oak, vanilla, and caramel come through at room temperature with no dilution.
A single large cube slows dilution and tames heat on high-proof pours. Wheated bourbons are especially good this way.
On 100+ proof bottles, a few drops settle the alcohol burn and let the grain and spice breathe.